Bengali cuisine

A traditional Bengali fish meal – rice with macher jhol (Literally translated to "Fish's gravy").

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]

Fish cooked in mustard gravy — Shorshe maach

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]

References

↑ Sen, Collen Taylor (1997). "The Portuguese Influence on Bengali Cuisine". In Harlan Walker (ed.). Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996. Prospect Books. pp. 288–293. ISBN 978-0-907325-79-6.
↑ 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.

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[Walker1997-1] Sen, Collen Taylor (1997). "The Portuguese Influence on Bengali Cuisine". In Harlan Walker (ed.). Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996. Prospect Books. pp. 288–293. ISBN 978-0-907325-79-6.

[2] Momin, Sajeda (2001). The Statesman Good Food Guide to Kolkata. Nachiketa Publication – via Google Books.

[3] Saha, Sanghamitra (1998). A Handbook of West Bengal. International School of Dravidian Linguistics. ISBN 978-81-85692-24-1.

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