Food is an integral part of human life since the origin which constitutes a vast array of behavioural practice considered inherent characteristics of a culture. Thus, understanding past human culture, ingredients of food, cuisine, etiquette, serving manner, preparation procedure, beliefs, are fundamental. New archaeology is indispensably interested to explain how and why a particular set of function, belief or behaviour subsumed into the past human culture rather than simply describing (what) the phenomenon. Despite having a substantial paucity of existing literature on the food culture of early Bengal the present article illuminates the major ingredients of making meal based on hardcore archaeological evidence for the first time in the history of Bengal along with considering the early religious/mythological (pouranic) literatures. The article could be regarded as the base, a preliminary step, of the study of food, cuisine and the sociology of early subsistence study and, indeed, should help to delve to understand the wider dynamics regarding the archaeology of food in the early Bengal. Available data indicates that plant food had been preferred more than that of animal (cf. meat) in early Bengal. It has been assumed that food of early Bengal could have been delicious and nutritious as diverse plant food materials had been available. It had a rich array of crop grains for making the meal; rice, millets, wheat, and barley along with diverse pulses that might imply the authenticity of proverb ‘Dal-Vat’. Having found a substantial number of fishbone and net sinkers from archaeological sites could suggest that rice along with fish predominantly shaped the subsistence strategy which confirms the popular Bengali proverb ‘mache-vate Bangali’. Variegated fruits and vegetable would have been part of their daily intake since the beginning of human settlement in early Bengal. They enjoyed a significant proportion of liquid food; milk, varieties of alcoholic drinks along with sugarcane juice, date sap and coconut water. It is assumed that milk and dairy food products like yoghurt and butter were highly popular to consume along with to prepare cuisine and enhancing their aroma and test. Varieties of food items, e.g., cakes (pitha and payes) and sweets were prepared by using sugar, milk and rice. It is evident that the environment and landscapes were responsible for shaping the dominant subsistence regime of early Bengal despite having a significant social and religious influence. Literary sources might well provide evidence that Brahmanism could shape the behavioural pattern of the food culture that was largely based on disparity; cast system, of early Bengal.