I mentioned the ingredient “beresta” in many of my recipes. It is nothing but the crispy fried onions. Nowadays, though they are readily available in the market, home-made fresh beresta is always better in taste.



Ingredients : Onion & Cooking Oil

Procedure : Cut the onions into thin slices. In a deep pan, heat sufficient amount of oil until it is almost smoking. Reduce the heat to medium, and wait about 30 seconds. Add the onions a few at a time and deep-fry until they are golden brown and crispy. Transfer the onions onto a paper towel to absorb the extra oil. Continue until all the onions have been fried.

3 thoughts on “Beresta

  1. Hi,
    Would you, by any chance, know the etymology of the word and about when did it come to the culinary jargon of West Bengal? I had left the state in ’92, to briefly come back in 2000-01, and then finally in 2018. Although, caramelised crispy onions were always used by our moms and cooks then, I never heard the word till I came back in 2018. I wanted a bit of historical perspective, if you please.


    • Hello Sir,
      Thank you for stopping by my blog and following it.
      Your question is quite interesting but I don’t have the answer. I got to know the word ‘beresta’ while watching various cooking shows. This word is also new to me and I know about it for last few years. If I come across any information about it I will love to share with you. 🙂


  2. Pingback: Kosha Mangsho / Mutton Kosha | Cooking Delight

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