________ is a traditional Bengali dessert of delicately sweetened curd. Mild, light and extremely addictive, this makes a great dessert option when entertaining guests over for an Indian meal. The sweetness comes from the lightly caramelised sugar and traditionally the curd is set in earthen pots. Fill up the blank.

_______ is a mix of vegetables with an emphasis on the bitter gourd. This dish is typically served as the first course in a traditional Bengali meal. This bitter taste is attributed to cleansing the palate and also for letting the digestive juices flow just so you may have a good start to the meal. Fill up the blank.

This common Hilsa curry from West Bengal is served with rice. The fish is first washed and chopped into small pieces. A mustard-based marinade is then applied to the fish. The treated fish is then put in a pressure cooker and cooked along with green chillies and served hot. Name this dish.

'Tangra Macher Jhol' is a popular fish preparation among Bengalis which goes well with steamed Basmati rice. The dish is prepared by frying Tangra mach and then cooking with potatoes, tomatoes, onions and garlic with ground cumin-coriander spices and Nigella seeds. Name this freshwater fish in English.

The rice harvest festival in Bengal, Poush Sankranti, is celebrated by making the most wondrous of sweets—the pithe. Pithe is no single dish, but a category of sweets that are part of the Bengali cooking tradition. Name this dish which is a type of pithe, a light crêpe filled with either kheer or a coconut-and-jaggery mixture.