Rasamalai is a  milk based dessert made from chenna/paneer. It is one of the several delights of West Bengal including rosogulla, sandesh, rasamalai, gulab jamun, kalo jamun, and chom chom.

Thankuni Pata is used as a medicinal herb  in Ayurvedic medicine, traditional African medicine, and traditional Chinese medicine. This recipe is very easy to prepare and can be head with steamed rice.

Nimbu Paani is a very natural and healthy drink that can be made very easily at home. Our body needs lot more Vitamin C in summer and Nimbu Paani can help get your daily dose of Vitamin C.

Potol Bhaja is a very famous fried dish in Bengal . The Bengalis have some fried/ bhaja item along with their rice and dal and potol bhaja is very common and also extremely easy to prepare.

Begun bhaja or fried brinjal is a very common dish in Bengali cuisine and is extremely easy to prepare.Bhaja literally means ‘deep-fried’; most vegetables are good candidates but begun (aubergines), kumro (pumpkins), or alu (potatoes) like French fries, or shredded and fried, uchhe, potol are common.

Aloo Dum is a dish where the potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a curd based gravy with spices. Dum Aloo is a popular recipe cooked throughout India.

Nadu/ Narkeler Naru or narial ladoo or coconut ladoos are made with scraped coconut and jaggery. These are very delicious and simple to prepare and is prepared in Bengal for various pujas.

Egg toast or Dim toast as it is more famously known as in Bengal is an easy and heavy breakfast dish. It can be found in the roadside stalls of Bengal where the Bread is kept on top of an omelette and then cooked.