Durga Puja is that magical time of year when the city comes alive with lights, music, and the scent of festive delicacies wafting through the air.

Beyond the rituals and grand pandals, one of the most memorable aspects of the celebrations is the food because, let’s be honest, no Puja is complete without a spread that makes everyone rush to the table. It’s the perfect excuse to gather friends and family, laugh over old stories, and make new memories.

To make this Puja even more special, TBS has curated five must-try recipes that are easy to make, crowd-pleasing, and perfect for enjoying with your loved ones.

Bengali style fish fry

Ingredients

• 500 grams of white fish fillets bhetki/tilapia/cod

For marinade

• 1 medium onion
• 5–6 cloves of garlic
• 1 inch ginger
• 2 green chillies
• Handful of chopped coriander leaves
• Handful of mint leaves
• 2 tbsp freshly squeezed lime juice
• 1 tsp black pepper powder
• Salt to taste 

For breading

• 2 cups of seasoned bread crumbs
• Salt to taste
• 3 eggs

Instructions

Begin by preparing the marinade. In a food processor, blend the onion, garlic, ginger, chillies, coriander, and mint with a splash of lime juice until smooth. Pour the mixture over the fish fillets, then season with salt and black pepper. Gently pat the fillets to ensure they are evenly coated, cover with cling film, and refrigerate for 2 hours to let the flavours infuse.

While the fish is marinating, prepare the coating. In one shallow bowl, mix the bread crumbs with a pinch of salt. In another bowl, beat the eggs with a little salt until well blended. Once the fish is ready, dip each fillet first into the egg mixture, then coat it with the bread crumbs. For extra crunch, repeat the process to double-coat the fillets, patting the sides with a pastry scraper to form neat, even edges.

To ensure the coating stays firm while frying, refrigerate the breaded fillets for another 1–2 hours. When ready to cook, heat enough oil in a pan for deep frying. Gently lower the fillets into the hot oil and fry for 4–6 minutes, turning once, until they are crisp and golden brown.

Serve the fish hot, with your favourite dip or chutney on the side.

Lonka bhapa murgi (Chicken steamed with chilli pickle)

Photo and recipe featuring “Experiences of a gastronomad”

Ingredients

• 300 g chicken (boneless)
• 1 tbsp green chilli paste
• 1 tsp garlic paste
• 1½ tsp ginger paste
• 3 tbsp coconut paste
• 3 tbsp hung yoghurt (whipped)
• 1 tbsp chilli pickle oil
• 1 tbsp chilli pickle 
• 2 tsp lemon juice
• 1 tbsp mustard oil
• Salt to taste
• 2 banana leaves

Instructions

Wash and clean the chicken thoroughly, then pat it dry and cut it into medium-sized strips. Marinate the pieces with lemon juice, ½ teaspoon each of garlic and ginger paste, and ½ teaspoon of salt. Set this aside for 2–3 hours to allow the flavours to develop.

Once marinated, remove the chicken from this first mixture and keep it aside. In a separate bowl, prepare the second marinade by combining whipped yoghurt, coconut paste, green chilli paste, chilli oil, chopped chilli pickle, the remaining ginger and garlic paste, salt, and a drizzle of mustard oil. Mix everything well, then add the chicken strips to the mixture. Let it rest for another 2–3 hours so the chicken absorbs all the rich flavours.

Meanwhile, prepare the banana leaves for wrapping. Cut off the central vein and trim the edges, then lightly warm the leaves over a very low flame. This step softens them and makes them flexible enough to fold without tearing. Cut the leaves into small, manageable pieces for wrapping the chicken.

To assemble, place a piece of banana leaf flat and add a small portion of the marinated chicken in the centre. Spoon a little extra coconut–chilli pickle marinade on top, and if you prefer more heat, add a whole green chilli. Fold the leaf from all four sides into a neat parcel and secure it with kitchen twine.

Arrange the banana leaf parcels in a bamboo steamer and cook them gently over steam for 15–17 minutes until the chicken is perfectly tender and infused with the aroma of banana leaves. Serve hot with steamed rice for a wholesome, flavourful meal.

Malpua

Ingredients

• 1 cup plain flour (all-purpose)
• 1 tsp fennel seeds
• ⅓ tsp cardamom powder
• 3 tbsp grated mawa (dried milk solids)
• 3 tbsp fresh yoghurt
• ½ cup water
• ½ tsp baking powder
• ½ cup sugar
• ¼ cup water
• 4 tbsp ghee or oil
• Almonds and pistachios (for garnish) 

Instructions

In a bowl, mix the flour, fennel seeds, cardamom, grated mawa, curd, water, and baking soda to form a smooth, medium-thick batter. Cover and let it rest for 30–40 minutes.

Meanwhile, blanch and slice the almonds and pistachios for garnishing. Prepare the sugar syrup by heating the sugar and water over low heat until it becomes sticky, keeping it warm.

Heat ghee or oil in a shallow pan and pour a ladleful of batter to form small pancakes. Fry over low–medium heat until the edges turn golden, then flip and cook the other side until crisp. Remove the malpua and immediately soak it in the warm sugar syrup for 1–2 minutes.

Garnish with sliced almonds and pistachios and serve warm, optionally with rabri.

Chhena Jilapi

Ingredients

• 1 cup chhena
• 2–3 tbsp milk powder
• 1 tbsp plain flour 
• 1 tsp rice flour
• ¼ tsp baking powder 
• ½ tsp cardamom powder
• Oil for frying
• 1 cup sugar
• ½ cup water
• 1 tbsp vinegar
   

Instructions

Start by heating milk in a pan and adding vinegar to curdle it. Once the milk solids separate, strain them through a clean cloth and gently squeeze out the excess water. What you are left with is soft, fresh chhena, which will form the base of the jalebis.

Next, transfer the chhena to a bowl and add milk powder, plain flour, rice flour, cardamom powder, and baking powder, if using. Mix everything until you get a soft, smooth dough—this is what gives the jalebis their light and fluffy texture.

While the dough rests, prepare the sugar syrup. In a separate pan, combine sugar and water and place it over medium heat. Allow the mixture to simmer until it becomes slightly thick and sticky, then remove it from the heat and keep it warm. The syrup will give the jalebis their signature sweetness and shine.

Next, take small portions of the dough and carefully shape them into spirals or the traditional jalebi pattern. Heat oil in a pan and gently slide in the shaped dough. Fry until each jalebi turns golden brown and crisp on the outside.

Once fried, immediately transfer the hot jalebis into the warm sugar syrup, letting them soak for a few minutes to absorb the sweetness. Serve these soft, fluffy chhena jilapis warm, at their most indulgent.

Molida

Ingredients

• 1 cup flattened rice (chira)
• 3–5 cups chilled water
• 5 tbsp sugar
• ½ cup grated coconut 
• 3 tsp grated ginger
• ¼ tsp salt
   

Instructions

Rinse the flattened rice thoroughly and soak it in plain water for about 15 minutes, or until it softens. Once ready, drain the water and transfer the softened rice to a bowl. Gently mash it with your hands or a spoon until it forms a smooth, pasty consistency.

Next, add sugar, salt, grated coconut, and ginger to the mashed rice, mixing until well combined. Pour in the chilled water and stir thoroughly, ensuring the sugar dissolves completely. Adjust the water to achieve your preferred consistency—some like it thicker, while others enjoy it more watery and refreshing.

Finally, garnish with a little extra grated coconut and serve immediately while chilled. This simple, refreshing dish is best enjoyed fresh.