The nature and variety of dishes found in Bengali cooking are unique even in India. Fresh sweet water fish is one of its most distinctive features; Bengal's rivers, ponds and lakes contain varieties of fish such as Rui, Ilish, Koi or Pabda. Prawns, Shrimp and Crabs are also common. At least one meal a day is certain to have a fish course.

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Bengalis also excel in the cooking of regional vegetables. They prepare a variety of dishes using the many types of vegetables that grow there year-round. They use fuel-efficient methods, such as steaming fish or vegetables in a small covered bowl nestled at the top of the rice pot.

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The use of spices for both fish and vegetable dishes is quite extensive and includes many combinations not found in other parts of India. Bengali cooking includes the phoron - a combination of whole spices, fried and added at the start or finish of cooking as a flavouring special to each dish. Bengalis have a love for mustard - mustard oil, mustard paste and mustard seeds are commonly used in this style of cooking.