Jhalmuri: Unpacking the heritage and flavour of Bengal’s beloved street food

He adds that vendors use “locally available ingredients” like puffed rice, mustard oil, and spices, which are inexpensive and easy to prepare. The dish can be customised with varying levels of spice or additional ingredients like peanuts or coconut, catering to diverse tastes. 

“Its street-friendly nature — easily prepared, packed, and eaten without utensils — made it a practical favourite in Bengal’s busy marketplaces and railway stations, where on-the-go food options are highly sought. It satisfies hunger while being light, refreshing, and inexpensive, making it accessible to people from all socioeconomic backgrounds,” he reveals.

The puffed rice (muri) itself is a symbol of rural Bengal (Source: Freepik)

Historical or cultural influences

Das informs, “The origins of jhalmuri can be traced back to the colonial period in Bengal when British colonial infrastructure and trade opened up access to new food items, including puffed rice, which was mass-produced as a staple snack.” 

The influence of Bengali rural traditions of eating puffed rice (known locally as muri) in its various forms further contributed to the rise of jhalmuri as a popular snack, Das continues. “The British railways played a key role in making it widespread, as vendors would sell jhalmuri to passengers at train stations, offering a quick and easy meal for travellers.”

The dish also reflects Bengal’s rich culinary history, Das mentions, blending locally sourced ingredients with the evolving urban food culture of Kolkata and other major cities. The widespread use of mustard oil — a hallmark of Bengali cuisine — gives jhalmuri its unique regional flavour, while the incorporation of chilies, onions, and spices highlights the influence of the spice trade that flourished in Bengal during the British era.

What makes jhalmuri so uniquely Bengali?

Das explains that the use of mustard oil in jhalmuri is a defining characteristic that ties the dish closely to the identity of Bengali cuisine. Mustard oil is known for its strong, pungent flavour, which is widely used in Bengali households for both cooking and garnishing. Its inclusion in jhalmuri adds a sharp, fiery element to the dish that is instantly recognisable as Bengali. 

He says, “Additionally, incorporating chilies, coriander, chaat masala, and lemon juice balances the flavours, making the dish light yet flavourful. These ingredients not only reflect Bengali agricultural practices but also showcase the region’s rich cultural tradition of using bold and vibrant spices in everyday cooking.”

Muri is also a symbol of rural Bengal, where it has been consumed for centuries as a staple snack, a breakfast item or a street food, making it a versatile ingredient deeply ingrained in the region’s food culture.