Identity of Bengali people

All Bengali people likes this dish no matter what the B.P. level or being diabetic. In every occasion this is a must be served dish.  A confectioner from Kolkata, N. C. Das simplified the original dish so that it could be cooked in household kitchens. It was through him that the rasgulla was incorporated into the local palate. N. C. Das's son, K. C. Das started large scale production the sweet, eventually leading to its wider availability. This mass produced version became known as the sponge rasgulla. Even today, it is the simpler sponge rasgulla that is available in Kolkata, while the rest of Bengal adheres to the original, more elaborate Oriya recipe.

Sarees are another identity for Bengali women. It is the cultural dress for them. Likewise Kurta is the cultural dress for the gents.

Durgapuja, the main cultural occasions of all bengali people. It continues for 5 days.

 Sasthi, Saptami, Astomi, Nabami & Dasami. It is an annual Hindu festival in South Asia that celebrates worship of the Hindu goddess Durga. It refers to all the six days observed as Mahalaya, Shashthi , Maha Saptami, Maha Ashtami, Maha Nabami and Bijoya Dashami. The dates of Durga Puja celebrations are set according to the traditional Hindu calendar and the fortnight corresponding to the festival is called Debi Pokkho (Bengali:দেবী পক্ষ , ‘Fortnight of the Goddess’). Debi Pokkho is preceded by Mahalaya (Bengali: মহালয়া), the last day of the previous fortnight Pitri Pokkho (Bengali: পিতৃ পক্ষ, ‘Fortnight of the Forefathers’), and is ended on Kojagori Lokkhi Puja (Bengali: কোজাগরী লক্ষ্মী পূজা, ‘Worship of Goddess Lakshmi on Kojagori Full Moon Night’). Durga Puja is widely celebrated in the Indian states of West Bengal, Assam, Jharkhand, Orissa and Tripura where it is a five-day annual holiday.In Tripura which has a majority of Bengali Hindus it is the Biggest festival of the year. Not only it is the biggest Hindu festival celebrated throughout the State, but it is also the most significant socio-cultural event in Bengali society.

 This special dish goes hand in hand with this occasion. The banali's phuchka.  It has another name panipuri.
The panipuri originated from the Magadh region of India, present day South Bihar. The English meaning of golgappa is "watery indian bread" or "crisp sphere eaten" Literary mentions suggest that it may have originated from Banares. A monthly children's magazine Golgappa was published from 1970, from Delhi (until recent decades, golgappas were eaten mainly by children).
It gradually became popular all over India, with the increase of migration from North India,esp Bihar. Chaat sessions are normally concluded with a few panipuris.
Typically, panipuris are served with 5–8 in a portion on a triangular "plate" made from dry sal leaves. Some places offer panipuris pre-made into a whole plate, but the popular way for them to be served is one at a time from a road-side vendor. Customers hold a small plate and stand around the server's cart. The server then starts making one panipuri at a time and gives one to each individual. Panipuri servers have to remember each customer's preferences such as sweetened pani, more filling or extra onions, for example. The server must also keep count of how many panipuris each person has had. Panipuri servers are renowned for remembering choices and numbers served, even when serving an entire crowd.