In Hindu devotion, one does not serve a meal to Durga as to an ordinary guest: first, the bhog (नैवेद्य, naivedya) is presented — an assortment of pure foods set before her image. The goddess "tastes" them with her gaze, transforming them into prasad — sanctified food that the faithful then consume together. The order is not starter-main-dessert but a logic of purity: sweet and milky (auspicious) items sit alongside savory khichuri, fruits, drinks, and preserved sweets. During Bengali Durga Puja, this bhog becomes a community banquet where each person receives their portion seated on the ground, on a banana leaf.

Ghee (clarified butter) is the quintessential offering food: it feeds the sacred fire as well as the palate, and makes any dish "worthy of the gods." Gur — unrefined cane or palm sugar, the Indian ancestor of sugar — sweetens the offerings without later refinement, and green cardamom perfumes nearly every ritual preparation. No chili or tomato here: these New World products arrived in India long after the age of the Puranas.