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Bengali Cuisine

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Introduction of Bengali Cuisine

Bengal or West Bengal is an eastern state in India. Before independence, Bengal was at the epicenter of all activities under the British rule. Being the capital region for a long time, Bengal was influenced by the Awadhi Nawabs, the British, European influence, Jewish influence, and influence Chinese and Afghan immigrants. All these factors have had a great influence on the way Bengalis prepare their food.

Bengali cuisine is one of the distinct types of cuisines in whole of India. There are some basic features that are found in Bengali cuisine which are not seen in most of the regional cuisines in India. Fish is one of the primary foods in Bengal for most of the people in the society for whom non-vegetarian is not recommended. For example, Brahmins in Bengal eat fish. Fish is consumed at lease once in a day.

Bengalis are also specialists in cooking vegetables. Bengalis prepare a variety of vegetables which are often ignored in other regional Indian cuisines. Bengali cuisine is also known for its extensive use of a variety of spices which include black onion seeds, wild celery seeds, black mustard seeds, etc are used apart from usual spices such as cinnamon, cardamom, ginger, garlic, cloves, pepper etc.. This makes both Bengali fish as well as vegetables unique in flavor and taste.

Some of the most famous Bengal recipes and preparations include Shorshe Ilish, Shahi fulkopi, Keema Shorshe, Polashi Pantha, Tomato Trout, Beet rooter torkari, Kumror rokomari, Durga Chhatu, Kumro phuler bora, Chhoto Machher Jhal, Dimer Jhol, Maacher Kalia, Saag Kumro, Doi Begun, Doodh Lau, Murgir Dom, Ilish er Paturi, Mangsher DoPiyaji, Khichuri, Dhokar Dalna, Korolar Shukto, Mangoshor Jhol, Cholar Dal Narkel Diye, Kosha Mongsho, etc. are some of the well known Bengal recipes and dishes.

Bengal recipes list is essential for preparing authentic Bengal dishes at home. These Bengal recipes list can be obtained from many Bengal cookery books written by some of the best chefs in India.

Food enthusiasts can also look for Bengal recipes online. Nowadays, thanks to the internet, many people are able to obtain information about Bengal recipes online.

 

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Historical Background

Bengali food has inherited a large number of influences, arising from a historical and strong trade links with many parts of the world. Bengal fell under the sway of various Turkic rulers from the early thirteenth century onwards, and was then governed by the British for two centuries (1757–1947). The Jews brought bakeries to Bengal, the Marwaris contributed their sweet-making skills, the exiled families of Wajid Ali Shah and Tipu Sultan brought different flavours of Mughlai cuisine. British patronage and the Babu Renaissance fueled the development of these different culinary strands into a distinct heritage. From the culinary point of view, some major historical trends influenced Bengali food.

 

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