News Desk, News Nation 360 : Poila Baisakh is an important festival for the Bengali community that is celebrated with great enthusiasm and zeal. As the Bengali New Year, it marks a fresh start and brings joy and hopes to people's lives. One of the most essential aspects of Poila Baisakh is the delicious food that is served during the celebrations.  From mouthwatering sweets to savoury dishes, Poila Baisakh has a range of traditional delicacies that will leave taste buds craving more. Here are some mouthwatering traditional dishes made using ITC Ltd.’s Sunrise products that you can enjoy during your Poila Baisakh celebration: Mutton Kosha: Ingredients - Marinate 1 kg mutton with 2 tbsp ginger paste, 2 tbsp garlic paste, 1/2 cup curd, 1 tbsp ITC Ltd.’s Sunrise Mustard Oil for 1 hr.  Heat ITC Ltd.’s Sunrise mustard oil in a kadhai. Temper 2 bay leaves, 4 pcs Sunrise Cardamom. Add 1 cup finely chopped onion and fry till golden brown. Add the marinated meat, 2 tbsp ITC Ltd.’s Sunrise meat masala and braise with salt and sugar as per taste. Once the oil separates, pressure cooks the contents with warm water for 15 minutes till the meat softens. Finish off with 1/2 tsp ITC Ltd.’s Sunrise Shahi Garam Masala. Rui Posto: Marinate 8 pieces of Rui fish with 1 tsp ITC Ltd.’s Sunrise Turmeric Powder, 1 tsp ITC Ltd.’s Sunrise Lal Mirch Powder and salt as required for 10 minutes. Fry the marinated fish pieces in ITC Ltd.’s Sunrise Mustard Oil and keep them aside. Heat some ITC Ltd.’s Sunrise Mustard Oil in a kadhai and temper 1 tsp ITC Ltd.’s Sunrise Kala Jeera, and 3 pcs of slit green chillies. Make a paste of ITC Ltd.’s Sunrise Posta by soaking for 1 hr. Add 1/2 cup of the paste to the oil and braise. Add 1 tsp ITC Ltd.’s Sunrise Turmeric Powder, 1 tsp ITC Ltd.’s Sunrise Kashmiri Mirch and salt as per taste. Mix everything well and let it boil. Add the fried fish pieces and cover to cook for at least 2 minutes. At the end add 3-4 slit green chillies, mix and remove from heat. Shorshe Ilish: Marinate 8 pieces of Hilsa with 1 tsp ITC Ltd.’s Sunrise Turmeric Powder and salt as per taste for 5 minutes. Fry the pieces lightly in ITC Ltd.’s Sunrise Mustard Oil and keep them aside. Make a paste of 3 tbsp ITC Ltd.’s Sunrise Mustard Powder in lukewarm water with a pinch of salt for 10 minutes. Heat ITC Ltd.’s Sunrise Mustard Oil in a Kadhai. Temper 3-4 slit green chillies and a pinch of ITC Ltd.’s Sunrise Kala Jeera. Add the mustard paste, 1/2 cup warm water, 1 tsp ITC Ltd.’s Sunrise Turmeric Powder, and salt as per taste and bring it to a boil. Add the fried fish and cover to cook for 2 minutes. Garnish with chopped coriander leaves. Begun Basanti: Marinate 8 pieces of long-cut brinjals with 1 tsp ITC Ltd.’s Sunrise Turmeric Powder and salt as per taste for 2 minutes. Fry the pieces lightly in ITC Ltd.’s Sunrise Mustard Oil and keep them aside. Make a paste of 2 tbsp ITC Ltd.’s Sunrise Mustard Powder in lukewarm water with a pinch of salt for 10 minutes. Make a paste of ITC Ltd.’s Sunrise Posta by soaking it for 1 hour. Temper 3-4 slit green chillies and 1 tsp ITC Ltd.’s Sunrise Kala Jeera in ITC Ltd.’s Sunrise Mustard Oil. Add the fried brinjals, mustard paste and 1/2 cup posta paste and braise. As the oil separates, add 3 tbsp beaten curd and mix everything well. Once done, remove from heat. Kashmiri Aloo Dum: In a bowl prepare a mixture of 3/4 cup beat curd, 1 tbsp ITC Ltd.’s Sunrise Kashmiri Mirch Powder, 1 tsp paste of ITC Ltd.’s Sunrise Saunf, salt and sugar to salt. Take 600g baby potatoes (peeled and washed) and poke holes in them. Deep fry in ITC Ltd.’s Sunrise Mustard Powder and keep it aside. In a kadhai heat ITC Ltd.’s Sunrise Mustard Oil and temper whole garam masala with 2 bay leaves. Add 1 tbsp ginger paste, and the previously made mixture and braise well. Add the fried potatoes, 1 tsp ITC Ltd.’s Sunrise Kashmiri Mirch Powder, 1 tsp ITC Ltd.’s Sunrise Turmeric Powder, and salt as per taste and mix everything well. Once done, finish off with 1 tsp ITC Ltd.’s Sunrise Shahi Garam Masala.