Bengali Cuisine

Bengali Cuisine is a culinary style originating from Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and the Indian states of West Bengal, Tripura and Assam's Barak Valley. With an emphasis on fish, vegetables and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle flavours, and its huge spread of confectioneries and desserts.

History

The history of Bengali Cuisine can be traced back to the early 12th century during the Pala Dynasty, where the tradition of offering food to deities began. The cuisine evolved over time under the influence of various ruling cultures including the Mughal Empire and British Raj.

Ingredients

Bengali cuisine uses a variety of ingredients. Rice, a staple of the diet, is used in many dishes. Fish, especially freshwater fish, is also a dominant ingredient in Bengali cuisine due to the state's many rivers. Vegetables like potatoes, eggplants, and pumpkins are commonly used. Spices such as cumin, coriander, and turmeric are typically used for flavoring.

Dishes

Bengali cuisine is rich in variety and includes a range of dishes from mild to very spicy. Some popular dishes include Rasgulla, a sweet dish made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar; and Macher Jhol, a traditional spicy fish curry.

Meal Structure

A traditional Bengali meal includes a multi-course tradition, where food is served course-wise rather than all at once, much like the French style of dining. The meal starts with a course of bitter dishes, followed by main courses that includes fish, meat and lentil and ends with a dessert.

Regional Variations

Bengali cuisine varies regionally, with rice and fish being common in the Bengal delta, and more meat and wheat-based dishes found in western regions. The partition of Bengal in 1947 also influenced the cuisine, with East Bengal (modern-day Bangladesh) incorporating more fish and beef into their dishes, while West Bengal saw a greater use of vegetables and mutton.

See Also

• Indian Cuisine
• Bangladeshi Cuisine
• Mughlai Cuisine