page_title: Bengali cuisine
section_title: Rolls
hierarchical_section_title: Bengali cuisine / Meals / Snacks / Rolls
caption_attribution_description: English: Dahi puri is a variation of Pani puri in which the filling is mostly curd along with potatoes, spices and date-jaggery syrup
context_page_description: Bengali cuisine is a culinary style originating in Bengal region in the eastern part of the Indian subcontinent, which is divided between Bangladesh and the Indian states of West Bengal, Tripura and Assam's Barak Valley. There is an emphasis on fish, vegetables, and lentils served with the staple rice.
  Many Bengali food traditions draw from social activities, such as adda, or the Mezban.
  Bengali cuisine is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. It has the only traditionally developed multi-course tradition from the cuisine of the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served in courses rather than all at once.
context_section_description: Though the culture of having several types of Rolls are not authentic Bengali cuisine but it has a partial Chinese Awadhi touch made in Bengali style. Usually common within office goers and students. Predominantly nonveg, it is prepared by lacha paratha wrapped with egg or stuffed with chicken, chicken tikka, mutton keema and so on, sometimes with paneer and onion on demand. Kolkata style Eggroll and Kathi roll are common examples of this type of snacks.
caption: Phuchka
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