The origins of the Rosogolla are deeply contested. While Orissa claims it originated in Puri as a temple offering, Bengal perfected the spongy texture we know today. The Bengali version was refined by confectioner Nobin Chandra Das in the 19th century in Kolkata, where he innovated the soft, spongy version, and it quickly became a staple in Bengali households. Today, Rosogolla is a symbol of Bengal’s rich culinary heritage.

Sandesh is often considered the "royal sweet" of Bengal. Its name is derived from the word "message," as it was used as a sweet to convey greetings and blessings. Traditionally, it was prepared using jaggery, but the use of sugar became widespread during the colonial period. Sandesh is not just a sweet but a celebration of creativity in Bengali kitchens, with flavors ranging from mango to rose.

The Cham Cham, believed to have originated in Porabari (a village in Tangail, Bangladesh), has a unique place in Bengali sweets. This cylindrical, juicy sweet was often associated with royalty and was made during grand celebrations. Cham Cham is typically served soaked in syrup, symbolizing abundance and sweetness.

Mihidana is said to have been created during the early 20th century to honor Lord Curzon when he visited Bengal. The name “Mihidana” comes from its composition—tiny, rice-like granules made from a mix of powdered rice and gram flour. It is one of the finest examples of the delicate craftsmanship involved in Bengali sweets.

Talsaas Sandesh (also known as Jalbhara Taalshash) is a traditional Bengali sweet that stands out for its unique design and cultural significance. The name "Talsaas" refers to its resemblance to the fruit of the palm tree also known as ice-apple. The sweet was originally crafted by Surja Modak for the festival of Jaimaisasthi. It is essentially a variant of Sandesh, made from fresh paneer (cottage cheese), sugar, nolen gur or date jaggery with a special twist—it's filled with a liquid core, often a date jaggery syrup, which creates a delightful surprise when bitten into.

Often referred to as the Bengali version of Gulab Jamun, Pantua is believed to have ancient roots in Bengal. Unlike the traditional Gulab Jamun, Pantua is made from chhana (cottage cheese) instead of khoya. A legendary connection to this sweet is found in Bibhutibhushan Bandyopadhyay's novel, Adarsha Hindu Hotel, where Pantua plays a crucial role in the protagonist's culinary skills. Its popularity remains strong, especially in the humble sweet shops across Bengal.

Considered the "royal cousin" of the Rosogolla, Rajbhog is a larger version of the iconic sweet, stuffed with dry fruits and saffron, making it a treat for special occasions. Legend has it that Rajbhog was served to royal families and wealthy zamindars during grand celebrations. Its golden hue, imparted by saffron, symbolizes wealth and prosperity, making it a must-have during Bengali weddings and festivals.

Sitabhog was invented by Bhairab Chandra Nag in Burdwan during a visit by Lord Curzon, the then Viceroy of India. The Maharaja of Burdwan wanted something special to impress Lord Curzon, and Bhairab Chandra Nag created this rice-like sweet that still holds a special place in Bengal’s culinary history. Made with powdered rice and small gulab jamun-like balls, Sitabhog has even earned a GI tag for its geographical importance to Burdwan.

Rosomalai, another Bengali classic, originated in Comilla (now in Bangladesh). It is said that the sweet was invented when people began soaking rosogollas in thick, creamy milk. The result was an even richer and more indulgent dessert. This sweet, often garnished with pistachios and saffron, is widely served at celebrations and has become a popular export from Bengal to sweet shops around the world

Mishti Doi, or sweetened curd, dates back to ancient times and was traditionally made during festive occasions. It is said that kings and zamindars of Bengal would indulge in this treat after meals. Mishti Doi is slowly fermented overnight, and its unique caramel flavor makes it a timeless delicacy that Bengalis proudly serve to guests.

The Bengali Singara is a version of the famous Indian samosa but with its own unique twist. In Bengal, it is filled with finely chopped potatoes and sometimes cauliflower, sautéed in aromatic spices. It is believed that the Singara made its way to India through the Middle East but was given a regional touch in Bengal. Unlike the North Indian samosa, the Bengali Singara is smaller and crunchier, often served with a hot cup of tea and enjoyed by all during the monsoons or festive seasons

Nimki is a crispy, savory Bengali snack, deep-fried and seasoned with nigella seeds. This crunchy delight is a favorite tea-time snack, often made in large batches and stored for days. In Bengali homes, Nimki is a staple during festivals and is particularly enjoyed during Durga Puja. Its simplicity and versatility make it a timeless favorite in Bengali households, pairing well with sweets like Rosogolla during festive occasions

Kachuri is a deep-fried, stuffed bread typically filled with spiced lentils or peas. A popular breakfast or snack item, Kachuri is traditionally served with potato curry or a simple chutney. One of its most famous versions is Radhaballabhi, filled with urad dal and served during special Bengali festivals. Kachuri has become a staple in Bengali households, offering a savory counterpart to the region's love for sweets