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    Bengali Cuisine

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    vivekmehta13
    Bengali cuisine originates from Bengal and is known for its emphasis on fish, vegetables, lentils served with rice. It has a unique multi-course tradition and is renowned for its vast array of desserts. The staple food is rice and milk is a key ingredient in many desserts. Fish play a prominent role due to Bengal's many rivers and lakes, and mustard oil is commonly used for cooking. Signature dishes include hilsa fish paturi, chingri macher malai prawn curry, kosha mutton, macher fish stew, cholar dal, baigun eggplant fry, and sweet desserts like chum chum, sandesh, and rasgulla.

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    Bengali Cuisine

    Uploaded by

    vivekmehta13
    650 views13 pages
    Bengali cuisine originates from Bengal and is known for its emphasis on fish, vegetables, lentils served with rice. It has a unique multi-course tradition and is renowned for its vast array of desserts. The staple food is rice and milk is a key ingredient in many desserts. Fish play a prominent role due to Bengal's many rivers and lakes, and mustard oil is commonly used for cooking. Signature dishes include hilsa fish paturi, chingri macher malai prawn curry, kosha mutton, macher fish stew, cholar dal, baigun eggplant fry, and sweet desserts like chum chum, sandesh, and rasgulla.

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    Bengali cuisine originates from Bengal and is known for its emphasis on fish, vegetables, lentils served with rice. It has a unique multi-course tradition and is renowned for its vast array of desserts. The staple food is rice and milk is a key ingredient in many desserts. Fish play a prominent role due to Bengal's many rivers and lakes, and mustard oil is commonly used for cooking. Signature dishes include hilsa fish paturi, chingri macher malai prawn curry, kosha mutton, macher fish stew, cholar dal, baigun eggplant fry, and sweet desserts like chum chum, sandesh, and rasgulla.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    650 views13 pages

    Bengali Cuisine

    Uploaded by

    vivekmehta13
    Bengali cuisine originates from Bengal and is known for its emphasis on fish, vegetables, lentils served with rice. It has a unique multi-course tradition and is renowned for its vast array of desserts. The staple food is rice and milk is a key ingredient in many desserts. Fish play a prominent role due to Bengal's many rivers and lakes, and mustard oil is commonly used for cooking. Signature dishes include hilsa fish paturi, chingri macher malai prawn curry, kosha mutton, macher fish stew, cholar dal, baigun eggplant fry, and sweet desserts like chum chum, sandesh, and rasgulla.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 13

    BENGALI CUISINE

    Bengali Cuisine is a culinary style originating in Bengal,


    with an emphasis of fish, vegetables and lentils served
    with rice as a staple diet. Bengali cuisine is also known for
    its huge spread of confectionaries and desserts. It also has
    the only traditionally developed multi-course tradition
    from India.

    Characteristics of Bengali Cuisine


    Rice is the staple, with many regions growing speciality rice varieties.
    Milk, is an important source of nutrition and also key ingredient in Bengalis

    plethora of desserts.
    Unique in Bengalis food habit is that nearly every community will eat meat or
    fish.
    Bengals countless rivers, ponds and lakes teem with innumerable varieties of
    fish such roi, ilish, koi or pabda.
    Bengali cuisine is appreciated for its fabulous use of panchphoron, a term used
    to refer to the five essential spices i.e mustard, fenugreek seed, cumin seed,
    aniseed and black cumin seed.
    Most of the cooking is done in mustard oil.
    Some Bengalis prefer eating steamed fish to avoid the intake of extra calories.
    The fish market is stocked with fishes like salmon, hilsa, bhakti, magur, carp,
    rui, prawns.

    Traditional Dishes
    of
    Bengal

    Hilsa (ilish) Paturi


    A superb fish culinary
    originated from Bengal.
    Ilish Paturi is a popular
    and traditional way of
    making hilsa curry in
    Bengal.
    The banana leaves retain
    the flavor of the fish as
    well as the spices.

    Chingri Macher Malai


    Curry
    Chingri macher malai
    curry is a classic dish from
    the Bengali cuisine made
    with the combination of
    prawn and coconut cooked
    together in subtle spices to
    make this dish bliss to the
    palate.

    Kosha Mangsho
    Kosha Mangsho is a classic
    mutton preparation fron
    the Bengali cuisine.
    It has an excellent taste
    and unforgettable aroma
    and accompanied with
    paratha or rumali roti.

    Macher Jhol
    Macher Jhol is a traditional
    dish from the Bengali
    cuisine
    It is a spicy fish stew
    served with rice.

    Bengali Cholar
    Dal
    A classical dal preparation
    from Bengal with channa
    dal and garnished with
    coconut and sweetened
    with jaggery, served with
    soft luchis.

    Baigun Bhajja
    Baigun is a popularily used
    vegetable in Indian
    cooking. Bengali eggplant
    fry is a side dish that can
    be eaten with rice,
    chapatis or just as a snack.

    Chum Chum
    It is a traditional Bengali
    mithai.
    It is prepared with freshly
    prepared chena.
    It is more delicious then
    normal rasgullas.

    Sandesh
    Soft and traditional
    Bengali sweet dish
    prepared Sandesh
    prepared with fresh chena
    can be prepared with any
    flavor.

    Rasgulla
    Bengali rasgulla are made
    from fresh chena with
    mixing ararot.
    They can also be made
    without mixing ararot.

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