Puchka (Panipuri)

Kolkata's version of panipuri, puchka is filled with spiced mashed potatoes and tangy tamarind water. Commonly found around college streets and markets, it's a crunchy, flavorful treat.

Kathi Roll

Originating from Kolkata, the kathi roll wraps spiced kebabs, onions, chutney, and sometimes eggs in a paratha. It's a convenient and tasty on-the-go meal.

Telebhaja

These deep-fried fritters, made from potatoes, eggplant, onions, or green chilies, are especially popular during the monsoon. Crispy and golden, they're best enjoyed with tea.

Ghugni Chaat

A savory snack of yellow pea curry topped with onions, green chilies, and tamarind chutney. Served on leaf plates, it's a spicy, sour, and nutritious option.

Mughlai Paratha

This pan-fried flatbread is stuffed with spiced minced meat, egg, and onions. A fusion of Mughal and Bengali cuisines, it's a rich and satisfying dish.

Jhalmuri

A light snack made from puffed rice mixed with mustard oil, chopped vegetables, spices, and peanuts. Often served in newspaper cones, it's perfect for munching on the go.

Churmur

A close cousin of puchka, churmur is a mix of crushed puchkas, boiled potatoes, chickpeas, and tamarind. It's spicy, tangy, and crunchy—a favorite among students and street food enthusiasts.

Shingara (Samosa)

Kolkata's take on the samosa, shingara is typically filled with potatoes, peanuts, and sometimes cauliflower. Fried to perfection, it's commonly paired with sweet tamarind chutney.

Fish Cutlet

A treat for seafood lovers, this cutlet combines minced fish with spices and breadcrumbs, deep-fried until crispy. Often served with kasundi mustard, it's a nod to Bengal's fish affinity.

Mishti Doi & Rasgulla

No culinary tour of Kolkata is complete without these sweet endings. Mishti doi (sweet yogurt) and rasgulla are beloved desserts that offer a cooling finish after spicy snacks.