Bengali cuisine is known for its subtle flavors and Desserts.Bengali food has inherited a large amount of influence from foreign and south Asia,arising from a turbulent history and its strong trade links with many parts of the world.
The distinct aroma of Bengali cuisine is mostly due to the blend of spices known as "PANCH PHORON"or perhaps some other variation.Panch phoron is a colorful blend of flavorful seeds(the green fennel seed,black mustard, nigella seeds,golden fenugreek and buff colored cumin seeds.
Rice is the staple food of the Bengalis.They prefer eating shidho chal or boiled rice.Luchi(puris made out of refined flour and Porothha (triangular,multi-layered,pan-fried rotis)are also used as the primary food items.Pulses and lentils are also an important ingredients of a Bengali meal.Mushur Dal(Red lentil),Mug Dal(Mung Beans)Arhar Dal or toor Dal are used as an accompaniment to rice.The use of spices for both fish and vegetables dishes is quite extensive and includes many combination not found in other parts of India.Kalonji(nigella),Randhuni(wild celery seeds),Panch phoron(the combination of five spices as i said above)Poshto(poppy seeds),Holud(turmeric),Ada(ginger),Lashoon(garlic),Narikel(coconut)are the major spices used to flavor the food..Freshly ground mustard paste is used to make fish curry gravy or in the prepation of steamed fish.The people of Bengal share their love of black mustard seeds with the south Indians.
MACHER JHOL(FISH CURRY)
Bengali food is basically cooked in mustard oil,although Badam Tel(groundnut oil)is also used.
Vegetables like Gourd.Roots and Tubers,Leafy vegetables,Succulent stalks,Lemons and limes,Green and purple eggplant,Red onions,
plantain,Broad Beans.Okra,Banana tree stems and flowers,Green Jackfruit and Red Pumpkins can be found in the Anaj Bazaar or the vegetables market.
Bengal is also famous for its milk sweets and Desserts.Mouth watering sweets like Rassogolla,chom-chom,Sandesh.Mishti Doi,Rasa Malai,Pithe are few of my favourites.
RASOGOLLA
SANDESH
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