Bengali sweets such as rasgula, ras malai, sandesh,misti doi, are consider among the best desserts in the world. Bengali usually serve multi-course meal like in French cuisine, which is different than other traditional Indian menu preparation where everything is served in one thali.
Bengali cooking is often synonymous with fish. Even though much of Bengal is not next to the sea, it has many rivers and lakes full of more than 3 dozen species freshwater fish. Bengali cuisine uses almost every part of the fish. For example, fish head often use to make stew, soup or flavor curries. There are countless way to make Bengali fish each depending on personal family taste or regional favorites. Most common way is to braise fish into curry stew, often with seasonal vegetables, yogurt, green chillies, mustard. Frying, steaming (usually inside plantain leaves), roasting and drying, (shuţki) are also popular. Some of popular fish include; rohu (similar to carp), koi magur (catfish), shingi , chingŗi (prawn or shrimp), galda (lobster), and most famous hilsa. Beside fish, Bengali diet also consists of young goat (called Khashi) and chicken.