Bengali cuisine
Bengali cuisine (Bengali: বাঙালি খাবার) is the culinary style of the Bengal region in the eastern part of the Indian subcontinent in Bangladesh and the Indian states of West Bengal, Tripura and Assam's Barak Valley. There is an emphasis on fish, vegetables, and lentils with rice as a staple.
Daily meals are usually simple, geared to balance nutrition and makes extensive use of vegetables. The courses progress broadly from lighter to richer and heavier and goes through various tastes and taste cleansers. Rice remains common throughout the meal and is the main constituent of the meal, until the chaţni (chutney) course.[1]
Bangladeshis eat numerous amounts of fish and typically look for freshwater and brackish when making meals. They also temper it with phoron.[2]
One tradition, includes the left side of the cidal fish being cooked in oil.[3]
Bengali Cuisine Media
A traditional Bengali lunch, consisting of bhaat (rice), aloo bhaja (fried potato), begun bhaja (fried eggplant), dal (lentils), chingri machher malaikari (prawn in coconut gravy), mutton, chatni, papad, and mishti (sweets).
Spicy bengali mutton curry .
Khaashir Mangsho – Traditional Bengali mutton curry popular during Eid Al Adha
Bangladeshi food
Videography of traditional Mezban
Traditional Mezban cooking in Chittagong, Bangladesh.
Traditional Bengali food Beef Nihari in Puran Dhaka
Rasgolla, Rosgolla, Rosogolla, Rusgulla, many spellings, many recipes
First_Grain_in_Mouth_Ceremony_(Bengali_style)_of_a_Baby
.jpg)
_of_a_Baby.JPG)
References
- ↑ Sen, Collen Taylor (1997). "The Portuguese Influence on Bengali Cuisine". Harlan Walker : 288–293Prospect Books.
- ↑ Momin, Sajeda (2001). The Statesman Good Food Guide to Kolkata. Nachiketa Publication – via Google Books.
- ↑ Saha, Sanghamitra (1998). A Handbook of West Bengal. International School of Dravidian Linguistics. ISBN 978-81-85692-24-1.