Bengali cuisine

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Bengali Cuisine

A common saying is Fish and rice make a Bengali.India is a land of diversity. Bengali food that originated in the region of Bengal is rich and varied in its platter starting from snacks to main courses to sweets. Bengali food is incomplete without fish. Panch phoron (blend of spices) is used in Bengali dishes. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard sweet and fennel seed in equal parts. The principal medium of cooking is mustard oil. The main food of Bengal is rice and fish. Vegetables like plantains, potatoes, brinjal and beans dominate the menu.

Some Famous Bengali dishes-

1. Macher jhol- It is a traditional spicy fish curry that is served with rice.

2. Luchi- It is similar to poories. It is deep fried bread prepared using both refined and whole wheat flour.

3. Bhappa aloo- The potato is tossed in local flavours of panch phoron, coconut paste and mustard oil.

4. Shukto- This bitter sweet combination of vegetables makes an appearance at every Bengali festivity.

5. Moori (Puffed rice)- It is made by heating sand in a pot and then throwing in grains of rice.

6. Baingan bhajja- Pan fried egg plants(brinjal) with aromatic spices.

7. Doi maach- Tender chunks of fish are cooked in flavour of yoghurt along with mild spices.

8. Sandesh- Bengali desserts are great charmers with chena or fresh cottage cheese as one of the primary ingredients in most of them.

9. Mishti Doi- It is a sweetened yoghurt dish that is served at the end of supper.

10.Bengali rasgulla- It is made from chena which is obtained by curdling the milk.

11.Bengali style chana Dal- It is flavoured with coconut, ghee and an assortment of whole spices.