On Kali Puja falling on Diwali night, the Mother in Tarapith is given a royal feast (bhog). There is one round of rice offering in the morning which includes pulao, khichuri (rice and lentil dish), and plain white rice. This is served with five kinds of fried items and three kinds of curries. Offerings of various fish, including Charapona (small Pona), Katla, and Rui, are also presented. As per Tantric tradition, sacrificed goat meat is offered with karanbari (a type of liquor). The bhog also includes payesh (rice pudding), chutney, yogurt, and five types of sweets.
Night Bhog: Khichuri is the main focus at night.
Approximately 150 kg of rice and lentils are cooked in 10 large pots. This is
served with five common vegetable fried items (such as bitter gourd, brinjal,
and potato), vegetable curry, roasted Shol fish (Snakehead), and the meat of
the sacrificed goat. Karanbari is also offered in a container.
In addition to the bhog offered by the temple authorities,
devotees also present their own offerings of vegetables, fish, and meat to
Goddess Tara according to their wishes.
The cooking of the bhog at Tarapith temple is carried out by a few families from Mayureshwar Dakshingram, who have inherited this responsibility, along with members of the Tarapith temple. About fifteen people cook the Kali Puja bhog. The cooking for the midday offering begins in the early morning, and the cooking for the night offering starts right after noon. Thousands of devotees eat the prasad in the bhog griha (offering hall) and natmandir (assembly hall), while many others take the prasad to their homes.