Garlic. In West Bengal this is known as roshun.

Bombay duck. A small fish native to Bombay, this is bommaloe macchi, the name of which the British found difficult to pronounce, hence "Bombay duck". It is dried and salted, impregnated with asafoetida and made into a crispy deep-fried fish starter or used as an accompaniment to curry. It is also used to flavour other dishes.

This decorative eel (which does not show in the picture of this frozen one) can reach 90 cm (3 ft) in length. It’s not considered to be a true eel. Mastacembelus armatus are nocturnal fish that thrive in highland streams, lowland wetlands, still waters, coastal marshes and rivers with sandy or rocky riverbeds and heavy vegetation. They are common during the tropical summer months and will dwell in canals, lakes and other floodplain areas during the flood season.

Fish. In Bengal and Bangladesh fish are generally freshwater from the tributaries of the Ganges and the Sunderbans.

A particularly prized large, white variety of colocassia or taro. A plant cultivated in warm climates both for its leaves and tuberous root stocks. The root is potato like, with a delicate flavour and can be peeled and boiled, roasted, mashed, fried or included in a stew.