Fish and meat

Fish is the dominant kind of meat, cultivated in ponds and fished with nets in the fresh-water rivers of the Ganges delta. Almost every part of the fish (except fins and innards) is eaten; the head and other parts are usually used to flavor curries. The head is often cooked with dal or with cabbage.

More than forty types of mostly freshwater fish are common, including carp varieties like rui (rohu), koi (climbing perch), the wriggling catfish family of tangra, magur, shingi and the pink-bellied Indian butter fish, the pabda katla, magur (catfish), chingŗi (prawn or shrimp), as well as shuţki (small dried sea fish). Chingri could be of varieties - kucho (varieties of shrimp), usual (prawns), bagda (tiger prawns), and galda (Scampi).
Shorshe Ilish, a dish of smoked hilsa with mustard seeds paste, has been an important part of both Bangladeshi and Bengali cuisine.

Salt water fish (not sea fish though) hilsa (hilsa ilisha) is very popular among Bengalis, can be called an icon of Bengali cuisine. Ilish machh (hilsa fish), which migrates upstream to breed is a delicacy; the varied salt content at different stages of the journey is of particular interest to the connoisseur, as is the river from which the fish comes - fish from the river Pôdda (Padma or Lower Ganges) in Bangladesh, for example, is traditionally considered the best. To some part of the community, particularly from West Bengal, Gangatic Ilish is considered as the best variety.
Fried Rohu served in Dhaka, Bangladesh.

There are numerous ways of cooking fish depending on the texture, size, fat content and the bones. It could be fried, cooked in roasted, a simple spicy tomato based gravy (jhol), or mustard based with green chillies (shorshe batar jhaal), with posto, with seasonal vegetables, steamed, steamed inside of plantain leaves, cooked with doi (curd/yogurt), with sour sauce, with sweet sauce or even the fish made to taste sweet on one side, and savory on the other. Ilish is said be cooked in 108 distinct ways

Chicken is a late entrant into Bengali cuisine relative to mutton. Khashi, the meat of younger goats, is preferred.

Vegetables

The variety of fruits and vegetables that Bengal has to offer is incredible. A host of gourds, roots and tubers, leafy greens, succulent stalks, lemons and limes, green and purple eggplants, red onions, plantain, broad beans, okra, banana tree stems and flowers, green jackfruit and red pumpkins are to be found in the markets or anaj bazaar as popularly called.


Cereals

Bengali people are primarily rice eaters, and the rainfall and soil in Bengal lends itself to rice production as well. Many varieties of rice are produced from the long grain fragrant varieties to small grain thick ones. Rice is semi-prepared in some cases when it is sold as par-boiled, or in some cases as un-polished as well, still retaining the color of the husk. Rice is eaten in various forms as well - puffed, beaten, boiled and fried depending on the meal. The first two are used usually as snacks and the other as the main constituent in a meal. Lightly fermented rice is also used as breakfast in rural and agrarian communities.

Luchi (circular deep fried un-leavened bread) or Parothha (usually triangular, multi-layered, pan fried, un-leavened bread) are also used as the primary food item on the table. It is considered that wheat based food came in from the north and is relatively new in advent. Both Luchi and Parothha could have stuffed versions as well, and the stuffing could vary from dal, peas etc.

Pulses (or lentils) form another important ingredient of a meal. These dals vary from mushur đal (red lentils), mug đal (mung beans), kadhaier dal, arhar dal' etc. and are used as an accompaniment to rice.