Subho Nobo Borsho (Happy Bengali New Year)

I’m a day late, but it’s still the new year technically…so here’s wishing all my Bengali brethren across the world, a SUBHO NOBO BORSHO. Nobo Borsho, or Poila Boishakh (literally, the first of Baisakh month of the Hindu calender) is celebrated with great splendour by Bengalis everywhere. Cultural programs, dance and music, good food, new clothes and exchange of good will, punctuated by ‘adda’, is what defines the celebrations.

Likewise, we started our Nobo Borsho with one of my favourite breakfast items in the whole wide world πŸ˜€ LUCHI and SHADA ALOO’R CHEnCHKI (Pooris with a white aloo sabzi, pure veg), made by my fav chef – Mommaaaa ❀

Nobo Borsho 1

When we lived in Mumbai, celebrations, like they are in cities/countries outside Bengal, included a gathering of Bengalis at the local club, usually named ‘New Bengali Club’ or ‘Bengali Club’ or ‘XYZ Bengali Club’ πŸ™‚ Ours was NBBA or ‘New Bombay Bengali Association’, later NVBA, when New Bombay became ‘Navi Mumbai’….. πŸ˜› And of course, along with the cultural programs, meet and greet, we also enjoyed food, usually Luchi and Mangsho or Pulao and Mangsho…….. which, ironically, was also part of our meal yesterday!

Nobo Borsho 4

Like every Bengali, Poila Boishakh remains incomplete without a traditional meal. Every family celebrates differently, and for us, it’s a quiet family meal usually. None of us enjoy too many items with our meal, so I kept the mains to a mininum; one dal, some fries, mutton curry, chutney and rice + pulao πŸ™‚

Nobo Borsho 3

I did add some store-bought sweets alongside too…because how can a Bengali meal be complete without mishti? πŸ˜€

Nobo Borsho 5

Here’s the menu for our Nobo Borsho lunch.Β I won’t be sharing any particular recipe with you guys today, but if you would like me to share anything in particular, please feel free to post a comment for the same πŸ™‚

Basanti/Mishti Polau (Bengali-style sweet pulao)Nobo Borsho 6

Tok Dal (Lentils/Masoor Dal with raw mango)Nobo Borsho 8

Jhiri Jhiri Aloo Bhaja (Shredded Potato Fries with Peanuts)Nobo Borsho 7

Kosha Mangsho (Dry Mutton Curry)Nobo Borsho 9

Kancha Aam er Chatni (Raw Mango Chutney)Nobo Borsho 10

Fried Poppadums/Papad (this is had with the Chatni/Chutney)Nobo Borsho 11

Mishti (Sweet Platter consisting of Pantua, Roshogolla, Komolabhog, Butterscotch Rasmalai)Nobo Borsho 12

πŸ™‚ I hope you all have a wonderful year, and may the Almighty bless everyone with unabashed happiness, joy, peace and love.


Trisha ❀


6 Comments Add yours

  1. Megala says:

    Wonderful post! Your dishes are so tempting, especially sweets!

    Liked by 1 person

    1. Thanks Megala πŸ˜€ Glad you like them!!!

      Liked by 1 person

  2. Beautiful selection of food there. I’ve not heard of or had masoor dal with mango but would love to try and see the recipe!

    Liked by 1 person

    1. Thanks a bunch Ellanor. Your knowledge of Indian food is vast, very very admirable! πŸ™‚
      This particular dal is a summer staple in many homes across Eastern India, especially in Bengal, Assam, Orissa, etc. I’ll give you the recipe, it’s absurdly simple. Here’s what you need to do.

      First, boil the masoor dal with salt and turmeric until it’s soft, but not entirely mushy.
      Then heat a pan with mustard oil, and temper with nigella seeds. When they sputter, add sliced raw mangoes (say finger chip sized pieces), a pinch of turmeric, salt to taste, and a teaspoon of sugar, or more if you wish. (The ratio is up to you.. 1 mango for 1 and 1/2 cup dal is enough.)
      Cover and let the mangoes soften. Then add the boiled dal, and 2 cups or so of water. Let it boil well, and when soupy in consistency, the dal is done πŸ™‚


  3. orangewayfarer says:

    Oh my my, such beautiful pictures! Much love, great write up!

    Liked by 1 person

    1. πŸ™‚ Oh thank you so much!!!! ❀


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