One of the most celebrated cuisines in the world is Bengali cuisine. Everything about Bengali cuisine is very different from the other cuisines across the globe. Those lip smacking dishes, fish curries and deserts are what make the Bengali food plate worth eating. It is considered to be the perfect blend of various vegetarian and non vegetarian dishes.
All of you may be well acquitted with Bengali cuisines that can be found quite often near or far. But some of the dishes are not that known to people who are not well connected to Bengal or Bengali people residing in any part of the world. Here we will dig into some highly delicious recipes from Bengali culture and also share some food facts of Bengal.
- Getting in spices will help you to understand the taste of the dishes to some extent. The highly used spices of Bengal is panch phoran which is a mixture of five spices all together. Cumin, nigella, fenugreek, aniseed and mustard seeds are punched together to prepare a spice mostly used in various Bengali cuisines. Other used spices are mustard seeds turned in paste which is quite often used in various fish curries.
- Let’s start off with breakfast. Generally people of Bengal love to eat heavy breakfast. They mainly go for luchi (fried chapatti) and cholar dal (Bengal gram) cooked with some spices keeping it minimal. The taste in itself is so good that you can keep on eating much at a time.
- When it comes to lunch then Bengal is all about eating non vegetarian food along with vegetarian dishes. Fishes, mutton and various vegetable dishes are what Bengal lunch platter combines off. Bhat (steamed rice), dal (cooked pulses), bhaja (fried vegetable like brinjal, potato etc in some soft spices), torkari (some graved vegetable curry) and mach (fish) or mangsho (mutton) or at times both depending on the occasion at home.
The end of the lunch is drawn with tometor chatni (tomato chutney) and mishit doi (sweet curd). For fishes, you will never get so much of taste and variety of fish spices in any other cuisine. Each type of fish is cooked in some different type of gravy making the dish taste like heaven. For mutton dishes, Bengali like to stick on to authentic mutton a recipe that is transferred from one generation to other.
Now moving on to dinner recipes. Dinner also comprises of bhat (steamed rice) along with other vegetable curries and fish gravies. People like to keep it light during dinner time and thus they avoid any such heavy, oily or fried items.
- Talking about Bengal and its food facts will be incomplete without sweets. Sweets are a major part of your food habits. A sweet after every meal is a necessity and not luxury. The place famous for its variety of sweets attracts people having sweet tooth. Sweets like rasgulla, sondesh, rasmalai, chumchum are the pride of Bengal.
- Digging into some well Bengali dishes will help you to make an idea about what Bengal comprises off. Bhapa Ilish (steamed Hilsa), Chingri macher malai curry (Prawn curry), kosha mangsho (mutton gravy), Bengali cholar dal (Bengal gram), mochar ghonto (blossomed banana flower) and some others.
Bhapa Ilish (steamed Hilsa):
Kosha Mangsho (Mutton Gravy)
How To Make Best Bengali Mutton (Kosha Mangsho):