Examine individual changes

'{{multiple issues| {{POV|date=May 2014}} {{more citations needed|date=June 2012}} }} {{Use British English|date=September 2013}} {{Use dmy dates|date=December 2019}} {{short description|The food of both West Bengal and Bangladesh}} {{Indian cuisine}} {{Culture of Bengal}}{{Bengalis}}'''Bengali cuisine''' is a culinary style originating in [[Bengal region]] in the eastern part of the [[Indian subcontinent]], which is divided between [[Bangladesh]] and the [[Indian states]] of [[West Bengal]], [[Tripura]] and [[Assam]]'s [[Barak Valley]]. There is an emphasis on fish, vegetables, and lentils served with the staple rice. Many Bengali food traditions draw from previously middle class activities, such as [[Adda (South Asian)|adda]], or the ''[[Annaprashana]]''. Bengali cuisine is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. It has the only traditionally developed [[full course dinner|multi-course]] tradition from the [[cuisine of the Indian subcontinent]] that is analogous in structure to the modern ''[[service à la russe]]'' style of [[French cuisine]], with food served in [[course (food)|courses]] rather than all at once. == History == ===Influence of widows=== In Hindu patriarchal tradition, widows are not allowed to eat foods that would not be classified as "bitter", necessitating experiment and innovation.<ref>{{cite web|url=http://www.india-seminar.com/2005/545/545%20rukmini%20bhaya%20nair1.htm|title=Are we what we eat?|last=Nair|first=Rukmini|accessdate=28 November 2011}}</ref> While most Bengali [[caste]]s ate meat and fish, this was barred for widows. Widows also could not use "heating" foods such as [[shallot]] and [[garlic]], but [[ginger]] was allowed. This style found a core place in Bengali curries in general, both vegetarian and non-vegetarian. Expensive spices such as [[saffron]], [[cinnamon]] or [[clove]]s were used very sparingly -- if at all. Nuts, dry fruits, milk and milk products (such as [[cream]], [[ghee]] or [[curd]]) were similarly scarce.<ref>{{cite journal|last=Banerji|first=Chitrita|date=Winter 1995|title=What Bengali Widows Cannot Eat|url=http://www.granta.com/Magazine/52|url-status=dead|journal=Granta|issue=52|archive-url=https://web.archive.org/web/20111220063949/http://www.granta.com/Magazine/52|archive-date=20 December 2011|access-date=28 November 2011}}</ref> These economic and social restrictions influenced Bengali widows to create a brand new set of meals that utilized only vegetables and cheap spices. ===Partition of Bengal and India=== The large-scale displacement along religious lines as a result of the [[Partition of India|partition]] led to changes in meal-taking, as to adhere to religious restrictions. In Bangladesh, [[Mughlai cuisine|Mughlai food]] is common, and includes foods that are taboo in West Bengal, such as beef [[kebab]]. Additionally, more traditionally Islamic sweets such as [[Zarda (food)|zarda]] and firni-payesh are eaten. In rural Bangladesh, many people eat [[Nymphaeaceae|makna]] fried, popped, or raw. As a whole, Bangladesh's cuisine mainly remained traditional due to its geopolitical isolation.<ref name=":2">{{Cite web|url=http://en.banglapedia.org/index.php?title=Food_Habits|title=Food Habits - Banglapedia|website=en.banglapedia.org|access-date=10 March 2019}}</ref><ref name=":3">{{Cite web|url=https://www.bengalcuisine.in/history|title=Historical Sketch {{!}} Bengal Cuisine|website=bengalcuisine.in|access-date=10 March 2019}}</ref> In West Bengal, the only restriction is beef, which applies only to Hindus, but due to recent laws also affect Muslim communities. Access to Western food is higher in the West than the East, and shortages of foodstuffs like milk and meat are non-existent.<ref name=":0">{{Cite web|url=https://www.culturalindia.net/indian-food/bengali-cuisine.html|title=Know All About The Famous Bengali Culinary Style Popular in the Eastern Part of the Indian Subcontinent|website=culturalindia.net|language=en|access-date=18 February 2019}}</ref> During the colonial period, many Western food shops were established in Kolkata, making puff pastries, channa, chocolate, and chips especially popular. Dishes such as chop, gravy cutlet, sponge [[Rasgulla|rasogolla]], and [[ledikeni]].<ref name=":2" /> As a result of a more multi-cultural community than Bangladesh, West Bengal's cuisine continuously changes, and takes heavy influence from Chinese and Marwari palates.<ref name=":3" /><ref>{{Cite web|url=https://theculturetrip.com/asia/bangladesh/articles/defining-bengali-cuisine-the-culinary-differences-of-west-bengal-and-bangladesh/|title=Defining Bengali Cuisine: The Culinary Differences of West Bengal and Bangladesh|last=Pearce|first=Melissa|website=Culture Trip|access-date=10 March 2019}}</ref> == Culture == [[File:First_Grain_in_Mouth_Ceremony_(Bengali_style)_of_a_Baby.JPG|thumb|First Grain in Mouth Ceremony (Bengali style) of a Baby|alt=|left]] ===''Annaprashana''=== {{Main|Annaprashana}} ''Annaprashana'', or "grain initiation",<ref>{{Cite web|url=https://www.babycenter.in/a1016889/annaprashan-first-rice-eating-ceremony|title=Annaprashan (first rice-eating ceremony)|website=BabyCenter|access-date=18 February 2019}}</ref> is a [[Sanskara (rite of passage)|samskara]] ''-''- or rite of passage -- in which a baby consumes their first solid meal, which consists of some form of rice -- usually [[payesh]], as it is easiest to swallow. In Bengali, it can be referred to as "''Mukhe Baat''" ({{Lang-bn|মুখে ভাত}}), which literally translates to "rice in mouth". Families are expected to use silver or bronze dishes and cutlery, and dress their children in traditional attire that depends on their gender.<ref>{{Cite web|url=http://www.shishuworld.com/annaprashan/|title=Annaprashan ceremony/ Feeding of first rice grain|website=Shishuworld|access-date=18 February 2019}}</ref> After the initial payesh, children are given a few drops of [[ghee]], shukto, torkari, a variety of bhaja, [[dal|daal]], [[chutney]], and a fish's head and tail.<ref name=":1">{{Cite web|url=https://ishitaunblogged.com/2012/05/30/notun-gurer-payeshrice-pudding-remembering-dida/|title=Notun Gurer Payesh/Traditional Bengali Rice Pudding {{!}} Remembering My Dida|date=30 May 2012|website=IshitaUnblogged|language=en-GB|access-date=18 February 2019}}</ref> Nowadays, some parents forgo the additional food items and just stick to the payesh, as certain foods may not be good for the child's digestive system yet.<ref>{{Cite web|url=https://www.theindusparent.com/annaprashan|title=Tips for memorable annaprashan ceremony: baby's first solid feeding ceremony|last=Athri|first=Preeti|website=The Indus Parent|access-date=18 February 2019}}</ref> === Adda === {{Main|Adda (South Asian)}} Adda ({{lang-bn|আড্ডা}}) is a traditional Kolkattan means of socialising over food during the work day. Food taken during adda consists usually of mishti or [[Confectionery|sweetmeats]], tea, and coffee, although heartier meats such as fried fish may be brought out as well. The adda first saw its rise during the colonial era, for [[Guild|guild members]] to meet and talk about a range of topics:<ref name=":8">{{Cite web|url=https://qz.com/india/1122129/adda-a-brief-history-of-the-bengali-fine-art-of-discussion/|title=A brief history of Adda—the Bengali fine art of discussion|last=Chakravarti|first=Sudeep|website=Quartz India|language=en|access-date=2020-02-17}}</ref><blockquote>"You could be discussing Charles and Camilla's marriage this moment, and the next moment you're swinging over to the latest cricket series between India and Pakistan, and then swing back to the recent controversy over [[Rabindranath Tagore|Tagore]]."<ref>{{Cite news|last=Trachtenberg|first=Peter|url=https://www.nytimes.com/2005/05/15/travel/tmagazine/the-chattering-masses.html|title=The Chattering Masses|date=2005-05-15|work=The New York Times|access-date=2020-02-17|language=en-US|issn=0362-4331}}</ref> </blockquote>Being a hobby for artisans, women were largely secluded from adda, a sentiment that has begun to disappear with the democratization of adda and women occupying a larger space in social life. For this reason, adda was seen as a refuge "...from the home, a neutral rendezvous away from both the perceived drudgery of the workplace and domesticity".<ref name=":8" /> In the post-colonial era, the adda has been fading due to the more rigid structure of work and exploitative perceptions of unnecessary laziness. This has inspired a sizeable movement of Bengalis who believe it integral to the idea of ''lyadh'', or doing nothing to relax and recharge.<ref name=":8" /> However, adda does still exist, being attended during vacation time or after work at clubs or coffee shops. The tradition even has an equivalent to the Greek [[symposium]], as students may meet for a study session over food or have a teacher teach in a more relaxed environment.<ref name=":10">{{Cite book|last=Gaonkar|first=Dilip Parameshwar|url=https://books.google.com/books?id=YCghDtjik3IC&pg=PA124&lpg=PA124&dq=Roughly+speaking,+it+is+the+practice+of+friends+getting+together+for+long,+informal+and+unrigorous+conversations&source=bl&ots=bpo9QZKXik&sig=ACfU3U03f_lKX73qYqnPfBmsq6-ZcIjX9g&hl=en&sa=X&ved=2ahUKEwjdncaRg9nnAhW7kHIEHcjDDNEQ6AEwAHoECAoQAQ#v=onepage&q=Roughly%20speaking,%20it%20is%20the%20practice%20of%20friends%20getting%20together%20for%20long,%20informal%20and%20unrigorous%20conversations&f=false|title=Alternative Modernities|date=2001|publisher=Duke University Press|year=|isbn=978-0-8223-2714-1|location=|pages=123-126|language=en}}</ref> ==Characteristics== Bengali cuisine can be subdivided into four different types of dishes, ''charbya'' ({{Lang-bn|চারব্য}}), or food that is chewed, such as rice or fish; ''choṣya'' ({{Lang-bn|চোষ্য}}), or food that is sucked, such as ambal and tak; ''lehya'' ({{Lang-bn|লেহ্য}}), or foods that are meant to be licked, like [[chutney]]; and ''peya'' ({{Lang-bn|পেয়ে}}), which includes drinks, mainly milk.<ref>{{Cite web|url=https://www.sahapedia.org/our-food-their-food-historical-overview-of-the-bengali-platter|title=Our Food Their Food: A Historical Overview of the Bengali Platter {{!}} Sahapedia|website=sahapedia.org|access-date=10 March 2019}}</ref> == Regional specialties == ===Specialties of Dhaka=== {{Main|Bangladeshi cuisine|List of Bangladeshi dishes|List of Bangladeshi spices}} The [[Nawab of Dhaka|Nawabs of Dhaka]] had brought Mughlai cuisine to Bengal, and with it, many Islamic elements that were wholly retained by Bangladesh's culinary community. Due to the high costs of producing Mughlai food, the recipes were limited to the elite classes in colonial India, and slowly expanded as Bangladesh's economy grew. The main focus on lamb, mutton, beef, yoghurt, and mild spices define the taste of the style. Such dishes as kebab; stuffed breads; ''kachi biriyani''; roast lamb, duck, and chicken; ''patisapta''; Kashmiri tea; and ''korma'' are still served at special occasions like [[Eid al-Fitr|Eid]] and weddings.<ref name=":3" /><ref>{{Cite web|url=http://www.kixp.net/nawabs-dhaka-regal-cuisine/|title=The Nawabs of Dhaka And Their Regal Cuisine|date=26 February 2015|website=KIXP|language=en-US|access-date=10 March 2019}}</ref> Due to the high class of the food, using an excess amount of expensive ingredients like ghee, and making the food melt in one's mouth were essential to the feel of the food.<ref>{{Cite news|url=https://www.thehindu.com/life-and-style/food/food-from-the-nawabs-kitchen/article23801460.ece|title=Food of the Nawabs|last=Anand|first=Shilpa Nair|date=7 May 2018|work=The Hindu|access-date=10 March 2019|language=en-IN|issn=0971-751X}}</ref> ===Specialties of Kolkata=== In Kolkata, many local street vendors own small shops from which they sell their own homemade goods.<ref>{{Cite web|url=https://www.cnbc.com/2018/11/09/kolkata-a-city-of-arts-culture-and-cuisine.html|title=Kolkata: A city of arts, culture and cuisine|last=Chitty|first=Tom|date=8 November 2018|website=cnbc.com|access-date=9 April 2019}}</ref> Items like cheeses (''paneer'') can be eaten as is, or can be made into sweet ''[[Sandesh (confectionery)|sandesh]]'', ''[[Rasgulla|rosogolla]]'', or ''chanar payesh''. Milk is especially used in Kolkata's various types of payesh, differing in use of different grains and additives like dates, figs, and berries.<ref>{{Cite web|url=https://kitchenofdebjani.com/2018/01/choshir-payesh/|title=Bengali Choshir Payesh Recipe {{!}} Choshir Paayesh|date=13 January 2018|website=Debjanir Rannaghar|language=en-US|access-date=9 April 2019}}</ref><ref>{{Cite web|url=http://www.peekncook.com/Show-A-Recipe/2055/aamer-payesh|title=Aamer Payesh Or Mango Rice Pudding Or Aam Kheer {{!}} PeekNCook|website=Moumita Ghosh Recipe Blog PeekNCook|language=en|access-date=9 April 2019}}</ref> In addition to European foodstuffs like chocolate, Kolkata takes culinary influence from its Chinese diaspora.<ref>{{Cite web|url=http://www.kolkata.org.uk/culture/cuisines.html|title=Calcutta Cuisine - Cuisine of Kolkata India - Bengali Traditional Food - What to Eat in Calcutta India|website=kolkata.org.uk|access-date=9 April 2019}}</ref> [[Panipuri|''Puchka'']], also known as ''panipuri'', is a common kind of Bengali street food made with a fried dough casing and a potato and chickpea filling, usually found alongside paan and [[masala chai]].<ref>{{Cite web|url=https://www.cnn.com/travel/article/kolkata-food-culinary-journeys/index.html|title=Kolkata food: A dining guide to restaurants and dishes|first=Divya |last=Dugar|date=12 June 2015|website=CNN Travel|language=en|access-date=9 April 2019}}</ref> ===Specialties of Chittagong=== ''[[Ziafat]]'' or ''[[Mezban]]'' feasts are popular throughout the area, where characteristic "heavy" dishes—dishes rich in animal fat and dairy—are featured. Saltwater fish and seafood are quite prevalent in these areas. [[Dried fish|''Shutki'']] is more available in this region than in other parts of the country. Bangladesh's Southern region is also popular worldwide for its fisheries industries with over 100 types of fishes exported every day from this region.<ref>{{Cite web|url=https://www.dhakatribune.com/feature/food/2019/03/24/coastal-cuisines-of-bangladesh-chittagong-delicacies|title=Coastal cuisines of Bangladesh|date=24 March 2019|website=Dhaka Tribune|access-date=8 April 2019}}</ref> == Utensils == [[File:Bengali kitchen utensils.JPG|thumb|left|284px|Different utensils used in a Bengali household. Clockwise from left: ''korai'', ''tawa'', ''hari'', tea pan and a ''dekchi'' or ''deg''.]][[File:Bengali cooking tools.JPG|thumb|266px|From left, 3 hats, 3 chunks and a jhanjri]]Another characteristic of Bengali food is the use the [[boti]] (also called the dao in some regional dialects). It is a long curved blade on a platform held down by foot; both hands are used to hold whatever is being cut and move it against the blade, which faces the user. This method gives effective control over the cutting process, and can be used to cut anything from prawn to large pumpkins.<ref>{{Citation|last=WildFilmsIndia|title=Women cut vegetables at a Bengali wedding in India, using a Boti or Dao|date=19 February 2015|url=https://www.youtube.com/watch?v=ky713rmjorA|access-date=31 March 2019}}</ref> A [[Wok|korai]] is a cooking vessel for most Bengali sauces and stir-fry. The dekchi (a flat-bottomed pan) is used generally for larger amounts of cooking or for making rice. It comes with a thin flat lid which is used also to strain out the starch while finishing up cooking rice. The tawa is used to make [[roti]] and [[paratha]].<ref>{{Cite web|url=https://web.archive.org/web/20080408052008/http://www.cookinginindia.com/kitchenguide.html|title=www.CookingInIndia.com ~ Your Desi(Indian) Kitchen on the Net|date=8 April 2008|website=web.archive.org|access-date=15 June 2019}}</ref>The other prominent cooking utensil is a hari, which is a round-bottomed pot-like vessel. The three mentioned vessels all come in various sizes and in various metals and alloys.<ref>{{Cite web|url=https://web.archive.org/web/20081014024905/http://gourmet.netneeds.co.nz/equipment/pots.htm|title=Pots, Pans and Griddles - Gourmet Online|date=14 October 2008|website=web.archive.org|access-date=15 June 2019}}</ref> A flat metal spatula, khunti, is used often, along with hata (scoop with a long handle), jhanjri (round-shaped sieve-like spatula to deep-fry food), the shanrashi (pincers to remove vessels from the fire), the ghuntni (wooden hand blender) for puréeing dal, the wooden ''belun chaki'' (round pastry board and rolling pin), and the ''shil nora'', which is a rough form of a mortar and pestle or grinding stone. The kuruni is used only to grate coconuts.<ref name=":11">{{Cite web|url=http://fivetastes.com/traditional-indian-cooking-utensils.html|title=traditional indian cooking utensils - Indian Recipes, Indian Food and Cooking - FiveTastes.com|website=fivetastes.com|access-date=15 June 2019}}</ref> Silverware is not a part of traditional Bengali cookery.<ref name=":11" /> == Etiquette == The typical Bengali fare includes a certain sequence of food—somewhat like the courses of Western dining. Two sequences are commonly followed, one for ceremonial dinners such as a wedding and the day-to-day sequence.<ref name=":9">{{Cite web|url=https://ishitaunblogged.com/2012/06/30/authentic-bengali-cuisine-in-slight-details/|title=Traditional Bengali Cuisine {{!}} All The 'Slight' Details|date=30 June 2012|website=IshitaUnblogged|language=en-GB|access-date=18 February 2019}}</ref> === Historical etiquette === At home, Bengalis traditionally ate without silverware: kaţa (forks), chamoch (spoons), and chhuri (knives) gradually finding use on Bengali tables in urban areas. Most Bengalis eat with their right hand, mashing small portions of meat and vegetable dishes with rice and in some cases, lentils. In rural areas, Bengalis traditionally eat sitting on the floor with a large banana or plantain leaf serving as the plate or plates made from dried [[Sal tree|sal]] leaves sewn together.<ref name=":12">{{Cite book|last=Shrestha|first=Nanda R.|url=https://books.google.com/books?id=wMz0ZKWrQ8YC&pg=PT311&lpg=PT311&dq=bengali+meal+etiquette&source=bl&ots=Ob-iWNiduJ&sig=ACfU3U1eEaDI6K2AUxKKNS33IlSsJveEXg&hl=en&sa=X&ved=2ahUKEwjWqIm1o-bnAhVnl3IEHekYCPQ4ChDoATABegQIChAB#v=onepage&q=bengali%20meal%20etiquette&f=false|title=Nepal and Bangladesh: A Global Studies Handbook|last2=Paul|first2=Bimal K.|date=2002|publisher=ABC-CLIO|year=2002|isbn=978-1-57607-285-1|location=|pages=287|language=en}}</ref> The procedure for hosting guests is to offer them food and drinks as soon as they enter, adapting to time. At meals, the host family may serve themselves only after guests have been served, but this must start with the respective eldest male and continue first by age and then by gender. The cook, wives, and daughter-in-laws are therefore the last to eat, as school-age children gain priority over them.<ref name=":12" /> ===Contemporary meal etiquette=== Prior to colonization, adherence to meal order was a marker of social status, but with British and Portuguese influence and the growth of the middle class, this has slowly disappeared. Courses are frequently skipped or combined with everyday meals. <ref name=":10" /> Meals were usually served course by course to the diners by the youngest housewives, but increasing influence of nuclear families and urbanisation has replaced this.<ref name=":7">{{Cite web|url=https://diningforwomen.org/customsandcuisine/customs-and-cuisine-of-bangladesh/|title=Customs and Cuisine of Bangladesh {{!}} Dining for Women|last=McElroy|first=Elroy|date=|website=Dining for Women|language=en-US|url-status=live|archive-url=|archive-date=|access-date=27 September 2019}}</ref> It is common to place everything on platters in the centre of the table, and each diner serves themselves. Ceremonial occasions such as weddings used to have elaborate serving rituals, but professional catering and buffet-style dining is now commonplace. However, large family occasions and more lavish ceremonial feasts may still abide by these rules.<ref name=":7" /><ref>{{Cite web|url=http://culturalatlas.sbs.com.au/bangladeshi-culture/etiquette-d4fbc13d-c806-475e-9ee2-4228c195c2fe|title=Bangladeshi Culture - Etiquette|website=Cultural Atlas|language=en|access-date=27 September 2019}}</ref> ==Culinary influences== ===Mughal influence=== Islam arrived in Bengal around the mid-thirteenth century, bringing with it [[Persian Culture|Persian culture]] and [[Iranian cuisine|cuisine]].<ref>{{Cite web|url=https://theculturetrip.com/asia/bangladesh/articles/defining-bengali-cuisine-the-culinary-differences-of-west-bengal-and-bangladesh/|title=Defining Bengali Cuisine: The Culinary Differences of West Bengal and Bangladesh|last=Pearce|first=Melissa|website=Culture Trip|access-date=1 September 2019}}</ref> Islamic culinary influence had come from the upper classes, gradually diffusing into the local Hindu and poorer Muslim populations. Such dishes as ''[[biryani]]'', ''korma'' and ''bhuna'' had once been meals of the higher courts, but the cooks of the Mughals brought their recipes to the lower and middle classes.<ref name=":4">{{Cite web|url=https://www.outlookindia.com/newsscroll/mughalnama-changing-the-contours-of-mughlai-cuisine-in-india/1223427|title=Mughalnama: changing the contours of Mughlai cuisine in India |website=Outlook India |access-date=1 September 2019}}</ref> The influence was reinforced during the rule of the [[British Raj]], where Kolkata became the place of refuge for many prominent exiled [[Nawab]]s, notably the family of [[Tipu Sultan]] from [[Kingdom of Mysore|Mysore]] and [[Wajid Ali Shah]], the ousted [[Nawab of Awadh]]. The exiles brought with them hundreds of cooks and ''masalchis'' (spice mixers), and as their royal patronage and wealth diminished, they became interspersed into the local population. These cooks came with the knowledge of a very wide range of spices (most notably ''[[Saffron|jafran]]'' and [[mace (spice)|mace]]), the extensive use of ''[[ghee]]'', and marinating meat with yoghurt and chilli.<ref name=":5">{{Cite web|url=https://www.culturalindia.net/indian-food/mughlai.html|title=All That You Ever Wanted To Know About Mughlai Cuisine!|website=culturalindia.net|language=en|access-date=1 September 2019}}</ref> [[File:Food-Mutton-Chaanp.jpg|thumb|right|Mutton Chaanp]]In [[Bangladesh]], this food has become common fare for the population while in West Bengal, they have remained the food of professional chefs. Further innovations include ''chap'' (ribs slow cooked on a [[Tava|tawa]]), ''rezala'' (meat in a thin yogurt and cardamom gravy) and ''kathi'' roll (kebabs in a wrap).<ref name=":5" /> The Mughals had a particular fixation on meat, bringing [[Lamb and mutton|mutton]] into mainstream Bengali cuisine as well as already known kinds of meat like chicken and venison.<ref name=":4" /> Futhermore, traditional desserts had been primarily based on [[Rice glue|rice pastes]] and [[jaggery]], but under Mughal influence moved towards significantly increased use of milk, cream, and sugar along with expensive spices such as cardamom and saffron.<ref name=":4" /> ===Anglo-Indian or Raj influence=== [[Anglo-Indian]] food is not purely the result of the influence of the British; Bengal was once the home of a French colony, and also hosted populations of Portuguese, Dutch, and other Europeans. These collective western influences are seen in the foods created to satisfy the tastes of the western rulers. The result is a unique cuisine, local ingredients adapted to French and [[Italian cuisine|Italian]] cooking techniques—characterised by creamy sauces, the restrained use of spices, and new techniques such as baking. English and Jewish bakers such as Flury's and Nahoum's dominated the confectionery industry which migrated from British tables to everyday Bengali ones, resulting in unique creations such as the ''pêţis'' (savory turnovers, from the English "pasty"). Another enduring contribution to Bengali cuisine is ''pau ruţi'', or Western-style bread. Raj-era cuisine lives on especially in the variety of finger foods popularised in the 'pucca' clubs of Kolkata, such as ''mutton chop'', ''kabiraji cutlet'' or ''fish orly''. The British also influenced food in a somewhat different way. Many British families in India hired local cooks, and through them discovered local foods. The foods had to be toned down or modified to suit the tastes of the "[[Sahib#Colonial and modern use|memsahibs]]". The most distinct influence is seen in the desserts, many of which were created specifically to satisfy the British—most notably the very popular sweet ''leđikeni'' named after the first Vicereine [[Lady Canning]]; it is a derivative of the ''pantua'' created for an event hosted by her. ===Odia Influence=== During the 19th century many Odia cooks migrated to Bengal to work in the households of affluent Bengali families. They were also hired to cook in marriages and other family ceremonies. Odia Brahmin cooks from [[Puri]] who worked in [[Jagannath Temple]], known as ''thakurs'' in [[Bengal]] were in great demand. Introduction of [[Odia people|Odia]] cooks into [[Bengali language|Bengali]] kitchens brought in subtle but significant changes to [[Bengali language|Bengali]] cuisine. Many of the [[Bengali language|Bengali]] classic dishes were originally from Odisha but were refined in Bengali kitchens by Odia cooks. In fact some researchers say that dishes like ''[[Rasgulla|rasogola]]'' (Bengali ''rosogolla''), ''[[Kanika (food)|kanika]]'' (Bengali ''misti pulao'') and ''[[Mutton curry|mangsa kawsha]]'' (Bengali ''kosha mangsho'') were first introduced to [[Bengali language|Bengali]] kitchens by [[Odia language|Odia]] cooks although this is contested by other researchers.<ref>http://alexis.org.in/face-off-the-rasgulla-battle-between-west-bengal-and-odisha/</ref><ref>https://www.cntraveller.in/story/odisha-indias-underrated-food-destination/</ref> Even to this date most of the cooks in Bengali kitchens and hotels are Odia cooks.<ref>https://timesofindia.indiatimes.com/life-style/spotlight/odia-cooks-to-bring-back-forgotten-bengali-recipes/articleshow/63761843.cms</ref> ===Chinese influence=== [[File:Pork Roll - Sun Yat-sen Street - Kolkata 2013-03-03 5307.JPG|thumbnail|Chinese pork roll]] The [[Chinese of Kolkata]] originally settled into a village called [[Achipur]] south of Kolkata in the late 18th century, later moving into the city and finally into its present home in [[Tangra, Calcutta|Tangra]] at the eastern edge of Kolkata.<ref>{{Cite web|url=https://beautifulbengal.com/bengali-recipies.html|title=Bengali cuisine,Historical influences,Characteristics of Bengali cuisine,Cooking styles,Common Bengali Recipe Styles,Culinary Influences,Bengali meals,Mishţi (sweets),Snacks|website=beautifulbengal.com|access-date=27 September 2019}}</ref> The Chinese-origin people of Kolkata form a substantial and successful community with a distinct identity.<ref name=":6">{{Cite journal|last=Chapter 1|title=Shodhganga|url=https://shodhganga.inflibnet.ac.in/bitstream/10603/61925/10/10_chapter%201.pdf|journal=Bit Stream}}</ref> With this identity came Chinese food, available at almost every street corner in Kolkata at present, due to the taste, quick cooking procedure, and no similarity with the original Chinese recipe other than the use of soy sauce. They were mostly [[Cantonese people|Cantonese]] tradesmen and sailors who first settled down here and decided to cook with whatever items they had at hand.<ref>{{Cite web|url=https://www.culturalindia.net/indian-food/bengali-cuisine.html|title=Know All About The Famous Bengali Culinary Style Popular in the Eastern Part of the Indian Subcontinent|website=www.culturalindia.net|language=en|access-date=27 September 2019}}</ref> The influence of this unique syncretic cuisine cannot be overstated; it is available in every town in India and Bangladesh as "Chinese" food. Bengali immigrants to other countries have started carrying this abroad as well;<ref name=":6" /> Indian Chinese restaurants have appeared in many places in the United States and UK.<ref>{{Cite journal|last=Chapter 7|title=Shodhganga|url=https://shodhganga.inflibnet.ac.in/bitstream/10603/61925/16/16_chapter%207.pdf|journal=Bit Stream}}</ref> Indian Chinese food was given a second boost when a large number of Tibetans migrated into Indian Territory, following the [[14th Dalai Lama]]'s flight.<ref>{{Cite web|url=https://www.scmp.com/week-asia/society/article/2101091/tandoori-momo-how-tibetan-refugees-reshaped-indian-cuisine|title=Tandoori momo: how Tibetan refugees reshaped Indian cuisine|date=9 July 2017|website=South China Morning Post|language=en|access-date=27 September 2019}}</ref> Tibetans brought with them their own delicacies to add to this genre, such as the very popular [[Momo (food)|momo]] (a kind of dumpling) or [[thukpa]] (a hearty noodle soup). Tibetans and Nepali immigrants also found ready employment in kitchens and helped power the many eateries that serve this unique fusion on virtually every street in Kolkata.<ref>{{Cite web|url=https://www.holidify.com/pages/street-food-in-kolkata-1481.html|title=Lip-Smacking Street Food Places in Kolkata That Should Be on Every Foodies List!|website=www.holidify.com|access-date=27 September 2019}}</ref> The chop suey became a favorite, and versions like "American chop suey" and "Chinese chop suey" were constantly talked about.<ref>{{Cite web|url=https://www.vice.com/en_us/article/mgykeb/inside-the-birthplace-of-indian-chinese-cuisine|title=Inside the Birthplace of Indian-Chinese Cuisine|last=Deepak|first=Sharanya|date=27 April 2017|website=Vice|language=en|access-date=27 September 2019}}</ref> ==Meals== {{Unreferenced section|date=August 2019}} 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.<ref name="Walker1997">{{cite book|author=Harlan Walker|title=Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996|url=https://archive.org/details/bub_gb_uYqTiD7SbcQC|year=1997|publisher=Oxford Symposium|isbn=978-0-907325-79-6|pages=[https://archive.org/details/bub_gb_uYqTiD7SbcQC/page/n289 288]–293}}</ref> ===First course or starter=== [[File:Vegetables Curry - Kolkata 2011-02-24 1725.JPG|thumb|Shukto]] The starting course is made from bitter vegetables or herbs, often deep fried in oil or steamed with cubed potatoes. Portions are usually tiny—a spoonful or so to be had with rice—and this course is considered to be both a palate-cleanser and of great medicinal value. The ingredients used for this course change seasonally, but commonly used ones are ''kôrola'' or ''uchhe'' (forms of [[bitter gourd]]) which are available nearly all year round, or tender ''[[neem]]'' leaves in spring. A thick soupy mixture of vegetables in a ginger-mustard sauce called ''Shukto'' in [[West Bengal]] usually follows the bitter starting course, but sometimes replaces it as a starter altogether. Eaten in much bigger portions, ''Shukto'' is usually eaten in summer. It is a complex dish, featuring a fine balance of many different tastes and textures and is often a critical measure of a Bengali cook's abilities in the kitchen. ====Shak==== The first course is then followed by ''shak'' ([[leaf vegetables|leafy vegetables]]) such as [[spinach]], ''palong'' [[chard]], ''methi'' [[fenugreek]], or [[amaranth]] to name a few. The ''shak'' can be steamed or cooked in oil with other vegetables such as ''begun'' ([[aubergine]]). Steamed ''shak'' is sometimes accompanied by a pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives which is called ''Kashundi''. Many varieties of the Shak (fried/ cooked leaves) are savored in Bengal. Methi Shak, Kormi Shak, Pui Shak, Ponka Shak, Kulekhara Shak, Sojne Shak(drum stick leaves), Hinche Shak, Neem Pata, Lau Shak, Kumro Shak, Sorshe Shak (also very common in North of India), Kochu Shak etc. are some of the varieties that are very commonly eaten in Bengali dishes. Neem Shak and Begun (Brinjal) is cooked in mustard oil (deep fried) and consumed with rice. This is a unique dish which is consumed as a normal food considering its bitter taste because of the Neem leaves. ====Dal==== [[File:Luchi&alurdom.jpg|thumb|Luchis with alur dom, cholar dal and sondesh.]] The [[dal|đal]] course is usually the most substantial course, especially in West Bengal. It is eaten with a generous portion of rice and a number of accompaniments. Common accompaniments to đal are ''aaloo bhaate'' (potatoes mashed with rice), and ''bhaja'' (stir fried). ''Bhaja'' literally means 'fried'; most vegetables are good candidates but ''begun'' (aubergines), ''kumro'' (pumpkins), or ''alu'' (potatoes) like French fries, or shredded and fried, ''uchhe'', ''potol'' [[pointed gourd]] are common. ''Machh bhaja'' (fried fish) is also common, especially ''rui'' ([[rohu]]) and ''ilish'' ([[hilsa]]) fishes. ''Bhaja'' is sometimes coated in a ''[[Gram flour|beshon]]'' (chickpea flour) and ''posto'' ([[poppyseed]]) batter. A close cousin of ''bhaja'' is ''bôra'' or deep-fried savoury balls usually made from ''poshto'' ([[poppyseed]]) paste or coconut mince. Another variant is fried [[pointed gourd]] as ''potoler dorma'' with [[roe (egg)|roe]]/[[prawn]]. Another accompaniment is a vegetable preparation usually made of multiple vegetables stewed slowly together without any added water. ''Labra'', ''chorchori'', ''ghonto'', or ''chanchra'' are all traditional [[#glossary|cooking styles]]. There also are a host of other preparations that do not come under any of these categories and are simply called ''tôrkari''—the word merely means 'vegetable' in Bengali. Sometimes these preparations may have spare pieces of fish such as bits of the head or gills, or spare portions of meat. A ''[[charchari]]'' is a vegetable dish that is cooked without stirring, just to the point of charring. Pickles such as raw mangoes pickled in mustard oil and spices or sweet and tangy tamarind pickles and lemon pickle are also served with the dal course. A variety of pickles are a permanent fixture of Bengali meal. ===Main course=== The next course is the fish course. Generally, there is one fish course a day, because Bengalis tend to eat fish and generally derive the necessary protein intake from fish and dal. Meat was generally a once-a-week affair until the 1990s, but now with changing culture, meat is served more often in the household. Generally, the most common fish dish is the Jhol, where a thin gravy of fish is made with ginger, turmeric, chili and cumin (the basic group of spices), and fish and sometimes potato or other vegetables.[[File:Macher Jhol.JPG|thumb|A traditional Bengali fish meal – rice with [[Machher Jhol|m''acher jhol'']] (Literally translated to "Fish's gravy").]]Bengalis fame in cooking fish, both dried fish called "Shutki" (more present in East Bengali households) as well as fresh fish. Prawn or shrimp is often considered to be a kind of fish, and crabs are also a favourite of the Bengalis. Apart from it, mutton and chicken feature largely in the non-vegetarian menu, while the vegetarian menu contains homemade [[paneer|ponir]], gram flour "dhoka"(deep fried fermented gram flour dough balls). Generally, one or two pieces of fish or meat are served during lunch, with rice, to balance out the meal. ===Additional main course=== Then comes the meat course. This course may be eaten occasionally for 2 reasons: the Hindu principle of ''[[ahimsa]]'', which is observed throughout the region, and cost, as meat is very costly. The divide among the Bengalis of Bangladesh and West Bengal is most evident when it comes to the meat course. Meat is readily consumed in urban parts of Bangladesh and some consider it the meal's main course. Beef is mainly consumed in some of the feasts and banquets in major cities like [[Dhaka]] and [[Chittagong]]. Because the consumption of beef is prohibited among Bengali Hindu communities, ''Khashi'' [[Goat#Meat|mutton]] is traditionally the meat of choice in West Bengal, but ''murgi'' [[Chicken (food)|chicken]] and ''đim'' [[egg (food)|eggs]] are also commonly consumed. At the time of Partition, it was rare for caste Hindus to eat chicken or even eggs from hens, choosing rather duck eggs if eggs were to be consumed. Although it is debatable as to whether chicken is more popular than ''khashi'' in West Bengal today, the proliferation of poultry farms and hatcheries makes chicken the cheaper alternative. ====Chutney==== Next comes the chutney course, which is typically tangy and sweet; the chutney is usually made of ''am'' [[mango]]es, tomatoes, ''anarôsh'' [[pineapple]], ''tetul'' [[tamarind]], ''pepe'' [[papaya]], or just a combination of fruits and dry fruits called mixed fruit chutney served in ''biye badi'' (marriage). The chutney is also the move towards the sweeter part of the meal and acts also as a palate cleanser, similar to the practice of serving sorbet in some Western cuisines. ''Papoŗ'' ([[papadum]]), a type of wafer, thin and flaky, is often made of [[dal|đal]] or potatoes or ''shagu'' (''[[sago]]'') and is a usual accompaniment to the chutneys. ===Dessert=== [[File:Mishti Doi.jpg|thumb|Mishti Doi]] The last item before the sweets is [[dahi (curd)|doi]] (yogurt). It is generally of two varieties, either natural flavour and taste or [[Mishti Doi]] – sweet yogurt, typically sweetened with charred sugar. This brings about a brown colour and a distinct flavour. Like the fish or sweets [[mishti doi]] is typically identified with Bengali cuisine. In a daily meal it is likely that some of the courses might get missed, for instance, the 'Shak', the additional course, chutney, and papor. In some cases, the dessert might be missed as well. The courses overall are the same at home or at a social function (e.g. marriage feast). Rice, which is the staple across the meal gets replaced by 'luchi' or luchi stuffed with dal or mashed green peas. The replacement is a relatively recent phenomenon and has been seen in practice only from about the early 20th century. ====Sweetmeats==== [[File:Bengali Sweets.svg|thumb|Minimalist depiction of Bengali sweets]] Sweetmeats, or ''mishti'' (Bengali: মিষ্টি) occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both [[Hindu]] and [[Bengali Muslim|Muslim Bengalis]] to distribute sweets during festivities. The confectionery industry has flourished because of its close association with social and religious ceremonies. Competition and changing tastes have helped to create many new sweets, and today this industry has grown within the country as well as across the world.{{Citation needed|date=August 2019}} The sweets of Bengal are generally made of sweetened cottage cheese (''chhena''), unlike the use of ''khoa'' (reduced solidified milk) in Northern India. Flours of different cereals and [[pulse (legume)|pulses]] are used as well. =====Shôndesh===== Made from sweetened, finely ground fresh [[paneer|chhena (cottage cheese)]], shôndesh in all its variants is among the most popular Bengali sweets. The basic shôndesh has been considerably enhanced by the many famous confectioners of Bengal, and now several hundred different varieties exist, from the simple ''kachagolla'' to the complicated ''abar khabo'', ''jôlbhôra'' or ''indrani''. Another variant is the ''kôrapak'' or hard mixture, which blends rice flour with the paneer to form a shell-like dough that lasts much longer. =====Rossogolla===== [[Rossogolla]], a Bengali traditional sweet, is one of the most widely consumed sweets in India. It spread to Bengal in 1868. [[Channa]] based sweets were introduced in Eastern India from about the 18th century; as the process and technology involved in synthesizing "Chhana" was introduced to the Indians by the Dutch in the 1790s. The cottage cheese "schmierkase" was also known as Dutch cheese.<ref>{{cite web|url=http://rossogolla.zohosites.com/|title=History of Rossogolla|accessdate=24 August 2015}}</ref> The earlier versions of Rossogolla lacked binding capacity of the modern avatar that is well known and highly acclaimed today. This was due to the fact that the know-how involved in synthesizing such a sweet was unknown before being experimentally developed by [[Nobin Chandra Das]] and then constantly improved and further standardized by his successors. Furthermore, one must clearly understand that the "chhana" manufactured in those days was a coarse and granular variety and had low binding capacity. It was made by [[Citric acid|citric]] and [[ascorbic acid]] from natural fruit extracts. This type of "chhana" cannot be worked on to compact into any regular and firm shape for the purpose of sweet-making, leave alone making Rossogolla. This is because of a documented technological issue - [[lactic acid]] (extracted from [[whey]]) used to curdle [[milk]] now was introduced to India in the late 18th century by Dutch and Portuguese colonists (along with [[acetic acid]])<ref>{{cite web|url=http://rossogolla.zohosites.com/the-birth-of-a-legend.html|title=The Origin of Rossogolla|accessdate=24 August 2015}}</ref> - and it is this method that creates the fine, smooth modern "chhana" with high binding capacity - which is now the staple raw material for [[Bengali people|Bengali]] [[Confectionery|confectioners]]. At present, [[Nobin Chandra Das]] is referred to have invented the spongy variant of rossogolla<ref>{{cite web|url=http://lifestyle.iloveindia.com/lounge/history-of-rasgulla-2327.html|title=History of Rasgulla|accessdate=24 August 2015}}</ref> =====Darbesh===== [[Laddu]] (or as it is known as "darbesh" in Bengal)is a very common sweet in West Bengal and Bangladesh, as well as the rest of the subcontinent, especially during celebrations and festivities.<ref>{{Cite web|url=http://www.newindianexpress.com/cities/chennai/2013/oct/31/Sweet-shops-make-hay-in-Diwali-shine-532277.html|title=Sweet shops make hay in Diwali shine|website=The New Indian Express|access-date=18 February 2019}}</ref><ref>{{Cite news|url=https://www.thehindu.com/features/metroplus/Food/as-good-as-home/article5288375.ece|title=As good as home|last=Dundoo|first=Sangeetha Devi|date=31 October 2013|work=The Hindu|access-date=18 February 2019|language=en-IN|issn=0971-751X}}</ref> They are usually made out of flour, [[ghee]]/butter/oil and sugar. Alternative recipes can be made of coconut shavings and [[jaggery]], raisins, chopped nuts, oatmeal, [[khoa]], [[nutmeg]], cardamom, or poppy seeds, among other ingredients.<ref>{{Cite web|url=http://www.cuisinecuisine.com/Dinkache%20Ladoo.htm|title=Dinkache ladoo, Gund ladoo, Gond Ladoo, Gond Ka Laddu.....Easy Recipes on CuisineCuisine.com|website=cuisinecuisine.com|access-date=18 February 2019}}</ref><ref>{{cite book|url=https://archive.org/details/curry00lizz|url-access=registration|title=Curry: A Tale of Cooks and Conquerors|last=Collingham|first=Lizzie|date=6 February 2006|publisher=Oxford University Press|isbn=9780198038504|language=en}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=Dt0RErSFvE8C&pg=PP17#v=onepage&q&f=false|title=Sweet Invention: A History of Dessert|last=Krondl|first=Michael|date=1 October 2011|publisher=Chicago Review Press|isbn=9781569769546|location=Chicago|pages=17|language=en}}</ref><ref>{{Cite web|url=https://livingfoodz.com/recipes/oatmeal-laddu-1554|title=Oatmeal Laddu|website=Living Foodz|language=en|access-date=18 February 2019}}</ref> The sweet dates back to the year 4 BCE, where it was used for medicinal purposes and to keep the hormones of 9-11-year-old girls' hormones "in check".<ref>{{Cite web|url=https://indianexpress.com/article/lifestyle/food-wine/food-story-the-journey-of-ladoo-from-a-medicine-to-the-much-loved-indian-sweet/|title=Food Story: The journey of ladoo from a medicine to the much-loved Indian sweet|date=16 October 2014|website=The Indian Express|language=en-IN|access-date=18 February 2019}}</ref> =====Ras malai===== [[File:Ras Malai.JPG|thumb|Ras Malai]] ''[[Ras malai]]'' is composed of white, cream, or yellow cloured balls of [[paneer|channa]] which are dipped and soaked in sugar and ''malai'' or [[cottage cheese]]. This dessert resembles the [[rasgulla]] greatly. Though it is not a primarily Bengali sweet and originated from other places, Ras Malai is still very popular. [[Comilla]] is famous for its Rosh malai. =====Pantua===== ''[[Pantua]]'' is somewhat similar to the rôshogolla, except that the cottage cheese balls are fried in either ''ghee'' (clarified butter) or oil until golden or deep brown before being put in syrup. There are similar tasting, but differently shaped versions of the Pantua e.g. Langcha (cylindrical) or Ledikeni. The latter was created in honour of [[Charlotte Canning, Countess Canning|Countess Charlotte Canning]] (wife of the then Governor General to India Charles Canning) by Bhim Nag, a sweet maker in Kolkata. ''Pantua'' is similar to [[gulab jamun]], and could be called a Bengali variant of that dish.<ref>{{cite book |author=Charmaine O'Brien |title=Flavours of Delhi: A Food Lover's Guide |url=https://books.google.com/books?id=xeSXAAAAQBAJ&pg=PT145 |date=3 February 2003 |publisher=Penguin Books Limited |isbn=978-93-5118-237-5 |pages=145}}</ref> =====Chômchôm===== [[Cham cham|''Chômchôm'']], (চমচম) (originally from Porabari, [[Tangail District]] in Bangladesh) goes back about 150 years.Except that many variation of this [[Bangladeshi Cuisine|Bangladeshi dish]] are now available. It can also be preserved longer. Granules of ''maoa'' or dried milk can also be sprinkled over it. =====Pitha===== [[File:Pitha for Wedding- Pakan, Patishapta, Bharandash.jpg|thumb|right|Varieties of pithas (Pakan, Pati Shapta, etc.)]] In both Bangladesh and West Bengal, the tradition of making different kinds of pan-fried, steamed or boiled sweets, lovingly known as ''pithe'' or the "pitha", still flourishes. These symbolise the coming of winter, and the arrival of a season where rich food can be included in the otherwise mild diet of the Bengalis. The richness lies in the creamy silkiness of the milk which is mixed often with molasses, or jaggery made of either date palm or sugarcane, and sometimes sugar. They are mostly divided into different categories based on the way they are created. Generally, rice flour goes into making the pithe. They are usually fried or steamed; the most common forms of these cakes include ''[[Bhapa pitha|bhapa piţha]]'' (steamed), ''pakan pitha'' (fried), and ''puli pitha'' (dumplings), among others. The other common pithas are ''chandrapuli'', ''gokul'', ''pati shapta'', ''chitai piţha'', ''aski pithe'', ''muger puli'' and ''dudh puli''. The ''Pati Shapta'' variety is basically a thin-layered rice-flour crepes with a milk-custard creme-filling, similar to the hoppers or [[appam]]s of South India, or French crepes. In urban areas of Bangladesh and West Bengal, most houses hold Piţha-festivals such as [[Nabanna]]. ====Other sweets==== Several varieties of [[dahi (curd)|''doi'']] such as ''mishţi doi'', [[custard]]s, and rice pudding (''khir'' or ''firni'')<ref name=":1" /> are also popular in West Bengal. ''Shôndesh'', ''chhanar jilapi'', ''kalo jam'', ''raghobshai'', "pantua", "jolbhora shondesh<ref>{{cite book|last=Walker|first=Harlan|title=Milk-- Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999|url=https://books.google.com/books?id=tuor2vcVtiQC&pg=PA308|year=2000|publisher=Oxford Symposium|isbn=978-1-903018-06-4|page=308}}</ref>", roshbhora", "lord chomchom", ''payesh'', ''bundiya'', ''nalengurer shôndesh'', ''malpoa'', ''shor bhaja'', ''[[langcha]]'', ''[[babarsa]]'', and a variety of others are examples of sweets in Bengali cuisine. ===Snacks=== ====Muŗi==== Muŗi (puffed rice) is made by heating sand in a pot, and then throwing in grains of rice. The rice may have been washed i brine to provide seasoning. The rice puffs up and is separated from the sand by a strainer. Muŗi is very popular and is used in a wide variety of secular and religious occasions, or even just consumed plain. Muri is also often used as a replacement for or in combination with regular rice. A variant of muŗi is khoi, which is popped rice. Both varieties are used to make many different snack foods. ====Jhal-Muŗi==== One of the most popular and iconic snack foods of Bengal, ''jhal'' literally means 'hot' or 'spicy'. Jhal-muŗi is puffed rice with spices, vegetables,chiken aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaagdfgsdfgsdsdfgsdfgsfdgdfgdfgdfgdfgwerweree and raw mustard oil. Depending on what is added, there are many kinds of jhal-muŗi but the most common is a ''bhôrta'' made of chopped shallot, ''jira'' roasted ground cumin, ''bitnoon'' black salt ''lôngka'' / ''morich'' chilis (either ''kacha'' 'ripe' or ''shukna'' 'dried'), mustard oil, ''dhone pata'' (fresh coriander leaves) and mudhi. ====Moa==== A moa is made by taking muri with [[jaggery|gur (jaggery)]] as a binder and forming it into a ball, made all over [[Bengal]]. Another popular kind of moa is ''[[Jaynagarer Moa]]'', a moa particularly made in [[Jaynagar]], which uses kanakchur khoi and nolen gur as binder. Nolen gur is fresh jaggery made from the sap of date palm. Moas are made specially during winter. ====Chir̦e Bhaja==== Chir̦e Bhaja is made up of Flattened rice fried in sand and then strained in metal strainers, not tea strainer. It is mostly consumed with fried peanuts, jhuri-bhaja and fried curry leaves. ====Rolls==== Though the culture of having several types of Rolls are not authentic Bengali cuisine but it has a partial Awadhi touch made in Bengali style. Usually common within office goers and students. Predominantly nonveg, it is prepared by lacha paratha wrapped with egg or stuffed with chicken, chicken tikka, mutton keema and so on, sometimes with paneer and onion on demand. [[File:Dahi puri, Doi phuchka.jpg|thumb|Phuchka]] ====Kochuri-AlurDam/Dalpuri-Alupuri==== Kochuri consists of pulses stuffed in puri or luchi and paired with alur dam or cholar dal. ====Phuchka==== Also known as Golgappa within North India, Kolkata's phuchka has its own flavour and taste. It is an appetizer where each small shell ({{Lang-bn|গোলগাপ্পা}}) is stuffed with potato smash and tamarind. ====Chotpoti==== Chotpoti is a very popular snack food item in Bengal. It is mainly cooked whole yellow peas with various spices, and dressed with smashed fuchka, boiled egg, green chilies etc. It is serve with tamarind juice (tetuler tok). ====Shingara==== Shingara is a snack created with potato and flour. This triangular shaped dish is made by making a cone using flour and pouring the cooked potato in it and after that, it is cooked in hot oil. == Gallery == <gallery> File:Bengali New Year Menu.jpg|Bengali New Year Menu File:Bengali food cuisine.jpg| A typical Bengali meal File:Bengali Non-vegetarian thali.jpg|Bengali Non-vegetarian thali File:Bengali traditional food.jpg| A fancy arrangement of Bengali food </gallery> ==See also== *[[Bangladeshi cuisine]] *[[List of Bangladeshi dishes]] *[[List of Bangladeshi spices]] *[[Tempering (spices)|Chaunk]] == References == {{Reflist}} ==Further reading== * {{cite book | url=https://books.google.com/books?id=VOtf8GtTptAC&pg=PA158 | title=The migrant's table: meals and memories in Bengali-American households. | publisher=Temple University Press | year=2004 | isbn=1-59213-096-8 | accessdate=14 October 2011 | author=Ray, Krishnendu}} == External links == * [https://traveltriangle.com/blog/kolkata-cuisine/ Kolkata Cuisine- Travel Triangle] {{Cuisine}} {{DEFAULTSORT:Bengali Cuisine}} [[Category:Bengali cuisine]] [[Category:North Indian cuisine]]'