Home›Dishes›Cuisine›Bengali CuisineCuisineBengali CuisineMiddle Eastern and South Asian CuisinesReference and ClassificationVerifiedBengali 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.FactsBengali CuisineConnectionsIn the Other AtlasesSourcesTake a Related QuizComments (0)Reader Challenges (0)FactsOrigin RegionWell-attestedBengal (Bangladesh and West Bengal) 1Bengali CuisineFilter Results12 entriesDish FamilyAllConfections and Candies (1)Fermented Leaf and Dairy Dishes (1)South Asian Breads and Pastries (2)South Asian Rice and Grain Dishes (4)South Asian Roasted, Grilled and Fried Dishes (2)South Asian Stews, Braises and Sauced Dishes (2)Main IngredientAllChhena (2)Chickpea (1)Chili Pepper (2)Cumin (1)Date (1)Eggplant (1)Flour (1)Garam Masala (1)Garlic (1)Ghee (5)Ginger (2)Green Bean (1)Hilsa (1)Hyacinth Bean (1)Jaggery (2)Lentil (1)Meat (1)Milk (3)Mustard (2)Mustard Oil (1)Onion (1)Potato (1)Rice (1)Salt (2)Semolina (2)Split Pea (1)Sugar (1)Sweet Potato (1)Tamarind (1)Tomato (1)Turmeric (3)Water (1)Era (Origin Period)All950 (1)1100 (1)TraditionAllFermentation (2)Ramadan and Eid Feasting Traditions (1)Street Food Culture (1)Format/TypeAllConfections and Candies (1)Fermented Leaf and Dairy Dishes (1)South Asian Breads and Pastries (2)South Asian Rice and Grain Dishes (4)South Asian Roasted, Grilled and Fried Dishes (2)South Asian Stews, Braises and Sauced Dishes (2)CourseAllDessert (5)Main Course (3)Soup (1)Dietary SuitabilityAllContains Dairy or Egg (2)Contains Fish or Shellfish (1)Origin RegionAllAsia (1)Bangladesh (2)Bengal (4)India (5)Nepal (1)The Indian Subcontinent (1)Show ResultsBrowseCompareSelect all 12AkhniBengali CuisineAloo ParathaBengali CuisineDal BhatBengali CuisineDal puriBengali CuisineJolbhora SandeshBengali CuisineLedikeniBengali CuisineMishti DoiBengali CuisinePanta BhatBengali CuisinePantuaBengali CuisineShorshe IlishBengali CuisineShuktoBengali CuisineSuji ka halwaBengali CuisineConnectionsFeatures DishAkhni, Dishes Well-attested Source Akhni (Wikipedia)Aloo Paratha, Dishes Well-attested Source Paratha (Wikipedia)tier 2Dal Bhat, Dishes Well-attested Source Dal bhat (Wikipedia)Dal puri, Dishes Well-attested Source Dal puri (Wikipedia)Jolbhora Sandesh, Dishes Well-attested Source Jolbhora Sandesh (Wikipedia)Ledikeni, Dishes Well-attested Source Ledikeni (Wikipedia)Mishti Doi, Dishes Well-attested Source Mishti doi (Wikipedia)Panta Bhat, Dishes Well-attested Source Panta bhat, WikipediaPantua, Dishes Well-attested Source Pantua (Wikipedia)Shorshe Ilish, Dishes Well-attested Source Shorshe ilish - WikipediaShukto, Dishes Well-attested Source Shukto - WikipediaSuji ka halwa, Dishes Well-attested Source Suji ka halwa (Wikipedia)Uses IngredientLentil, Ingredients Well-attested Source Bengali Cuisine (Wikipedia)Mustard Oil, Ingredients Well-attested Source Bengali Cuisine (Wikipedia)Rice, Ingredients Well-attested Source Bengali Cuisine (Wikipedia)In the Other AtlasesOriginated InBengalAlso in Geography Atlas: where this subject originated.Source Bengali Cuisine (Wikipedia)Sources1. Bengali Cuisine (Wikipedia)Wikipedia article, lead sectionBengali 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 textIt 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 textThere is a strong emphasis on rice as a staple, with fish traditionally the most common protein.Uses Ingredient: Lentil, Wikipedia article textIn more recent times, lentils have begun to form a significant part of the diet.View the SourceShorshe ilish - WikipediaFeatures Dish: Shorshe Ilish, lead paragraphQuote, Features Dish: Shorshe Ilish, lead paragraphShorshe 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.View the SourceShukto - WikipediaFeatures Dish: Shukto, lead paragraphQuote, Features Dish: Shukto, lead paragraphShukto (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.View the SourceMishti doi (Wikipedia)Features Dish: Mishti Doi, lead paragraphQuote, Features Dish: Mishti Doi, lead paragraphSweet curd) is a fermented sweet doi (curd) originating from the Bengal region of the Indian subcontinent.View the SourceAkhni (Wikipedia)Features Dish: Akhni, lead paragraphQuote, Features Dish: Akhni, lead paragraphAkhni (Bengali: আখনী, Sylheti: ꠀꠈꠘꠤ) is a mixed rice dish with its origins among the Muslims of Chittagong and Sylhet, in eastern Bangladesh.View the SourceJolbhora Sandesh (Wikipedia)Features Dish: Jolbhora Sandesh, lead paragraphQuote, Features Dish: Jolbhora Sandesh, lead paragraphJolbhora Sandesh (Bengali: জলভরা সন্দেশ) is a traditional Bengali sweet originating from Chandannagar in the Indian state of West Bengal.View the SourcePantua (Wikipedia)Features Dish: Pantua, lead paragraphQuote, Features Dish: Pantua, lead paragraphIt is a traditional Bengali sweet made of deep-fried balls of semolina, chhena, milk, ghee and sugar syrup.View the SourceLedikeni (Wikipedia)Features Dish: Ledikeni, lead paragraphQuote, Features Dish: Ledikeni, lead paragraphLedikeni (Bengali: লেডিকেনি) or Lady Kenny is a popular Bengali sweet consumed in West Bengal, India and Bangladesh.View the SourcePanta bhat, WikipediaFeatures Dish: Panta Bhat, Infobox: national_cuisineQuote, Features Dish: Panta Bhat, Infobox: national_cuisineBengali cuisine Assamese cuisineView the SourceDal bhat (Wikipedia)Features Dish: Dal Bhat, Infobox: associated_cuisineQuote, Features Dish: Dal Bhat, Infobox: associated_cuisineSouth 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, FijianView the SourceDal puri (Wikipedia)Features Dish: Dal puri, Infobox: associated_cuisineQuote, Features Dish: Dal puri, Infobox: associated_cuisineSouth 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, MauritiusView the SourceParatha (Wikipedia)tier 2WikipediaFeatures Dish: Aloo Paratha, Infobox: national_cuisineQuote, Features Dish: Aloo Paratha, Infobox: national_cuisineIndia, Bangladesh, Pakistan, Sri Lanka, Maldives, Mauritius, Trinidad and Tobago, Myanmar, MalaysiaView the SourceSuji ka halwa (Wikipedia)Features Dish: Suji ka halwa, Infobox: countryQuote, Features Dish: Suji ka halwa, Infobox: countryIndia, Pakistan, BangladeshView the SourceTake a Related QuizSignature Techniques of World CuisinesCovers this kind of entry.Comments (0)No comments yet. 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