The first thing that comes to my mind when I think of food is Bengali cuisine.The variety of fish and vegetables are so diverse that anything can be combined with everything and a new dish can be created. Bengalis make ambrosial dishes out of the oftentimes rejected peels, stalks & leaves of vegetables. Ghonto, chorchori, chechki, labra, paturi, bhapa, jhal, jhol, kosha, bhate, chhyanchra, dalna, dolma,kalia, pora, shukto are some of the predominant cooking styles from this cuisine. Every dish gets its unique signature flavor and taste depending on the cooking method. Today I would like to write about a very humble and comforting recipe from Bengal.