Evening Snack · Spiced Dried Pea Curry
Ghugni
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Ghugni carts often park right next to jhal muri and puchka stalls on the same Kolkata street corner, forming an unofficial trio of the city's favorite between-meal snacks.
Dried yellow or white peas are soaked, boiled, and simmered down with onion, tomato, and a blend of Bengali spices into a thick, tangy curry, then finished with a squeeze of lime, chopped raw onion, and green chili. Street vendors ladle it into small bowls or paper cups, sometimes topped with crushed puffed rice or sev.
Why it's made this way: Ghugni likely began as an affordable, protein-rich snack in Bengal's markets and rail platforms, and it remains one of Kolkata's most common footpath foods, sold from hand-pushed carts through the evening rush.
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