Mullicks of Bhowanipur are Vaishnavas (worshippers of Vishnu who are mostly vegetarians) so only after Dashami's immersion non-veg preparations are made. They give preparations of flour instead of rice to the goddess. The bhog comprises of Luchi (deep fried puffed bread), chanar dalna (cottage cheese curry), alukophir dalna (cauliflower potato curry), different varieties of chechki (spiced fried vegetables) bonde and nadus (sweet balls).

CHANNAR DALNA (Cottage Cheese Curry)

Ingredients:

• Best Quality Cottage Ghee
• Garam Masala (a combination of cinnamon, green cardamom and clove)
• Cottage Cheese / Chhana
• Diced Potato
• Bay Leaf
• Green Chili
• Pieces of Cumin
• Ginger Paste
• Roasted Cumin Powder
• Salt
• Sugar
• Turmeric

Steps:
Heat ghee adding garam masala, bay leaf, green chili and pieces of cumin to it. Add potatoes and stir fry for some time. Adding ginger paste, turmeric and salt cook well. Add chili. Now add the square shaped chhana and a small amount of water. Keep it to boil till the potatoes get softened. Before removing from heat add sugar according to taste.

METE CHHOCHORI (Dry Curry of Liver)

Ingredients:

• Pui Sak / Climbing Spinach
• Onion Paste
• Mutton Liver
• Potato (diced)
• Pumpkin (diced)
• Ginger
• Garlic
• Green Chili
• Turmeric
• Cumin Paste
• Mustard Oil

Steps:
Take equal amount of pui sak and mutton liver. Fry onion paste in oil. Add green chili, garlic paste, ginger paste, cumin paste and turmeric. Stirring constantly add potato and pumpkin. Then add liver and pui sak. Adding salt and sugar reduce the flame and cook till the gravy thickens. Remove from fire.

Debs of Sovabazar do not have the tradition of offering cooked rice to the goddess. They offer quintals of uncooked rice and huge trays of sweets as bhog. Items offered are Kochuri (stuffed bread), Singara (samosa), Boro Nimki (like savoury biscuit), Radha Ballabhi (pulse stuffed bread), Padma Nimki (biscuit), Sweet Goja (sugar coated pastry), Dumo Goja (diamond shaped pastry), Jive Goja (elongated shaped sugar coated pastry), Jilipi (sweet chick-pea flour savoury), Darbesh (yellow sweet meat balls), Motichur (white sweet meat balls), Pantua (sweet brown caramel balls), Nora Pantua and a varieties of Sweet Balls, sugar coated pastries like Peraki, Pakkan, Khaja, Kotkoti Nadu, Balusai (a kind of sandesh), Chandsoi Magadh, Mutri, Somesha, Khurma, Khir Tokti, Labanga Latika, Muger Nadu (sweet balls of split green gram), Shon Papri etc. All these items are prepared in the household itself.

PERAKI

Ingredients:

• Refined Flour - 500gms
• Ghee - 500gms
• Kheer - 250gms
• Coconut (big) – 1
• Green Cardamom
• Sugar - 400gms
• Black Pepper - a pinch of

Steps:
Kneed flour with ghee properly to from a dough. Make small balls. Flatten in the size of small chapaties or rounded flattened cakes.
To prepare the filling first scoop out the coconut and then cook grated coconut with kheer and sugar. Add green cardamom and powdered pepper in the cooked coconut. Put the filling on the chapaties and cover with another one. Paste the corner with hands tucking inside the fold. Deep fry in ghee and then immerse in sugar syrup.

DARBESH

Ingredients:

• Besan (cheak pea flour) - 250gms
• Kamini Sabeda / Custard Apple - 200gms
• Kesar and Red Colour
• Silver Foil
• Ghee
• Sugar - 1 kg
• Rose Water
• Jaitri / Mace - 10gms
• Jaiphal / Nutmeg – 5

Steps:
Mix besan and sabeda (custard apple) well. Make a paste adding water to it. Fry the paste in ghee with a slotted spoon. When it gets fried immerse in thick sugar syrup. Grind all the spices. After removing the fried paste from the syrup add the grinded spices to the paste. Put some ghee in both hands and make small balls of the paste.

Lahas' offer mainly homemade sweets like Peraki, Jive Goja, Pan Goja, Chouko Goja, Jhumko Goja, Kucho Nimki etc. Nadus (sweet balls) include that of Popped Rice, Gram, Split Green Gram, Magadh, Coconut, Sesame and Puffed Rice. Besides they offer Ladykanny, Pantua, Malpoa (sugar flitters), Both of Jaggery and Kheer, Yogurt and Rabri (sweet made from milk toppings). In 28 largest size wooden plates 28 offerings that include Rice, Batabi Lebu, Coconut Nadu, Panch Korai (5 varieties of pulses), Ghee, Sugar, Honey, Banana, Sugarcane and Cucumber. Lunch comprises of Sukto, Doi, Misti, Ambal, Korai Dal (split black gram) and Rice. Dinner consists of Luchi or Lachuri along with Potato Curry (dom), Kumro Chokka (pumpkin masala curry), Chutney and Sweets.

MAGADHI NADU

Ingredients:

• Refined Flour - 1 kg
• Coconut - 500 gm
• Jaggary - 1 kg
• Peppercorn - 1 (grinded)
• Cardamom - 3
• Ghee - slight (to rub the wok)

Steps:
Put all the ingredients in a wok and cook stirring continuously. When the mixture hardens remove from heat and make small balls putting some ghee in both hands. When it gets totally cold dip in thick sugar syrup and remove immediately and Serve.

House of Saborno Roy Chowdhury's offers bhog (food offerings) comprised of Khichuri, Fries, Chalkumro Chechki (white pumpkin fried with spices), Mochar Ghanto (dry spiced banana flower's curry), Sukto (mixed bitter sweet vegetables taken as starter) and Payesh (rice pudding). Sweets include Gurer Nadus (jaggery balls) made in their own household vien (kitchen specially made to prepare sweets).

SUKTO

Ingredients:

• Potato
• Green Banana
• Bitter Gourd (uttche)
• Brinjal
• Ghee
• Sugar
• Ginger Paste
• Radhuni (a species of celery seeds)
• Salt
• Turmeric
• Milk
• Refined Flour (maida)
• Beans / Borboti
• Bori / Sun dried small pulse cakes
• Coconut Paste
• Cumin Powder
• Dried Red Chili
• Mustard Paste
• Oil
• Panch Phoron (a Bengali combination of five spices : Radhuni, Onion Seeds, Fenugreek Seeds, Aniseed and Cumin Seed in equal quantities)

Steps:                                                                                                                                       
Cut all the vegetables into small dices and fry in oil. Boil the fried vegetables in oil. Cover the boiled vegetables with salt and turmeric powder and place in a wok to cook. Add mustard seeds and panch phoron and red chilies. Continue stirring. Add coconut paste, ginger paste, and mustard paste along with radhuni, salt and sugar. Cook for sometime and remove from heat. When cooled add a small amount of milk flour and ghee. Before serving spread panch phoron, cumin and radhuni powder over the preparation.

CHAL KUMROR GHONTO

Ingredients:

• White Pumpkin
• Mustard Oil
• Mustard Seeds
• Dried Red Chili
• Bori / Sun dried small pulse cakes
• Coconut
• Panch Phoron (a Bengali combination of five spices : Radhuni, Onion seeds, Fenugreek Seeds, Aniseed and Cumin Seed in equal quantities)

Steps:
Cut pumpkin into small finger like pieces. Heat oil in a wok and sauté dried red chili and panch phoron in it. Add the vegetable and salt and sugar and keep stirring. When water gets dried up remove from fire. Spread grated coconut and fried boris over the preparation and serve.

Bhog from the household of Bishu Mukhurjee comprised of three types of Khichuries - Aurhor (Toor), Moog (Split green gram) and Kadai (Split black gram). Two types of Payesh - Rice and Suji (semolina). Kalias (curry) of a number of vegetables are prepared- Parwal, Pumpkin, Paniphal, Jackfruit and Cauliflower etc. Fries of 8 varieties and Pithe (sweet pancakes) are served. Chutney of tamarind and amsattva are prepared in the 4 days of puja. Only on Dasahami the of rice and chutney of chalta preparations of previous day are served to the goddess. A varieties of sweetmeats like Khaja, Gaja, Bonde are prepared in their own house.

KHAJA

Ingredients:

• Refined Flour
• Ghee
• Araroot
• Sugar Syrup

Steps:
Kneed flour with water tightly to form dough. Make large sized flat cakes or chapaties from it. Mix ghee and araroot and spread the mixture over the chapaties. Make rolls with the chapaties and slice them into small pieces horizontally. Make small balls with the pieces. Again flatten them into elongated shape. Heat cottage made ghee and fry the pieces in it till red. Keep the fried khajas into a flat utensil and spread the sugar syrup with a big spoon (hata). When the syrup dries up the khajas will be crisp and be easily separated.

PANIPHALER KALIA (Water chestnut Curry)

Ingredients:

• Potato
• Jackfruit or Parwal
• Paniphal
• Asafoetida
• Green Chili Paste
• Ginger
• Turmeric
• Tomato
• Ghee
• Cumin
• Bay Leaf
• Dried Red chili
• Salt
• Garam Masala (a combination of Cinnamon, Green Cardamom and Clove)

Steps:
Stir fry the vegetables and keep aside. Heat oil adding asafoetida, cumin, dried red chili and bay leaf. Cook ginger paste, green chili paste, turmeric, tomato and a pinch of sugar in the masala. Add salt and a small amount of water. When the preparation starts boiling add the fried vegetables. Cook well so the gravy becomes thick. Spread garam masala and ghee before removing from heat.