Shaak Paata

A Bengali lunch rarely feels complete without a serving of "shaak", tender leafy greens, cooked with love, mustard oil, and just enough spice to let their natural flavours shine. From the bitter "neem pata" served at the start of a meal to cleanse the palate, to the earthy comfort of "pui shaak" simmered with pumpkin, these greens are more than just food; they are a reflection of the land, the seasons, and our heritage. 

Shaak

Eating "shaak" is not just about nourishment. It's a rhythm of life that follows the fields and rivers - "kolmi shaak" pulled fresh from monsoon waters, "palong" thriving in crisp winter air, "thankuni pata" growing wild along the edges of ponds. Each leaf tells a story of where it comes from and what it gives - from vitamins and minerals to memories of grandmother's kitchen. 

Across generations, Bengalis have believed that "shaak" balances the body, sharpens the mind, and connects us to nature. In every bite, there is both history and health, a living link between soil and soul. This is a celebration of that bond - an invitation to explore the many greens that make Bengali cuisine one of the most vibrant in the world.