Bengali cuisine is the culinary style of Bengal, which now comprises most of Bangladesh, the Indian state of West Bengal, the Manbhum area of eastern Jharkhand and the Barak valley of Assam. It has been shaped by the region's diverse history and climate and is known for varied flavours including mustard oil, and for the spread of its confectioneries and desserts. Rice is the staple, with fish traditionally the most common protein and freshwater fish preferred to marine fish, though chicken and mutton are the most popular meats. Many Bengali food traditions draw from religious and social occasions such as adda, Poila Boishakh, Eid and Durga Puja.
Facts
Origin RegionBengal (Bangladesh and West Bengal) 1 Connections
Features Dish
Source Paratha (Wikipedia)
Source Dal bhat (Wikipedia)
Source Dal puri (Wikipedia)
Source Jolbhora Sandesh (Wikipedia)
Source Ledikeni (Wikipedia)
Source Mishti doi (Wikipedia)
Source Panta bhat, Wikipedia
Source Shorshe ilish - Wikipedia
Source Suji ka halwa (Wikipedia)
Uses Ingredient
Source Bengali Cuisine (Wikipedia)
Source Bengali Cuisine (Wikipedia)
Source Bengali Cuisine (Wikipedia)
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Source Bengali Cuisine (Wikipedia)
Sources
1. Bengali Cuisine (Wikipedia)
Wikipedia article, lead section
Bengali cuisine is the culinary style of Bengal, comprising now most of Bangladesh, Indian states of West Bengal, eastern part of Jharkhand known as Manbhum and a region of Assam known as Barak valley.
Uses Ingredient: Mustard Oil, Wikipedia article text
It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts.
Uses Ingredient: Rice, Wikipedia article text
There is a strong emphasis on rice as a staple, with fish traditionally the most common protein.
Uses Ingredient: Lentil, Wikipedia article text
In more recent times, lentils have begun to form a significant part of the diet.
View the SourceShorshe ilish - Wikipedia
Features Dish: Shorshe Ilish, lead paragraphQuote, Features Dish: Shorshe Ilish, lead paragraph
Shorshe ilish (Bengali pronunciation: [sorʃe iliʃ]) is a Bengali dish, native to the Bengal region of South Asia, made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy.
Shukto - Wikipedia
Features Dish: Shukto, lead paragraphQuote, Features Dish: Shukto, lead paragraph
Shukto (Bengali: শুক্তো) is a popular vegetable dish in Bengali cuisine usually served with rice in the West Bengal state of India and in the neighbouring country Bangladesh.
Mishti doi (Wikipedia)
Features Dish: Mishti Doi, lead paragraphQuote, Features Dish: Mishti Doi, lead paragraph
Sweet curd) is a fermented sweet doi (curd) originating from the Bengal region of the Indian subcontinent.
Akhni (Wikipedia)
Features Dish: Akhni, lead paragraphQuote, Features Dish: Akhni, lead paragraph
Akhni (Bengali: আখনী, Sylheti: ꠀꠈꠘꠤ) is a mixed rice dish with its origins among the Muslims of Chittagong and Sylhet, in eastern Bangladesh.
Jolbhora Sandesh (Wikipedia)
Features Dish: Jolbhora Sandesh, lead paragraphQuote, Features Dish: Jolbhora Sandesh, lead paragraph
Jolbhora Sandesh (Bengali: জলভরা সন্দেশ) is a traditional Bengali sweet originating from Chandannagar in the Indian state of West Bengal.
Pantua (Wikipedia)
Features Dish: Pantua, lead paragraphQuote, Features Dish: Pantua, lead paragraph
It is a traditional Bengali sweet made of deep-fried balls of semolina, chhena, milk, ghee and sugar syrup.
Ledikeni (Wikipedia)
Features Dish: Ledikeni, lead paragraphQuote, Features Dish: Ledikeni, lead paragraph
Ledikeni (Bengali: লেডিকেনি) or Lady Kenny is a popular Bengali sweet consumed in West Bengal, India and Bangladesh.
Panta bhat, Wikipedia
Features Dish: Panta Bhat, Infobox: national_cuisineQuote, Features Dish: Panta Bhat, Infobox: national_cuisine
Bengali cuisine Assamese cuisine
Dal bhat (Wikipedia)
Features Dish: Dal Bhat, Infobox: associated_cuisineQuote, Features Dish: Dal Bhat, Infobox: associated_cuisine
South Asian cuisine, South Asian Bangladeshi cuisine, Bangladeshi Indian cuisine, Indian Assamese cuisine, Assamese Awadhi cuisine, Awadhi Bengali cuisine, Bengali Bhojpuri cuisine, Bhojpuri Bihari cuisine, Bihari Gujarati cuisine, Gujarati Kutchi cuisine, Kutchi Marathi cuisine, Marathi Odia cuisine, Odia Sikkimese cuisine, Sikkimese Nepalese cuisine, Nepalese Sri Lankan cuisine, Sri Lankan Indo-Caribbean cuisine, Indo-Caribbean Guyanese cuisine, Guyanese Jamaican cuisine, Jamaican Surinamese cuisine, Surinamese Trinidad and Tobago cuisine, Trinidad and Tobago Mauritian cuisine, Mauritian Fijian cuisine, Fijian
Dal puri (Wikipedia)
Features Dish: Dal puri, Infobox: associated_cuisineQuote, Features Dish: Dal puri, Infobox: associated_cuisine
South Asian cuisine, South Asia (including Bengali cuisine, Bengali and Bhojpuri cuisine, Bhojpuri), Caribbean cuisine, Caribbean (including Trinidad and Tobago cuisine, Trinidad and Tobago and Guyanese cuisine, Guyana), Mauritian cuisine, Mauritius
Paratha (Wikipedia)
WikipediaFeatures Dish: Aloo Paratha, Infobox: national_cuisineQuote, Features Dish: Aloo Paratha, Infobox: national_cuisine
India, Bangladesh, Pakistan, Sri Lanka, Maldives, Mauritius, Trinidad and Tobago, Myanmar, Malaysia
Suji ka halwa (Wikipedia)
Features Dish: Suji ka halwa, Infobox: countryQuote, Features Dish: Suji ka halwa, Infobox: country
India, Pakistan, Bangladesh
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