1. Phuchka and Churmur
What distinguishes Phuchka apart is its lightness and tamarind water in which the pastry shell stuffed with mashed potato mixture is immersed. Phuchka offers tamarind water with a spicy aftertaste and a version for people who prefer not to have a chili blows a mouthful.
Churmur is a variant of Phuchka for those who are not fond of damp and unclean foods. The above-mentioned ingredients are ground with addition of chutney for more flavor. The addition of water is yours. This is a clever example of product portfolio diversification (you take notes MBA Hopefuls!)
2. Bhelpuri
Bhel puri is a mixture of Muri (puffed rice), papri crushed, chopped onions, potatoes and coriander, or sev bhujiya and mixture of sweet pepper chutney and tamarind chutney. Served in a cone of newspaper, it comes with a wooden spoon ice cream that makes it more enjoyable to eat.
3. Telebhaja
fried vegetables in a paste of besan is the simplest explanation I can give for Telebhaja. Bengalis will fry anything under the sun; pumpkin, onions, potatoes, eggplant are traditional favorites.
4. Kathi Rolls
I realize that I have neglected meat eaters and so I proudly presents Kathi roll! If you think it is similar to the Bombay Frankie, please do not!
A Mughlai paratha covers a row of skewers (chicken, lamb and beef on rare occasions), onion, sauces (ketchup and chili) and a green chutney (you may want to avoid if you have a sensitive stomach ) you can add an egg layer if you are not worried about the overload of protein and how the artery clogging the whole affair will be.
5. cutlet and Chop
If you can tolerate seafood, be sure to try a fish cutlet. Imagine n'Chips fish without chips and tartar sauce. Condiments include ketchup, chili sauce and pudina chutney. Desi enough for you?
Ribs are meaty version of scallops, but again the terms are used interchangeably. Chicken and lamb chops are usually made from ground meat that are rolled into balls and wrapped in a layer of mashed potatoes. Similar to the chop, they are fried crumb and delicious taste the crispy exterior gives way to a warm, moist inside (No, I do not get sexual!)
6. Dimer devil
Imagine a chop but there is a boiled egg inside.
7. Ghugni cat
Made from cooked yellow or white spots, it is Ghugni Mumbaikars affectionately call Ragda. Ghugni Ragda and are more or less the same thing, make sure you mix a lot of sweet tamarind chutney.
8. Jhalmuri
Uniquely Calcuttan, this street snack is a romantic blend of matured, lentils, coconut pieces, peanuts, spicy chutney and mustard oil. Served in a newspaper bag, it is the ideal snack to snack on the go.
9. Keemar Doi Bora
literally translated Chop Dahi Vada meat and in true style Bengali dahi is sweet and topped with paanch phoron elements such as fenugreek seeds, cumin, cinnamon, black mustard seeds and a bit of chili powder red. The vadas are served separate from dahi incase you hate soggy.
10. Chhanar Jilipi
Time to end the list on a sweet note, Chhanar Jilipi is made from fresh cheese. It is soft and fluffy and has a similar texture to gulab jamun. Inspired by Jalebi whirlwind, it is in almost all Bengali sweet shop in the city.
