Bengali cuisine (Bengali: বাংলা রন্ধনপ্রণালী) is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between West Bengal and Bangladesh. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. In Bengali Indian cuisine With an emphasis on fish, vegetables and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its huge spread of confectioneries and desserts. It also has the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served course-wise rather than all at once.
Historical influences
Bengali food has inherited a large number of influences, both foreign and pan-Indian, arising from a historical and strong trade links with many parts of the world. Bengal fell under the sway of various Turkic rulers from the early thirteenth century onwards, and was then governed by the British for two centuries (1757–1947).
From the culinary point of view, some major historical trends influenced Bengali food.
The Rule of the Nawabs
Bengal has been ruled by Muslim governors since the days of the Delhi Sultanate, five short-lived, Delhi-based kingdoms or sultanates, of Turkic origin in medieval India. However, for more than 500 years, Muslim rule in Bengal was centred in Dhaka. Trade routes going from Delhi to Dhaka traversed almost the entire width of today’s Bengal, crossing most major rivers. Present-day West Bengal first came into prominence when Murshid Quli Jafar Khan became the first Nawab of Bengal under the Mughals in 1717, and moved the capital from Dhaka to the newly founded city of Murshidabad much further to the west and closer to Delhi, the seat of the Mughal Empire. From the culinary point of view, Dhaka evolved a vibrant cuisine based heavily on the influence of the Mughal courts, popularly called Mughlai (or Moglai) cuisine and characterised by rich sauces and a generous use of meat (especially beef). These food traditions continued in the courts of the Nawabs of Bengal. Though defeated by the British in 1757, they continued as puppet rulers of Bengal till 1880; their courts, manners and cuisine maintained by doles from the English.
Another key influence to the food came much later, when Wajid Ali Shah, the last Nawab of Awadh, was exiled by the British 1856 to Metiabruz, on the outskirts of Kolkata. Rich and decadent, Awadhi cuisine was a giant in the world of food, and the Nawab is said to have brought with him hundreds of bawarchis (“cooks”), khansamas (“stewards”) and masalchis (“spice mixers”). On his death, these specialist workers dissipated into the population, starting restaurants and food carts all over Bengal and propagating a distinctly Avadhi legacy into the western parts of Bengal, especially the burgeoning megacity of Kolkata. While deriving from Mughlai cuisine, Awadh preferred mutton to beef and was liberal in the use of ittar (“essence”) of aromatics such rose or kewra.
Christianity and other European influences
As legend goes, to cater for the needs of British workmen, Nizam's restaurant in Kolkata invented the first Kati rollThe traditional society of Bengal has always been heavily agrarian , hunting, with the exception of some local clans, was rare. Rice is the staple food, with many growing areas of specialty rice varieties . Domestic cattle (especially water buffalo ) that are more frequent than for agriculture dairy farming on a large scale . Milk is an important source of nutrition, and also a key ingredient in the plethora of desserts Bengal . In addition , as might be expected, ordinary food served at home is different from that used at social events and festivals, and yet very different from what might be served at a larger gathering ( for example, a wedding party ) .
Bengalis are quite unique in their eating habits almost every community eat meat or fish. In most parts of the Indian subcontinent , castes and communities have their own eating habits , which is not true of Bengal. There is a remarkable similarity in eating styles across social strata , the upper caste Hindu Brahmins sharing a diet very similar to trading or princely caste . Fish , goat, sheep and chicken are commonly eaten in all social strata , the only exception is the ox , if ever, is reserved for Muslim communities.
Abundant land provides an abundant table. The nature and variety of dishes found in Bengali cooking are unique even in India. Freshwater freshwater fish is one of its most distinctive features , countless rivers of Bengal , ponds and lakes teeming with countless varieties of fish such as rohu , hilsa , koi or pabda . Shrimps , prawns and crabs also abound. Almost every village and Bengal ponds used for fish farming , and at least one meal a day is sure to have a fish dish .
Bengalis also excel in the cooking of local vegetables . They are preparing a variety of imaginative dishes using the many types of vegetables that grow here year round . They can make ambrosial dishes often rejected on the peels , stems and leaves of vegetables. They use fuel -efficient methods such as steamed fish or vegetables in a small covered bowl nestled at the top of the pot of rice.
The use of spices for fish dishes and vegetables is very extensive and includes many combinations that do not exist in other parts of India. Examples are the onion to taste Kalonji ( nigella or black onion seeds ) Radhuni ( wild celery seeds ) , and five-spice or paanch Phoron ( a mixture of cumin , fennel, fenugreek, Kalonji and seeds black mustard ) . The advantage of Bengali cuisine in India is probably adding this Phoron a combination of whole spices , fried and added to the beginning or finish cooking as special seasoning for each dish . Bengalis share their love of whole black mustard seeds with South Indians , but unique to Bengal is the intensive use of freshly ground mustard paste . A spicy mustard sauce called Kasundi is a popular sauce in Bengal
The Christian influence came to Bengal a few hundred years after its arrival on the Western borders of India. While the religion spread among the population, the region remained isolated from the political and religious centres of Christian India. This meant that people retained many of their local customs, especially food habits in India. Though the Dutch and the French also had colonies in West Bengal, they have had little impact on Bengal’s culinary habits. That came from the British, and other Western immigrants such as the Baghdadi Jews who set up Kolkata’s famous Jewish bakeries. West Bengal’s flourishing community of Anglo-Indians formed a once-influential cuisine, but it is now dying along with the reduction in numbers of their communities in Bengal. The key culinary influence of the Christian community was the ritual of tea (introduced by the British, and in Bengal’s snack food traditions. Baking, which was pretty much unknown till the British came along, became widespread. The popularity of baked confectioneries was a direct result of the British popularising the celebration of Christmas. The Jewish community, though always tiny in numbers, picked up the trend and made it hugely popular to the masses—now every railway station in West Bengal serves puff pastries to go with tea to millions of commuters across the state. Chops and cutlets, once British in origin but now firmly Bengali, are served every day in every little shack. Kolkata’s big Jewish bakeries are dead or dying, but their influence is everywhere.
Historical influences
Bengali food has inherited a large number of influences, both foreign and pan-Indian, arising from a historical and strong trade links with many parts of the world. Bengal fell under the sway of various Turkic rulers from the early thirteenth century onwards, and was then governed by the British for two centuries (1757–1947).
From the culinary point of view, some major historical trends influenced Bengali food.
The Rule of the Nawabs
Bengal has been ruled by Muslim governors since the days of the Delhi Sultanate, five short-lived, Delhi-based kingdoms or sultanates, of Turkic origin in medieval India. However, for more than 500 years, Muslim rule in Bengal was centred in Dhaka. Trade routes going from Delhi to Dhaka traversed almost the entire width of today’s Bengal, crossing most major rivers. Present-day West Bengal first came into prominence when Murshid Quli Jafar Khan became the first Nawab of Bengal under the Mughals in 1717, and moved the capital from Dhaka to the newly founded city of Murshidabad much further to the west and closer to Delhi, the seat of the Mughal Empire. From the culinary point of view, Dhaka evolved a vibrant cuisine based heavily on the influence of the Mughal courts, popularly called Mughlai (or Moglai) cuisine and characterised by rich sauces and a generous use of meat (especially beef). These food traditions continued in the courts of the Nawabs of Bengal. Though defeated by the British in 1757, they continued as puppet rulers of Bengal till 1880; their courts, manners and cuisine maintained by doles from the English.
Another key influence to the food came much later, when Wajid Ali Shah, the last Nawab of Awadh, was exiled by the British 1856 to Metiabruz, on the outskirts of Kolkata. Rich and decadent, Awadhi cuisine was a giant in the world of food, and the Nawab is said to have brought with him hundreds of bawarchis (“cooks”), khansamas (“stewards”) and masalchis (“spice mixers”). On his death, these specialist workers dissipated into the population, starting restaurants and food carts all over Bengal and propagating a distinctly Avadhi legacy into the western parts of Bengal, especially the burgeoning megacity of Kolkata. While deriving from Mughlai cuisine, Awadh preferred mutton to beef and was liberal in the use of ittar (“essence”) of aromatics such rose or kewra.
Christianity and other European influences
As legend goes, to cater for the needs of British workmen, Nizam's restaurant in Kolkata invented the first Kati rollThe traditional society of Bengal has always been heavily agrarian , hunting, with the exception of some local clans, was rare. Rice is the staple food, with many growing areas of specialty rice varieties . Domestic cattle (especially water buffalo ) that are more frequent than for agriculture dairy farming on a large scale . Milk is an important source of nutrition, and also a key ingredient in the plethora of desserts Bengal . In addition , as might be expected, ordinary food served at home is different from that used at social events and festivals, and yet very different from what might be served at a larger gathering ( for example, a wedding party ) .
Bengalis are quite unique in their eating habits almost every community eat meat or fish. In most parts of the Indian subcontinent , castes and communities have their own eating habits , which is not true of Bengal. There is a remarkable similarity in eating styles across social strata , the upper caste Hindu Brahmins sharing a diet very similar to trading or princely caste . Fish , goat, sheep and chicken are commonly eaten in all social strata , the only exception is the ox , if ever, is reserved for Muslim communities.
Abundant land provides an abundant table. The nature and variety of dishes found in Bengali cooking are unique even in India. Freshwater freshwater fish is one of its most distinctive features , countless rivers of Bengal , ponds and lakes teeming with countless varieties of fish such as rohu , hilsa , koi or pabda . Shrimps , prawns and crabs also abound. Almost every village and Bengal ponds used for fish farming , and at least one meal a day is sure to have a fish dish .
Bengalis also excel in the cooking of local vegetables . They are preparing a variety of imaginative dishes using the many types of vegetables that grow here year round . They can make ambrosial dishes often rejected on the peels , stems and leaves of vegetables. They use fuel -efficient methods such as steamed fish or vegetables in a small covered bowl nestled at the top of the pot of rice.
The use of spices for fish dishes and vegetables is very extensive and includes many combinations that do not exist in other parts of India. Examples are the onion to taste Kalonji ( nigella or black onion seeds ) Radhuni ( wild celery seeds ) , and five-spice or paanch Phoron ( a mixture of cumin , fennel, fenugreek, Kalonji and seeds black mustard ) . The advantage of Bengali cuisine in India is probably adding this Phoron a combination of whole spices , fried and added to the beginning or finish cooking as special seasoning for each dish . Bengalis share their love of whole black mustard seeds with South Indians , but unique to Bengal is the intensive use of freshly ground mustard paste . A spicy mustard sauce called Kasundi is a popular sauce in Bengal
The Christian influence came to Bengal a few hundred years after its arrival on the Western borders of India. While the religion spread among the population, the region remained isolated from the political and religious centres of Christian India. This meant that people retained many of their local customs, especially food habits in India. Though the Dutch and the French also had colonies in West Bengal, they have had little impact on Bengal’s culinary habits. That came from the British, and other Western immigrants such as the Baghdadi Jews who set up Kolkata’s famous Jewish bakeries. West Bengal’s flourishing community of Anglo-Indians formed a once-influential cuisine, but it is now dying along with the reduction in numbers of their communities in Bengal. The key culinary influence of the Christian community was the ritual of tea (introduced by the British, and in Bengal’s snack food traditions. Baking, which was pretty much unknown till the British came along, became widespread. The popularity of baked confectioneries was a direct result of the British popularising the celebration of Christmas. The Jewish community, though always tiny in numbers, picked up the trend and made it hugely popular to the masses—now every railway station in West Bengal serves puff pastries to go with tea to millions of commuters across the state. Chops and cutlets, once British in origin but now firmly Bengali, are served every day in every little shack. Kolkata’s big Jewish bakeries are dead or dying, but their influence is everywhere.
