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West Bengal is known for its rich culinary and cultural heritage. From Machh Bhaat to Jhal Muri and Phuchka, the state celebrates all nuances of flavours in the most aromatic manner. Promoting the state's culinary diversity, West Bengal Chief Minister Suvendu Adhikari on Tuesday announced a slew of welfare measures, including subsidised meals and new restrictions on liquor shops near educational and religious institutions. Scroll down to read the details.

Addressing a public gathering, he said, fish-rich meals would be available for Rs 5 at 400 dedicated canteens across the state. The chief minister further said that liquor shops would not be allowed within a one-kilometre radius of schools, colleges, and temples. While talking to reporters, Adhikari said that a new system has been established in Bengal "where it is not the rule of the ruler, but the rule of law."

What makes Fish-Rice an iconic meal of Bengal

Fish-Rice also known as Machh-Bhaat is an iconic and traditional meal of Bengal. The popularity of this meal comes from Bengal’s geography, culture, and traditions. The state has many rivers, ponds, and wetlands, making fish easily available and an important part of daily life. Rice is also widely grown because of the fertile soil and humid climate, so it naturally became the staple food of the people. Here, different kinds of fish such as hilsa, rohu, and catla are cooked in mustard-based curries, lightly fried, or steamed with spices. In Bengali culture, fish is even seen as a symbol of prosperity and good fortune and is also prepared during festivals, weddings, and celebrations.

Other inexpensive foods to enjoy in Bengal


The state also offers a wide range of other inexpensive foods that are worth a try.

Ghugni: It refers to a spicy yellow pea curry often served with chopped onions, chilies, and bread or puffed rice. It is a popular street food mostly enjoyed as an evening snack.

Jhal Muri: Jhalmuri is a popular snack made with muri or puffed rice, mixed in a deep bowl along with roasted peanuts, tomatoes, potatoes, cucumbers, sliced onions, and various spices such as chaat masala and cumin powder. It offers a unique kick to the palate, which comes from raw mustard oil added to mix the spices well with puffed rice. This savory snack comes packaged in a thonga—a paper cone, and it can usually be purchased at various street food stalls.

Telebhaja: It refers to assorted fried snacks like beguni (eggplant fritters), peyaji (onion fritters), and alur chop. These are all enjoyed with chutney and masala chai on the side.

Panta Bhaat: Mostly enjoyed during summer, it is a one-pot dish made with fermented leftover rice soaked in water and eaten with salt, onion, green chili, or fried fish. Traditionally, it is very cooling, and extremely affordable across Bengal.

Luchi with Aloor Dum: This is also an inexpensive dish, where fried flatbreads made with maida are served with lightly spiced potato curry.