Bengal, a region celebrated for its rich heritage, vibrant spices, and diverse food culture, is home to a culinary tradition that is a complete blend of taste, aroma, and custom. However, amidst the hustle and bustle of modern life, these traditional recipes are often overshadowed and forgotten. Halder Venture Limited, a pioneer in rice and oil manufacturing since 1924, takes a step back in time to rediscover the lost recipes of Bengal from 1900 to 2000. These recipes offer a window into Bengal's vibrant culture, showcasing time-tested techniques and essential ingredients that have been cherished through generations. As we journey through history, join us in exploring five exquisite dishes: Illisher Dolon, Lau Patar Bhorta, Goalando Fowl Curry, Kaccha Lanka Jhol, and Kumro Dhokar Dalna (Seeds). These dishes are not just culinary delights but also pieces of Bengal's rich heritage that deserve to be celebrated and preserved.

Fish holds a special place in Bengali food and culture, often symbolising prosperity and celebration. Illisher Dolon is an iconic Bengali fish dish that showcases the region's culinary brilliance. This traditional recipe, passed down through generations, features the delicious hilsa fish embraced by a spicy gravy. The preparation begins with hilsa fish marinated in a mixture of ground mustard paste, green chilies, tamarind paste and a hint of turmeric. This marination allows the fish to soak up the robust flavours of the spices. The final touch is a drizzle of mustard oil while cooking, enhancing the dish’s complexity. Served with a steaming bowl of rice, Illisher Dolon is a testament to the timeless innovation and creativity inherent in Bengali cuisine.

Lau Patar Bhorta, is one of the most traditional Bengali dishes, which is prepared using the tender leaves of a bottle gourd plant. This is a recipe that was traditionally cooked by the grandmothers, which symbolises the creativity and innovation of Bengali food. The leaves are first boiled in water until soft and then grounded with mustard oil, green chilies, and a pinch of garlic. In the end, the dish is garnished with a little mustard oil, which complements the rich, woody taste of the bottle gourd leaves. Best consumed with steaming hot rice, Lau Patar Bhorta is a dish that highlights the timelessness of Bengali cuisine.

Goalando Fowl Curry is a classic creation originating from Bengal's bustling riverine markets, specifically the town of Goalando, now in Bangladesh. This hearty chicken curry was a staple for those embarking on river expeditions, with boatmen preparing it on steamers. The dish captures the rustic simplicity and robust flavours of Bengal.

The preparation involves rubbing the chicken with a spice mix and then slow cooking it with onions, garlic, and generous amounts of mustard oil. The result is a fragrant and rich curry best enjoyed with steamed rice or fresh bread, truly capturing the essence of Bengal. The flavours are deeply influenced by the rustic conditions and the limited ingredients available to boatmen, making it a beloved dish that evokes a sense of nostalgia and connection to the region’s history.

Even today, as Goalando resides in modern-day Bangladesh, the legacy of this dish continues, reminding us of the cultural and culinary bridges that span across time and geography.

Kaccha Lanka Jhol, a green chilli stew, epitomises the bold flavours of Bengali cuisine. Originating in the early 1900s, this dish features fresh green chilies cooked in a fragrant broth with mustard oil, garlic, and tamarind. The process starts with smoking mustard oil, infusing it with garlic, then adding green chilies and tamarind for a balance of heat and tang.

This simple yet flavorful stew was a staple in both humble homes and grand feasts, typically served with steamed rice. Its popularity grew as people embraced the combination of spicy chilies and tangy tamarind. Today, Kaccha Lanka Jhol remains a beloved dish, a testament to the bold and innovative spirit of Bengali cuisine.

In the heart of Bengal is Dhokar Dalna, a vegetarian dish from the region's widow cuisine. This cuisine was developed by widows in old Bengal who were denied basic rights and had to live simply. Despite their challenges, they created these delicious dishes, reflecting their strength and heritage. Traditionally made from lentil cakes (dhokas) simmered in a spiced tomato-based gravy, it was a staple in many Bengali households. The dish was born out of necessity, with limited resources driving creativity in the kitchen.

Kumro Dhokar Dalna, a unique variation, emerged during a time of scarcity when a resourceful cook used pumpkin seeds instead of Bengal gram. The seeds were ground into a paste, formed into cakes, and fried, adding a nutty flavour to the dish. This adaptation provided a nutritious alternative and highlighted Bengali cuisine's versatility. Today, Kumro Dhokar Dalna is celebrated for its unique taste and the innovative spirit it represents.

The lost recipes of Bengal offer a glimpse into the region's rich culinary past, where simplicity, innovation, and bold flavours converge. Unfortunately, these dishes are becoming rare and extinct as the younger generation becomes more selective with their food choices. In the past, these dishes were enjoyed fondly, creating cherished memories around family meals.

By rediscovering and preserving these recipes, we honour the traditions and flavours that have shaped Bengali cuisine for generations. Join us on this journey through time and savour the magic of Bengal's culinary legacy.