A crisp, spicy fritter, similar to a bhajia, made by dipping vegetables or paneer in a thin chickpea (US: garbanzo bean) flour batter and deep frying.
Pomphret, white or silver pomphret (US: pomfret). The white pomphret is slightly more of a delicacy than black or brown pomphret. The flesh falls away from the bones for easy eating.
Paan is a chew of betel leaf filled with a stuffing such as lime paste or spices, eaten as a digestive after a meal.
A mixture of five spices used commonly in Bengal. Every household will have its own preferred recipe. Garam masala is more common to northern India, as the "hot spices" are preferred to chillis in the cold winters. In southern Indian vegetarian cooking, the equivalent is sambhar powder and in western India, goda masala and kholombo powder. In Punjab, tandoori masala is the most common, and in Bengal panch phoron which gives the food of this area its unique flavour. It comprises equal amounts of cumin, fennel, fenugreek, mustard and wild onion or nigella seeds.
