Kachur Futkuri

Kachu (Taro, Arvi) is a very popular vegetable of East Bengal. Interestingly, each and every part of the vegetable is edible. But it’s important to remember that any part of the plant is inedible when raw and considered toxic due to the presence of toxic crystals.

http://en.wikipedia.org/wiki/Taro

Boraalu Torkari or Yam Gravy

Boraalu (Kath aloo, Yam) is a loved delicacy in parts of East Bengal. As a tradition the cuisine is an essential part of Bhogali bihu festival of Assam. It is used in various styles in cuisine. It is also added to fish curries, daals (lentils) , and also eaten mashed and fried. Mexican coriander is not known outside NE India is a lovely substitute for Coriander leaves, as the name suggests it originated in Mexico, but is largely used in Vietnamese cuisine and is know as Ngo Gai.

http://en.wikipedia.org/wiki/Yam_(vegetable)

http://en.wikipedia.org/wiki/Eryngium_foetidum

Whole Chicken Tandoori

Tandoori chicken is a dish originating from Indian subcontinent. It is widely popular in South Asia, Middle Eastern and Western countries. It consists of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.

Chana and Masoor Dal Pakora or Fritters

Crispy & crunchy snack made with mix dal . Very delicious when served with, sweet and sour dips/chutneys like green mint chutney and tomato sauce etc.

Rasgulla or Rasogolla

One of the popular desserts of west Bengal that is often prepared during festivals. This Indian cottage cheese balls are boiled in sugar syrup and are spongy.