Produced by: Manoj Kumar
Kolkata’s iconic kathi rolls aren’t just snacks—they’re edible time capsules of smoky parathas hugging spiced fillings. During Puja nights, they fuel endless pandal-hopping marathons, becoming a festival in every bite.
Street-style chowmein in Kolkata isn’t your average stir-fry—it’s tangy, fiery, and unapologetically addictive. Long queues form near stalls as the scent of sizzling noodles blends with Puja beats in the air.
Phuchkas are more than snacks—they’re ritual. That crackle, that gush of tamarind water, that spicy potato mash—it’s chaos and harmony in a single bite. No Puja feels complete without sticky fingers and satisfied smiles.
Beguni may sound humble—just brinjal dipped in batter and fried—but its cult following proves otherwise. Crisp, golden, and often paired with khichuri at bhog, it’s a Puja staple that locals swear by.
Aloo bhaja may look simple, but the sound of those wafer-thin slices crackling in hot oil is irresistible. A childhood memory for many Bengalis, it turns into a crunchy comfort snack during festive evenings.
Non-veg chops are Kolkata’s answer to croquettes—spiced meat or fish, crumb-coated and fried until golden. Served with mustard kasundi, they’ve been called “the unofficial fuel” of Durga Puja pandal nights.
The bhetki fish fry isn’t just food—it’s a badge of Kolkata’s culinary pride. Crisp shell, juicy core, a dab of kasundi—it’s the snack that locals insist you must try to taste Bengal’s festive soul.
Dim’er devil takes the humble boiled egg and reinvents it into something daring. Encased in spiced potato, fried golden, it’s a Puja classic that sparks nostalgia while surprising first-timers with its bold twist.
Jhalmuri isn’t served—it’s assembled live. A splash of mustard oil, puffed rice, peanuts, onions, green chillies, all tossed in seconds. It’s quick, fiery, and the most portable snack for pandal-hoppers on the move.