On Durga Ashtami, an essential element of the Bengali midday meal consists of "bhoger khichuri." This aromatic delicacy unites rice and lentils, simmered with an assortment of seasonings and veggies, accompanied by crispy fritters and chutney.
Labra, with its rich blend of vegetables and spices, is the perfect complement to khichuri during Ashtami Pujo, enhancing the meal with a delightful burst of flavors and textures.
Luchi holds a special place in Bengali hearts during Puja, especially in Ashtami, commonly accompanied by Alur dom, begun bhaja, and cholar dal. This deep-fried delight is stands first in vegetarian menus, making it a Puja favorite.
Cholar dal, often accompanied by luchi, becomes even more delectable when garnished with pieces of coconut. The combination of luchi and Cholar dal is a universal favorite.
Slices of brinjal, either round or elongated, are crisply fried with a blend of spices. The result is a delightful contrast of crispy skin and tender, succulent flesh. This dish pairs perfectly with luchi or even khichuri, especially during Ashtami Lunch
Roshogolla, a beloved Bengali dessert, often graces the Ashtami lunch table. Soft cheese balls in sweet syrup add sweetness to the traditional feast, creating cherished memories of this auspicious day.
In a traditional Bengali lunch, "sesh pate chatni" and crispy papad play a vital role. The chatni, made delivers a tangy, spicy kick, while papad adds a satisfying crunch. These side dishes enhance the meal, offering a delightful contrast of flavors and textures.
"Mishti Doi," a quintessential dessert, is a must in a Bengali lunch. This sweet, creamy yogurt imparts a unique flavor. Its rich, caramelized taste perfectly balances the savory dishes, concluding the meal on a sweet and satisfying note.