Tulaipanji is known for its taste, lightness and jasmine-white appearance when cooked. ‘Tulaipanji’ is a non-basmati indigenous aromatic rice of West Bengal. It has medium-slender, white kernels with desired cooking quality and pleasant aroma. One of the main feature of Tulaipanji rice is that, the grains can retain the taste for around a year or more. Delicacies like Pulao, Payesh, Biryani can be made with this rice. This Bengali Tulai Panji Rice rice is sourced from the Northern province (Uttar Dinajpur) in West Bengal.
Chusi Pithe as the name says is the traditional Bengali sweet,A deliciously beautiful elongated shaped Bengali Chusi Pithe is made up of flour and ghee. Even with the unique, the taste is quite enjoyable. A great melt in mouth delicacy. This Chusi Pithe is used in various Bengali items starting from Rosogolla, Sandesh, Payesh and in various other sweetmeats & confectionery items which are made in winter season only.
This Shorshe Posto powder is one of the most sought after ingredients to be found in a Bengali kitchen. Due the popularity and usage Sunrise brings to you the ready to use Shorshe Posto powder which may be used in popular Bengali dishes like Fish, Chicken and many others. In this powder, mustard powder does not contain the outer coating, and is therefore more yellow and best taste found when cooked with this Shorshe Posto powder.
Paan Narkel Naru (Paan Coconut Laddu) an exclusive product to Bong Haat. This Special Paan Narkel Naru (Paan Coconut Laddu) is handmade from rich ingredients like Paan pulp, Coconut, Milkmaid, Cardamom by Balaram Mullick exclusively for Bong Haat. The ingredients used, are from Kolkata only so that you get the taste of Kolkata Paan in this Naru. This Special Paan Narkel Naru (Paan Coconut Laddu) is certain to take you down the lanes of nostalgia. Every care is taken while making these Narkel Naru and packed in food graded packets. So enjoy your Bengali lifestyles wherever you live only with BongHaat.com