This iconic Bengali bitter-vegetable medley is traditionally the first course at meals. The complex flavor profile balances bitter (karela), sweet (sweet potato), and pungent (mustard) tastes. Ayurveda considers it ideal for stimulating digestion. The mustard paste used is typically ground fresh in stone mortars. Some aristocratic families add bori (dried lentil dumplings) for texture. During Poila Boishakh (New Year), it's considered auspicious to begin the feast with shukto. Modern versions might reduce bitterness for younger palates, but purists insist on including at least five vegetables. The dish represents Bengali culinary sophistication.