Khichuri, labra, beguni, chutney and payesh: the puja's festive food, with recipes.
Khichuri bhog served in leaf bowls at a Durga Puja. Photo: AjayDas, CC BY-SA 4.0, Wikimedia Commons.
Gobindobhog rice and roasted moong dal with ghee and ginger, cooked without onion or garlic: the heart of the bhog.
Khichuri with fried vegetables, offered as bhog in a Bengali home. Photo: Biswarup Ganguly, CC BY 3.0, Wikimedia Commons.
A mixed vegetable dish cooked soft, served alongside the khichuri.
Labra, the mixed vegetable dish of the puja bhog. Photo: Rajeeb Dutta, CC BY-SA 4.0, Wikimedia Commons.
Thin slices of brinjal in a spiced gram-flour batter, fried crisp and eaten hot.
Beguni, brinjal in a crisp gram-flour batter, with a cup of tea. Photo: Susmit00792, CC BY-SA 4.0, Wikimedia Commons.
Sweet and sour, it is served near the end of the meal.
Tomato chutney with dates and amsatta (dried mango), sold in Kolkata. Photo: Biswarup Ganguly, CC BY 3.0, Wikimedia Commons.
Rice slow-cooked in milk until creamy: the sweet that closes the bhog.
Payesh, rice slow-cooked in milk, in a clay bowl. Photo: Ayshamarjana, CC BY-SA 4.0, Wikimedia Commons.
Coconut and jaggery rolled into small balls, made for the puja and for Bijoya visits.
Narkel naru: coconut and jaggery sweets on a banana leaf. Photo: Priyankasingha1811, CC BY-SA 4.0, Wikimedia Commons.
Puffed fried bread with a ginger-spiced potato curry: the Ashtami breakfast in many homes.
Luchi with alur dom. Photo: Rocky Masum, CC BY-SA 4.0, Wikimedia Commons.
Home recipes for the Durga Puja bhog thali: bhoger khichuri, labra, beguni, tomato chutney, payesh, narkel naru and luchi alur dom, mostly no onion or garlic.
Durga Puja bhog recipes → Next story: Durga Puja at home, step by step All photo storiesMusic: Indian Folk Classical Flute Music (1), MayankSingh33, CC BY-SA 4.0, Wikimedia Commons.