English: This is a basic traditional Rajbangshi Thali that has rice accompanied by crispy fried dried Indian carplet fishes, green gourd, bottle gourd or Calabash curry and Taro leaf chhyaka (Right to left).

Dried Indian carplet fishes locally known as Mourala fishes are fried with garlic, chillies, salt and turmeric. In a wok both red and green chillies and white zeera are fried in some oil with a tad bit of turmeric. To it is added peeled, finely chopped green gourd, bottle gourd or calabash with some seasoning.

For the Chhyaka cloves of garlic, green chillies, ginger, black pepper and beaten rice flakes are all ground up together without water. They are then added to a wok with some salt and little or no oil. Then something called 'dhula water' is added. The stump of a seeded banana tree is dried and burned to ashes. This ash is called dhula. To this, water is added and the solution is passed through a strainer. The liquid we achieve after filtering the solution is called 'dhula water'. This needs to be prepared in advance. Then chopped Taro leaves are added and fried for five minutes or so. A cup of plain water is added to the wok along with half a cup of 'dhula water' and stirred and whisked continuously for 8-10 minutes on a medium flame. If 'dhula water' is not available one can use baking soda.