food · Lataguri, Dooars
A Rajbanshi lunch: dried fish, greens and rice
Rajbanshi cooking grew from farming and fishing in the wet plains between the Teesta and the Brahmaputra. Its best-known item is sidol, small fish pounded with the stem or leaf base of arum and shaped into cakes that are sun-dried and stored; it is then cooked into a pungent curry or chutney. Pelka is a soft, soupy dish of greens, and chheka, an alkaline liquid traditionally made by filtering water through plant ash, is used to cook leafy vegetables and dal.
You will not find these dishes on most resort menus, which lean to Bengali and North Indian food. Ask your lodge owner or a homestay host a day ahead; families in the area often still cook them at home and are happy to share a plate. Expect rice, a dal, a green dish, a fish item and a sharp chutney. Dried fish has a strong smell that some guests find challenging; try a little first.
If you cannot arrange a home meal, the small 'hotels' in Maynaguri and Malbazar serve local river fish such as boroli from the Teesta when in season, with rice and dal for ₹150–300. Be clear that you are a guest at a home meal, pay what is asked, and do not photograph the kitchen or family without asking.
Good for
Questions people ask
Good to know
What is sidol in Rajbanshi food
Sidol is a preserved fish item made by Rajbanshi households. Small fish are washed and pounded with the stem or leaf base of arum, shaped into balls or cakes and sun-dried without salt. It is later cooked into a pungent curry or chutney with chilli and garlic. It has a strong smell and a deep flavour.
Where can I eat Rajbanshi food near Gorumara
Restaurants rarely serve it. Ask your homestay or lodge host near Lataguri, Maynaguri or Malbazar a day ahead; many local families cook it and some hosts will arrange a home meal. Expect to pay about ₹250–600 per person, indicative 2026. Some government-run fairs and food festivals in North Bengal also feature Rajbanshi dishes.
Is Rajbanshi food spicy
It is flavourful rather than very hot. Chutneys and dried-fish preparations can be sharp with green chilli and garlic, while greens and dal are mild. Tell your host if you prefer less chilli. Vegetarians can still enjoy the greens, dal and pelka, but say so clearly because fish is used in many dishes.
