bengali cuisine

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bengali cuisine

Category : cusine

Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the South Asia, which is now divided between Country Bangladesh and indian state of West Bengal. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet.

Fish is the dominant kind of protein in Bengali cuisine and is cultivated in ponds and fished with nets in the freshwater rivers of the Ganges Delta. Almost every part of the fish (except scales, fins, and innards) is eaten; unlike other regions, the head is particularly preferred. Other spare bits of the fish are usually used to flavour curries and dals.

The salt water fish Ilish is very popular among Bengalis. Ilish machh (ilish fish), which migrates upstream to breed is a delicacy; the varied salt content at different stages of the journey is of particular interest to the connoisseur, as is the river from which the fish comes—fish from the river Pôdda (Padma or Lower Ganges) in Bangladesh, for example, is traditionally considered the best

Shorshe Ilish, a dish of smoked ilish with mustard-seed paste, has been an important part of both and Bengali cuisine.

Kebabs: There are many kinds of kebabs, mostly cooked over open grill. Some of the Dhaka’s specialty of this genre are: Sutli Kebab, Bihari Kebab, Boti Kebab, etc., made from marinaded (by secret spice mix by each chef) mutton and beef. Kebabs are eaten as snacks or as starters for a big feast. Special kinds of breads: There are many kinds of breads made with cheese mix, with minced meat, with special spices, etc., all are delicacies enjoyed by the affluent classes as side dishes.

Mutton Biriyani: This famous dish is now the mainstay speciality of the Bengali cuisine, especially in Kolkata. It is cooked with basmati rice and ‘pakki” (pre-cooked) goat-mutton pieces . When on ‘dum’, i.e., steamed in a sealed pot over a slow wood fire or charcoal to impart a smokey-flavour, simultaneously cooking both rice and mutton. Spices such as saffron, nutmeg and star anise are employed chefs of this special dish.


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