New Delhi, Oct. 16 -- Every Bengali worth their salt will acknowledge that pet pujo-worshipping the stomach-is central to Durga Puja. For most, the fondest pujo memories are often gustatory-countless rounds of phuchka at puja pandals, or midnight stops for chicken rolls, and chowmein tossed in woks with slivered veggies and served with a topping of chopped onions and cucumber and splotches of a suspicious red ketchup. It is also about the khichuri bhog at the neighbourhood pandal on Ashtami afternoons, or family get-togethers over luchi and mangsho on Nabami, and biryani party with friends on Dashami.

We asked an eclectic mix of Bengali chefs scattered across the world-from Hong Kong to Kolkata, and San Francisco to Bengaluru-to interpre...