Babumosai Bengali Platter New Bengali cuisine platter on the occasion of Poila Baisakh. From @babumoshai1999 Thanks @supreetasinghpr In the frame:- 1. Veg starter- ☑️Soyabean chop: It’s the real outburst of flavours just perfect to enjoy with lachha paratha or pulao. 2. Non veg starter- ☑️Fish fry or diamond fry in Calcutta is a crumb-coated fillet of bhetki—something that would be called a fish cutlet elsewhere. 3. Peas kachori with cholar dal- ☑️Koraishutir kochuri is a deep-fried, puffy bread, stuffed with a filling of mildly spiced, hing-infused green peas or ‘koraishuti’. ☑️Cholar Dal is a dal preparation, the main ingredient in which is Chana Dal. Conventionally, it is slightly sweet in taste and is fragrant with a nutty flavor. This is due to the addition of whole spices or khada garam masala like bay leaf, cloves, cardamom and cinnamon. 4. Basanti pulao: Basanti pulao is a traditional Bengali dish prepared during festivals and special occasions. This aromatic and bright yellow coloured rice is flavoured with whole spices. Raisins and cashews add a royal touch to this dish. Basanti pulao is also known as mishti pulao or holud pulao. 5.Mutton kosha: Kosha Mangsho (Mutton Kosha, Mutton Kasha) is a delicious spicy Bengali-style mutton curry that is full of flavors from mutton (goat meat), spices, and mustard oil. 6. Aloo kali mirch: The Aloo Kali Mirch is a spicy combination of Potato and green chilli tossed in freshly ground pepper and cumin seeds, makes a great accompaniment of steamed rice or as a sabzi for phulkas/parathas. 7. Rasagulla 2pcs.