Bengali Cuisine...

Introduction

Bengali cuisine (Bengali: বাঙালি রন্ধনপ্রণালী) is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal and Tripura.The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts.There is a strong emphasis on rice as a staple, with fish traditionally the most common protein.

Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with chicken and mutton meat being the most popular. Beef is popular within the muslim community. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, Poila Boishakh, Eid feast.

Culinary influences

Muslims conquered Bengal around the mid-thirteenth century, bringing with them Persian and Arabic cuisine.[6] Such dishes as biryani, korma and bhuna had once been meals of the higher courts, but the cooks of the Mughals brought their recipes to the lower and middle classes.[7] The influence was reinforced during the rule of the British Raj, where Kolkata became the place of refuge for many prominent exiled Nawabs, notably the family of Tipu Sultan from Mysore and Wajid Ali Shah, the ousted Nawab of Awadh.

The exiles brought with them hundreds of cooks and masalchis (spice mixers), and as their royal patronage and wealth diminished, they became interspersed into the local population. These cooks came with the knowledge of a very wide range of spices (most notably jafran and mace), the extensive use of ghee, and marinating meat with yoghurt and chilli.[8] Catla kalia Catla kalia Mutton chaap In Bangladesh, this food has become common fare for the population while in West Bengal, they have remained the food of professional chefs

Regional specialties

Different parts of Bengal are famed for certain dishes, food items and ingredients. For example, South Bengali districts around the Sundarbans boast of the expensive chui jhal chilli, which they peel and chop into small pieces to be cooked in their dishes and give off a strong aroma. On the other hand, North Bengal are the homes of many Bengali desserts such as the Mishti doi of Bogra, the Kachagolla of Natore and the Chomchom of Porabari.

However, other regions also have famous desserts like the Balish Mishti (pillow-sweet) of Netrokona, the Monda of Muktagachha, the Red Yoghurt of Nabadwip and the famed Roshmolai of Comilla. Chittagonian Bengali Cuisine (Mezban & Kala bhuna) Chittagonian culinary tradition is mostly known for Mezban and mixed rice dishes like kala bhuna, which has shoulder pieces of beef and traditional spices. Dried fish (shutki) is more available in the Chittagong region than in other parts of Bengal.[15]