Today we take you to eastern India , Bengal .. the land of Rassogullas and Mishti Doi’s…. We couldnt thank them enough for giving us the lovely bengali sweets!! Bengali food is characterized by the use of mustard oil and five basic spices: zeera, kalaunji, saunf, fenugreek and mustard seeds which are know in bengali cuisine as the Panch Phoran. Bengali sweets such as Rasgulla, Sandesh etc are popular all over the world. With an emphasis on fish, vegetables and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its huge spread of confectioneries and desserts. Green peas kachori is a Bengali delicacy served specially for morning breakfast or dinner. It can be eaten with aloo dum or even with the khatta meetha tamarind chutney. Bengali mutter kachori is not as spicy as its rajasthani counterpart which has more of garam masala in it.