Bhog is the special delicacy in the Bengali Culture. The food which is served for free to all those who come for the puja or praying to God and Goddess. Bhog plays dual role in any cultural or religious festivals, by serving the community and by being an offering to the God or Goddess, it serves both its purposes. Typically, the bhog is vegetarian, contains no onion and garlic, and is served with delectable ‘bhoger khichuri' as the staple. Many a time, ‘mishti pulao', act as an alternative to ‘Khichuri' which is second much-loved Bengali food. The vegetables or bhajas that make up the bogh are bugun (brinjal), aloo, or fulkopi (cauliflower), along with mixed vegetable dishes like labra (wet) and chyachra (dry). 

 

A sweet and sour chutney accentuates the food by acting as a delicious palate cleanser, and to end the meal, payesh (kheer) and mishti doi (sweet yogurt) leave a tint of sweetness in the mouth while giving a taste of West Bengal. Although tradition calls for a vegetarian meal, bhog can also be a treat for non-vegetarians as certain comunity pandals even offer fish on Nabami and Doshami 

On the plate one can notice following things:- 1. Payesh/ Payesham/ Rice Pooding 2. Khichuri Bhog 3. Egg Plant Fry 4. Asparagus Fry 5. Potato Fry/ Chips 6. pointed Gourd/ Patal/Parwal 7. Some Dry Fruits (Cherry, Kaju and Dried grapes or Kismis)