The Bengali New Year celebration, which started in Dhaka city on the 14th and 15th of April, has become a part of the Bengali culture. Many people clean their houses, some open new books for their businesses (Haal-khata), few turn up on a Jatra (theater show) and others become super-traditional at least for this day. The easiest way to do it is to match up some cultural wear with some genuine delectable menus. Here is some popular menus.....

Recipes	Description
	Aloo Posto, a sweet and simple classic Bengali dish made with “Posto” or Poppy seeds. Poppy seeds are used to create this luscious white gravy recipe made from potatoes, without which any Bengali lunch seems unfinished.
	Kanchkolar Kofta, You must try this lip-smacking dish. It represents a unique combination of boiled raw banana and crumbled chenna (soft cottage cheese) as dumplings or “Kofta”. Many people suggest the Kanchkolar kofta as a perfect dish to serve guests. This kofta curry is a great alternative over the conventional ‘Malai kofta’.
	Shorse Bata Diye Maacher Jhal, After Daal, try the Bengali Shorse Bata Diye Macher Jhal. This is not only a combination of Fish and Mustard paste, but the divine taste will make this a memorable dish for days after having it. Even President Barak Obama was served with this signature fish curry. The good thing is that you may use any sweet water fish for this preparation.
	Bhetki Macher Paturi, Since this is all about “Bangaliana”, you should try out the Bhetki Maach and its Paturi. Bhetki Macher Paturi(Bhetki or Sheephead fish wrapped in banana leaf with mustard paste and cooked in steam through slow cooking) is an all time favourite amongst all Bengalis, be it Uttam Kumar or Jamini Ray.
	Daab Chingri, Be it jumbo prawns or small shrimps, Bengali’s love to include them in their cooking. Undoubtedly, Daab Chingri is one of our favorite Bengali dishes. A curry cooked with “Chingri Mach” (a common Bengali term used for lobsters, prawns or shrimps), mustard and coconut served in an actual coconut gives you the taste of the tender coconut and cream of mustard. This is generally a part of the Bengali menu, especially on occasions.
	Kochi Pathar Jhol, Adding meat to the menu, every Bengali loves to have lamb on their plates rather than chicken. But with time, the Kochi Pathar Jhol (an infatuating Bengali style lamb curry) has become extinct due to the diminishing availability of small goat meat. It is believed that “smaller the Goat, tastier and softer the curry” and that’s why this lamb curry from Bengal is known as Kochi Pathar Jhol.
	Kacha Aamer Chutney and Papad, Now, we all know Bengal is not only well known for some of its mouthwatering delicacies, but it’s also home to a glorious sweet heritage. Bengalis also have an affinity for making amazing dishes with ingredients that others don’t seem fit. One of this intricate example is the Papad dipped into Kacha Aamer Chutney (Unripe Mango jelly), which has an intoxicating smell of a green mango and is also sweet and spicy.
	Shukhto, You must start with the Bengali Shukto, a luscious mixture that makes radishes and bitter gourd taste miraculous. It’s a great delicacy for those who don’t eat their share of vegetables too often.
	Bhapa Doi, Last but not the least is Bhapa Doi or Baked Yogurt, which is hung curd or Greek yogurt blended with milk and condensed milk baked on a water bath in the oven or steamed on the stove top. This was introduced to Bengal only a few years back and it has already taken a great spot in many famous sweet shop counters around Kolkata.