Bengali food came from both West Bengal and East Bengal, widely known as Bangladesh after India’s partition during the British reigns. Bengali cuisine is renowned for its varied flavour, from snacks, primary course and sweets to foodies.
The beauty of Bengali cuisine resists in its tangy taste of various spices that are used in the making, consisting of mustard, coconut, poppy seed, cumin, coriander, chillies, turmeric, fenugreek, fennel, ginger, garlic, curd, tamarind, onion and many such spices that blend the respected recipes into a mouth-watering Bengali cuisine. Fish plays the leading role in the list.
Fish cuisines have developed from Bangladesh especially the Ganga river fish, hilsa fish being the king of all the fishes adding their flavor in the Bengali household’s kitchen. Besides fish, mutton is another unique cuisine renowned among Bengali cuisine that individuals prefer mostly. Mostly fish are prepared using mustard paste, poppy seed paste and coconut paste that develops meals such as chingri macher malaikari (dressed with mustard paste), elish bhapa (hilsa with mustard paste), doi chingri (dressed with curd), etc.
Kosha mangso is one of the ravishing non-veg dishes. It is made of mutton adding several spices is one of the most favourite Bengali household. ‘Machhe Bhatey Bangal’ is the term used for Bengalis owing to their incessant fondness of fish and rice.
During any special occasion in Bengal such as Durga puja, poila boisakh, kali pujo, saraswati pujo and others, it is the rice dishes like khichdi and basanti polao that are served as special delicacies . The preparation of rice is made to give as a Prasad to the god and the goddesses during a festival as an offering called bhog in Bengali. In the bhog basanti polao or khichdi is made with various types of vegetable fries such as alu bhaja (potato fry), begun bhaja (brinjal fry), kumro bhaja (pumpkin fry) and bhendi bhaja (ladiesfinger fry). The vegetable fries are fried in mustard oil adding salt and turmeric to it.
To give the food its real taste and enhance the flavour most of the Bengali food is prepared in mustard oil. Fulko luchi (poori) and alu dum is a popular cuisine prepared by the Bengalis in their family during the Sunday breakfast and even in the presence of guests. There are plenty of veg dishes that are popular in Bengali cuisine like potol er dorma, alu posto, fulkopir kalia, sukto, sag bhaja, dhokar dalna, channar kopta and so on. Fillings of mustard paste, coconut, paneer are popular items that are used to fill in vegetables to create several kitchens out of it to serve the Bengalis as a starter.
Filling fish like mustard prawn and coconut in vegetables becomes a mouth watering Bengali cuisine when cooked in the mustard oil and served to the individuals. Several cuisines are produced of common Bengali cuisine, such as mugger dal, aror dal, cholar dal and musur dal, which is cooked by the Bengals. The eggs of the fish are also used in the preparation of the Bengali dishes which taste marvelous when several spices such as ginger, garlic, green chilies, mustard paste and coconut are added and made in the mustard oil.
Fillings of fish like prawn with mustard and coconut in vegetables cooked in the mustard oil and served makes a mouth watering Bengali dish. Several cuisines are produced of common Bengali cuisine, such as mugger dal, aror dal, cholar dal and musur dal, which is cooked by the Bengals. Fish eggs are also used in the preparing of Bengali dishes that taste wonderful when added and made in the mustard oil are several spices such as ginger, garlic, green chilies, mustard paste and coconut.
A Bengali dinner follows a multi-course tradition in which food is generally served in a particular format, marking it as the subcontinent’s only meal to have developed such a convention. It is quite similar to French cuisine’s current service à la russe style. Besides vegetables, fish and meat sweet is a popular favorite among Bengalis who adds after every dinner as a cherry to the cake for the Bengalis.
Following their main course, traditional sweets such as sandesh and rosogolla are usually consumed by the Bengalis. Besides that, the Bengalis are also preparing misti doi, chatni, and payesh in their family, which are consumed as dessert. Sweets are mostly produced of sugar and milk, but unique sweets made of jaggery or gur are accessible during the winter.
Sweets such as nolen gur er sondesh and rosogolla are only accessible in winter owing to sugar cane cultivation and the sugar cane mixture is jagerry or gur with which the sweets are made. Other sweets like rabri, rosmalai, kacha golla, khir kodom and langcha are discovered as renowned Bengal sweets along with the traditional sweets. Bengali food tradition continues with its lovely, world-famous aroma and taste.