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{{Culture of Bengal}}{{Bengalis}}
'''Bengali cuisine''' ({{lang-bn|বাঙালি খাবার}}) is the culinary style of the [[Bengal region]] in the eastern part of the [[Indian subcontinent]] in [[Bangladesh]] and the [[Indian states]] of [[West Bengal]], [[Tripura]] and [[Assam]]'s [[Barak Valley]]. There is an emphasis on fish, meat, vegetables, and lentils with rice as a staple.
Many Bengali food traditions draw from social activities, such as [[Adda (South Asian)|adda]], or the ''[[Mezban]]''.
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.
==Culinary influences==
===Mughal influence===
Muslims conquered Bengal around the mid-thirteenth century, bringing with them [[Islam |Islamic culture]] and [[Islamic 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 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:Catla fish kalia in a rich creamy gravy - Kolkata - West Bengal.jpg|alt=Catla kalia|thumb|229x229px|''Catla kalia'']]
[[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" />
Furthermore, 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" />
===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|access-date=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 |author-link=Chitrita Banerji |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.
===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''[[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/]{{dead link|date=December 2020}}</ref><ref>{{Cite web|url=https://www.cntraveller.in/story/odisha-indias-underrated-food-destination/|title=Is Odisha India’s most underrated food destination?|date=15 December 2017|website=Condé Nast Traveller India}}</ref> Even to this date most of the cooks in Bengali kitchens and hotels are Odia cooks.<ref>{{Cite web|url=https://timesofindia.indiatimes.com/life-style/spotlight/odia-cooks-to-bring-back-forgotten-bengali-recipes/articleshow/63761843.cms|title=Odia cooks to bring back forgotten Bengali recipes - Times of India|website=The Times of India}}</ref>
===Chinese influence===
[[File:Bengali mutton curry - Kolkata - West Bengal.jpg|alt=Kochi pathar jhol – Traditional Bengali mutton curry|thumb|''Kochi pathar jhol'' – Traditional Bengali mutton curry]]
[[File:Pork Roll - Sun Yat-sen Street - Kolkata 2013-03-03 5307.JPG|thumbnail|Chinese pork roll]]
[[File:Chinese_Plain_Soup_-_Chef_Rongon_Niyogi_-_Kolkata_-_FILE_0015.jpg|thumb|Chinese Plain Soup ]]
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 thesis |last=Biswas |first=Soumendra Nath |year=2009 |title=Developing Food as a marketing tool for the growth of hospitality and tourism industry in India with special reference to West Bengal |type=PhD |chapter=Chapter I |publisher=University of Burdwan |url=http://hdl.handle.net/10603/61925}}</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>
Over time the influence of this cuisine became widespread throughout the region; 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 thesis |last=Biswas |first=Soumendra Nath |year=2009 |title=Developing Food as a marketing tool for the growth of hospitality and tourism industry in India with special reference to West Bengal |type=PhD |chapter=Chapter VII |publisher=University of Burdwan |url=http://hdl.handle.net/10603/61925}}</ref>
Indian Chinese food has been given a second boost in popularity since the 1950s 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 their own taste preferences to add to the genre, such as the popular [[Momo (food)|momo]] (a kind of dumpling) or [[thukpa]] (a hearty noodle soup). Tibetans and Nepali immigrants found ready employment in the many kitchens that can now be found 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>
===Partition of Bengal===
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]] (former [[East Bengal]] and [[East Pakistan]]), [[Mughlai cuisine|Mughlai food]] is common, and includes foods that are less popular 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.<ref name=":2">{{Cite web |url=http://en.banglapedia.org/index.php?title=Food_Habits|title=Food Habits |website=Banglapedia |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.<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 multi-cultural community, Kolkata city'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 the Bengal Region|last=Pearce|first=Melissa|website=Culture Trip|access-date=10 March 2019}}</ref>
==Characteristics==
Bengali cuisine can be subdivided into four different types of dishes, ''charbya'' ({{Lang-bn|চর্ব্য}}), 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|পেয়}}), 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 Chittagong===
''[[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.<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>
===Specialties of Dhaka===
{{Main|Bangladeshi cuisine|List of Bangladeshi dishes|List of Bangladeshi spices}}
[[File:Bangladeshi Biryani.jpg|thumb|right|Dhakaiya biriyani]]
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===
{{Main|Indian cuisine|List of Indian dishes|List of Indian spices}}
[[File:Rosogolla Indian sweets Mithai.jpg|thumb|right|Kolkatar Rosogolla]]
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 in small stalls alongside [[bhelpuri]], [[masala chai]], [[ghugni]] and [[chaat]] stalls.<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>
== 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 hatas, 3 khuntis 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=http://www.cookinginindia.com/kitchenguide.html|archive-url=https://web.archive.org/web/20080408052008/http://www.cookinginindia.com/kitchenguide.html|url-status=dead|archive-date=8 April 2008|title=www.CookingInIndia.com ~ Your Desi(Indian) Kitchen on the Net|date=8 April 2008|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=http://gourmet.netneeds.co.nz/equipment/pots.htm|archive-url=https://web.archive.org/web/20081014024905/http://gourmet.netneeds.co.nz/equipment/pots.htm|url-status=dead|archive-date=14 October 2008|title=Pots, Pans and Griddles - Gourmet Online|date=14 October 2008|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>{{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>{{self-published inline|certain=y|date=December 2020}}
===Historical===
Bengalis usually eat sitting on the floor. They traditionally eat without silverware,<ref name="ShresthaPaul2002">{{Cite book |last1=Shrestha |first1=Nanda R. |last2=Paul |first2=Bimal K. |title=Nepal and Bangladesh: A Global Studies Handbook |url=https://books.google.com/books?id=wMz0ZKWrQ8YC&pg=PT311 |publisher=ABC-CLIO |year=2002 |pages=287 |language=en |isbn=978-1-57607-285-1}}</ref> with a large banana or plantain leaf serving as the plate, or with plates made from dried [[Sal tree|sal]] leaves sewn together.
It is customary to offer guests food and drink appropriate to the time of their visit. At meals, guests are served first, with the possible exception of very old or very young members of the host family. Within the family, serving starts with the senior males (those of highest social rank or eldest). School-age children are served before wives, daughter-in-laws, and the cook, who are the last to eat.<ref name="ShresthaPaul2002" />
===Contemporary===
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="Gaonkar2001" />{{failed verification|date=December 2020}} 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=Linda|website=Dining for Women|language=en-US|access-date=27 September 2019}}</ref>{{self-published inline|certain=y|date=December 2020}} 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=https://culturalatlas.sbs.com.au/bangladeshi-culture/bangladeshi-culture-etiquette |title=Bangladeshi Culture - Etiquette |last=Scroope |first=Chara |year=2017 |website=Cultural Atlas |language=en |access-date=27 September 2019 |quote=Plates are taken to a main dish for serving rather than passing food around the table.}}</ref>
==Meals==
{{More citations needed section|date=June 2020}}
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 conference |url=https://archive.org/details/bub_gb_uYqTiD7SbcQC |title=The Portuguese Influence on Bengali Cuisine |last=Sen |first=Collen Taylor |author-link=Colleen Taylor Sen |year=1997 |editor=Harlan Walker |book-title=Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996 |publisher=Prospect Books |pages=[https://archive.org/details/bub_gb_uYqTiD7SbcQC/page/n289 288]–293 |isbn=978-0-907325-79-6}}</ref>
===Main course===
==== Fish ====
[[File:Macher Jhol.JPG|thumb|A traditional Bengali fish meal – rice with [[Machher Jhol|m''acher jhol'']] (Literally translated to "Fish's gravy").]]Bengalis eat numerous amounts of fish and typically look for freshwater and brackish when making meals. They also temper it with [[Tempering (spices)|phoron]].<ref>{{Cite book|last=Momin|first=Sajeda|url=https://books.google.com/books?id=_vDgAAAAMAAJ&newbks=0&printsec=frontcover&q=The+daals+are+tempered+with+different+phoron+,+and+even+the+fish+for+which+Bengali+cuisine+is+famous+is+made+in+a+variety+of+ways+.+Bengalis+eat+numerous+kinds+of+fish+but+the+preference+is+for+sweetwater+or+brackish&hl=en|title=The Statesman Good Food Guide to Kolkata|date=2001|publisher=[[Nachiketa Publication]]|language=en|via=[[Google Books]]}}</ref>
One tradition, includes the left side of the cidal fish being cooked in oil.<ref>{{Cite book|last=Saha|first=Sanghamitra|url=https://books.google.com/books?id=92EwAQAAIAAJ&newbks=0&printsec=frontcover&dq=fish+in+bengali+cuisine&q=fish+in+bengali+cuisine&hl=en|title=A Handbook of West Bengal|date=1998|publisher=International School of Dravidian Linguistics|isbn=978-81-85692-24-1|language=en}}</ref>
[[File:Catla fish in mustard curry - Kolkata - West Bengal.jpg|thumb|alt=Fish cooked in mustard gravy|Shorshe maach]]
[[File:Mishti Doi.jpg|thumb|Mishti Doi]]
====Sweets====
[[File:Bengali Sweets.svg|thumb|Minimalist depiction of Bengali sweets]]
Bengali sweets have a long history. The Portuguese friar [[Sebastien Manrique]], travelling in the region in the 17th century, noted the multitude of milk-based foods and sweets prepared in traditional ways.<ref>{{cite journal|last1=Krondl|first1=Michae|title=The Sweetshops of Kolkata|journal=Gastronomica|volume=10|issue=3|date=August 2010|pages=58–65|publisher=University of California Press|doi=10.1525/gfc.2010.10.3.58|jstor=10.1525/gfc.2010.10.3.58}}</ref>
=====Roshogolla=====
[[Roshogolla]], a Bengali traditional sweet, is one of the most widely consumed sweets in India. It spread to Bengal in 1868. Chhana 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|access-date=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|access-date=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|access-date=24 August 2015}}</ref>
=====Darbesh=====
[[Laddu]] (or as it is known as "darbesh" in Bengal)is a very common sweet in Bangladesh and West Bengal, 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|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>
=====Pantua=====
''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>
====Other sweets====
Several varieties of [[dahi (curd)|''doi'']] such as ''mishţi doi'', fruit-floured doi like ''aam doi'', [[custard]]s, and rice pudding (''khir'' or ''firni'')<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> are also popular in West Bengal.
''Shôndesh'', ''chhanar jilapi'', ''kalo jam'', ''raghobshai'', "pantua", "jolbhora shondesh",<ref>{{cite conference |url=https://books.google.com/books?id=tuor2vcVtiQC&pg=PA308 |title=''Sandesh'': An Emblem of Bengaliness |last=Sen |first=Collen Taylor |author-link=Colleen Taylor Sen |year=2000 |editor=Harlan Walker |book-title=Milk-- Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999 |publisher=Prospect Books |page=308 |isbn=978-1-903018-06-4}}</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.
== Meetings, feasts and special occasions==
[[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]]
=== Adda ===
{{Main|Adda (South Asian)}}
Adda ({{lang-bn|আড্ডা}}) is a traditional Bengali 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="Gaonkar2001">{{Cite book |last=Chakrabarty |first=Dipesh |author-link=Dipesh Chakrabarty |chapter=''Adda'', Calcutta: Dwelling in Modernity |editor-last=Gaonkar |editor-first=Dilip Parameshwar |editor-link=Dilip P. Gaonkar |title=Alternative Modernities |url=https://books.google.com/books?id=YCghDtjik3IC&pg=PA124 |year=2001 |publisher=Duke University Press |pages=124–126 |isbn=978-0-8223-2714-1}}</ref>
=== Mezban ===
{{Main|Mezban}}
[[File:মেজবানি - 20547809216.jpg|thumb|Traditional Mezban cooking in Chittagong, Bangladesh.]]
'''Mezban''' (locally known as '''Mejjan''') is the Bengali word for special occasion feasts in the [[Chittagong]] region of Bangladesh. The word "Mezban" in [[Persian language|Persian]] means ''host'' and "Mezbani" means ''hosting'' or arranging a feast for the guests.<ref name="Banglapedia">{{Cite Banglapedia|article=Mezban|author=Ahmad Mamtaz}}</ref> Historically Mezbani is a traditional regional feast where people are invited to enjoy a meal with [[white rice]] and [[beef]], besides other dishes.<ref name="Majestic"/> It is held on the occasions such as death anniversary, birth anniversary, celebrating successes, launching of a new business, entry into a new house, the birth of a child, marriage, [[aqiqah]] and [[circumcision]], [[ear piercing]] of girls and naming of the newborn.<ref name="Banglapedia"/><ref name="Majestic"/> The invitation of the Mezban ceremony generally remains open for all and various people to different places and neighborhoods convey the invitation for the feast.In urban areas,attending a mezban is by invitation only.Usually, the consumption of food at Mezbani takes place from morning to afternoon.<ref name="Banglapedia"/>
Traditionally, for Muslim Bengalis, beef based dishes are preferred and indeed a symbol of social prestige for a Mezban feast.<ref name="Majestic">{{cite news |author1=Fayeka Zabeen Siddiqua |title=Majestic Mezban |url=https://www.thedailystar.net/news/majestic-mezban |url-status=live |access-date=23 July 2019 |work=[[The Daily Star (Bangladesh)|The Daily Star]] |date=10 October 2013 |archive-url=https://web.archive.org/web/20180804202515/https://www.thedailystar.net/news/majestic-mezban |archive-date=4 August 2018}}</ref> The rich and the poor arrange feasts on various occasions as much as circumstances allow them. It has a distinct style of cooking and proper Mezban meat demands a certain skill;<ref name="Majestic"/> for example:<ref name="Banglapedia"/> The unique beef curry served in this feast is known as ''Mezbani gosht'', that carries a distinctive recipe, knowledge of which is essentially confined within the Chittagonian cooks.<ref>{{Cite news |date=2016-01-05 |title=Palate from the port |language=en |agency=The Daily Star |url=https://www.thedailystar.net/lifestyle/food/palate-the-port-196894 |access-date=2020-07-12}}</ref>
Fish is used instead of beef while cooking Mezban in Hindu tradition. The Hindu community of Chittagong organises Mezbani each year under the banner of "Chittagong Parishad", with curries made from fish, vegetable and dried fish.<ref name="Banglapedia"/>
== Gallery ==
<gallery mode="packed">
File:Bengali New Year Menu.jpg|Bengali New Year Menu
File:Bengali Non-vegetarian thali.jpg|Bengali Non-vegetarian meal
File:Bengali traditional food.jpg|A fancy arrangement of Bengali food
File:Bengali vegetarian thali.jpg|Bengali vegetarian meal
File:Prosad thali.jpg|Prosad thali
File:Bengali Fish Thali.jpg|Bengali Fish Thali
</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 | access-date=14 October 2011 | author=Ray, Krishnendu}}
== External links ==
* [https://traveltriangle.com/blog/kolkata-cuisine/ Kolkata Cuisine- Travel Triangle]
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{{Culture of Bengal}}{{Bengalis}}
'''cuisine''' ({{lang-bn|বাঙালি খাবার}}) is the culinary style of the [[Bengal region]] in the eastern part of the [[Indian subcontinent]] in [[Bangladesh]] and the [[Indian states]] of [[West Bengal]], [[Tripura]] and [[Assam]]'s [[Barak Valley]]. There is an emphasis on fish, meat, vegetables, and lentils with rice as a staple.
Many Bengali food traditions draw from social activities, such as [[Adda (South Asian)|adda]], or the ''[[Mezban]]''.
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.
==Culinary influences==
===Mughal influence===
Muslims conquered Bengal around the mid-thirteenth century, bringing with them [[Islam |Islamic culture]] and [[Islamic 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 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:Catla fish kalia in a rich creamy gravy - Kolkata - West Bengal.jpg|alt=Catla kalia|thumb|229x229px|''Catla kalia'']]
[[File:Food-Mutton-Chaanp.jpg|thumb|right|Mmmmmmmṃ]]
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" />
Furthermore, 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" />
===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|access-date=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 |author-link=Chitrita Banerji |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.
===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''[[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/]{{dead link|date=December 2020}}</ref><ref>{{Cite web|url=https://www.cntraveller.in/story/odisha-indias-underrated-food-destination/|title=Is Odisha India’s most underrated food destination?|date=15 December 2017|website=Condé Nast Traveller India}}</ref> Even to this date most of the cooks in Bengali kitchens and hotels are Odia cooks.<ref>{{Cite web|url=https://timesofindia.indiatimes.com/life-style/spotlight/odia-cooks-to-bring-back-forgotten-bengali-recipes/articleshow/63761843.cms|title=Odia cooks to bring back forgotten Bengali recipes - Times of India|website=The Times of India}}</ref>
===Chinese influence===
[[File:Bengali mutton curry - Kolkata - West Bengal.jpg|alt=Kochi pathar jhol – Traditional Bengali mutton curry|thumb|''Kochi pathar jhol'' – Traditional Bengali mutton curry]]
[[File:Pork Roll - Sun Yat-sen Street - Kolkata 2013-03-03 5307.JPG|thumbnail|Chinese pork roll]]
[[File:Chinese_Plain_Soup_-_Chef_Rongon_Niyogi_-_Kolkata_-_FILE_0015.jpg|thumb|Chinese Plain Soup ]]
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 thesis |last=Biswas |first=Soumendra Nath |year=2009 |title=Developing Food as a marketing tool for the growth of hospitality and tourism industry in India with special reference to West Bengal |type=PhD |chapter=Chapter I |publisher=University of Burdwan |url=http://hdl.handle.net/10603/61925}}</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>
Over time the influence of this cuisine became widespread throughout the region; 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 thesis |last=Biswas |first=Soumendra Nath |year=2009 |title=Developing Food as a marketing tool for the growth of hospitality and tourism industry in India with special reference to West Bengal |type=PhD |chapter=Chapter VII |publisher=University of Burdwan |url=http://hdl.handle.net/10603/61925}}</ref>
Indian Chinese food has been given a second boost in popularity since the 1950s 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 their own taste preferences to add to the genre, such as the popular [[Momo (food)|momo]] (a kind of dumpling) or [[thukpa]] (a hearty noodle soup). Tibetans and Nepali immigrants found ready employment in the many kitchens that can now be found 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>
===Partition of Bengal===
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]] (former [[East Bengal]] and [[East Pakistan]]), [[Mughlai cuisine|Mughlai food]] is common, and includes foods that are less popular 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.<ref name=":2">{{Cite web |url=http://en.banglapedia.org/index.php?title=Food_Habits|title=Food Habits |website=Banglapedia |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.<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 multi-cultural community, Kolkata city'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 the Bengal Region|last=Pearce|first=Melissa|website=Culture Trip|access-date=10 March 2019}}</ref>
==Characteristics==
Bengali cuisine can be subdivided into four different types of dishes, ''charbya'' ({{Lang-bn|চর্ব্য}}), 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|পেয়}}), 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 Chittagong===
''[[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.<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>
===Specialties of Dhaka===
{{Main|Bangladeshi cuisine|List of Bangladeshi dishes|List of Bangladeshi spices}}
[[File:Bangladeshi Biryani.jpg|thumb|right|Dhakaiya biriyani]]
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===
{{Main|Indian cuisine|List of Indian dishes|List of Indian spices}}
[[File:Rosogolla Indian sweets Mithai.jpg|thumb|right|Kolkatar Rosogolla]]
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 in small stalls alongside [[bhelpuri]], [[masala chai]], [[ghugni]] and [[chaat]] stalls.<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>
== 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 hatas, 3 khuntis 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=http://www.cookinginindia.com/kitchenguide.html|archive-url=https://web.archive.org/web/20080408052008/http://www.cookinginindia.com/kitchenguide.html|url-status=dead|archive-date=8 April 2008|title=www.CookingInIndia.com ~ Your Desi(Indian) Kitchen on the Net|date=8 April 2008|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=http://gourmet.netneeds.co.nz/equipment/pots.htm|archive-url=https://web.archive.org/web/20081014024905/http://gourmet.netneeds.co.nz/equipment/pots.htm|url-status=dead|archive-date=14 October 2008|title=Pots, Pans and Griddles - Gourmet Online|date=14 October 2008|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>{{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>{{self-published inline|certain=y|date=December 2020}}
===Historical===
Bengalis usually eat sitting on the floor. They traditionally eat without silverware,<ref name="ShresthaPaul2002">{{Cite book |last1=Shrestha |first1=Nanda R. |last2=Paul |first2=Bimal K. |title=Nepal and Bangladesh: A Global Studies Handbook |url=https://books.google.com/books?id=wMz0ZKWrQ8YC&pg=PT311 |publisher=ABC-CLIO |year=2002 |pages=287 |language=en |isbn=978-1-57607-285-1}}</ref> with a large banana or plantain leaf serving as the plate, or with plates made from dried [[Sal tree|sal]] leaves sewn together.
It is customary to offer guests food and drink appropriate to the time of their visit. At meals, guests are served first, with the possible exception of very old or very young members of the host family. Within the family, serving starts with the senior males (those of highest social rank or eldest). School-age children are served before wives, daughter-in-laws, and the cook, who are the last to eat.<ref name="ShresthaPaul2002" />
===Contemporary===
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="Gaonkar2001" />{{failed verification|date=December 2020}} 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=Linda|website=Dining for Women|language=en-US|access-date=27 September 2019}}</ref>{{self-published inline|certain=y|date=December 2020}} 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=https://culturalatlas.sbs.com.au/bangladeshi-culture/bangladeshi-culture-etiquette |title=Bangladeshi Culture - Etiquette |last=Scroope |first=Chara |year=2017 |website=Cultural Atlas |language=en |access-date=27 September 2019 |quote=Plates are taken to a main dish for serving rather than passing food around the table.}}</ref>
==Meals==
{{More citations needed section|date=June 2020}}
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 conference |url=https://archive.org/details/bub_gb_uYqTiD7SbcQC |title=The Portuguese Influence on Bengali Cuisine |last=Sen |first=Collen Taylor |author-link=Colleen Taylor Sen |year=1997 |editor=Harlan Walker |book-title=Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996 |publisher=Prospect Books |pages=[https://archive.org/details/bub_gb_uYqTiD7SbcQC/page/n289 288]–293 |isbn=978-0-907325-79-6}}</ref>
===Main course===
==== Fis ====
[[File:Macher Jhol.JPG|thumb|A traditional Bengali fish meal – rice with [[Machher Jhol|m''acher jhol'']] (Literally translated to "Fish's gravy").]]Bengalis eat numerous amounts of fish and typically look for freshwater and brackish when making meals. They also temper it with [[Tempering (spices)|phoron]].<ref>{{Cite book|last=Momin|first=Sajeda|url=https://books.google.com/books?id=_vDgAAAAMAAJ&newbks=0&printsec=frontcover&q=The+daals+are+tempered+with+different+phoron+,+and+even+the+fish+for+which+Bengali+cuisine+is+famous+is+made+in+a+variety+of+ways+.+Bengalis+eat+numerous+kinds+of+fish+but+the+preference+is+for+sweetwater+or+brackish&hl=en|title=The Statesman Good Food Guide to Kolkata|date=2001|publisher=[[Nachiketa Publication]]|language=en|via=[[Google Books]]}}</ref>
One tradition, includes the left side of the cidal fish being cooked in oil.<ref>{{Cite book|last=Saha|first=Sanghamitra|url=https://books.google.com/books?id=92EwAQAAIAAJ&newbks=0&printsec=frontcover&dq=fish+in+bengali+cuisine&q=fish+in+bengali+cuisine&hl=en|title=A Handbook of West Bengal|date=1998|publisher=International School of Dravidian Linguistics|isbn=978-81-85692-24-1|language=en}}</ref>
[[File:Catla fish in mustard curry - Kolkata - West Bengal.jpg|thumb|alt=Fish cooked in mustard gravy|Shorshe maach]]
[[File:Mishti Doi.jpg|thumb|Mishti Doi]]
====Sweets====
[[File:Bengali Sweets.svg|thumb|Minimalist depiction of Bengali sweets]]
Bengali sweets have a long history. The Portuguese friar [[Sebastien Manrique|Sebaue]], travelling in the region in the 1scentury, noted the multitude of milk-based foods and sweets prepared in traditional way
=====Roshogolla=====
[[Roshogolla]], a Bengali traditional sweet, is one of the most widely consumed sweets in India. It spread to Bengal in 1868. Chhana 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|access-date=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 capaciy. 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|access-date=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|access-date=24 August 2015}}</ref>
=====Darbesh=====
[[Laddu]] (or as it is known as "darbesh" in Bengal)is a very common sweet in Bangladesh and West Bengal, 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|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>
=====Pantua=====
''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>
====Other sweets====
Several varieties of [[dahi (curd)|''doi'']] such as ''mishţi doi'', fruit-floured doi like ''aam doi'', [[custard]]s, and rice pudding (''khir'' or ''firni'')<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> are also popular in West Bengal.
''Shôndesh'', ''chhanar jilapi'', ''kalo jam'', ''raghobshai'', "pantua", "jolbhora shondesh",<ref>{{cite conference |url=https://books.google.com/books?id=tuor2vcVtiQC&pg=PA308 |title=''Sandesh'': An Emblem of Bengaliness |last=Sen |first=Collen Taylor |author-link=Colleen Taylor Sen |year=2000 |editor=Harlan Walker |book-title=Milk-- Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999 |publisher=Prospect Books |page=308 |isbn=978-1-903018-06-4}}</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.
== Meetings, feasts and special occasions==
[[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]]
=== Adda ===
{{Main|Adda (South Asian)}}
Adda ({{lang-bn|আড্ডা}}) is a traditional Bengali 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="Gaonkar2001">{{Cite book |last=Chakrabarty |first=Dipesh |author-link=Dipesh Chakrabarty |chapter=''Adda'', Calcutta: Dwelling in Modernity |editor-last=Gaonkar |editor-first=Dilip Parameshwar |editor-link=Dilip P. Gaonkar |title=Alternative Modernities |url=https://books.google.com/books?id=YCghDtjik3IC&pg=PA124 |year=2001 |publisher=Duke University Press |pages=124–126 |isbn=978-0-8223-2714-1}}</ref>
=== Mezban ===
{{Main|Mezban}}
[[File:মেজবানি - 20547809216.jpg|thumb|Traditional Mezban cooking in Chittagong, Bangladesh.]]
'''Mezban''' (locally known as '''Mejjan''') is the Bengali word for special occasion feasts in the [[Chittagong]] region of Bangladesh. The word "Mezban" in [[Persian language|Persian]] means ''host'' and "Mezbani" means ''hosting'' or arranging a feast for the guests.<ref name="Banglapedia">{{Cite Banglapedia|article=Mezban|author=Ahmad Mamtaz}}</ref> Historically Mezbani is a traditional regional feast where people are invited to enjoy a meal with [[white rice]] and [[beef]], besides other dishes.<ref name="Majestic"/> It is held on the occasions such as death anniversary, birth anniversary, celebrating successes, launching of a new business, entry into a new house, the birth of a child, marriage, [[aqiqah]] and [[circumcision]], [[ear piercing]] of girls and naming of the newborn.<ref name="Banglapedia"/><ref name="Majestic"/> The invitation of the Mezban ceremony generally remains open for all and various people to different places and neighborhoods convey the invitation for the feast.In urban areas,attending a mezban is by invitation only.Usually, the consumption of food at Mezbani takes place from morning to afternoon.<ref name="Banglapedia"/>
Traditionally, for Muslim Bengalis, beef based dishes are preferred and indeed a symbol of social prestige for a Mezban feast.<ref name="Majestic">{{cite news |author1=Fayeka Zabeen Siddiqua |title=Majestic Mezban |url=https://www.thedailystar.net/news/majestic-mezban |url-status=live |access-date=23 July 2019 |work=[[The Daily Star (Bangladesh)|The Daily Star]] |date=10 October 2013 |archive-url=https://web.archive.org/web/20180804202515/https://www.thedailystar.net/news/majestic-mezban |archive-date=4 August 2018}}</ref> The rich and the poor arrange feasts on various occasions as much as circumstances allow them. It has a distinct style of cooking and proper Mezban meat demands a certain skill;<ref name="Majestic"/> for example:<ref name="Banglapedia"/> The unique beef curry served in this feast is known as ''Mezbani gosht'', that carries a distinctive recipe, knowledge of which is essentially confined within the Chittagonian cooks.<ref>{{Cite news |date=2016-01-05 |title=Palate from the port |language=en |agency=The Daily Star |url=https://www.thedailystar.net/lifestyle/food/palate-the-port-196894 |access-date=2020-07-12}}</ref>
Fish is used instead of beef while cooking Mezban in Hindu tradition. The Hindu community of Chittagong organises Mezbani each year under the banner of "Chittagong Parishad", with curries made from fish, vegetable and dried fish.<ref name="Banglapedia"/>
== Gallery ==
<gallery mode="packed">
File:Bengali New Year Menu.jpg|Bengali New Year Menu
File:Bengali Non-vegetarian thali.jpg|Bengali Non-vegetarian meal
File:Bengali traditional food.jpg|A fancy arrangement of Bengali food
File:Bengali vegetarian thali.jpg|Bengali vegetarian meal
File:Prosad thali.jpg|Prosad thali
File:Bengali Fish Thali.jpg|Bengali Fish Thali
</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 | access-date=14 October 2011 | author=Ray, Krishnendu}}
== External links ==
* [https://traveltriangle.com/blog/kolkata-cuisine/ Kolkata Cuisine- Travel Triangle]
{{Cuisine}}
{{Portal bar|Food|Bangladesh|India}}
{{Authority control}}
{{West Bengal}}
{{DEFAULTSORT:Bengali Cuisine}}
[[Category:Bengali cuisine| ]]
[[Category:North Indian cuisine]]' |
Unified diff of changes made by edit (edit_diff) | '@@ -8,5 +8,5 @@
{{Use dmy dates|date=December 2019}}
{{Culture of Bengal}}{{Bengalis}}
-'''Bengali cuisine''' ({{lang-bn|বাঙালি খাবার}}) is the culinary style of the [[Bengal region]] in the eastern part of the [[Indian subcontinent]] in [[Bangladesh]] and the [[Indian states]] of [[West Bengal]], [[Tripura]] and [[Assam]]'s [[Barak Valley]]. There is an emphasis on fish, meat, vegetables, and lentils with rice as a staple.
+'''cuisine''' ({{lang-bn|বাঙালি খাবার}}) is the culinary style of the [[Bengal region]] in the eastern part of the [[Indian subcontinent]] in [[Bangladesh]] and the [[Indian states]] of [[West Bengal]], [[Tripura]] and [[Assam]]'s [[Barak Valley]]. There is an emphasis on fish, meat, vegetables, and lentils with rice as a staple.
Many Bengali food traditions draw from social activities, such as [[Adda (South Asian)|adda]], or the ''[[Mezban]]''.
@@ -18,5 +18,5 @@
Muslims conquered Bengal around the mid-thirteenth century, bringing with them [[Islam |Islamic culture]] and [[Islamic 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 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:Catla fish kalia in a rich creamy gravy - Kolkata - West Bengal.jpg|alt=Catla kalia|thumb|229x229px|''Catla kalia'']]
-[[File:Food-Mutton-Chaanp.jpg|thumb|right|Mutton chaanp]]
+[[File:Food-Mutton-Chaanp.jpg|thumb|right|Mmmmmmmṃ]]
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" />
@@ -88,5 +88,5 @@
===Main course===
-==== Fish ====
+==== Fis ====
[[File:Macher Jhol.JPG|thumb|A traditional Bengali fish meal – rice with [[Machher Jhol|m''acher jhol'']] (Literally translated to "Fish's gravy").]]Bengalis eat numerous amounts of fish and typically look for freshwater and brackish when making meals. They also temper it with [[Tempering (spices)|phoron]].<ref>{{Cite book|last=Momin|first=Sajeda|url=https://books.google.com/books?id=_vDgAAAAMAAJ&newbks=0&printsec=frontcover&q=The+daals+are+tempered+with+different+phoron+,+and+even+the+fish+for+which+Bengali+cuisine+is+famous+is+made+in+a+variety+of+ways+.+Bengalis+eat+numerous+kinds+of+fish+but+the+preference+is+for+sweetwater+or+brackish&hl=en|title=The Statesman Good Food Guide to Kolkata|date=2001|publisher=[[Nachiketa Publication]]|language=en|via=[[Google Books]]}}</ref>
@@ -99,8 +99,8 @@
====Sweets====
[[File:Bengali Sweets.svg|thumb|Minimalist depiction of Bengali sweets]]
-Bengali sweets have a long history. The Portuguese friar [[Sebastien Manrique]], travelling in the region in the 17th century, noted the multitude of milk-based foods and sweets prepared in traditional ways.<ref>{{cite journal|last1=Krondl|first1=Michae|title=The Sweetshops of Kolkata|journal=Gastronomica|volume=10|issue=3|date=August 2010|pages=58–65|publisher=University of California Press|doi=10.1525/gfc.2010.10.3.58|jstor=10.1525/gfc.2010.10.3.58}}</ref>
+Bengali sweets have a long history. The Portuguese friar [[Sebastien Manrique|Sebaue]], travelling in the region in the 1scentury, noted the multitude of milk-based foods and sweets prepared in traditional way
=====Roshogolla=====
-[[Roshogolla]], a Bengali traditional sweet, is one of the most widely consumed sweets in India. It spread to Bengal in 1868. Chhana 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|access-date=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|access-date=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|access-date=24 August 2015}}</ref>
+[[Roshogolla]], a Bengali traditional sweet, is one of the most widely consumed sweets in India. It spread to Bengal in 1868. Chhana 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|access-date=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 capaciy. 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|access-date=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|access-date=24 August 2015}}</ref>
=====Darbesh=====
' |
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0 => ''''cuisine''' ({{lang-bn|বাঙালি খাবার}}) is the culinary style of the [[Bengal region]] in the eastern part of the [[Indian subcontinent]] in [[Bangladesh]] and the [[Indian states]] of [[West Bengal]], [[Tripura]] and [[Assam]]'s [[Barak Valley]]. There is an emphasis on fish, meat, vegetables, and lentils with rice as a staple.',
1 => '[[File:Food-Mutton-Chaanp.jpg|thumb|right|Mmmmmmmṃ]]',
2 => '==== Fis ====',
3 => 'Bengali sweets have a long history. The Portuguese friar [[Sebastien Manrique|Sebaue]], travelling in the region in the 1scentury, noted the multitude of milk-based foods and sweets prepared in traditional way',
4 => '[[Roshogolla]], a Bengali traditional sweet, is one of the most widely consumed sweets in India. It spread to Bengal in 1868. Chhana 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|access-date=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 capaciy. 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|access-date=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|access-date=24 August 2015}}</ref>'
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0 => ''''Bengali cuisine''' ({{lang-bn|বাঙালি খাবার}}) is the culinary style of the [[Bengal region]] in the eastern part of the [[Indian subcontinent]] in [[Bangladesh]] and the [[Indian states]] of [[West Bengal]], [[Tripura]] and [[Assam]]'s [[Barak Valley]]. There is an emphasis on fish, meat, vegetables, and lentils with rice as a staple.',
1 => '[[File:Food-Mutton-Chaanp.jpg|thumb|right|Mutton chaanp]]',
2 => '==== Fish ====',
3 => 'Bengali sweets have a long history. The Portuguese friar [[Sebastien Manrique]], travelling in the region in the 17th century, noted the multitude of milk-based foods and sweets prepared in traditional ways.<ref>{{cite journal|last1=Krondl|first1=Michae|title=The Sweetshops of Kolkata|journal=Gastronomica|volume=10|issue=3|date=August 2010|pages=58–65|publisher=University of California Press|doi=10.1525/gfc.2010.10.3.58|jstor=10.1525/gfc.2010.10.3.58}}</ref>',
4 => '[[Roshogolla]], a Bengali traditional sweet, is one of the most widely consumed sweets in India. It spread to Bengal in 1868. Chhana 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|access-date=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|access-date=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|access-date=24 August 2015}}</ref>'
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20 => 'http://en.banglapedia.org/index.php?title=Mezban',
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28 => 'https://beautifulbengal.com/bengali-recipies.html',
29 => 'https://www.cnbc.com/2018/11/09/kolkata-a-city-of-arts-culture-and-cuisine.html',
30 => 'https://www.cnn.com/travel/article/kolkata-food-culinary-journeys/index.html',
31 => 'https://www.dhakatribune.com/feature/food/2019/03/24/coastal-cuisines-of-bangladesh-chittagong-delicacies',
32 => 'https://books.google.com/books?id=92EwAQAAIAAJ&newbks=0&printsec=frontcover&dq=fish+in+bengali+cuisine&q=fish+in+bengali+cuisine&hl=en',
33 => 'https://books.google.com/books?id=Dt0RErSFvE8C&pg=PP17',
34 => 'https://books.google.com/books?id=VOtf8GtTptAC&pg=PA158',
35 => 'https://books.google.com/books?id=YCghDtjik3IC&pg=PA124',
36 => 'https://books.google.com/books?id=_vDgAAAAMAAJ&newbks=0&printsec=frontcover&q=The+daals+are+tempered+with+different+phoron+,+and+even+the+fish+for+which+Bengali+cuisine+is+famous+is+made+in+a+variety+of+ways+.+Bengalis+eat+numerous+kinds+of+fish+but+the+preference+is+for+sweetwater+or+brackish&hl=en',
37 => 'https://books.google.com/books?id=tuor2vcVtiQC&pg=PA308',
38 => 'https://books.google.com/books?id=wMz0ZKWrQ8YC&pg=PT311',
39 => 'https://books.google.com/books?id=xeSXAAAAQBAJ&pg=PT145',
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45 => 'https://www.holidify.com/pages/street-food-in-kolkata-1481.html',
46 => 'https://indianexpress.com/article/lifestyle/food-wine/food-story-the-journey-of-ladoo-from-a-medicine-to-the-much-loved-indian-sweet/',
47 => 'https://timesofindia.indiatimes.com/life-style/spotlight/odia-cooks-to-bring-back-forgotten-bengali-recipes/articleshow/63761843.cms',
48 => 'https://ishitaunblogged.com/2012/05/30/notun-gurer-payeshrice-pudding-remembering-dida/',
49 => 'https://ishitaunblogged.com/2012/06/30/authentic-bengali-cuisine-in-slight-details/',
50 => 'https://kitchenofdebjani.com/2018/01/choshir-payesh/',
51 => 'https://livingfoodz.com/recipes/oatmeal-laddu-1554',
52 => 'https://www.nytimes.com/2005/05/15/travel/tmagazine/the-chattering-masses.html',
53 => 'https://www.outlookindia.com/newsscroll/mughalnama-changing-the-contours-of-mughlai-cuisine-in-india/1223427',
54 => 'https://qz.com/india/1122129/adda-a-brief-history-of-the-bengali-fine-art-of-discussion/',
55 => 'https://www.scmp.com/week-asia/society/article/2101091/tandoori-momo-how-tibetan-refugees-reshaped-indian-cuisine',
56 => 'https://theculturetrip.com/asia/bangladesh/articles/defining-bengali-cuisine-the-culinary-differences-of-west-bengal-and-bangladesh/',
57 => 'https://www.thehindu.com/features/metroplus/Food/as-good-as-home/article5288375.ece',
58 => 'https://www.thehindu.com/life-and-style/food/food-from-the-nawabs-kitchen/article23801460.ece',
59 => 'https://traveltriangle.com/blog/kolkata-cuisine/',
60 => 'https://www.vice.com/en_us/article/mgykeb/inside-the-birthplace-of-indian-chinese-cuisine',
61 => 'https://www.youtube.com/watch?v=ky713rmjorA',
62 => 'https://id.loc.gov/authorities/subjects/sh2003003211',
63 => 'https://www.bengalcuisine.in/history',
64 => 'https://www.cntraveller.in/story/odisha-indias-underrated-food-destination/',
65 => 'https://www.culturalindia.net/indian-food/bengali-cuisine.html',
66 => 'https://www.culturalindia.net/indian-food/mughlai.html',
67 => 'https://www.thedailystar.net/lifestyle/food/palate-the-port-196894',
68 => 'https://www.thedailystar.net/news/majestic-mezban',
69 => 'https://archive.org/details/bub_gb_uYqTiD7SbcQC',
70 => 'https://archive.org/details/bub_gb_uYqTiD7SbcQC/page/n289',
71 => 'https://archive.org/details/curry00lizz',
72 => 'https://web.archive.org/web/20080408052008/http://www.cookinginindia.com/kitchenguide.html',
73 => 'https://web.archive.org/web/20081014024905/http://gourmet.netneeds.co.nz/equipment/pots.htm',
74 => 'https://web.archive.org/web/20111220063949/http://www.granta.com/Magazine/52',
75 => 'https://web.archive.org/web/20180804202515/https://www.thedailystar.net/news/majestic-mezban',
76 => 'https://diningforwomen.org/customsandcuisine/customs-and-cuisine-of-bangladesh/',
77 => '//doi.org/10.1525%2Fgfc.2010.10.3.58',
78 => 'https://www.jstor.org/action/doBasicSearch?Query=%22Bengali+cuisine%22&acc=on&wc=on',
79 => '//www.jstor.org/stable/10.1525/gfc.2010.10.3.58',
80 => 'https://www.sahapedia.org/our-food-their-food-historical-overview-of-the-bengali-platter',
81 => 'https://www.wikidata.org/wiki/Q1572982#identifiers',
82 => '//www.worldcat.org/issn/0362-4331',
83 => '//www.worldcat.org/issn/0971-751X',
84 => '//www.worldcat.org/oclc/52727562'
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Parsed HTML source of the new revision (new_html) | '<div class="mw-parser-output"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">The food of both West Bengal and Bangladesh</div>
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<style data-mw-deduplicate="TemplateStyles:r1036825371">.mw-parser-output .sidebar{width:22em;float:right;clear:right;margin:0.5em 0 1em 1em;background:#f8f9fa;border:1px solid #aaa;padding:0.2em;text-align:center;line-height:1.4em;font-size:88%;border-collapse:collapse;display:table}body.skin-minerva .mw-parser-output .sidebar{display:table!important;float:right!important;margin:0.5em 0 1em 1em!important}.mw-parser-output .sidebar-subgroup{width:100%;margin:0;border-spacing:0}.mw-parser-output .sidebar-left{float:left;clear:left;margin:0.5em 1em 1em 0}.mw-parser-output .sidebar-none{float:none;clear:both;margin:0.5em 1em 1em 0}.mw-parser-output .sidebar-outer-title{padding:0 0.4em 0.2em;font-size:125%;line-height:1.2em;font-weight:bold}.mw-parser-output .sidebar-top-image{padding:0.4em}.mw-parser-output .sidebar-top-caption,.mw-parser-output .sidebar-pretitle-with-top-image,.mw-parser-output .sidebar-caption{padding:0.2em 0.4em 0;line-height:1.2em}.mw-parser-output .sidebar-pretitle{padding:0.4em 0.4em 0;line-height:1.2em}.mw-parser-output .sidebar-title,.mw-parser-output .sidebar-title-with-pretitle{padding:0.2em 0.8em;font-size:145%;line-height:1.2em}.mw-parser-output .sidebar-title-with-pretitle{padding:0 0.4em}.mw-parser-output .sidebar-image{padding:0.2em 0.4em 0.4em}.mw-parser-output .sidebar-heading{padding:0.1em 0.4em}.mw-parser-output .sidebar-content{padding:0 0.5em 0.4em}.mw-parser-output .sidebar-content-with-subgroup{padding:0.1em 0.4em 0.2em}.mw-parser-output .sidebar-above,.mw-parser-output .sidebar-below{padding:0.3em 0.8em;font-weight:bold}.mw-parser-output .sidebar-collapse .sidebar-above,.mw-parser-output .sidebar-collapse .sidebar-below{border-top:1px solid #aaa;border-bottom:1px solid #aaa}.mw-parser-output .sidebar-navbar{text-align:right;font-size:115%;padding:0 0.4em 0.4em}.mw-parser-output .sidebar-list-title{padding:0 0.4em;text-align:left;font-weight:bold;line-height:1.6em;font-size:105%}.mw-parser-output .sidebar-list-title-c{padding:0 0.4em;text-align:center;margin:0 3.3em}@media(max-width:720px){body.mediawiki .mw-parser-output .sidebar{width:100%!important;clear:both;float:none!important;margin-left:0!important;margin-right:0!important}}</style><table class="sidebar sidebar-collapse nomobile nowraplinks hlist"><tbody><tr><td class="sidebar-pretitle">Part of <a href="/enwiki/wiki/Category:Bengal" title="Category:Bengal">a series</a> on the</td></tr><tr><th class="sidebar-title-with-pretitle" style="border-bottom: 1px solid #aaa"><span class="wraplinks"><a href="/enwiki/wiki/Culture_of_Bengal" title="Culture of Bengal">Culture of Bengal</a></span></th></tr><tr><td class="sidebar-image photo"><a href="/enwiki/wiki/File:Royal_Peacock_Barge_LACMA_M.82.154.jpg" class="image"><img alt="Royal Peacock Barge LACMA M.82.154.jpg" src="/upwiki/wikipedia/commons/thumb/e/e8/Royal_Peacock_Barge_LACMA_M.82.154.jpg/220px-Royal_Peacock_Barge_LACMA_M.82.154.jpg" decoding="async" width="220" height="142" class="thumbborder" srcset="/upwiki/wikipedia/commons/thumb/e/e8/Royal_Peacock_Barge_LACMA_M.82.154.jpg/330px-Royal_Peacock_Barge_LACMA_M.82.154.jpg 1.5x, /upwiki/wikipedia/commons/thumb/e/e8/Royal_Peacock_Barge_LACMA_M.82.154.jpg/440px-Royal_Peacock_Barge_LACMA_M.82.154.jpg 2x" data-file-width="2100" data-file-height="1354" /></a></td></tr><tr><th class="sidebar-heading" style="; line-height: 1.6em; font-size: 105%;">
<a href="/enwiki/wiki/History_of_Bengal" title="History of Bengal">History</a></th></tr><tr><td class="sidebar-content">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title"><div class="sidebar-list-title-c"><a href="/enwiki/wiki/Bengali_people" class="mw-redirect" title="Bengali people">People</a></div></div><div class="sidebar-list-content mw-collapsible-content">
<ul><li><a href="/enwiki/wiki/Bangal" title="Bangal">Bangal</a></li>
<li><a href="/enwiki/wiki/Bengali_Muslims" title="Bengali Muslims">Bengali Muslims</a></li>
<li><a href="/enwiki/wiki/Bengali_Hindus" title="Bengali Hindus">Bengali Hindus</a></li>
<li><a href="/enwiki/wiki/Bengali_Buddhists" title="Bengali Buddhists">Bengali Buddhists</a></li>
<li><a href="/enwiki/wiki/Bengali_Christians" title="Bengali Christians">Bengali Christians</a></li>
<li><a href="/enwiki/wiki/Bhadralok" title="Bhadralok">Bhadralok</a></li>
<li><a href="/enwiki/wiki/Dhakaiyas" title="Dhakaiyas">Dhakaiyas</a></li>
<li><a href="/enwiki/wiki/Ghoti" title="Ghoti">Ghoti</a></li>
<li><a href="/enwiki/wiki/Mahimal" title="Mahimal">Mahimal</a></li>
<li><a href="/enwiki/wiki/Sylhetis" title="Sylhetis">Sylhetis</a></li>
<li><a href="/enwiki/wiki/List_of_Bengalis" title="List of Bengalis">List of Bengalis</a></li></ul></div></div></td>
</tr><tr><td class="sidebar-content">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title"><div class="sidebar-list-title-c"><a href="/enwiki/wiki/Bengali_language" title="Bengali language">Languages</a></div></div><div class="sidebar-list-content mw-collapsible-content">
<ul><li><a href="/enwiki/wiki/Bengali_alphabet" title="Bengali alphabet">Script</a></li>
<li><a href="/enwiki/wiki/Bengali_dialects" title="Bengali dialects">Dialects</a></li>
<li><a href="/enwiki/wiki/Bengali_vocabulary" title="Bengali vocabulary"> Vocabulary</a></li>
<li><a href="/enwiki/wiki/Bengali_grammar" title="Bengali grammar">Grammar</a></li>
<li><a href="/enwiki/wiki/Bengali_Language_Movement" class="mw-redirect" title="Bengali Language Movement">Bengali Language Movement</a></li>
<li><a href="/enwiki/wiki/Bengali_Language_Movement_(Manbhum)" title="Bengali Language Movement (Manbhum)">Bengali Language Movement (Manbhum)</a></li>
<li><a href="/enwiki/wiki/Bengali_Language_Movement_(Barak_Valley)" title="Bengali Language Movement (Barak Valley)">Bengali Language Movement (Barak Valley)</a></li>
<li><a href="/enwiki/wiki/Bengali_language_Movement_(North_Dinajpur)" class="mw-redirect" title="Bengali language Movement (North Dinajpur)">Bengali language Movement (North Dinajpur)</a></li></ul></div></div></td>
</tr><tr><td class="sidebar-content">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title"><div class="sidebar-list-title-c">Traditions</div></div><div class="sidebar-list-content mw-collapsible-content">
<ul><li><a href="/enwiki/wiki/Bengali_Muslim_wedding" title="Bengali Muslim wedding">Bengali Muslim wedding</a>
<ul><li><a href="/enwiki/wiki/Walima" title="Walima">Walima</a></li></ul></li>
<li><a href="/enwiki/wiki/Bengali_Hindu_wedding" title="Bengali Hindu wedding">Bengali Hindu wedding</a>
<ul><li><a href="/enwiki/wiki/Panjika" title="Panjika">Panjika</a></li></ul></li>
<li><a href="/enwiki/wiki/Gaye_holud" title="Gaye holud">Gaye holud</a></li></ul></div></div></td>
</tr><tr><td class="sidebar-content">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title"><div class="sidebar-list-title-c">Mythology and folklore</div></div><div class="sidebar-list-content mw-collapsible-content">Myths<br />
<ul><li><a href="/enwiki/wiki/Chand_Sadagar" title="Chand Sadagar">Chand Sadagar</a></li>
<li><a href="/enwiki/wiki/Bonbibi" title="Bonbibi">Bonbibi</a></li>
<li><a href="/enwiki/wiki/Oladevi" title="Oladevi">Oladevi</a></li>
<li><a href="/enwiki/wiki/Satya_Pir" title="Satya Pir">Satya Pir</a></li>
<li><a href="/enwiki/wiki/Manasa" title="Manasa">Manasa</a></li></ul>
<p>Lores<br />
</p>
<ul><li><a href="/enwiki/wiki/Thakurmar_Jhuli" title="Thakurmar Jhuli">Thakurmar Jhuli</a></li></ul></div></div></td>
</tr><tr><th class="sidebar-heading" style="; line-height: 1.6em; font-size: 105%;">
<a class="mw-selflink selflink">Cuisine</a></th></tr><tr><td class="sidebar-content">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title"><div class="sidebar-list-title-c">Festivals</div></div><div class="sidebar-list-content mw-collapsible-content">
<ul><li><a href="/enwiki/wiki/Barsha_Utsab" title="Barsha Utsab">Barsha Utsab</a></li>
<li><a href="/enwiki/wiki/Ekushey_Book_Fair" title="Ekushey Book Fair">Ekushey Book Fair</a></li>
<li><a href="/enwiki/wiki/Kolkata_Book_Fair" title="Kolkata Book Fair">Kolkata Book Fair</a></li>
<li><a href="/enwiki/wiki/Nabanna" title="Nabanna">Nabanna</a></li>
<li><a href="/enwiki/wiki/Pohela_Boishakh" class="mw-redirect" title="Pohela Boishakh">Pohela Boishakh</a></li>
<li><a href="/enwiki/wiki/Pahela_Falgun" title="Pahela Falgun">Pahela Falgun</a></li>
<li><a href="/enwiki/wiki/Shakrain" title="Shakrain">Shakrain</a></li></ul></div></div></td>
</tr><tr><td class="sidebar-content">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title"><div class="sidebar-list-title-c">Art</div></div><div class="sidebar-list-content mw-collapsible-content">
<ul><li><a href="/enwiki/wiki/Bangladeshi_art" title="Bangladeshi art">Bangladesh</a></li>
<li><a href="/enwiki/wiki/Arts_of_West_Bengal" title="Arts of West Bengal">West Bengal</a></li>
<li><a href="/enwiki/wiki/Bengal_School_of_Art" title="Bengal School of Art">Bengal School of Art</a></li></ul></div></div></td>
</tr><tr><td class="sidebar-content">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title"><div class="sidebar-list-title-c"><a href="/enwiki/wiki/Bengali_literature" title="Bengali literature">Literature</a></div></div><div class="sidebar-list-content mw-collapsible-content">
<ul><li><a href="/enwiki/wiki/Bengali_Renaissance" title="Bengali Renaissance">Bengali Renaissance</a></li>
<li><a href="/enwiki/wiki/Charyapada" title="Charyapada">Charyapada</a></li>
<li><a href="/enwiki/wiki/Shreekrishna_Kirtana" title="Shreekrishna Kirtana">Shreekrishna Kirtana</a></li>
<li><a href="/enwiki/wiki/Mangal-K%C4%81vya" title="Mangal-Kāvya">Mangal-Kāvya</a></li>
<li><a href="/enwiki/wiki/Vaishnava_Padavali" title="Vaishnava Padavali">Vaishnava Padavali</a></li>
<li><a href="/enwiki/wiki/Laila_Majnu" class="mw-redirect" title="Laila Majnu">Laila Majnu</a></li>
<li><a href="/enwiki/wiki/Puthi" title="Puthi">Puthi</a></li>
<li><a href="/enwiki/wiki/Yusuf-Zulekha" title="Yusuf-Zulekha">Yusuf-Zulekha</a></li></ul>
<p>Genres
</p>
<ul><li><a href="/enwiki/wiki/Bengali_poetry" title="Bengali poetry">Poetry</a></li>
<li><a href="/enwiki/wiki/Bengali_novels" title="Bengali novels">Novels</a></li>
<li><a href="/enwiki/wiki/Bengali_science_fiction" title="Bengali science fiction">Science fiction</a></li>
<li><a href="/enwiki/wiki/Bengali_folk_literature" class="mw-redirect" title="Bengali folk literature">Folk literature</a></li>
<li><a href="/enwiki/wiki/Tarja_(folk_poetry_contest)" title="Tarja (folk poetry contest)">Tarja</a></li></ul>
<p>Institutions
</p>
<ul><li><a href="/enwiki/w/index.php?title=Bengali_literary_institutions&action=edit&redlink=1" class="new" title="Bengali literary institutions (page does not exist)">Literary institutions</a></li>
<li><a href="/enwiki/wiki/Bangiya_Sahitya_Parishad" title="Bangiya Sahitya Parishad">Bangiya Sahitya Parishad</a></li>
<li><a href="/enwiki/wiki/Paschimbanga_Bangla_Akademi" title="Paschimbanga Bangla Akademi">Paschimbanga Bangla Akademi</a></li>
<li><a href="/enwiki/wiki/Bangla_Academy" title="Bangla Academy">Bangla Academy</a></li></ul>
<p>Awards
</p>
<ul><li><a href="/enwiki/w/index.php?title=Bengali_literary_awards&action=edit&redlink=1" class="new" title="Bengali literary awards (page does not exist)">Literary awards</a></li>
<li><a href="/enwiki/wiki/Rabindra_Puraskar" title="Rabindra Puraskar">Rabindra Puraskar</a></li>
<li><a href="/enwiki/wiki/Bangla_Academy_Literary_Award" title="Bangla Academy Literary Award">Bangla Academy Literary Award</a></li>
<li><a href="/enwiki/wiki/Ananda_Puraskar" title="Ananda Puraskar">Ananda Puraskar</a></li></ul></div></div></td>
</tr><tr><td class="sidebar-content">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title"><div class="sidebar-list-title-c">Music and performing arts</div></div><div class="sidebar-list-content mw-collapsible-content">
<ul><li><a href="/enwiki/wiki/Music_of_Bengal" title="Music of Bengal">Music</a></li>
<li><a href="/enwiki/wiki/Music_of_Bengal" title="Music of Bengal">Performing arts</a><br /></li></ul>
<p>Folk genres
</p>
<ul><li><a href="/enwiki/wiki/Agamani-Vijaya" title="Agamani-Vijaya">Agamani-Vijaya</a></li>
<li><a href="/enwiki/wiki/Bhatiali" title="Bhatiali">Bhatiali</a></li>
<li><a href="/enwiki/wiki/Bhawaiya" title="Bhawaiya">Bhawaiya</a></li>
<li><a href="/enwiki/wiki/Gombhira" title="Gombhira">Gombhira</a></li>
<li><a href="/enwiki/wiki/Kavigan" title="Kavigan">Kavigan</a></li>
<li><a href="/enwiki/wiki/Maimansingha_Gitika" title="Maimansingha Gitika">Maimansingha Gitika</a></li></ul>
<p>Devotional
</p>
<ul><li><a href="/enwiki/wiki/Baul" title="Baul">Baul</a></li>
<li><a href="/enwiki/wiki/Bhandari" title="Bhandari">Bhandari</a></li>
<li><a href="/enwiki/wiki/Ghazal" title="Ghazal">Ghazal</a></li>
<li><a href="/enwiki/wiki/Hamd" title="Hamd">Hamd</a></li>
<li><a href="/enwiki/wiki/Naat" class="mw-redirect" title="Naat">Naat</a></li>
<li><a href="/enwiki/wiki/Nasheed" title="Nasheed">Nasheed</a></li>
<li><a href="/enwiki/wiki/Shreekrishna_Kirtana" title="Shreekrishna Kirtana">Shreekrishna Kirtana</a></li>
<li><a href="/enwiki/wiki/Qawwali" title="Qawwali">Qawwali</a></li>
<li><a href="/enwiki/wiki/Jarigan" title="Jarigan">Zari</a></li></ul>
<p>Classical genres
</p>
<ul><li><a href="/enwiki/wiki/Bishnupur_Gharana" class="mw-redirect" title="Bishnupur Gharana">Bishnupur Gharana</a></li>
<li><a href="/enwiki/wiki/Maihar_gharana" title="Maihar gharana">Maihar gharana</a></li></ul>
<p>Modern genres
</p>
<ul><li><a href="/enwiki/wiki/Bengali_band" class="mw-redirect" title="Bengali band">Bengali band</a></li>
<li><a href="/enwiki/wiki/Bangladeshi_rock" title="Bangladeshi rock">Bangladeshi rock</a></li>
<li><a href="/enwiki/wiki/Rock_music_of_West_Bengal" title="Rock music of West Bengal">Rock music of West Bengal</a></li></ul>
<p>People
</p>
<ul><li><a href="/enwiki/wiki/Rabindra_Sangeet" title="Rabindra Sangeet">Rabindra Sangeet</a></li>
<li><a href="/enwiki/wiki/Nazrul_Geeti" title="Nazrul Geeti">Nazrul Geeti</a></li>
<li><a href="/enwiki/wiki/Dwijendralal_Ray" title="Dwijendralal Ray">Dwijendralal Ray</a></li>
<li><a href="/enwiki/wiki/Ramprasad_Sen" title="Ramprasad Sen">Ramprasad Sen</a></li>
<li><a href="/enwiki/wiki/Lalon" title="Lalon">Lalon</a></li>
<li><a href="/enwiki/wiki/Hason_Raja" title="Hason Raja">Hason Raja</a></li>
<li><a href="/enwiki/w/index.php?title=Polligeeti&action=edit&redlink=1" class="new" title="Polligeeti (page does not exist)">Polligeeti</a></li></ul>
<p>Instruments
</p>
<ul><li><a href="/enwiki/wiki/Bansuri" title="Bansuri">Bansuri</a></li>
<li><a href="/enwiki/wiki/Dhak_(instrument)" title="Dhak (instrument)">Dhak</a></li>
<li><a href="/enwiki/wiki/Pump_organ#Harmonium" title="Pump organ">Harmonium</a></li></ul>
<p>Dance
</p>
<ul><li><a href="/enwiki/wiki/Alkap" title="Alkap">Alkap</a></li>
<li><a href="/enwiki/wiki/Chhau_dance" title="Chhau dance">Chhau</a></li></ul>
<p>Theater
</p>
<ul><li><a href="/enwiki/wiki/Jatra_(Bengal)" class="mw-redirect" title="Jatra (Bengal)">Jatra</a></li>
<li><a href="/enwiki/wiki/Group_theatre_of_Kolkata" title="Group theatre of Kolkata">Group theatre of Kolkata</a></li></ul>
<p>Organizations
</p>
<ul><li><a href="/enwiki/wiki/Indian_People%27s_Theatre_Association" title="Indian People's Theatre Association">Indian People's Theatre Association</a></li></ul>
<p>People
</p>
<ul><li><a href="/enwiki/wiki/Gerasim_Lebedev" title="Gerasim Lebedev">Gerasim Lebedev</a></li></ul></div></div></td>
</tr><tr><td class="sidebar-content">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title"><div class="sidebar-list-title-c">Media</div></div><div class="sidebar-list-content mw-collapsible-content">
<ul><li><a href="/enwiki/wiki/Cinema_of_Bangladesh" title="Cinema of Bangladesh">Cinema of Bangladesh</a><br /><a href="/enwiki/wiki/Cinema_of_West_Bengal" title="Cinema of West Bengal">Cinema of West Bengal</a></li></ul></div></div></td>
</tr><tr><td class="sidebar-content">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title"><div class="sidebar-list-title-c">Sport</div></div><div class="sidebar-list-content mw-collapsible-content">
<ul><li><a href="/enwiki/wiki/Kabaddi" title="Kabaddi">Kabaddi</a></li>
<li><a href="/enwiki/wiki/Boli_Khela" class="mw-redirect" title="Boli Khela">Boli Khela</a></li>
<li><a href="/enwiki/wiki/Lathi_khela" title="Lathi khela">Lathi khela</a></li>
<li><a href="/enwiki/wiki/Chaturanga" title="Chaturanga">Chaturaṅga</a></li>
<li><a href="/enwiki/wiki/Kho_kho" title="Kho kho">Kho kho</a></li></ul></div></div></td>
</tr><tr><td class="sidebar-below">
<ul><li class="mw-empty-elt"></li></ul></td></tr><tr><td class="sidebar-navbar"><style data-mw-deduplicate="TemplateStyles:r992953826">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}.mw-parser-output .infobox .navbar{font-size:100%}.mw-parser-output .navbox .navbar{display:block;font-size:100%}.mw-parser-output .navbox-title .navbar{float:left;text-align:left;margin-right:0.5em}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/enwiki/wiki/Template:Culture_of_Bengal" title="Template:Culture of Bengal"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/enwiki/wiki/Template_talk:Culture_of_Bengal" title="Template talk:Culture of Bengal"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a class="external text" href="https://en.wikipedia.org/enwiki/w/index.php?title=Template:Culture_of_Bengal&action=edit"><abbr title="Edit this template">e</abbr></a></li></ul></div></td></tr></tbody></table><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1036825371"/><table class="sidebar sidebar-collapse nomobile" style="border:2px double #B22234; background:#FFFFFF;"><tbody><tr><td class="sidebar-pretitle" style="padding-top:0.4em;">Part of a series on</td></tr><tr><th class="sidebar-title-with-pretitle" style="font-size:175%; line-height:1.0em; padding-bottom:0.4em;"><a href="/enwiki/wiki/Bengalis" title="Bengalis">Bengalis</a></th></tr><tr><td class="sidebar-image" style="border:none; padding:0.6em 0.4em;"><a href="/enwiki/wiki/File:%E0%A6%AC%E0%A6%BE%E0%A6%82%E0%A6%B2%E0%A6%BE.svg" class="image"><img alt="বাংলা.svg" src="/upwiki/wikipedia/commons/thumb/3/31/%E0%A6%AC%E0%A6%BE%E0%A6%82%E0%A6%B2%E0%A6%BE.svg/240px-%E0%A6%AC%E0%A6%BE%E0%A6%82%E0%A6%B2%E0%A6%BE.svg.png" decoding="async" width="240" height="99" srcset="/upwiki/wikipedia/commons/thumb/3/31/%E0%A6%AC%E0%A6%BE%E0%A6%82%E0%A6%B2%E0%A6%BE.svg/360px-%E0%A6%AC%E0%A6%BE%E0%A6%82%E0%A6%B2%E0%A6%BE.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/3/31/%E0%A6%AC%E0%A6%BE%E0%A6%82%E0%A6%B2%E0%A6%BE.svg/480px-%E0%A6%AC%E0%A6%BE%E0%A6%82%E0%A6%B2%E0%A6%BE.svg.png 2x" data-file-width="422" data-file-height="174" /></a></td></tr><tr><td class="sidebar-content hlist" style="padding:0 0.4em 0.6em; border-bottom:1px solid #aaa;">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title"><a href="/enwiki/wiki/History_of_Bengal" title="History of Bengal">Bengali history</a></div><div class="sidebar-list-content mw-collapsible-content">
<ul><li><a href="/enwiki/wiki/Vanga_Kingdom" title="Vanga Kingdom">Vanga Kingdom</a></li>
<li><a href="/enwiki/wiki/Gangaridai" title="Gangaridai">Gangaridai</a></li>
<li><a href="/enwiki/wiki/Gauda_Kingdom" title="Gauda Kingdom">Gauda Kingdom</a></li>
<li><a href="/enwiki/wiki/Pala_Empire" title="Pala Empire">Pala Empire</a></li>
<li><a href="/enwiki/wiki/Bengal_Sultanate" title="Bengal Sultanate">Bengal Sultanate</a></li>
<li><a href="/enwiki/wiki/Bengal_Subah" title="Bengal Subah">Bengal Subah</a></li>
<li><a href="/enwiki/wiki/Bengal_Presidency" title="Bengal Presidency">Bengal Presidency</a></li>
<li><a href="/enwiki/wiki/Partition_of_Bengal_(1905)" title="Partition of Bengal (1905)">Partition of Bengal (1905)</a></li>
<li><a href="/enwiki/wiki/Eastern_Bengal_and_Assam" title="Eastern Bengal and Assam">Eastern Bengal and Assam</a></li>
<li><a href="/enwiki/wiki/Partition_of_Bengal_(1947)" title="Partition of Bengal (1947)">Partition of Bengal (1947)</a></li>
<li><a href="/enwiki/wiki/East_Bengal" title="East Bengal">East Bengal</a></li>
<li><a href="/enwiki/wiki/East_Pakistan" title="East Pakistan">East Pakistan</a></li>
<li><a href="/enwiki/wiki/Names_of_Bengal" title="Names of Bengal">Names of Bengal</a></li></ul></div></div></td>
</tr><tr><td class="sidebar-content hlist" style="padding:0 0.4em 0.6em; border-bottom:1px solid #aaa;">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title">Bengali homeland</div><div class="sidebar-list-content mw-collapsible-content">
<ul><li><a href="/enwiki/wiki/Bengal" title="Bengal">Bengal</a></li>
<li><a href="/enwiki/wiki/Bangladesh" title="Bangladesh">Bangladesh</a></li>
<li><a href="/enwiki/wiki/West_Bengal" title="West Bengal">West Bengal</a></li>
<li><a href="/enwiki/wiki/Tripura" title="Tripura">Tripura</a></li>
<li><a href="/enwiki/wiki/Barak_Valley" title="Barak Valley">Barak Valley</a></li>
<li><a href="/enwiki/wiki/Assam" title="Assam">Assam</a></li></ul></div></div></td>
</tr><tr><td class="sidebar-content hlist" style="padding:0 0.4em 0.6em; border-bottom:1px solid #aaa;">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title"><a href="/enwiki/wiki/Bengali_people" class="mw-redirect" title="Bengali people">Bengali people</a></div><div class="sidebar-list-content mw-collapsible-content">
<ul><li>Social group:
<ul><li><a href="/enwiki/wiki/Bangal" title="Bangal">Bangal</a></li>
<li><a href="/enwiki/wiki/Ghotis" class="mw-redirect" title="Ghotis">Ghotis</a></li>
<li><a href="/enwiki/wiki/Bangladeshi_diaspora" title="Bangladeshi diaspora">Diaspora</a></li></ul></li>
<li>Religious community:
<ul><li><a href="/enwiki/wiki/Bengali_Muslims" title="Bengali Muslims">Muslims</a></li>
<li><a href="/enwiki/wiki/Bengali_Hindus" title="Bengali Hindus">Hindus</a></li>
<li><a href="/enwiki/wiki/Bengali_Buddhists" title="Bengali Buddhists">Buddhists</a></li>
<li><a href="/enwiki/wiki/Bengali_Christians" title="Bengali Christians">Christians</a></li></ul></li>
<li><a href="/enwiki/wiki/Bengali_name" title="Bengali name">Bengali name</a></li>
<li>Subgroups:
<ul><li><a href="/enwiki/wiki/Dhakaiyas" title="Dhakaiyas">Dhakaiyas</a></li>
<li><a href="/enwiki/wiki/Sylhetis" title="Sylhetis">Sylhetis</a></li></ul></li></ul></div></div></td>
</tr><tr><td class="sidebar-content hlist" style="padding:0 0.4em 0.6em; border-bottom:1px solid #aaa;">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title"><a href="/enwiki/wiki/Bengali_culture" class="mw-redirect" title="Bengali culture">Bengali culture</a></div><div class="sidebar-list-content mw-collapsible-content">
<ul><li><a href="/enwiki/wiki/Bengali_language" title="Bengali language">Language</a>
<ul><li><a href="/enwiki/wiki/Bengali_dialects" title="Bengali dialects">Dialects</a></li>
<li><a href="/enwiki/wiki/Bengali_alphabet" title="Bengali alphabet">Alphabet</a></li>
<li><a href="/enwiki/wiki/Romanisation_of_Bengali" title="Romanisation of Bengali">Romanisation</a></li></ul></li>
<li><a href="/enwiki/wiki/Bengali_literature" title="Bengali literature">Literature</a>
<ul><li><a href="/enwiki/wiki/Bengali_poetry" title="Bengali poetry">Poetry</a></li>
<li><a href="/enwiki/wiki/Bengali_science_fiction" title="Bengali science fiction">Science fiction</a></li>
<li><a href="/enwiki/wiki/Bengali_novels" title="Bengali novels">Novels</a></li>
<li><a href="/enwiki/wiki/Bangladeshi_folk_literature" title="Bangladeshi folk literature">Folklore</a></li></ul></li>
<li><a href="/enwiki/wiki/Bangladeshi_art" title="Bangladeshi art">Art</a></li>
<li><a href="/enwiki/wiki/Bengali_music" class="mw-redirect" title="Bengali music">Music</a></li>
<li>Cinema
<ul><li><a href="/enwiki/wiki/Cinema_of_Bangladesh" title="Cinema of Bangladesh">Bangladesh</a></li>
<li><a href="/enwiki/wiki/Cinema_of_West_Bengal" title="Cinema of West Bengal">West Bengal</a></li></ul></li>
<li><a href="/enwiki/wiki/Theatre_in_Bangladesh" title="Theatre in Bangladesh">Theatre</a></li>
<li>Weddings
<ul><li><a href="/enwiki/wiki/Bengali_Muslim_wedding" title="Bengali Muslim wedding">Bengali Muslim wedding</a></li>
<li><a href="/enwiki/wiki/Bengali_Hindu_wedding" title="Bengali Hindu wedding">Bengali Hindu wedding</a></li></ul></li>
<li><a class="mw-selflink selflink">Cuisine</a></li>
<li><a href="/enwiki/wiki/Bengali_architecture" class="mw-redirect" title="Bengali architecture">Architecture</a>
<ul><li><a href="/enwiki/wiki/Bengal_temple_architecture" title="Bengal temple architecture">Bengal Temple</a></li></ul></li>
<li><a href="/enwiki/wiki/Bengali_calendar" class="mw-redirect" title="Bengali calendar">Calendar</a></li>
<li>Festivals
<ul><li><a href="/enwiki/wiki/Pahela_Baishakh" title="Pahela Baishakh">New Year</a></li>
<li><a href="/enwiki/wiki/Pahela_Falgun" title="Pahela Falgun">Spring</a></li>
<li><a href="/enwiki/wiki/Barsha_Utsab" title="Barsha Utsab">Monsoon</a></li>
<li><a href="/enwiki/wiki/Nabanna" title="Nabanna">Harvest</a></li></ul></li></ul></div></div></td>
</tr><tr><td class="sidebar-content hlist" style="padding:0 0.4em 0.6em; border-bottom:1px solid #aaa;">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title">Bengali symbols</div><div class="sidebar-list-content mw-collapsible-content">
<ul><li><a href="/enwiki/wiki/Bangamata" title="Bangamata">Bangamata</a></li>
<li><a href="/enwiki/wiki/Joy_Bangla" title="Joy Bangla">Joy Bangla</a></li>
<li><a href="/enwiki/wiki/Bengal_tiger" title="Bengal tiger">Bengal tiger</a></li>
<li><a href="/enwiki/wiki/Bengal_cat" title="Bengal cat">Bengal cat</a></li>
<li><a href="/enwiki/wiki/Bungalow" title="Bungalow">Bungalow</a></li>
<li><a href="/enwiki/wiki/Bengal_fire" class="mw-redirect" title="Bengal fire">Bengal fire</a></li>
<li><a href="/enwiki/wiki/Bengali_Renaissance" title="Bengali Renaissance">Bengali Renaissance</a></li>
<li><a href="/enwiki/wiki/Amar_Sonar_Bangla" title="Amar Sonar Bangla">Amar Sonar Bangla</a></li>
<li><a href="/enwiki/wiki/National_symbols_of_Bangladesh" title="National symbols of Bangladesh">National symbols of Bangladesh</a></li>
<li>Fish and rice
<ul><li><a href="/enwiki/wiki/Ilish" title="Ilish">Ilish</a></li>
<li><a href="/enwiki/wiki/Chingri_malai_curry" title="Chingri malai curry">Chingri malai curry</a></li>
<li><a href="/enwiki/wiki/Rasgulla" title="Rasgulla">Rasgulla</a></li>
<li><a href="/enwiki/wiki/Chomchom" title="Chomchom">Chomchom</a></li></ul></li>
<li><a href="/enwiki/wiki/Jamdani" title="Jamdani">Jamdani</a></li>
<li><a href="/enwiki/wiki/Ganges" title="Ganges">Ganges</a></li>
<li><a href="/enwiki/wiki/Suvarnabhumi" title="Suvarnabhumi">Suvarnabhumi</a></li>
<li><a href="/enwiki/wiki/Bay_of_Bengal" title="Bay of Bengal">Bay of Bengal</a></li></ul></div></div></td>
</tr><tr><td class="sidebar-content hlist" style="padding:0 0.4em 0.6em; border-bottom:1px solid #aaa;">
<div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title">Politics</div><div class="sidebar-list-content mw-collapsible-content">
<ul><li><a href="/enwiki/wiki/United_Bengal" title="United Bengal">United Bengal</a></li>
<li><a href="/enwiki/wiki/Bengali_nationalism" title="Bengali nationalism">Bengali nationalism</a></li>
<li><a href="/enwiki/wiki/Bangabhumi" title="Bangabhumi">Bangabhumi</a></li>
<li><a href="/enwiki/wiki/Greater_Bangladesh" title="Greater Bangladesh">Greater Bangladesh</a></li></ul></div></div></td>
</tr><tr><td class="sidebar-navbar" style="padding-top:0;"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r992953826"/><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/enwiki/wiki/Template:Bengalis" title="Template:Bengalis"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/enwiki/wiki/Template_talk:Bengalis" title="Template talk:Bengalis"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a class="external text" href="https://en.wikipedia.org/enwiki/w/index.php?title=Template:Bengalis&action=edit"><abbr title="Edit this template">e</abbr></a></li></ul></div></td></tr></tbody></table>
<p><b>cuisine</b> (<a href="/enwiki/wiki/Bengali_language" title="Bengali language">Bengali</a>: <span lang="bn">বাঙালি খাবার</span>) is the culinary style of the <a href="/enwiki/wiki/Bengal_region" class="mw-redirect" title="Bengal region">Bengal region</a> in the eastern part of the <a href="/enwiki/wiki/Indian_subcontinent" title="Indian subcontinent">Indian subcontinent</a> in <a href="/enwiki/wiki/Bangladesh" title="Bangladesh">Bangladesh</a> and the <a href="/enwiki/wiki/Indian_states" class="mw-redirect" title="Indian states">Indian states</a> of <a href="/enwiki/wiki/West_Bengal" title="West Bengal">West Bengal</a>, <a href="/enwiki/wiki/Tripura" title="Tripura">Tripura</a> and <a href="/enwiki/wiki/Assam" title="Assam">Assam</a>'s <a href="/enwiki/wiki/Barak_Valley" title="Barak Valley">Barak Valley</a>. There is an emphasis on fish, meat, vegetables, and lentils with rice as a staple.
</p><p>Many Bengali food traditions draw from social activities, such as <a href="/enwiki/wiki/Adda_(South_Asian)" title="Adda (South Asian)">adda</a>, or the <i><a href="/enwiki/wiki/Mezban" title="Mezban">Mezban</a></i>.
</p><p>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 <a href="/enwiki/wiki/Full_course_dinner" title="Full course dinner">multi-course</a> tradition from the <a href="/enwiki/wiki/Cuisine_of_the_Indian_subcontinent" title="Cuisine of the Indian subcontinent">cuisine of the Indian subcontinent</a> that is analogous in structure to the modern <i><a href="/enwiki/wiki/Service_%C3%A0_la_russe" title="Service à la russe">service à la russe</a></i> style of <a href="/enwiki/wiki/French_cuisine" title="French cuisine">French cuisine</a>, with food served in <a href="/enwiki/wiki/Course_(food)" title="Course (food)">courses</a> rather than all at once.
</p>
<div id="toc" class="toc" role="navigation" aria-labelledby="mw-toc-heading"><input type="checkbox" role="button" id="toctogglecheckbox" class="toctogglecheckbox" style="display:none" /><div class="toctitle" lang="en" dir="ltr"><h2 id="mw-toc-heading">Contents</h2><span class="toctogglespan"><label class="toctogglelabel" for="toctogglecheckbox"></label></span></div>
<ul>
<li class="toclevel-1 tocsection-1"><a href="#Culinary_influences"><span class="tocnumber">1</span> <span class="toctext">Culinary influences</span></a>
<ul>
<li class="toclevel-2 tocsection-2"><a href="#Mughal_influence"><span class="tocnumber">1.1</span> <span class="toctext">Mughal influence</span></a></li>
<li class="toclevel-2 tocsection-3"><a href="#Influence_of_widows"><span class="tocnumber">1.2</span> <span class="toctext">Influence of widows</span></a></li>
<li class="toclevel-2 tocsection-4"><a href="#Odia_Influence"><span class="tocnumber">1.3</span> <span class="toctext">Odia Influence</span></a></li>
<li class="toclevel-2 tocsection-5"><a href="#Chinese_influence"><span class="tocnumber">1.4</span> <span class="toctext">Chinese influence</span></a></li>
<li class="toclevel-2 tocsection-6"><a href="#Partition_of_Bengal"><span class="tocnumber">1.5</span> <span class="toctext">Partition of Bengal</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-7"><a href="#Characteristics"><span class="tocnumber">2</span> <span class="toctext">Characteristics</span></a></li>
<li class="toclevel-1 tocsection-8"><a href="#Regional_specialties"><span class="tocnumber">3</span> <span class="toctext">Regional specialties</span></a>
<ul>
<li class="toclevel-2 tocsection-9"><a href="#Specialties_of_Chittagong"><span class="tocnumber">3.1</span> <span class="toctext">Specialties of Chittagong</span></a></li>
<li class="toclevel-2 tocsection-10"><a href="#Specialties_of_Dhaka"><span class="tocnumber">3.2</span> <span class="toctext">Specialties of Dhaka</span></a></li>
<li class="toclevel-2 tocsection-11"><a href="#Specialties_of_Kolkata"><span class="tocnumber">3.3</span> <span class="toctext">Specialties of Kolkata</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-12"><a href="#Utensils"><span class="tocnumber">4</span> <span class="toctext">Utensils</span></a></li>
<li class="toclevel-1 tocsection-13"><a href="#Etiquette"><span class="tocnumber">5</span> <span class="toctext">Etiquette</span></a>
<ul>
<li class="toclevel-2 tocsection-14"><a href="#Historical"><span class="tocnumber">5.1</span> <span class="toctext">Historical</span></a></li>
<li class="toclevel-2 tocsection-15"><a href="#Contemporary"><span class="tocnumber">5.2</span> <span class="toctext">Contemporary</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-16"><a href="#Meals"><span class="tocnumber">6</span> <span class="toctext">Meals</span></a>
<ul>
<li class="toclevel-2 tocsection-17"><a href="#Main_course"><span class="tocnumber">6.1</span> <span class="toctext">Main course</span></a>
<ul>
<li class="toclevel-3 tocsection-18"><a href="#Fis"><span class="tocnumber">6.1.1</span> <span class="toctext">Fis</span></a></li>
<li class="toclevel-3 tocsection-19"><a href="#Sweets"><span class="tocnumber">6.1.2</span> <span class="toctext">Sweets</span></a>
<ul>
<li class="toclevel-4 tocsection-20"><a href="#Roshogolla"><span class="tocnumber">6.1.2.1</span> <span class="toctext">Roshogolla</span></a></li>
<li class="toclevel-4 tocsection-21"><a href="#Darbesh"><span class="tocnumber">6.1.2.2</span> <span class="toctext">Darbesh</span></a></li>
<li class="toclevel-4 tocsection-22"><a href="#Pantua"><span class="tocnumber">6.1.2.3</span> <span class="toctext">Pantua</span></a></li>
</ul>
</li>
<li class="toclevel-3 tocsection-23"><a href="#Other_sweets"><span class="tocnumber">6.1.3</span> <span class="toctext">Other sweets</span></a></li>
</ul>
</li>
</ul>
</li>
<li class="toclevel-1 tocsection-24"><a href="#Meetings,_feasts_and_special_occasions"><span class="tocnumber">7</span> <span class="toctext">Meetings, feasts and special occasions</span></a>
<ul>
<li class="toclevel-2 tocsection-25"><a href="#Adda"><span class="tocnumber">7.1</span> <span class="toctext">Adda</span></a></li>
<li class="toclevel-2 tocsection-26"><a href="#Mezban"><span class="tocnumber">7.2</span> <span class="toctext">Mezban</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-27"><a href="#Gallery"><span class="tocnumber">8</span> <span class="toctext">Gallery</span></a></li>
<li class="toclevel-1 tocsection-28"><a href="#See_also"><span class="tocnumber">9</span> <span class="toctext">See also</span></a></li>
<li class="toclevel-1 tocsection-29"><a href="#References"><span class="tocnumber">10</span> <span class="toctext">References</span></a></li>
<li class="toclevel-1 tocsection-30"><a href="#Further_reading"><span class="tocnumber">11</span> <span class="toctext">Further reading</span></a></li>
<li class="toclevel-1 tocsection-31"><a href="#External_links"><span class="tocnumber">12</span> <span class="toctext">External links</span></a></li>
</ul>
</div>
<h2><span class="mw-headline" id="Culinary_influences">Culinary influences</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=1" title="Edit section: Culinary influences">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<h3><span class="mw-headline" id="Mughal_influence">Mughal influence</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=2" title="Edit section: Mughal influence">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<p>Muslims conquered Bengal around the mid-thirteenth century, bringing with them <a href="/enwiki/wiki/Islam" title="Islam">Islamic culture</a> and <a href="/enwiki/wiki/Islamic_cuisine" class="mw-redirect" title="Islamic cuisine">cuisine</a>.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1">[1]</a></sup> Islamic culinary influence had come from the upper classes, gradually diffusing into the local Hindu and Muslim populations. Such dishes as <i><a href="/enwiki/wiki/Biryani" title="Biryani">biryani</a></i>, <i>korma</i> and <i>bhuna</i> had once been meals of the higher courts, but the cooks of the Mughals brought their recipes to the lower and middle classes.<sup id="cite_ref-:4_2-0" class="reference"><a href="#cite_note-:4-2">[2]</a></sup> The influence was reinforced during the rule of the <a href="/enwiki/wiki/British_Raj" title="British Raj">British Raj</a>, where Kolkata became the place of refuge for many prominent exiled <a href="/enwiki/wiki/Nawab" title="Nawab">Nawabs</a>, notably the family of <a href="/enwiki/wiki/Tipu_Sultan" title="Tipu Sultan">Tipu Sultan</a> from <a href="/enwiki/wiki/Kingdom_of_Mysore" title="Kingdom of Mysore">Mysore</a> and <a href="/enwiki/wiki/Wajid_Ali_Shah" title="Wajid Ali Shah">Wajid Ali Shah</a>, the ousted <a href="/enwiki/wiki/Nawab_of_Awadh" title="Nawab of Awadh">Nawab of Awadh</a>. The exiles brought with them hundreds of cooks and <i>masalchis</i> (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 <i><a href="/enwiki/wiki/Saffron" title="Saffron">jafran</a></i> and <a href="/enwiki/wiki/Mace_(spice)" class="mw-redirect" title="Mace (spice)">mace</a>), the extensive use of <i><a href="/enwiki/wiki/Ghee" title="Ghee">ghee</a></i>, and marinating meat with yoghurt and chilli.<sup id="cite_ref-:5_3-0" class="reference"><a href="#cite_note-:5-3">[3]</a></sup>
</p>
<div class="thumb tright"><div class="thumbinner" style="width:224px;"><a href="/enwiki/wiki/File:Catla_fish_kalia_in_a_rich_creamy_gravy_-_Kolkata_-_West_Bengal.jpg" class="image"><img alt="Catla kalia" src="/upwiki/wikipedia/commons/thumb/4/47/Catla_fish_kalia_in_a_rich_creamy_gravy_-_Kolkata_-_West_Bengal.jpg/222px-Catla_fish_kalia_in_a_rich_creamy_gravy_-_Kolkata_-_West_Bengal.jpg" decoding="async" width="222" height="229" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/4/47/Catla_fish_kalia_in_a_rich_creamy_gravy_-_Kolkata_-_West_Bengal.jpg/333px-Catla_fish_kalia_in_a_rich_creamy_gravy_-_Kolkata_-_West_Bengal.jpg 1.5x, /upwiki/wikipedia/commons/thumb/4/47/Catla_fish_kalia_in_a_rich_creamy_gravy_-_Kolkata_-_West_Bengal.jpg/443px-Catla_fish_kalia_in_a_rich_creamy_gravy_-_Kolkata_-_West_Bengal.jpg 2x" data-file-width="1773" data-file-height="1832" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Catla_fish_kalia_in_a_rich_creamy_gravy_-_Kolkata_-_West_Bengal.jpg" class="internal" title="Enlarge"></a></div><i>Catla kalia</i></div></div></div>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:Food-Mutton-Chaanp.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/4/4e/Food-Mutton-Chaanp.jpg/220px-Food-Mutton-Chaanp.jpg" decoding="async" width="220" height="124" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/4/4e/Food-Mutton-Chaanp.jpg/330px-Food-Mutton-Chaanp.jpg 1.5x, /upwiki/wikipedia/commons/thumb/4/4e/Food-Mutton-Chaanp.jpg/440px-Food-Mutton-Chaanp.jpg 2x" data-file-width="3264" data-file-height="1836" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Food-Mutton-Chaanp.jpg" class="internal" title="Enlarge"></a></div>Mmmmmmmṃ</div></div></div>
<p>In <a href="/enwiki/wiki/Bangladesh" title="Bangladesh">Bangladesh</a>, this food has become common fare for the population while in West Bengal, they have remained the food of professional chefs. Further innovations include <i>chap</i> (ribs slow cooked on a <a href="/enwiki/wiki/Tava" title="Tava">tawa</a>), <i>rezala</i> (meat in a thin yogurt and cardamom gravy) and <i>kathi</i> roll (kebabs in a wrap).<sup id="cite_ref-:5_3-1" class="reference"><a href="#cite_note-:5-3">[3]</a></sup>
</p><p>The Mughals had a particular fixation on meat, bringing <a href="/enwiki/wiki/Lamb_and_mutton" title="Lamb and mutton">mutton</a> into mainstream Bengali cuisine as well as already known kinds of meat like chicken and venison.<sup id="cite_ref-:4_2-1" class="reference"><a href="#cite_note-:4-2">[2]</a></sup>
</p><p>Furthermore, traditional desserts had been primarily based on <a href="/enwiki/wiki/Rice_glue" title="Rice glue">rice pastes</a> and <a href="/enwiki/wiki/Jaggery" title="Jaggery">jaggery</a>, but under Mughal influence moved towards significantly increased use of milk, cream, and sugar along with expensive spices such as cardamom and saffron.<sup id="cite_ref-:4_2-2" class="reference"><a href="#cite_note-:4-2">[2]</a></sup>
</p>
<h3><span class="mw-headline" id="Influence_of_widows">Influence of widows</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=3" title="Edit section: Influence of widows">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<p>In Hindu patriarchal tradition, widows are not allowed to eat foods that would not be classified as "bitter", necessitating experiment and innovation.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4">[4]</a></sup> While most Bengali <a href="/enwiki/wiki/Caste" title="Caste">castes</a> ate meat and fish, this was barred for widows. Widows also could not use "heating" foods such as <a href="/enwiki/wiki/Shallot" title="Shallot">shallot</a> and <a href="/enwiki/wiki/Garlic" title="Garlic">garlic</a>, but <a href="/enwiki/wiki/Ginger" title="Ginger">ginger</a> was allowed. This style found a core place in Bengali curries in general, both vegetarian and non-vegetarian. Expensive spices such as <a href="/enwiki/wiki/Saffron" title="Saffron">saffron</a>, <a href="/enwiki/wiki/Cinnamon" title="Cinnamon">cinnamon</a> or <a href="/enwiki/wiki/Clove" title="Clove">cloves</a> were used very sparingly—if at all. Nuts, dry fruits, milk and milk products (such as <a href="/enwiki/wiki/Cream" title="Cream">cream</a>, <a href="/enwiki/wiki/Ghee" title="Ghee">ghee</a> or <a href="/enwiki/wiki/Curd" title="Curd">curd</a>) were similarly scarce.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5">[5]</a></sup> These economic and social restrictions influenced Bengali widows to create a brand new set of meals that utilized only vegetables and cheap spices.
</p>
<h3><span class="mw-headline" id="Odia_Influence">Odia Influence</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=4" title="Edit section: Odia Influence">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<p>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 <a href="/enwiki/wiki/Puri" title="Puri">Puri</a> who worked in <a href="/enwiki/wiki/Jagannath_Temple" class="mw-redirect" title="Jagannath Temple">Jagannath Temple</a>, known as <i>thakurs</i> in <a href="/enwiki/wiki/Bengal" title="Bengal">Bengal</a> were in great demand. Introduction of <a href="/enwiki/wiki/Odia_people" title="Odia people">Odia</a> cooks into <a href="/enwiki/wiki/Bengali_language" title="Bengali language">Bengali</a> kitchens brought in subtle but significant changes to <a href="/enwiki/wiki/Bengali_language" title="Bengali language">Bengali</a> cuisine. Many of the <a href="/enwiki/wiki/Bengali_language" title="Bengali language">Bengali</a> classic dishes were originally from Odisha but were refined in Bengali kitchens by Odia cooks. In fact some researchers say that dishes like<i><a href="/enwiki/wiki/Kanika_(food)" title="Kanika (food)">kanika</a></i> (Bengali <i>misti pulao</i>) and <i><a href="/enwiki/wiki/Mutton_curry" title="Mutton curry">mangsa kawsha</a></i> (Bengali <i>kosha mangsho</i>) were first introduced to <a href="/enwiki/wiki/Bengali_language" title="Bengali language">Bengali</a> kitchens by <a href="/enwiki/wiki/Odia_language" title="Odia language">Odia</a> cooks although this is contested by other researchers.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6">[6]</a></sup><sup id="cite_ref-7" class="reference"><a href="#cite_note-7">[7]</a></sup> Even to this date most of the cooks in Bengali kitchens and hotels are Odia cooks.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8">[8]</a></sup>
</p>
<h3><span class="mw-headline" id="Chinese_influence">Chinese influence</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=5" title="Edit section: Chinese influence">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:Bengali_mutton_curry_-_Kolkata_-_West_Bengal.jpg" class="image"><img alt="Kochi pathar jhol – Traditional Bengali mutton curry" src="/upwiki/wikipedia/commons/thumb/7/7b/Bengali_mutton_curry_-_Kolkata_-_West_Bengal.jpg/220px-Bengali_mutton_curry_-_Kolkata_-_West_Bengal.jpg" decoding="async" width="220" height="220" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/7/7b/Bengali_mutton_curry_-_Kolkata_-_West_Bengal.jpg/330px-Bengali_mutton_curry_-_Kolkata_-_West_Bengal.jpg 1.5x, /upwiki/wikipedia/commons/thumb/7/7b/Bengali_mutton_curry_-_Kolkata_-_West_Bengal.jpg/440px-Bengali_mutton_curry_-_Kolkata_-_West_Bengal.jpg 2x" data-file-width="3496" data-file-height="3496" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Bengali_mutton_curry_-_Kolkata_-_West_Bengal.jpg" class="internal" title="Enlarge"></a></div><i>Kochi pathar jhol</i> – Traditional Bengali mutton curry</div></div></div>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:Pork_Roll_-_Sun_Yat-sen_Street_-_Kolkata_2013-03-03_5307.JPG" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/0/04/Pork_Roll_-_Sun_Yat-sen_Street_-_Kolkata_2013-03-03_5307.JPG/220px-Pork_Roll_-_Sun_Yat-sen_Street_-_Kolkata_2013-03-03_5307.JPG" decoding="async" width="220" height="146" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/0/04/Pork_Roll_-_Sun_Yat-sen_Street_-_Kolkata_2013-03-03_5307.JPG/330px-Pork_Roll_-_Sun_Yat-sen_Street_-_Kolkata_2013-03-03_5307.JPG 1.5x, /upwiki/wikipedia/commons/thumb/0/04/Pork_Roll_-_Sun_Yat-sen_Street_-_Kolkata_2013-03-03_5307.JPG/440px-Pork_Roll_-_Sun_Yat-sen_Street_-_Kolkata_2013-03-03_5307.JPG 2x" data-file-width="6016" data-file-height="4000" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Pork_Roll_-_Sun_Yat-sen_Street_-_Kolkata_2013-03-03_5307.JPG" class="internal" title="Enlarge"></a></div>Chinese pork roll</div></div></div>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:Chinese_Plain_Soup_-_Chef_Rongon_Niyogi_-_Kolkata_-_FILE_0015.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/3/3b/Chinese_Plain_Soup_-_Chef_Rongon_Niyogi_-_Kolkata_-_FILE_0015.jpg/220px-Chinese_Plain_Soup_-_Chef_Rongon_Niyogi_-_Kolkata_-_FILE_0015.jpg" decoding="async" width="220" height="146" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/3/3b/Chinese_Plain_Soup_-_Chef_Rongon_Niyogi_-_Kolkata_-_FILE_0015.jpg/330px-Chinese_Plain_Soup_-_Chef_Rongon_Niyogi_-_Kolkata_-_FILE_0015.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/3b/Chinese_Plain_Soup_-_Chef_Rongon_Niyogi_-_Kolkata_-_FILE_0015.jpg/440px-Chinese_Plain_Soup_-_Chef_Rongon_Niyogi_-_Kolkata_-_FILE_0015.jpg 2x" data-file-width="1623" data-file-height="1080" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Chinese_Plain_Soup_-_Chef_Rongon_Niyogi_-_Kolkata_-_FILE_0015.jpg" class="internal" title="Enlarge"></a></div>Chinese Plain Soup</div></div></div>
<p>The <a href="/enwiki/wiki/Chinese_of_Kolkata" class="mw-redirect" title="Chinese of Kolkata">Chinese of Kolkata</a> originally settled into a village called <a href="/enwiki/w/index.php?title=Achipur&action=edit&redlink=1" class="new" title="Achipur (page does not exist)">Achipur</a> south of <a href="/enwiki/wiki/Kolkata" title="Kolkata">Kolkata</a> in the late 18th century, later moving into the city and finally into its present home in <a href="/enwiki/wiki/Tangra,_Calcutta" class="mw-redirect" title="Tangra, Calcutta">Tangra</a> at the eastern edge of Kolkata.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9">[9]</a></sup> The Chinese-origin people of Kolkata form a substantial and successful community with a distinct identity.<sup id="cite_ref-:6_10-0" class="reference"><a href="#cite_note-:6-10">[10]</a></sup> 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 <a href="/enwiki/wiki/Cantonese_people" title="Cantonese people">Cantonese</a> tradesmen and sailors who first settled down here and decided to cook with whatever items they had at hand.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11">[11]</a></sup>
</p><p>Over time the influence of this cuisine became widespread throughout the region; 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;<sup id="cite_ref-:6_10-1" class="reference"><a href="#cite_note-:6-10">[10]</a></sup> Indian Chinese restaurants have appeared in many places in the United States and UK.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12">[12]</a></sup>
</p><p>Indian Chinese food has been given a second boost in popularity since the 1950s when a large number of Tibetans migrated into Indian Territory, following the <a href="/enwiki/wiki/14th_Dalai_Lama" title="14th Dalai Lama">14th Dalai Lama</a>'s flight.<sup id="cite_ref-13" class="reference"><a href="#cite_note-13">[13]</a></sup> Tibetans brought their own taste preferences to add to the genre, such as the popular <a href="/enwiki/wiki/Momo_(food)" title="Momo (food)">momo</a> (a kind of dumpling) or <a href="/enwiki/wiki/Thukpa" title="Thukpa">thukpa</a> (a hearty noodle soup). Tibetans and Nepali immigrants found ready employment in the many kitchens that can now be found on virtually every street in Kolkata.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14">[14]</a></sup> The <a href="/enwiki/wiki/Chop_suey" title="Chop suey">chop suey</a> became a favorite, and versions like "<a href="/enwiki/wiki/American_chop_suey" title="American chop suey">American chop suey</a>" and "Chinese chop suey" were constantly talked about.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15">[15]</a></sup>
</p>
<h3><span class="mw-headline" id="Partition_of_Bengal">Partition of Bengal</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=6" title="Edit section: Partition of Bengal">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<p>The large-scale displacement along religious lines as a result of the <a href="/enwiki/wiki/Partition_of_India" title="Partition of India">partition</a> led to changes in meal-taking, as to adhere to religious restrictions. In <a href="/enwiki/wiki/Bangladesh" title="Bangladesh">Bangladesh</a> (former <a href="/enwiki/wiki/East_Bengal" title="East Bengal">East Bengal</a> and <a href="/enwiki/wiki/East_Pakistan" title="East Pakistan">East Pakistan</a>), <a href="/enwiki/wiki/Mughlai_cuisine" title="Mughlai cuisine">Mughlai food</a> is common, and includes foods that are less popular in West Bengal, such as beef <a href="/enwiki/wiki/Kebab" title="Kebab">kebab</a>. Additionally, more traditionally Islamic sweets such as <a href="/enwiki/wiki/Zarda_(food)" title="Zarda (food)">zarda</a> and firni-payesh are eaten. In rural Bangladesh, many people eat <a href="/enwiki/wiki/Nymphaeaceae" title="Nymphaeaceae">makna</a> fried, popped, or raw.<sup id="cite_ref-:2_16-0" class="reference"><a href="#cite_note-:2-16">[16]</a></sup><sup id="cite_ref-:3_17-0" class="reference"><a href="#cite_note-:3-17">[17]</a></sup>
</p><p>In <a href="/enwiki/wiki/West_Bengal" title="West Bengal">West Bengal</a>, the only restriction is beef, which applies only to Hindus.<sup id="cite_ref-:0_18-0" class="reference"><a href="#cite_note-:0-18">[18]</a></sup> 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 <a href="/enwiki/wiki/Rasgulla" title="Rasgulla">rasogolla</a>, and <a href="/enwiki/wiki/Ledikeni" title="Ledikeni">ledikeni</a>.<sup id="cite_ref-:2_16-1" class="reference"><a href="#cite_note-:2-16">[16]</a></sup> As a result of a multi-cultural community, Kolkata city's cuisine continuously changes, and takes heavy influence from Chinese and Marwari palates.<sup id="cite_ref-:3_17-1" class="reference"><a href="#cite_note-:3-17">[17]</a></sup><sup id="cite_ref-19" class="reference"><a href="#cite_note-19">[19]</a></sup>
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<h2><span class="mw-headline" id="Characteristics">Characteristics</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=7" title="Edit section: Characteristics">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<p>Bengali cuisine can be subdivided into four different types of dishes, <i>charbya</i> (<a href="/enwiki/wiki/Bengali_language" title="Bengali language">Bengali</a>: <span lang="bn">চর্ব্য</span>), or food that is chewed, such as rice or fish; <i>choṣya</i> (<a href="/enwiki/wiki/Bengali_language" title="Bengali language">Bengali</a>: <span lang="bn">চোষ্য</span>), or food that is sucked, such as ambal and tak; <i>lehya</i> (<a href="/enwiki/wiki/Bengali_language" title="Bengali language">Bengali</a>: <span lang="bn">লেহ্য</span>), or foods that are meant to be licked, like <a href="/enwiki/wiki/Chutney" title="Chutney">chutney</a>; and <i>peya</i> (<a href="/enwiki/wiki/Bengali_language" title="Bengali language">Bengali</a>: <span lang="bn">পেয়</span>), which includes drinks, mainly milk.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20">[20]</a></sup>
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<h2><span class="mw-headline" id="Regional_specialties">Regional specialties</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=8" title="Edit section: Regional specialties">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<h3><span class="mw-headline" id="Specialties_of_Chittagong">Specialties of Chittagong</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=9" title="Edit section: Specialties of Chittagong">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<p><i><a href="/enwiki/wiki/Mezban" title="Mezban">Mezban</a></i> 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. <a href="/enwiki/wiki/Dried_fish" title="Dried fish"><i>Shutki</i></a> is more available in this region than in other parts of the country.<sup id="cite_ref-21" class="reference"><a href="#cite_note-21">[21]</a></sup>
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<h3><span class="mw-headline" id="Specialties_of_Dhaka">Specialties of Dhaka</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=10" title="Edit section: Specialties of Dhaka">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<style data-mw-deduplicate="TemplateStyles:r1033289096">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}</style><div role="note" class="hatnote navigation-not-searchable">Main articles: <a href="/enwiki/wiki/Bangladeshi_cuisine" title="Bangladeshi cuisine">Bangladeshi cuisine</a>, <a href="/enwiki/wiki/List_of_Bangladeshi_dishes" title="List of Bangladeshi dishes">List of Bangladeshi dishes</a>, and <a href="/enwiki/wiki/List_of_Bangladeshi_spices" title="List of Bangladeshi spices">List of Bangladeshi spices</a></div>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:Bangladeshi_Biryani.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/8/82/Bangladeshi_Biryani.jpg/220px-Bangladeshi_Biryani.jpg" decoding="async" width="220" height="167" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/8/82/Bangladeshi_Biryani.jpg/330px-Bangladeshi_Biryani.jpg 1.5x, /upwiki/wikipedia/commons/8/82/Bangladeshi_Biryani.jpg 2x" data-file-width="400" data-file-height="303" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Bangladeshi_Biryani.jpg" class="internal" title="Enlarge"></a></div>Dhakaiya biriyani</div></div></div>
<p>The <a href="/enwiki/wiki/Nawab_of_Dhaka" title="Nawab of Dhaka">Nawabs of Dhaka</a> 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; <i>kachi biriyani</i>; roast lamb, duck, and chicken; <i>patisapta</i>; Kashmiri tea; and <i>korma</i> are still served at special occasions like <a href="/enwiki/wiki/Eid_al-Fitr" title="Eid al-Fitr">Eid</a> and weddings.<sup id="cite_ref-:3_17-2" class="reference"><a href="#cite_note-:3-17">[17]</a></sup><sup id="cite_ref-22" class="reference"><a href="#cite_note-22">[22]</a></sup> 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.<sup id="cite_ref-23" class="reference"><a href="#cite_note-23">[23]</a></sup>
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<h3><span class="mw-headline" id="Specialties_of_Kolkata">Specialties of Kolkata</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=11" title="Edit section: Specialties of Kolkata">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1033289096"/><div role="note" class="hatnote navigation-not-searchable">Main articles: <a href="/enwiki/wiki/Indian_cuisine" title="Indian cuisine">Indian cuisine</a>, <a href="/enwiki/wiki/List_of_Indian_dishes" title="List of Indian dishes">List of Indian dishes</a>, and <a href="/enwiki/wiki/List_of_Indian_spices" title="List of Indian spices">List of Indian spices</a></div>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:Rosogolla_Indian_sweets_Mithai.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/2/28/Rosogolla_Indian_sweets_Mithai.jpg/220px-Rosogolla_Indian_sweets_Mithai.jpg" decoding="async" width="220" height="147" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/2/28/Rosogolla_Indian_sweets_Mithai.jpg/330px-Rosogolla_Indian_sweets_Mithai.jpg 1.5x, /upwiki/wikipedia/commons/thumb/2/28/Rosogolla_Indian_sweets_Mithai.jpg/440px-Rosogolla_Indian_sweets_Mithai.jpg 2x" data-file-width="4608" data-file-height="3072" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Rosogolla_Indian_sweets_Mithai.jpg" class="internal" title="Enlarge"></a></div>Kolkatar Rosogolla</div></div></div>
<p>In Kolkata, many local street vendors own small shops from which they sell their own homemade goods.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24">[24]</a></sup> Items like cheeses (<i>paneer</i>) can be eaten as is, or can be made into sweet <i><a href="/enwiki/wiki/Sandesh_(confectionery)" title="Sandesh (confectionery)">sandesh</a></i>, <i><a href="/enwiki/wiki/Rasgulla" title="Rasgulla">rosogolla</a></i>, or <i>chanar payesh</i>. Milk is especially used in Kolkata's various types of payesh, differing in use of different grains and additives like dates, figs, and berries.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25">[25]</a></sup><sup id="cite_ref-26" class="reference"><a href="#cite_note-26">[26]</a></sup> In addition to European foodstuffs like chocolate, Kolkata takes culinary influence from its Chinese diaspora.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27">[27]</a></sup> <a href="/enwiki/wiki/Panipuri" title="Panipuri"><i>Puchka</i></a>, also known as <i>panipuri</i>, is a common kind of Bengali street food made with a fried dough casing and a potato and chickpea filling, usually found in small stalls alongside <a href="/enwiki/wiki/Bhelpuri" class="mw-redirect" title="Bhelpuri">bhelpuri</a>, <a href="/enwiki/wiki/Masala_chai" title="Masala chai">masala chai</a>, <a href="/enwiki/wiki/Ghugni" title="Ghugni">ghugni</a> and <a href="/enwiki/wiki/Chaat" title="Chaat">chaat</a> stalls.<sup id="cite_ref-28" class="reference"><a href="#cite_note-28">[28]</a></sup>
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<h2><span class="mw-headline" id="Utensils">Utensils</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=12" title="Edit section: Utensils">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<div class="thumb tleft"><div class="thumbinner" style="width:286px;"><a href="/enwiki/wiki/File:Bengali_kitchen_utensils.JPG" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/c/c6/Bengali_kitchen_utensils.JPG/284px-Bengali_kitchen_utensils.JPG" decoding="async" width="284" height="141" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/c/c6/Bengali_kitchen_utensils.JPG/426px-Bengali_kitchen_utensils.JPG 1.5x, /upwiki/wikipedia/commons/thumb/c/c6/Bengali_kitchen_utensils.JPG/568px-Bengali_kitchen_utensils.JPG 2x" data-file-width="4329" data-file-height="2152" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Bengali_kitchen_utensils.JPG" class="internal" title="Enlarge"></a></div>Different utensils used in a Bengali household. Clockwise from left: <i>korai</i>, <i>tawa</i>, <i>hari</i>, tea pan and a <i>dekchi</i> or <i>deg</i>.</div></div></div><div class="thumb tright"><div class="thumbinner" style="width:268px;"><a href="/enwiki/wiki/File:Bengali_cooking_tools.JPG" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/f/fc/Bengali_cooking_tools.JPG/266px-Bengali_cooking_tools.JPG" decoding="async" width="266" height="150" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/f/fc/Bengali_cooking_tools.JPG/399px-Bengali_cooking_tools.JPG 1.5x, /upwiki/wikipedia/commons/thumb/f/fc/Bengali_cooking_tools.JPG/532px-Bengali_cooking_tools.JPG 2x" data-file-width="4608" data-file-height="2592" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Bengali_cooking_tools.JPG" class="internal" title="Enlarge"></a></div>From left, 3 hatas, 3 khuntis and a jhanjri</div></div></div><p>Another characteristic of Bengali food is the use the <a href="/enwiki/wiki/Boti" title="Boti">boti</a> (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.<sup id="cite_ref-29" class="reference"><a href="#cite_note-29">[29]</a></sup>
</p><p>A <a href="/enwiki/wiki/Wok" title="Wok">korai</a> 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 <a href="/enwiki/wiki/Roti" title="Roti">roti</a> and <a href="/enwiki/wiki/Paratha" title="Paratha">paratha</a>.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30">[30]</a></sup> 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.<sup id="cite_ref-31" class="reference"><a href="#cite_note-31">[31]</a></sup>
</p><p>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 <i>belun chaki</i> (round pastry board and rolling pin), and the <i>shil nora</i>, which is a rough form of a mortar and pestle or grinding stone. The kuruni is used only to grate coconuts.<sup id="cite_ref-:11_32-0" class="reference"><a href="#cite_note-:11-32">[32]</a></sup>
</p><p>Silverware is not a part of traditional Bengali cookery.<sup id="cite_ref-:11_32-1" class="reference"><a href="#cite_note-:11-32">[32]</a></sup>
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<h2><span class="mw-headline" id="Etiquette">Etiquette</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=13" title="Edit section: Etiquette">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<p>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.<sup id="cite_ref-33" class="reference"><a href="#cite_note-33">[33]</a></sup><sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Verifiability#Self-published_sources" title="Wikipedia:Verifiability"><span title="The material near this tag may rely on a self-published source. (December 2020)">self-published source</span></a></i>]</sup>
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<h3><span class="mw-headline" id="Historical">Historical</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=14" title="Edit section: Historical">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<p>Bengalis usually eat sitting on the floor. They traditionally eat without silverware,<sup id="cite_ref-ShresthaPaul2002_34-0" class="reference"><a href="#cite_note-ShresthaPaul2002-34">[34]</a></sup> with a large banana or plantain leaf serving as the plate, or with plates made from dried <a href="/enwiki/wiki/Sal_tree" class="mw-redirect" title="Sal tree">sal</a> leaves sewn together.
</p><p>It is customary to offer guests food and drink appropriate to the time of their visit. At meals, guests are served first, with the possible exception of very old or very young members of the host family. Within the family, serving starts with the senior males (those of highest social rank or eldest). School-age children are served before wives, daughter-in-laws, and the cook, who are the last to eat.<sup id="cite_ref-ShresthaPaul2002_34-1" class="reference"><a href="#cite_note-ShresthaPaul2002-34">[34]</a></sup>
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<h3><span class="mw-headline" id="Contemporary">Contemporary</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=15" title="Edit section: Contemporary">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<p>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.<sup id="cite_ref-Gaonkar2001_35-0" class="reference"><a href="#cite_note-Gaonkar2001-35">[35]</a></sup><sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability"><span title="The material near this tag failed verification of its source citation(s). (December 2020)">failed verification</span></a></i>]</sup> 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.<sup id="cite_ref-:7_36-0" class="reference"><a href="#cite_note-:7-36">[36]</a></sup><sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Verifiability#Self-published_sources" title="Wikipedia:Verifiability"><span title="The material near this tag may rely on a self-published source. (December 2020)">self-published source</span></a></i>]</sup> 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.<sup id="cite_ref-:7_36-1" class="reference"><a href="#cite_note-:7-36">[36]</a></sup><sup id="cite_ref-37" class="reference"><a href="#cite_note-37">[37]</a></sup>
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<h2><span class="mw-headline" id="Meals">Meals</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=16" title="Edit section: Meals">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div style="width:52px"><a href="/enwiki/wiki/File:Question_book-new.svg" class="image"><img alt="" src="/upwiki/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" srcset="/upwiki/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, /upwiki/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/enwiki/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a class="external text" href="https://en.wikipedia.org/enwiki/w/index.php?title=Bengali_cuisine&action=edit">improve this article</a> by <a href="/enwiki/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and removed.</span> <span class="date-container"><i>(<span class="date">June 2020</span>)</i></span><span class="hide-when-compact"><i> (<a href="/enwiki/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this template message</a>)</i></span></div></td></tr></tbody></table>
<p>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 <i>chaţni</i> (<a href="/enwiki/wiki/Chutney" title="Chutney">chutney</a>) course.<sup id="cite_ref-Walker1997_38-0" class="reference"><a href="#cite_note-Walker1997-38">[38]</a></sup>
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<h3><span class="mw-headline" id="Main_course">Main course</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=17" title="Edit section: Main course">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<h4><span class="mw-headline" id="Fis">Fis</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=18" title="Edit section: Fis">edit</a><span class="mw-editsection-bracket">]</span></span></h4>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:Macher_Jhol.JPG" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/d/d1/Macher_Jhol.JPG/220px-Macher_Jhol.JPG" decoding="async" width="220" height="165" class="thumbimage" srcset="/upwiki/wikipedia/commons/d/d1/Macher_Jhol.JPG 1.5x" data-file-width="300" data-file-height="225" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Macher_Jhol.JPG" class="internal" title="Enlarge"></a></div>A traditional Bengali fish meal – rice with <a href="/enwiki/wiki/Machher_Jhol" title="Machher Jhol">m<i>acher jhol</i></a> (Literally translated to "Fish's gravy").</div></div></div><p>Bengalis eat numerous amounts of fish and typically look for freshwater and brackish when making meals. They also temper it with <a href="/enwiki/wiki/Tempering_(spices)" title="Tempering (spices)">phoron</a>.<sup id="cite_ref-39" class="reference"><a href="#cite_note-39">[39]</a></sup>
</p><p>One tradition, includes the left side of the cidal fish being cooked in oil.<sup id="cite_ref-40" class="reference"><a href="#cite_note-40">[40]</a></sup>
</p>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:Catla_fish_in_mustard_curry_-_Kolkata_-_West_Bengal.jpg" class="image"><img alt="Fish cooked in mustard gravy" src="/upwiki/wikipedia/commons/thumb/c/c1/Catla_fish_in_mustard_curry_-_Kolkata_-_West_Bengal.jpg/220px-Catla_fish_in_mustard_curry_-_Kolkata_-_West_Bengal.jpg" decoding="async" width="220" height="220" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/c/c1/Catla_fish_in_mustard_curry_-_Kolkata_-_West_Bengal.jpg/330px-Catla_fish_in_mustard_curry_-_Kolkata_-_West_Bengal.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/c1/Catla_fish_in_mustard_curry_-_Kolkata_-_West_Bengal.jpg/440px-Catla_fish_in_mustard_curry_-_Kolkata_-_West_Bengal.jpg 2x" data-file-width="1787" data-file-height="1789" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Catla_fish_in_mustard_curry_-_Kolkata_-_West_Bengal.jpg" class="internal" title="Enlarge"></a></div>Shorshe maach</div></div></div>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:Mishti_Doi.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/3/34/Mishti_Doi.jpg/220px-Mishti_Doi.jpg" decoding="async" width="220" height="178" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/3/34/Mishti_Doi.jpg/330px-Mishti_Doi.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/34/Mishti_Doi.jpg/440px-Mishti_Doi.jpg 2x" data-file-width="904" data-file-height="733" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Mishti_Doi.jpg" class="internal" title="Enlarge"></a></div>Mishti Doi</div></div></div>
<h4><span class="mw-headline" id="Sweets">Sweets</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=19" title="Edit section: Sweets">edit</a><span class="mw-editsection-bracket">]</span></span></h4>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:Bengali_Sweets.svg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/1/1a/Bengali_Sweets.svg/220px-Bengali_Sweets.svg.png" decoding="async" width="220" height="203" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/1/1a/Bengali_Sweets.svg/330px-Bengali_Sweets.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/1/1a/Bengali_Sweets.svg/440px-Bengali_Sweets.svg.png 2x" data-file-width="591" data-file-height="544" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Bengali_Sweets.svg" class="internal" title="Enlarge"></a></div>Minimalist depiction of Bengali sweets</div></div></div>
<p>Bengali sweets have a long history. The Portuguese friar <a href="/enwiki/wiki/Sebastien_Manrique" title="Sebastien Manrique">Sebaue</a>, travelling in the region in the 1scentury, noted the multitude of milk-based foods and sweets prepared in traditional way
</p>
<h5><span class="mw-headline" id="Roshogolla">Roshogolla</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=20" title="Edit section: Roshogolla">edit</a><span class="mw-editsection-bracket">]</span></span></h5>
<p><a href="/enwiki/wiki/Roshogolla" class="mw-redirect" title="Roshogolla">Roshogolla</a>, a Bengali traditional sweet, is one of the most widely consumed sweets in India. It spread to Bengal in 1868. Chhana 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.<sup id="cite_ref-41" class="reference"><a href="#cite_note-41">[41]</a></sup> 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 <a href="/enwiki/wiki/Nobin_Chandra_Das" title="Nobin Chandra Das">Nobin Chandra Das</a> 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 capaciy. It was made by <a href="/enwiki/wiki/Citric_acid" title="Citric acid">citric</a> and <a href="/enwiki/wiki/Ascorbic_acid" class="mw-redirect" title="Ascorbic acid">ascorbic acid</a> 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 - <a href="/enwiki/wiki/Lactic_acid" title="Lactic acid">lactic acid</a> (extracted from <a href="/enwiki/wiki/Whey" title="Whey">whey</a>) used to curdle <a href="/enwiki/wiki/Milk" title="Milk">milk</a> now was introduced to India in the late 18th century by Dutch and Portuguese colonists (along with <a href="/enwiki/wiki/Acetic_acid" title="Acetic acid">acetic acid</a>)<sup id="cite_ref-42" class="reference"><a href="#cite_note-42">[42]</a></sup> - and it is this method that creates the fine, smooth modern "chhana" with high binding capacity - which is now the staple raw material for <a href="/enwiki/wiki/Bengali_people" class="mw-redirect" title="Bengali people">Bengali</a> <a href="/enwiki/wiki/Confectionery" title="Confectionery">confectioners</a>. At present, <a href="/enwiki/wiki/Nobin_Chandra_Das" title="Nobin Chandra Das">Nobin Chandra Das</a> is referred to have invented the spongy variant of rossogolla<sup id="cite_ref-43" class="reference"><a href="#cite_note-43">[43]</a></sup>
</p>
<h5><span class="mw-headline" id="Darbesh">Darbesh</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=21" title="Edit section: Darbesh">edit</a><span class="mw-editsection-bracket">]</span></span></h5>
<p><a href="/enwiki/wiki/Laddu" title="Laddu">Laddu</a> (or as it is known as "darbesh" in Bengal)is a very common sweet in Bangladesh and West Bengal, as well as the rest of the subcontinent, especially during celebrations and festivities.<sup id="cite_ref-44" class="reference"><a href="#cite_note-44">[44]</a></sup><sup id="cite_ref-45" class="reference"><a href="#cite_note-45">[45]</a></sup> They are usually made out of flour, <a href="/enwiki/wiki/Ghee" title="Ghee">ghee</a>/butter/oil and sugar. Alternative recipes can be made of coconut shavings and <a href="/enwiki/wiki/Jaggery" title="Jaggery">jaggery</a>, raisins, chopped nuts, oatmeal, <a href="/enwiki/wiki/Khoa" title="Khoa">khoa</a>, <a href="/enwiki/wiki/Nutmeg" title="Nutmeg">nutmeg</a>, cardamom, or poppy seeds, among other ingredients.<sup id="cite_ref-46" class="reference"><a href="#cite_note-46">[46]</a></sup><sup id="cite_ref-47" class="reference"><a href="#cite_note-47">[47]</a></sup><sup id="cite_ref-48" class="reference"><a href="#cite_note-48">[48]</a></sup><sup id="cite_ref-49" class="reference"><a href="#cite_note-49">[49]</a></sup> 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".<sup id="cite_ref-50" class="reference"><a href="#cite_note-50">[50]</a></sup>
</p>
<h5><span class="mw-headline" id="Pantua">Pantua</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=22" title="Edit section: Pantua">edit</a><span class="mw-editsection-bracket">]</span></span></h5>
<p><i>Pantua</i> is similar to <a href="/enwiki/wiki/Gulab_jamun" title="Gulab jamun">gulab jamun</a>, and could be called a Bengali variant of that dish.<sup id="cite_ref-51" class="reference"><a href="#cite_note-51">[51]</a></sup>
</p>
<h4><span class="mw-headline" id="Other_sweets">Other sweets</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=23" title="Edit section: Other sweets">edit</a><span class="mw-editsection-bracket">]</span></span></h4>
<p>Several varieties of <a href="/enwiki/wiki/Dahi_(curd)" class="mw-redirect" title="Dahi (curd)"><i>doi</i></a> such as <i>mishţi doi</i>, fruit-floured doi like <i>aam doi</i>, <a href="/enwiki/wiki/Custard" title="Custard">custards</a>, and rice pudding (<i>khir</i> or <i>firni</i>)<sup id="cite_ref-:1_52-0" class="reference"><a href="#cite_note-:1-52">[52]</a></sup> are also popular in West Bengal.
</p><p><i>Shôndesh</i>, <i>chhanar jilapi</i>, <i>kalo jam</i>, <i>raghobshai</i>, "pantua", "jolbhora shondesh",<sup id="cite_ref-53" class="reference"><a href="#cite_note-53">[53]</a></sup> "roshbhora", "lord chomchom", <i>payesh</i>, <i>bundiya</i>, <i>nalengurer shôndesh</i>, <i>malpoa</i>, <i>shor bhaja</i>, <i><a href="/enwiki/wiki/Langcha" class="mw-redirect" title="Langcha">langcha</a></i>, <i><a href="/enwiki/wiki/Babarsa" title="Babarsa">babarsa</a></i>, and a variety of others are examples of sweets in Bengali cuisine.
</p>
<h2><span id="Meetings.2C_feasts_and_special_occasions"></span><span class="mw-headline" id="Meetings,_feasts_and_special_occasions">Meetings, feasts and special occasions</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=24" title="Edit section: Meetings, feasts and special occasions">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<div class="thumb tleft"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:First_Grain_in_Mouth_Ceremony_(Bengali_style)_of_a_Baby.JPG" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/4/47/First_Grain_in_Mouth_Ceremony_%28Bengali_style%29_of_a_Baby.JPG/220px-First_Grain_in_Mouth_Ceremony_%28Bengali_style%29_of_a_Baby.JPG" decoding="async" width="220" height="147" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/4/47/First_Grain_in_Mouth_Ceremony_%28Bengali_style%29_of_a_Baby.JPG/330px-First_Grain_in_Mouth_Ceremony_%28Bengali_style%29_of_a_Baby.JPG 1.5x, /upwiki/wikipedia/commons/thumb/4/47/First_Grain_in_Mouth_Ceremony_%28Bengali_style%29_of_a_Baby.JPG/440px-First_Grain_in_Mouth_Ceremony_%28Bengali_style%29_of_a_Baby.JPG 2x" data-file-width="5184" data-file-height="3456" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:First_Grain_in_Mouth_Ceremony_(Bengali_style)_of_a_Baby.JPG" class="internal" title="Enlarge"></a></div>First Grain in Mouth Ceremony (Bengali style) of a Baby</div></div></div>
<h3><span class="mw-headline" id="Adda">Adda</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=25" title="Edit section: Adda">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1033289096"/><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/enwiki/wiki/Adda_(South_Asian)" title="Adda (South Asian)">Adda (South Asian)</a></div>
<p>Adda (<a href="/enwiki/wiki/Bengali_language" title="Bengali language">Bengali</a>: <span lang="bn">আড্ডা</span>) is a traditional Bengali means of socialising over food during the work day. Food taken during adda consists usually of mishti or <a href="/enwiki/wiki/Confectionery" title="Confectionery">sweetmeats</a>, tea, and coffee, although heartier meats such as fried fish may be brought out as well.
</p><p>
The adda first saw its rise during the colonial era, for <a href="/enwiki/wiki/Guild" title="Guild">guild members</a> to meet and talk about a range of topics:<sup id="cite_ref-:8_54-0" class="reference"><a href="#cite_note-:8-54">[54]</a></sup></p><blockquote><p>"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 <a href="/enwiki/wiki/Rabindranath_Tagore" title="Rabindranath Tagore">Tagore</a>."<sup id="cite_ref-55" class="reference"><a href="#cite_note-55">[55]</a></sup> </p></blockquote><p>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".<sup id="cite_ref-:8_54-1" class="reference"><a href="#cite_note-:8-54">[54]</a></sup>
</p><p>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 <i>lyadh</i>, or doing nothing to relax and recharge.<sup id="cite_ref-:8_54-2" class="reference"><a href="#cite_note-:8-54">[54]</a></sup> 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 <a href="/enwiki/wiki/Symposium" title="Symposium">symposium</a>, as students may meet for a study session over food or have a teacher teach in a more relaxed environment.<sup id="cite_ref-Gaonkar2001_35-1" class="reference"><a href="#cite_note-Gaonkar2001-35">[35]</a></sup>
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<h3><span class="mw-headline" id="Mezban">Mezban</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=26" title="Edit section: Mezban">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1033289096"/><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/enwiki/wiki/Mezban" title="Mezban">Mezban</a></div>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:%E0%A6%AE%E0%A7%87%E0%A6%9C%E0%A6%AC%E0%A6%BE%E0%A6%A8%E0%A6%BF_-_20547809216.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/5/5c/%E0%A6%AE%E0%A7%87%E0%A6%9C%E0%A6%AC%E0%A6%BE%E0%A6%A8%E0%A6%BF_-_20547809216.jpg/220px-%E0%A6%AE%E0%A7%87%E0%A6%9C%E0%A6%AC%E0%A6%BE%E0%A6%A8%E0%A6%BF_-_20547809216.jpg" decoding="async" width="220" height="146" class="thumbimage" srcset="/upwiki/wikipedia/commons/thumb/5/5c/%E0%A6%AE%E0%A7%87%E0%A6%9C%E0%A6%AC%E0%A6%BE%E0%A6%A8%E0%A6%BF_-_20547809216.jpg/330px-%E0%A6%AE%E0%A7%87%E0%A6%9C%E0%A6%AC%E0%A6%BE%E0%A6%A8%E0%A6%BF_-_20547809216.jpg 1.5x, /upwiki/wikipedia/commons/thumb/5/5c/%E0%A6%AE%E0%A7%87%E0%A6%9C%E0%A6%AC%E0%A6%BE%E0%A6%A8%E0%A6%BF_-_20547809216.jpg/440px-%E0%A6%AE%E0%A7%87%E0%A6%9C%E0%A6%AC%E0%A6%BE%E0%A6%A8%E0%A6%BF_-_20547809216.jpg 2x" data-file-width="2048" data-file-height="1360" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:%E0%A6%AE%E0%A7%87%E0%A6%9C%E0%A6%AC%E0%A6%BE%E0%A6%A8%E0%A6%BF_-_20547809216.jpg" class="internal" title="Enlarge"></a></div>Traditional Mezban cooking in Chittagong, Bangladesh.</div></div></div>
<p><b>Mezban</b> (locally known as <b>Mejjan</b>) is the Bengali word for special occasion feasts in the <a href="/enwiki/wiki/Chittagong" title="Chittagong">Chittagong</a> region of Bangladesh. The word "Mezban" in <a href="/enwiki/wiki/Persian_language" title="Persian language">Persian</a> means <i>host</i> and "Mezbani" means <i>hosting</i> or arranging a feast for the guests.<sup id="cite_ref-Banglapedia_56-0" class="reference"><a href="#cite_note-Banglapedia-56">[56]</a></sup> Historically Mezbani is a traditional regional feast where people are invited to enjoy a meal with <a href="/enwiki/wiki/White_rice" title="White rice">white rice</a> and <a href="/enwiki/wiki/Beef" title="Beef">beef</a>, besides other dishes.<sup id="cite_ref-Majestic_57-0" class="reference"><a href="#cite_note-Majestic-57">[57]</a></sup> It is held on the occasions such as death anniversary, birth anniversary, celebrating successes, launching of a new business, entry into a new house, the birth of a child, marriage, <a href="/enwiki/wiki/Aqiqah" title="Aqiqah">aqiqah</a> and <a href="/enwiki/wiki/Circumcision" title="Circumcision">circumcision</a>, <a href="/enwiki/wiki/Ear_piercing" class="mw-redirect" title="Ear piercing">ear piercing</a> of girls and naming of the newborn.<sup id="cite_ref-Banglapedia_56-1" class="reference"><a href="#cite_note-Banglapedia-56">[56]</a></sup><sup id="cite_ref-Majestic_57-1" class="reference"><a href="#cite_note-Majestic-57">[57]</a></sup> The invitation of the Mezban ceremony generally remains open for all and various people to different places and neighborhoods convey the invitation for the feast.In urban areas,attending a mezban is by invitation only.Usually, the consumption of food at Mezbani takes place from morning to afternoon.<sup id="cite_ref-Banglapedia_56-2" class="reference"><a href="#cite_note-Banglapedia-56">[56]</a></sup>
</p><p>Traditionally, for Muslim Bengalis, beef based dishes are preferred and indeed a symbol of social prestige for a Mezban feast.<sup id="cite_ref-Majestic_57-2" class="reference"><a href="#cite_note-Majestic-57">[57]</a></sup> The rich and the poor arrange feasts on various occasions as much as circumstances allow them. It has a distinct style of cooking and proper Mezban meat demands a certain skill;<sup id="cite_ref-Majestic_57-3" class="reference"><a href="#cite_note-Majestic-57">[57]</a></sup> for example:<sup id="cite_ref-Banglapedia_56-3" class="reference"><a href="#cite_note-Banglapedia-56">[56]</a></sup> The unique beef curry served in this feast is known as <i>Mezbani gosht</i>, that carries a distinctive recipe, knowledge of which is essentially confined within the Chittagonian cooks.<sup id="cite_ref-58" class="reference"><a href="#cite_note-58">[58]</a></sup>
</p><p>Fish is used instead of beef while cooking Mezban in Hindu tradition. The Hindu community of Chittagong organises Mezbani each year under the banner of "Chittagong Parishad", with curries made from fish, vegetable and dried fish.<sup id="cite_ref-Banglapedia_56-4" class="reference"><a href="#cite_note-Banglapedia-56">[56]</a></sup>
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<h2><span class="mw-headline" id="Gallery">Gallery</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=27" title="Edit section: Gallery">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<ul class="gallery mw-gallery-packed">
<li class="gallerybox" style="width: 162px"><div style="width: 162px">
<div class="thumb" style="width: 160px;"><div style="margin:0px auto;"><a href="/enwiki/wiki/File:Bengali_New_Year_Menu.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/f/f3/Bengali_New_Year_Menu.jpg/240px-Bengali_New_Year_Menu.jpg" decoding="async" width="160" height="120" srcset="/upwiki/wikipedia/commons/thumb/f/f3/Bengali_New_Year_Menu.jpg/360px-Bengali_New_Year_Menu.jpg 1.5x, /upwiki/wikipedia/commons/thumb/f/f3/Bengali_New_Year_Menu.jpg/480px-Bengali_New_Year_Menu.jpg 2x" data-file-width="720" data-file-height="540" /></a></div></div>
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<p>Bengali New Year Menu
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<div class="thumb" style="width: 147.33333333333px;"><div style="margin:0px auto;"><a href="/enwiki/wiki/File:Bengali_Non-vegetarian_thali.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/8/8e/Bengali_Non-vegetarian_thali.jpg/221px-Bengali_Non-vegetarian_thali.jpg" decoding="async" width="148" height="120" srcset="/upwiki/wikipedia/commons/thumb/8/8e/Bengali_Non-vegetarian_thali.jpg/331px-Bengali_Non-vegetarian_thali.jpg 1.5x, /upwiki/wikipedia/commons/thumb/8/8e/Bengali_Non-vegetarian_thali.jpg/442px-Bengali_Non-vegetarian_thali.jpg 2x" data-file-width="3679" data-file-height="3000" /></a></div></div>
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<p>Bengali Non-vegetarian meal
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<li class="gallerybox" style="width: 276.66666666667px"><div style="width: 276.66666666667px">
<div class="thumb" style="width: 274.66666666667px;"><div style="margin:0px auto;"><a href="/enwiki/wiki/File:Bengali_traditional_food.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/3/35/Bengali_traditional_food.jpg/412px-Bengali_traditional_food.jpg" decoding="async" width="275" height="120" srcset="/upwiki/wikipedia/commons/thumb/3/35/Bengali_traditional_food.jpg/617px-Bengali_traditional_food.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/35/Bengali_traditional_food.jpg/823px-Bengali_traditional_food.jpg 2x" data-file-width="4033" data-file-height="1765" /></a></div></div>
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<p>A fancy arrangement of Bengali food
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<li class="gallerybox" style="width: 144.66666666667px"><div style="width: 144.66666666667px">
<div class="thumb" style="width: 142.66666666667px;"><div style="margin:0px auto;"><a href="/enwiki/wiki/File:Bengali_vegetarian_thali.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/e/ea/Bengali_vegetarian_thali.jpg/214px-Bengali_vegetarian_thali.jpg" decoding="async" width="143" height="120" srcset="/upwiki/wikipedia/commons/thumb/e/ea/Bengali_vegetarian_thali.jpg/321px-Bengali_vegetarian_thali.jpg 1.5x, /upwiki/wikipedia/commons/thumb/e/ea/Bengali_vegetarian_thali.jpg/428px-Bengali_vegetarian_thali.jpg 2x" data-file-width="3505" data-file-height="2950" /></a></div></div>
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<p>Bengali vegetarian meal
</p>
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</div></li>
<li class="gallerybox" style="width: 160.66666666667px"><div style="width: 160.66666666667px">
<div class="thumb" style="width: 158.66666666667px;"><div style="margin:0px auto;"><a href="/enwiki/wiki/File:Prosad_thali.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/8/81/Prosad_thali.jpg/238px-Prosad_thali.jpg" decoding="async" width="159" height="120" srcset="/upwiki/wikipedia/commons/thumb/8/81/Prosad_thali.jpg/357px-Prosad_thali.jpg 1.5x, /upwiki/wikipedia/commons/thumb/8/81/Prosad_thali.jpg/476px-Prosad_thali.jpg 2x" data-file-width="3817" data-file-height="2886" /></a></div></div>
<div class="gallerytext">
<p>Prosad thali
</p>
</div>
</div></li>
<li class="gallerybox" style="width: 92px"><div style="width: 92px">
<div class="thumb" style="width: 90px;"><div style="margin:0px auto;"><a href="/enwiki/wiki/File:Bengali_Fish_Thali.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/3/34/Bengali_Fish_Thali.jpg/135px-Bengali_Fish_Thali.jpg" decoding="async" width="90" height="120" srcset="/upwiki/wikipedia/commons/thumb/3/34/Bengali_Fish_Thali.jpg/202px-Bengali_Fish_Thali.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/34/Bengali_Fish_Thali.jpg/270px-Bengali_Fish_Thali.jpg 2x" data-file-width="3000" data-file-height="4000" /></a></div></div>
<div class="gallerytext">
<p>Bengali Fish Thali
</p>
</div>
</div></li>
</ul>
<h2><span class="mw-headline" id="See_also">See also</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=28" title="Edit section: See also">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<ul><li><a href="/enwiki/wiki/Bangladeshi_cuisine" title="Bangladeshi cuisine">Bangladeshi cuisine</a></li>
<li><a href="/enwiki/wiki/List_of_Bangladeshi_dishes" title="List of Bangladeshi dishes">List of Bangladeshi dishes</a></li>
<li><a href="/enwiki/wiki/List_of_Bangladeshi_spices" title="List of Bangladeshi spices">List of Bangladeshi spices</a></li>
<li><a href="/enwiki/wiki/Tempering_(spices)" title="Tempering (spices)">Chaunk</a></li></ul>
<h2><span class="mw-headline" id="References">References</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=29" title="Edit section: References">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<style data-mw-deduplicate="TemplateStyles:r1011085734">.mw-parser-output .reflist{font-size:90%;margin-bottom:0.5em;list-style-type:decimal}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist">
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<li id="cite_note-ShresthaPaul2002-34"><span class="mw-cite-backlink">^ <a href="#cite_ref-ShresthaPaul2002_34-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-ShresthaPaul2002_34-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFShresthaPaul2002" class="citation book cs1">Shrestha, Nanda R.; Paul, Bimal K. (2002). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=wMz0ZKWrQ8YC&pg=PT311"><i>Nepal and Bangladesh: A Global Studies Handbook</i></a>. ABC-CLIO. p. 287. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-1-57607-285-1" title="Special:BookSources/978-1-57607-285-1"><bdi>978-1-57607-285-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Nepal+and+Bangladesh%3A+A+Global+Studies+Handbook&rft.pages=287&rft.pub=ABC-CLIO&rft.date=2002&rft.isbn=978-1-57607-285-1&rft.aulast=Shrestha&rft.aufirst=Nanda+R.&rft.au=Paul%2C+Bimal+K.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DwMz0ZKWrQ8YC%26pg%3DPT311&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-Gaonkar2001-35"><span class="mw-cite-backlink">^ <a href="#cite_ref-Gaonkar2001_35-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Gaonkar2001_35-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFChakrabarty2001" class="citation book cs1"><a href="/enwiki/wiki/Dipesh_Chakrabarty" title="Dipesh Chakrabarty">Chakrabarty, Dipesh</a> (2001). "<i>Adda</i>, Calcutta: Dwelling in Modernity". In <a href="/enwiki/wiki/Dilip_P._Gaonkar" title="Dilip P. Gaonkar">Gaonkar, Dilip Parameshwar</a> (ed.). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=YCghDtjik3IC&pg=PA124"><i>Alternative Modernities</i></a>. Duke University Press. pp. 124–126. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-0-8223-2714-1" title="Special:BookSources/978-0-8223-2714-1"><bdi>978-0-8223-2714-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Adda%2C+Calcutta%3A+Dwelling+in+Modernity&rft.btitle=Alternative+Modernities&rft.pages=124-126&rft.pub=Duke+University+Press&rft.date=2001&rft.isbn=978-0-8223-2714-1&rft.aulast=Chakrabarty&rft.aufirst=Dipesh&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DYCghDtjik3IC%26pg%3DPA124&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-:7-36"><span class="mw-cite-backlink">^ <a href="#cite_ref-:7_36-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:7_36-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFMcElroy" class="citation web cs1">McElroy, Linda. <a rel="nofollow" class="external text" href="https://diningforwomen.org/customsandcuisine/customs-and-cuisine-of-bangladesh/">"Customs and Cuisine of Bangladesh | Dining for Women"</a>. <i>Dining for Women</i><span class="reference-accessdate">. Retrieved <span class="nowrap">27 September</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Dining+for+Women&rft.atitle=Customs+and+Cuisine+of+Bangladesh+%7C+Dining+for+Women&rft.aulast=McElroy&rft.aufirst=Linda&rft_id=https%3A%2F%2Fdiningforwomen.org%2Fcustomsandcuisine%2Fcustoms-and-cuisine-of-bangladesh%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-37"><span class="mw-cite-backlink"><b><a href="#cite_ref-37">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFScroope2017" class="citation web cs1">Scroope, Chara (2017). <a rel="nofollow" class="external text" href="https://culturalatlas.sbs.com.au/bangladeshi-culture/bangladeshi-culture-etiquette">"Bangladeshi Culture - Etiquette"</a>. <i>Cultural Atlas</i><span class="reference-accessdate">. Retrieved <span class="nowrap">27 September</span> 2019</span>. <q>Plates are taken to a main dish for serving rather than passing food around the table.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Cultural+Atlas&rft.atitle=Bangladeshi+Culture+-+Etiquette&rft.date=2017&rft.aulast=Scroope&rft.aufirst=Chara&rft_id=https%3A%2F%2Fculturalatlas.sbs.com.au%2Fbangladeshi-culture%2Fbangladeshi-culture-etiquette&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-Walker1997-38"><span class="mw-cite-backlink"><b><a href="#cite_ref-Walker1997_38-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFSen1997" class="citation conference cs1"><a href="/enwiki/wiki/Colleen_Taylor_Sen" title="Colleen Taylor Sen">Sen, Collen Taylor</a> (1997). <a rel="nofollow" class="external text" href="https://archive.org/details/bub_gb_uYqTiD7SbcQC">"The Portuguese Influence on Bengali Cuisine"</a>. In Harlan Walker (ed.). <i>Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996</i>. Prospect Books. pp. <a rel="nofollow" class="external text" href="https://archive.org/details/bub_gb_uYqTiD7SbcQC/page/n289">288</a>–293. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-0-907325-79-6" title="Special:BookSources/978-0-907325-79-6"><bdi>978-0-907325-79-6</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=conference&rft.atitle=The+Portuguese+Influence+on+Bengali+Cuisine&rft.btitle=Food+on+the+Move%3A+Proceedings+of+the+Oxford+Symposium+on+Food+and+Cookery%2C+1996&rft.pages=288-293&rft.pub=Prospect+Books&rft.date=1997&rft.isbn=978-0-907325-79-6&rft.aulast=Sen&rft.aufirst=Collen+Taylor&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fbub_gb_uYqTiD7SbcQC&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-39"><span class="mw-cite-backlink"><b><a href="#cite_ref-39">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFMomin2001" class="citation book cs1">Momin, Sajeda (2001). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=_vDgAAAAMAAJ&newbks=0&printsec=frontcover&q=The+daals+are+tempered+with+different+phoron+,+and+even+the+fish+for+which+Bengali+cuisine+is+famous+is+made+in+a+variety+of+ways+.+Bengalis+eat+numerous+kinds+of+fish+but+the+preference+is+for+sweetwater+or+brackish&hl=en"><i>The Statesman Good Food Guide to Kolkata</i></a>. <a href="/enwiki/w/index.php?title=Nachiketa_Publication&action=edit&redlink=1" class="new" title="Nachiketa Publication (page does not exist)">Nachiketa Publication</a> – via <a href="/enwiki/wiki/Google_Books" title="Google Books">Google Books</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Statesman+Good+Food+Guide+to+Kolkata&rft.pub=Nachiketa+Publication&rft.date=2001&rft.aulast=Momin&rft.aufirst=Sajeda&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D_vDgAAAAMAAJ%26newbks%3D0%26printsec%3Dfrontcover%26q%3DThe%2Bdaals%2Bare%2Btempered%2Bwith%2Bdifferent%2Bphoron%2B%2C%2Band%2Beven%2Bthe%2Bfish%2Bfor%2Bwhich%2BBengali%2Bcuisine%2Bis%2Bfamous%2Bis%2Bmade%2Bin%2Ba%2Bvariety%2Bof%2Bways%2B.%2BBengalis%2Beat%2Bnumerous%2Bkinds%2Bof%2Bfish%2Bbut%2Bthe%2Bpreference%2Bis%2Bfor%2Bsweetwater%2Bor%2Bbrackish%26hl%3Den&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-40"><span class="mw-cite-backlink"><b><a href="#cite_ref-40">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFSaha1998" class="citation book cs1">Saha, Sanghamitra (1998). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=92EwAQAAIAAJ&newbks=0&printsec=frontcover&dq=fish+in+bengali+cuisine&q=fish+in+bengali+cuisine&hl=en"><i>A Handbook of West Bengal</i></a>. International School of Dravidian Linguistics. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-81-85692-24-1" title="Special:BookSources/978-81-85692-24-1"><bdi>978-81-85692-24-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+Handbook+of+West+Bengal&rft.pub=International+School+of+Dravidian+Linguistics&rft.date=1998&rft.isbn=978-81-85692-24-1&rft.aulast=Saha&rft.aufirst=Sanghamitra&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D92EwAQAAIAAJ%26newbks%3D0%26printsec%3Dfrontcover%26dq%3Dfish%2Bin%2Bbengali%2Bcuisine%26q%3Dfish%2Bin%2Bbengali%2Bcuisine%26hl%3Den&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-41"><span class="mw-cite-backlink"><b><a href="#cite_ref-41">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://rossogolla.zohosites.com/">"History of Rossogolla"</a><span class="reference-accessdate">. Retrieved <span class="nowrap">24 August</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=History+of+Rossogolla&rft_id=http%3A%2F%2Frossogolla.zohosites.com%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-43"><span class="mw-cite-backlink"><b><a href="#cite_ref-43">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://lifestyle.iloveindia.com/lounge/history-of-rasgulla-2327.html">"History of Rasgulla"</a><span class="reference-accessdate">. Retrieved <span class="nowrap">24 August</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=History+of+Rasgulla&rft_id=http%3A%2F%2Flifestyle.iloveindia.com%2Flounge%2Fhistory-of-rasgulla-2327.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-44"><span class="mw-cite-backlink"><b><a href="#cite_ref-44">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.newindianexpress.com/cities/chennai/2013/oct/31/Sweet-shops-make-hay-in-Diwali-shine-532277.html">"Sweet shops make hay in Diwali shine"</a>. <i>The New Indian Express</i><span class="reference-accessdate">. Retrieved <span class="nowrap">18 February</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+New+Indian+Express&rft.atitle=Sweet+shops+make+hay+in+Diwali+shine&rft_id=http%3A%2F%2Fwww.newindianexpress.com%2Fcities%2Fchennai%2F2013%2Foct%2F31%2FSweet-shops-make-hay-in-Diwali-shine-532277.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-45"><span class="mw-cite-backlink"><b><a href="#cite_ref-45">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFDundoo2013" class="citation news cs1">Dundoo, Sangeetha Devi (31 October 2013). <a rel="nofollow" class="external text" href="https://www.thehindu.com/features/metroplus/Food/as-good-as-home/article5288375.ece">"As good as home"</a>. <i>The Hindu</i>. <a href="/enwiki/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="/enwiki//www.worldcat.org/issn/0971-751X">0971-751X</a><span class="reference-accessdate">. Retrieved <span class="nowrap">18 February</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Hindu&rft.atitle=As+good+as+home&rft.date=2013-10-31&rft.issn=0971-751X&rft.aulast=Dundoo&rft.aufirst=Sangeetha+Devi&rft_id=https%3A%2F%2Fwww.thehindu.com%2Ffeatures%2Fmetroplus%2FFood%2Fas-good-as-home%2Farticle5288375.ece&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-46"><span class="mw-cite-backlink"><b><a href="#cite_ref-46">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.cuisinecuisine.com/Dinkache%20Ladoo.htm">"Dinkache ladoo, Gund ladoo, Gond Ladoo, Gond Ka Laddu.....Easy Recipes on CuisineCuisine.com"</a>. <i>cuisinecuisine.com</i><span class="reference-accessdate">. Retrieved <span class="nowrap">18 February</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=cuisinecuisine.com&rft.atitle=Dinkache+ladoo%2C+Gund+ladoo%2C+Gond+Ladoo%2C+Gond+Ka+Laddu.....Easy+Recipes+on+CuisineCuisine.com&rft_id=http%3A%2F%2Fwww.cuisinecuisine.com%2FDinkache%2520Ladoo.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-47"><span class="mw-cite-backlink"><b><a href="#cite_ref-47">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFCollingham2006" class="citation book cs1">Collingham, Lizzie (6 February 2006). <span class="cs1-lock-registration" title="Free registration required"><a rel="nofollow" class="external text" href="https://archive.org/details/curry00lizz"><i>Curry: A Tale of Cooks and Conquerors</i></a></span>. Oxford University Press. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/9780198038504" title="Special:BookSources/9780198038504"><bdi>9780198038504</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Curry%3A+A+Tale+of+Cooks+and+Conquerors&rft.pub=Oxford+University+Press&rft.date=2006-02-06&rft.isbn=9780198038504&rft.aulast=Collingham&rft.aufirst=Lizzie&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fcurry00lizz&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-49"><span class="mw-cite-backlink"><b><a href="#cite_ref-49">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://livingfoodz.com/recipes/oatmeal-laddu-1554">"Oatmeal Laddu"</a>. <i>Living Foodz</i><span class="reference-accessdate">. Retrieved <span class="nowrap">18 February</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Living+Foodz&rft.atitle=Oatmeal+Laddu&rft_id=https%3A%2F%2Flivingfoodz.com%2Frecipes%2Foatmeal-laddu-1554&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-50"><span class="mw-cite-backlink"><b><a href="#cite_ref-50">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://indianexpress.com/article/lifestyle/food-wine/food-story-the-journey-of-ladoo-from-a-medicine-to-the-much-loved-indian-sweet/">"Food Story: The journey of ladoo from a medicine to the much-loved Indian sweet"</a>. <i>The Indian Express</i>. 16 October 2014<span class="reference-accessdate">. Retrieved <span class="nowrap">18 February</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+Indian+Express&rft.atitle=Food+Story%3A+The+journey+of+ladoo+from+a+medicine+to+the+much-loved+Indian+sweet&rft.date=2014-10-16&rft_id=https%3A%2F%2Findianexpress.com%2Farticle%2Flifestyle%2Ffood-wine%2Ffood-story-the-journey-of-ladoo-from-a-medicine-to-the-much-loved-indian-sweet%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
</li>
<li id="cite_note-51"><span class="mw-cite-backlink"><b><a href="#cite_ref-51">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFCharmaine_O'Brien2003" class="citation book cs1">Charmaine O'Brien (3 February 2003). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=xeSXAAAAQBAJ&pg=PT145"><i>Flavours of Delhi: A Food Lover's Guide</i></a>. Penguin Books Limited. p. 145. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-93-5118-237-5" title="Special:BookSources/978-93-5118-237-5"><bdi>978-93-5118-237-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Flavours+of+Delhi%3A+A+Food+Lover%27s+Guide&rft.pages=145&rft.pub=Penguin+Books+Limited&rft.date=2003-02-03&rft.isbn=978-93-5118-237-5&rft.au=Charmaine+O%27Brien&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DxeSXAAAAQBAJ%26pg%3DPT145&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
</li>
<li id="cite_note-:1-52"><span class="mw-cite-backlink"><b><a href="#cite_ref-:1_52-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://ishitaunblogged.com/2012/05/30/notun-gurer-payeshrice-pudding-remembering-dida/">"Notun Gurer Payesh/Traditional Bengali Rice Pudding | Remembering My Dida"</a>. <i>IshitaUnblogged</i>. 30 May 2012<span class="reference-accessdate">. Retrieved <span class="nowrap">18 February</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=IshitaUnblogged&rft.atitle=Notun+Gurer+Payesh%2FTraditional+Bengali+Rice+Pudding+%7C+Remembering+My+Dida&rft.date=2012-05-30&rft_id=https%3A%2F%2Fishitaunblogged.com%2F2012%2F05%2F30%2Fnotun-gurer-payeshrice-pudding-remembering-dida%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-53"><span class="mw-cite-backlink"><b><a href="#cite_ref-53">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFSen2000" class="citation conference cs1"><a href="/enwiki/wiki/Colleen_Taylor_Sen" title="Colleen Taylor Sen">Sen, Collen Taylor</a> (2000). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=tuor2vcVtiQC&pg=PA308">"<i>Sandesh</i>: An Emblem of Bengaliness"</a>. In Harlan Walker (ed.). <i>Milk-- Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999</i>. Prospect Books. p. 308. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-1-903018-06-4" title="Special:BookSources/978-1-903018-06-4"><bdi>978-1-903018-06-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=conference&rft.atitle=Sandesh%3A+An+Emblem+of+Bengaliness&rft.btitle=Milk--+Beyond+the+Dairy%3A+Proceedings+of+the+Oxford+Symposium+on+Food+and+Cookery+1999&rft.pages=308&rft.pub=Prospect+Books&rft.date=2000&rft.isbn=978-1-903018-06-4&rft.aulast=Sen&rft.aufirst=Collen+Taylor&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dtuor2vcVtiQC%26pg%3DPA308&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-:8-54"><span class="mw-cite-backlink">^ <a href="#cite_ref-:8_54-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:8_54-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-:8_54-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFChakravarti" class="citation web cs1">Chakravarti, Sudeep. <a rel="nofollow" class="external text" href="https://qz.com/india/1122129/adda-a-brief-history-of-the-bengali-fine-art-of-discussion/">"A brief history of Adda—the Bengali fine art of discussion"</a>. <i>Quartz India</i><span class="reference-accessdate">. Retrieved <span class="nowrap">17 February</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Quartz+India&rft.atitle=A+brief+history+of+Adda%E2%80%94the+Bengali+fine+art+of+discussion&rft.aulast=Chakravarti&rft.aufirst=Sudeep&rft_id=https%3A%2F%2Fqz.com%2Findia%2F1122129%2Fadda-a-brief-history-of-the-bengali-fine-art-of-discussion%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
</li>
<li id="cite_note-55"><span class="mw-cite-backlink"><b><a href="#cite_ref-55">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFTrachtenberg2005" class="citation news cs1">Trachtenberg, Peter (15 May 2005). <a rel="nofollow" class="external text" href="https://www.nytimes.com/2005/05/15/travel/tmagazine/the-chattering-masses.html">"The Chattering Masses"</a>. <i>The New York Times</i>. <a href="/enwiki/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="/enwiki//www.worldcat.org/issn/0362-4331">0362-4331</a><span class="reference-accessdate">. Retrieved <span class="nowrap">17 February</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+New+York+Times&rft.atitle=The+Chattering+Masses&rft.date=2005-05-15&rft.issn=0362-4331&rft.aulast=Trachtenberg&rft.aufirst=Peter&rft_id=https%3A%2F%2Fwww.nytimes.com%2F2005%2F05%2F15%2Ftravel%2Ftmagazine%2Fthe-chattering-masses.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
</li>
<li id="cite_note-Banglapedia-56"><span class="mw-cite-backlink">^ <a href="#cite_ref-Banglapedia_56-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Banglapedia_56-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Banglapedia_56-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-Banglapedia_56-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-Banglapedia_56-4"><sup><i><b>e</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFAhmad_Mamtaz2012" class="citation encyclopaedia cs1">Ahmad Mamtaz (2012). <a rel="nofollow" class="external text" href="http://en.banglapedia.org/index.php?title=Mezban">"Mezban"</a>. In <a href="/enwiki/wiki/Sirajul_Islam" title="Sirajul Islam">Islam, Sirajul</a>; Miah, Sajahan; <a href="/enwiki/wiki/Mahfuza_Khanam" title="Mahfuza Khanam">Khanam, Mahfuza</a>; Ahmed, Sabbir (eds.). <i><a href="/enwiki/wiki/Banglapedia" title="Banglapedia">Banglapedia: the National Encyclopedia of Bangladesh</a></i> (Online ed.). Dhaka, Bangladesh: Banglapedia Trust, <a href="/enwiki/wiki/Asiatic_Society_of_Bangladesh" title="Asiatic Society of Bangladesh">Asiatic Society of Bangladesh</a>. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/984-32-0576-6" title="Special:BookSources/984-32-0576-6"><bdi>984-32-0576-6</bdi></a>. <a href="/enwiki/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="/enwiki//www.worldcat.org/oclc/52727562">52727562</a><span class="reference-accessdate">. Retrieved <span class="nowrap">24 August</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Mezban&rft.btitle=Banglapedia%3A+the+National+Encyclopedia+of+Bangladesh&rft.place=Dhaka%2C+Bangladesh&rft.edition=Online&rft.pub=Banglapedia+Trust%2C+Asiatic+Society+of+Bangladesh&rft.date=2012&rft_id=info%3Aoclcnum%2F52727562&rft.isbn=984-32-0576-6&rft.au=Ahmad+Mamtaz&rft_id=http%3A%2F%2Fen.banglapedia.org%2Findex.php%3Ftitle%3DMezban&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span>
</span>
</li>
<li id="cite_note-Majestic-57"><span class="mw-cite-backlink">^ <a href="#cite_ref-Majestic_57-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Majestic_57-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Majestic_57-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-Majestic_57-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFFayeka_Zabeen_Siddiqua2013" class="citation news cs1">Fayeka Zabeen Siddiqua (10 October 2013). <a rel="nofollow" class="external text" href="https://www.thedailystar.net/news/majestic-mezban">"Majestic Mezban"</a>. <i><a href="/enwiki/wiki/The_Daily_Star_(Bangladesh)" title="The Daily Star (Bangladesh)">The Daily Star</a></i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20180804202515/https://www.thedailystar.net/news/majestic-mezban">Archived</a> from the original on 4 August 2018<span class="reference-accessdate">. Retrieved <span class="nowrap">23 July</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Daily+Star&rft.atitle=Majestic+Mezban&rft.date=2013-10-10&rft.au=Fayeka+Zabeen+Siddiqua&rft_id=https%3A%2F%2Fwww.thedailystar.net%2Fnews%2Fmajestic-mezban&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
</li>
<li id="cite_note-58"><span class="mw-cite-backlink"><b><a href="#cite_ref-58">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite class="citation news cs1"><a rel="nofollow" class="external text" href="https://www.thedailystar.net/lifestyle/food/palate-the-port-196894">"Palate from the port"</a>. The Daily Star. 5 January 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">12 July</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Palate+from+the+port&rft.date=2016-01-05&rft_id=https%3A%2F%2Fwww.thedailystar.net%2Flifestyle%2Ffood%2Fpalate-the-port-196894&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
</li>
</ol></div></div>
<h2><span class="mw-headline" id="Further_reading">Further reading</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=30" title="Edit section: Further reading">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r999302996"/><cite id="CITEREFRay,_Krishnendu2004" class="citation book cs1">Ray, Krishnendu (2004). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=VOtf8GtTptAC&pg=PA158"><i>The migrant's table: meals and memories in Bengali-American households</i></a>. Temple University Press. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/1-59213-096-8" title="Special:BookSources/1-59213-096-8"><bdi>1-59213-096-8</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">14 October</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+migrant%27s+table%3A+meals+and+memories+in+Bengali-American+households.&rft.pub=Temple+University+Press&rft.date=2004&rft.isbn=1-59213-096-8&rft.au=Ray%2C+Krishnendu&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DVOtf8GtTptAC%26pg%3DPA158&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></li></ul>
<h2><span class="mw-headline" id="External_links">External links</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=Bengali_cuisine&action=edit&section=31" title="Edit section: External links">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<ul><li><a rel="nofollow" class="external text" href="https://traveltriangle.com/blog/kolkata-cuisine/">Kolkata Cuisine- Travel Triangle</a></li></ul>
<div role="navigation" class="navbox" aria-labelledby="Cuisines" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r992953826"/><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/enwiki/wiki/Template:Cuisines" title="Template:Cuisines"><abbr title="View this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">v</abbr></a></li><li class="nv-talk"><a href="/enwiki/wiki/Template_talk:Cuisines" title="Template talk:Cuisines"><abbr title="Discuss this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">t</abbr></a></li><li class="nv-edit"><a class="external text" href="https://en.wikipedia.org/enwiki/w/index.php?title=Template:Cuisines&action=edit"><abbr title="Edit this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">e</abbr></a></li></ul></div><div id="Cuisines" style="font-size:114%;margin:0 4em"><a href="/enwiki/wiki/Cuisine" title="Cuisine">Cuisines</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Regional_cuisine" title="Regional cuisine">Regional</a></th><td class="navbox-list navbox-odd" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/African_cuisine" title="African cuisine">African</a>
<ul><li><a href="/enwiki/wiki/Maghrebi_cuisine" title="Maghrebi cuisine">North</a></li>
<li><a href="/enwiki/wiki/West_African_cuisine" title="West African cuisine">West</a></li>
<li><a href="/enwiki/wiki/List_of_African_cuisines" title="List of African cuisines">list</a></li></ul></li>
<li><a href="/enwiki/wiki/Cuisine_of_the_Americas" title="Cuisine of the Americas">Americas</a>
<ul><li><a href="/enwiki/wiki/Caribbean_cuisine" title="Caribbean cuisine">Caribbean</a></li>
<li><a href="/enwiki/wiki/North_American_cuisine" title="North American cuisine">North</a></li>
<li><a href="/enwiki/wiki/South_American_cuisine" title="South American cuisine">South</a></li>
<li><a href="/enwiki/wiki/List_of_cuisines_of_the_Americas" title="List of cuisines of the Americas">list</a></li></ul></li>
<li><a href="/enwiki/wiki/Asian_cuisine" title="Asian cuisine">Asian</a>
<ul><li><a href="/enwiki/wiki/List_of_dishes_from_the_Caucasus" title="List of dishes from the Caucasus">Caucasian</a></li>
<li><a href="/enwiki/wiki/Central_Asian_cuisine" title="Central Asian cuisine">Central</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_the_Indian_subcontinent" title="Cuisine of the Indian subcontinent">Indian subcontinent</a></li>
<li><a href="/enwiki/wiki/Levantine_cuisine" title="Levantine cuisine">Levantine</a></li>
<li><a href="/enwiki/wiki/List_of_Asian_cuisines" title="List of Asian cuisines">list</a></li></ul></li>
<li><a href="/enwiki/wiki/European_cuisine" title="European cuisine">European</a>
<ul><li><a href="/enwiki/wiki/Central_European_cuisine" title="Central European cuisine">Central</a></li>
<li><a href="/enwiki/wiki/Eastern_European_cuisine" title="Eastern European cuisine">Eastern</a></li>
<li><a href="/enwiki/wiki/List_of_European_cuisines" title="List of European cuisines">list</a></li></ul></li>
<li><a href="/enwiki/wiki/Oceanic_cuisine" title="Oceanic cuisine">Oceanic</a></li>
<li>Intercontinental
<ul><li><a href="/enwiki/wiki/Global_cuisine" title="Global cuisine">Global</a></li>
<li><a href="/enwiki/wiki/Latin_American_cuisine" title="Latin American cuisine">Latin American</a></li>
<li><a href="/enwiki/wiki/Mediterranean_cuisine" title="Mediterranean cuisine">Mediterranean</a></li>
<li><a href="/enwiki/wiki/Middle_Eastern_cuisine" title="Middle Eastern cuisine">Middle Eastern</a></li></ul></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/National_dish" title="National dish">National</a></th><td class="navbox-list navbox-even" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Afghan_cuisine" title="Afghan cuisine">Afghan</a></li>
<li><a href="/enwiki/wiki/Albanian_cuisine" title="Albanian cuisine">Albanian</a></li>
<li><a href="/enwiki/wiki/Algerian_cuisine" title="Algerian cuisine">Algerian</a></li>
<li><a href="/enwiki/wiki/American_cuisine" title="American cuisine">American</a>
<ul><li><a href="/enwiki/wiki/American_Chinese_cuisine" title="American Chinese cuisine">American Chinese</a></li>
<li><a href="/enwiki/wiki/California_cuisine" title="California cuisine">California</a></li>
<li><a href="/enwiki/wiki/Greek-American_cuisine" title="Greek-American cuisine">Greek American</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Hawaii" title="Cuisine of Hawaii">Hawaiian</a></li>
<li><a href="/enwiki/wiki/Italian-American_cuisine" title="Italian-American cuisine">Italian American</a></li>
<li><a href="/enwiki/wiki/Louisiana_Creole_cuisine" title="Louisiana Creole cuisine">Louisiana Creole</a></li>
<li><a href="/enwiki/wiki/New_American_cuisine" title="New American cuisine">New American</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_New_England" title="Cuisine of New England">New England</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_the_Pennsylvania_Dutch" title="Cuisine of the Pennsylvania Dutch">Pennsylvania Dutch</a></li>
<li><a href="/enwiki/wiki/Puerto_Rican_cuisine" title="Puerto Rican cuisine">Puerto Rican</a></li>
<li><a href="/enwiki/wiki/Soul_food" title="Soul food">Soul food</a></li></ul></li>
<li><a href="/enwiki/wiki/Angolan_cuisine" title="Angolan cuisine">Angolan</a></li>
<li><a href="/enwiki/wiki/Argentine_cuisine" title="Argentine cuisine">Argentine</a></li>
<li><a href="/enwiki/wiki/Armenian_cuisine" title="Armenian cuisine">Armenian</a></li>
<li><a href="/enwiki/wiki/Australian_cuisine" title="Australian cuisine">Australian</a></li>
<li><a href="/enwiki/wiki/Austrian_cuisine" title="Austrian cuisine">Austrian</a></li>
<li><a href="/enwiki/wiki/Azerbaijani_cuisine" title="Azerbaijani cuisine">Azerbaijani</a></li>
<li><a href="/enwiki/wiki/Bahraini_cuisine" title="Bahraini cuisine">Bahraini</a></li>
<li><a href="/enwiki/wiki/Bangladeshi_cuisine" title="Bangladeshi cuisine">Bangladeshi</a>
<ul><li><a href="/enwiki/wiki/Sylheti_cuisine" title="Sylheti cuisine">Sylheti</a></li></ul></li>
<li><a href="/enwiki/wiki/Barbadian_cuisine" title="Barbadian cuisine">Barbadian</a></li>
<li><a href="/enwiki/wiki/Belarusian_cuisine" title="Belarusian cuisine">Belarusian</a></li>
<li><a href="/enwiki/wiki/Belgian_cuisine" title="Belgian cuisine">Belgian</a></li>
<li><a href="/enwiki/wiki/Belizean_cuisine" title="Belizean cuisine">Belizean</a></li>
<li><a href="/enwiki/wiki/Benin_cuisine" title="Benin cuisine">Beninese</a></li>
<li><a href="/enwiki/wiki/Bhutanese_cuisine" title="Bhutanese cuisine">Bhutanese</a></li>
<li><a href="/enwiki/wiki/Bolivian_cuisine" title="Bolivian cuisine">Bolivian</a></li>
<li><a href="/enwiki/wiki/Bosnia_and_Herzegovina_cuisine" title="Bosnia and Herzegovina cuisine">Bosnian-Herzegovinian</a></li>
<li><a href="/enwiki/wiki/Botswana_cuisine" title="Botswana cuisine">Botswana</a></li>
<li><a href="/enwiki/wiki/Brazilian_cuisine" title="Brazilian cuisine">Brazilian</a></li>
<li><a href="/enwiki/wiki/British_cuisine" title="British cuisine">British</a>
<ul><li><a href="/enwiki/wiki/English_cuisine" title="English cuisine">English</a></li>
<li><a href="/enwiki/wiki/Northern_Irish_cuisine" title="Northern Irish cuisine">Northern Irish</a></li>
<li><a href="/enwiki/wiki/Scottish_cuisine" title="Scottish cuisine">Scottish</a></li>
<li><a href="/enwiki/wiki/Welsh_cuisine" title="Welsh cuisine">Welsh</a></li></ul></li>
<li><a href="/enwiki/wiki/Bruneian_cuisine" title="Bruneian cuisine">Bruneian</a></li>
<li><a href="/enwiki/wiki/Bulgarian_cuisine" title="Bulgarian cuisine">Bulgarian</a></li>
<li><a href="/enwiki/wiki/Burkinabe_cuisine" title="Burkinabe cuisine">Burkinabé</a></li>
<li><a href="/enwiki/wiki/Burmese_cuisine" title="Burmese cuisine">Burmese</a></li>
<li><a href="/enwiki/wiki/Burundian_cuisine" title="Burundian cuisine">Burundian</a></li>
<li><a href="/enwiki/wiki/Cambodian_cuisine" title="Cambodian cuisine">Cambodian</a></li>
<li><a href="/enwiki/wiki/Cameroonian_cuisine" title="Cameroonian cuisine">Cameroonian</a></li>
<li><a href="/enwiki/wiki/Canadian_cuisine" title="Canadian cuisine">Canadian</a>
<ul><li><a href="/enwiki/wiki/Cuisine_of_Quebec" title="Cuisine of Quebec">Québécois</a></li>
<li><a href="/enwiki/wiki/Acadian_cuisine" title="Acadian cuisine">Acadian</a></li></ul></li>
<li><a href="/enwiki/wiki/Cuisine_of_the_Central_African_Republic" title="Cuisine of the Central African Republic">Central African Republic</a></li>
<li><a href="/enwiki/wiki/Chadian_cuisine" title="Chadian cuisine">Chadian</a></li>
<li><a href="/enwiki/wiki/Chilean_cuisine" title="Chilean cuisine">Chilean</a></li>
<li><a href="/enwiki/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese</a>
<ul><li><a href="/enwiki/wiki/Cantonese_cuisine" title="Cantonese cuisine">Cantonese</a></li>
<li><a href="/enwiki/wiki/Chinese_Islamic_cuisine" title="Chinese Islamic cuisine">Chinese Islamic</a></li>
<li><a href="/enwiki/wiki/Hong_Kong_cuisine" title="Hong Kong cuisine">Hong Kong</a></li>
<li><a href="/enwiki/wiki/Macanese_cuisine" title="Macanese cuisine">Macanese</a></li>
<li><a href="/enwiki/wiki/Tibetan_cuisine" title="Tibetan cuisine">Tibetan</a></li></ul></li>
<li><a href="/enwiki/wiki/Colombian_cuisine" title="Colombian cuisine">Colombian</a></li>
<li><a href="/enwiki/wiki/Congolese_cuisine" title="Congolese cuisine">Congolese</a></li>
<li><a href="/enwiki/wiki/Croatian_cuisine" title="Croatian cuisine">Croatian</a></li>
<li><a href="/enwiki/wiki/Cuban_cuisine" title="Cuban cuisine">Cuban</a></li>
<li><a href="/enwiki/wiki/Cypriot_cuisine" title="Cypriot cuisine">Cypriot</a></li>
<li><a href="/enwiki/wiki/Czech_cuisine" title="Czech cuisine">Czech</a></li>
<li><a href="/enwiki/wiki/Danish_cuisine" title="Danish cuisine">Danish</a>
<ul><li><a href="/enwiki/wiki/Faroese_cuisine" title="Faroese cuisine">Faroese</a></li>
<li><a href="/enwiki/wiki/Greenlandic_cuisine" title="Greenlandic cuisine">Greenlandic</a></li></ul></li>
<li><a href="/enwiki/wiki/Djiboutian_cuisine" title="Djiboutian cuisine">Djiboutian</a></li>
<li><a href="/enwiki/wiki/Dominica_cuisine" title="Dominica cuisine">Dominican</a></li>
<li><a href="/enwiki/wiki/Dominican_Republic_cuisine" title="Dominican Republic cuisine">Dominican Republic</a></li>
<li><a href="/enwiki/wiki/Dutch_cuisine" title="Dutch cuisine">Dutch</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_East_Timor" title="Cuisine of East Timor">East Timorese</a></li>
<li><a href="/enwiki/wiki/Ecuadorian_cuisine" title="Ecuadorian cuisine">Ecuadorian</a></li>
<li><a href="/enwiki/wiki/Egyptian_cuisine" title="Egyptian cuisine">Egyptian</a></li>
<li><a href="/enwiki/wiki/Emirati_cuisine" title="Emirati cuisine">Emirati</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Equatorial_Guinea" title="Cuisine of Equatorial Guinea">Equatorial Guinean</a></li>
<li><a href="/enwiki/wiki/Eritrean_cuisine" title="Eritrean cuisine">Eritrean</a></li>
<li><a href="/enwiki/wiki/Estonian_cuisine" title="Estonian cuisine">Estonian</a></li>
<li><a href="/enwiki/wiki/Ethiopian_cuisine" title="Ethiopian cuisine">Ethiopian</a></li>
<li><a href="/enwiki/wiki/Fijian_cuisine" title="Fijian cuisine">Fijian</a></li>
<li><a href="/enwiki/wiki/Filipino_cuisine" title="Filipino cuisine">Filipino</a></li>
<li><a href="/enwiki/wiki/Finnish_cuisine" title="Finnish cuisine">Finnish</a></li>
<li><a href="/enwiki/wiki/French_cuisine" title="French cuisine">French</a>
<ul><li><a href="/enwiki/wiki/Occitan_cuisine" title="Occitan cuisine">Occitan</a></li></ul></li>
<li><a href="/enwiki/wiki/Gabonese_cuisine" title="Gabonese cuisine">Gabonese</a></li>
<li><a href="/enwiki/wiki/Gambian_cuisine" title="Gambian cuisine">Gambian</a></li>
<li><a href="/enwiki/wiki/Georgian_cuisine" title="Georgian cuisine">Georgian</a></li>
<li><a href="/enwiki/wiki/German_cuisine" title="German cuisine">German</a></li>
<li><a href="/enwiki/wiki/Ghanaian_cuisine" title="Ghanaian cuisine">Ghanaian</a></li>
<li><a href="/enwiki/wiki/Greek_cuisine" title="Greek cuisine">Greek</a>
<ul><li><a href="/enwiki/wiki/Greek_Macedonian_cuisine" title="Greek Macedonian cuisine">Greek Macedonian</a></li>
<li><a href="/enwiki/wiki/Cretan_cuisine" title="Cretan cuisine">Cretan</a></li>
<li><a href="/enwiki/wiki/Epirotic_cuisine" title="Epirotic cuisine">Epirotic</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_the_Ionian_Islands" title="Cuisine of the Ionian Islands">Heptanesean</a></li></ul></li>
<li><a href="/enwiki/wiki/Guatemalan_cuisine" title="Guatemalan cuisine">Guatemalan</a></li>
<li><a href="/enwiki/wiki/Guianan_cuisine" title="Guianan cuisine">Guianan</a></li>
<li><a href="/enwiki/wiki/Guinea-Bissauan_cuisine" title="Guinea-Bissauan cuisine">Guinea-Bissauan</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Guinea" title="Cuisine of Guinea">Guinean</a></li>
<li><a href="/enwiki/wiki/Haitian_cuisine" title="Haitian cuisine">Haitian</a></li>
<li><a href="/enwiki/wiki/Honduran_cuisine" title="Honduran cuisine">Honduran</a></li>
<li><a href="/enwiki/wiki/Hungarian_cuisine" title="Hungarian cuisine">Hungarian</a></li>
<li><a href="/enwiki/wiki/Icelandic_cuisine" title="Icelandic cuisine">Icelandic</a></li>
<li><a href="/enwiki/wiki/Indian_cuisine" title="Indian cuisine">Indian</a>
<ul><li><a href="/enwiki/wiki/Arunachalese_cuisine" title="Arunachalese cuisine">Arunachalese</a></li>
<li><a href="/enwiki/wiki/Assamese_cuisine" title="Assamese cuisine">Assamese</a></li>
<li><a href="/enwiki/wiki/Bihari_cuisine" title="Bihari cuisine">Bihari</a></li>
<li><a href="/enwiki/wiki/Goan_cuisine" title="Goan cuisine">Goan</a></li>
<li><a href="/enwiki/wiki/Goan_Catholic_cuisine" title="Goan Catholic cuisine">Goan Catholic</a></li>
<li><a href="/enwiki/wiki/Gujarati_cuisine" title="Gujarati cuisine">Gujarati</a></li>
<li><a href="/enwiki/wiki/Culture_of_Himachal_Pradesh#Cuisine" title="Culture of Himachal Pradesh">Himachal Pradesh</a></li>
<li><a href="/enwiki/wiki/Kashmiri_cuisine" title="Kashmiri cuisine">Kashmiri</a></li>
<li><a href="/enwiki/wiki/Jharkhandi_cuisine" title="Jharkhandi cuisine">Jharkhandi</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Karnataka" class="mw-redirect" title="Cuisine of Karnataka">Karnataka</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Kerala" class="mw-redirect" title="Cuisine of Kerala">Kerala</a></li>
<li><a href="/enwiki/wiki/Maharashtrian_cuisine" title="Maharashtrian cuisine">Maharashtrian</a></li>
<li><a href="/enwiki/wiki/Manipuri_cuisine" title="Manipuri cuisine">Manipuri</a></li>
<li><a href="/enwiki/wiki/Meghalayan_cuisine" title="Meghalayan cuisine">Meghalayan</a></li>
<li><a href="/enwiki/wiki/Mizo_cuisine" title="Mizo cuisine">Mizo</a></li>
<li><a href="/enwiki/wiki/Naga_cuisine" title="Naga cuisine">Naga</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Odisha" title="Cuisine of Odisha">Odia</a></li>
<li><a href="/enwiki/wiki/Rajasthani_cuisine" title="Rajasthani cuisine">Rajasthani</a></li>
<li><a href="/enwiki/wiki/Sikkimese_cuisine" title="Sikkimese cuisine">Sikkimese</a></li>
<li><a href="/enwiki/wiki/Tamil_cuisine" title="Tamil cuisine">Tamil</a></li>
<li><a href="/enwiki/wiki/Telangana_cuisine" title="Telangana cuisine">Telangana</a></li>
<li><a href="/enwiki/wiki/Telugu_cuisine" title="Telugu cuisine">Telugu</a></li></ul></li>
<li><a href="/enwiki/wiki/Indonesian_cuisine" title="Indonesian cuisine">Indonesian</a>
<ul><li><a href="/enwiki/wiki/Acehnese_cuisine" title="Acehnese cuisine">Acehnese</a></li>
<li><a href="/enwiki/wiki/Arab_Indonesian_cuisine" title="Arab Indonesian cuisine">Arab</a></li>
<li><a href="/enwiki/wiki/Balinese_cuisine" title="Balinese cuisine">Balinese</a></li>
<li><a href="/enwiki/wiki/Banjarese_cuisine" class="mw-redirect" title="Banjarese cuisine">Banjarese</a></li>
<li><a href="/enwiki/wiki/Batak_cuisine" title="Batak cuisine">Batak</a></li>
<li><a href="/enwiki/wiki/Betawi_cuisine" title="Betawi cuisine">Betawi</a></li>
<li><a href="/enwiki/wiki/Chinese_Indonesian_cuisine" title="Chinese Indonesian cuisine">Chinese</a></li>
<li><a href="/enwiki/wiki/Indian_Indonesian_cuisine" title="Indian Indonesian cuisine">Indian</a></li>
<li><a href="/enwiki/wiki/Indo_cuisine" title="Indo cuisine">Indo</a></li>
<li><a href="/enwiki/wiki/Javanese_cuisine" title="Javanese cuisine">Javanese</a></li>
<li><a href="/enwiki/wiki/Madurese_cuisine" title="Madurese cuisine">Madurese</a></li>
<li><a href="/enwiki/wiki/Makassarese_cuisine" class="mw-redirect" title="Makassarese cuisine">Makassarese</a></li>
<li><a href="/enwiki/wiki/Minahasan_cuisine" title="Minahasan cuisine">Minahasan</a></li>
<li><a href="/enwiki/wiki/Padang_cuisine" title="Padang cuisine">Minangkabau</a></li>
<li><a href="/enwiki/wiki/Palembang_cuisine" title="Palembang cuisine">Palembangese</a></li>
<li><a href="/enwiki/wiki/Sundanese_cuisine" title="Sundanese cuisine">Sundanese</a></li></ul></li>
<li><a href="/enwiki/wiki/Iranian_cuisine" title="Iranian cuisine">Iranian</a></li>
<li><a href="/enwiki/wiki/Iraqi_cuisine" title="Iraqi cuisine">Iraqi</a></li>
<li><a href="/enwiki/wiki/Irish_cuisine" title="Irish cuisine">Irish</a></li>
<li><a href="/enwiki/wiki/Israeli_cuisine" title="Israeli cuisine">Israeli</a></li>
<li><a href="/enwiki/wiki/Italian_cuisine" title="Italian cuisine">Italian</a>
<ul><li><a href="/enwiki/wiki/Cuisine_of_Abruzzo" title="Cuisine of Abruzzo">Abruzzese</a></li>
<li><a href="/enwiki/wiki/Lombard_cuisine" title="Lombard cuisine">Lombard</a></li>
<li><a href="/enwiki/wiki/Neapolitan_cuisine" title="Neapolitan cuisine">Neapolitan</a></li>
<li><a href="/enwiki/wiki/Roman_cuisine" title="Roman cuisine">Roman</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Sardinia" title="Cuisine of Sardinia">Sardinian</a></li>
<li><a href="/enwiki/wiki/Sicilian_cuisine" title="Sicilian cuisine">Sicilian</a></li>
<li><a href="/enwiki/wiki/Venetian_cuisine" title="Venetian cuisine">Venetian</a></li></ul></li>
<li><a href="/enwiki/wiki/Ivorian_cuisine" title="Ivorian cuisine">Ivorian</a></li>
<li><a href="/enwiki/wiki/Jamaican_cuisine" title="Jamaican cuisine">Jamaican</a></li>
<li><a href="/enwiki/wiki/Japanese_cuisine" title="Japanese cuisine">Japanese</a>
<ul><li><a href="/enwiki/wiki/Okinawan_cuisine" title="Okinawan cuisine">Okinawan</a></li></ul></li>
<li><a href="/enwiki/wiki/Jordanian_cuisine" title="Jordanian cuisine">Jordanian</a></li>
<li><a href="/enwiki/wiki/Kazakh_cuisine" title="Kazakh cuisine">Kazakh</a></li>
<li><a href="/enwiki/wiki/Kenyan_cuisine" class="mw-redirect" title="Kenyan cuisine">Kenyan</a></li>
<li><a href="/enwiki/wiki/Korean_cuisine" title="Korean cuisine">Korean</a>
<ul><li><a href="/enwiki/wiki/North_Korean_cuisine" title="North Korean cuisine">North Korean</a></li>
<li><a href="/enwiki/wiki/South_Korean_cuisine" title="South Korean cuisine">South Korean</a></li></ul></li>
<li><a href="/enwiki/wiki/Kosovan_cuisine" title="Kosovan cuisine">Kosovan</a></li>
<li><a href="/enwiki/wiki/Kuwaiti_cuisine" title="Kuwaiti cuisine">Kuwaiti</a></li>
<li><a href="/enwiki/wiki/Kyrgyz_cuisine" title="Kyrgyz cuisine">Kyrgyz</a></li>
<li><a href="/enwiki/wiki/Lao_cuisine" title="Lao cuisine">Lao</a></li>
<li><a href="/enwiki/wiki/Latvian_cuisine" title="Latvian cuisine">Latvian</a></li>
<li><a href="/enwiki/wiki/Lebanese_cuisine" title="Lebanese cuisine">Lebanese</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Lesotho" title="Cuisine of Lesotho">Lesotho</a></li>
<li><a href="/enwiki/wiki/Liberian_cuisine" title="Liberian cuisine">Liberian</a></li>
<li><a href="/enwiki/wiki/Libyan_cuisine" title="Libyan cuisine">Libyan</a></li>
<li><a href="/enwiki/wiki/Liechtenstein_cuisine" title="Liechtenstein cuisine">Liechtensteiner</a></li>
<li><a href="/enwiki/wiki/Lithuanian_cuisine" title="Lithuanian cuisine">Lithuanian</a></li>
<li><a href="/enwiki/wiki/Luxembourg%27s_cuisine" class="mw-redirect" title="Luxembourg's cuisine">Luxembourg</a></li>
<li><a href="/enwiki/wiki/Macedonian_cuisine" title="Macedonian cuisine">Macedonian</a></li>
<li><a href="/enwiki/wiki/Malagasy_cuisine" title="Malagasy cuisine">Malagasy</a></li>
<li><a href="/enwiki/wiki/Malawian_cuisine" title="Malawian cuisine">Malawian</a></li>
<li><a href="/enwiki/wiki/Malaysian_cuisine" title="Malaysian cuisine">Malaysian</a>
<ul><li><a href="/enwiki/wiki/Malaysian_Chinese_cuisine" title="Malaysian Chinese cuisine">Chinese</a></li>
<li><a href="/enwiki/wiki/Eurasian_cuisine_of_Singapore_and_Malaysia" title="Eurasian cuisine of Singapore and Malaysia">Eurasian</a></li>
<li><a href="/enwiki/wiki/Malaysian_Indian_cuisine" title="Malaysian Indian cuisine">Indian</a></li>
<li><a href="/enwiki/wiki/Sabahan_cuisine" title="Sabahan cuisine">Sabahan</a></li>
<li><a href="/enwiki/wiki/Sarawakian_cuisine" title="Sarawakian cuisine">Sarawakian</a></li></ul></li>
<li><a href="/enwiki/wiki/Maldivian_cuisine" title="Maldivian cuisine">Maldivian</a></li>
<li><a href="/enwiki/wiki/Malian_cuisine" title="Malian cuisine">Malian</a></li>
<li><a href="/enwiki/wiki/Maltese_cuisine" title="Maltese cuisine">Maltese</a></li>
<li><a href="/enwiki/wiki/Mauritanian_cuisine" title="Mauritanian cuisine">Mauritanian</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Mauritius" class="mw-redirect" title="Cuisine of Mauritius">Mauritian</a></li>
<li><a href="/enwiki/wiki/Mexican_cuisine" title="Mexican cuisine">Mexican</a></li>
<li><a href="/enwiki/wiki/Moldovan_cuisine" title="Moldovan cuisine">Moldovan</a></li>
<li><a href="/enwiki/wiki/Mon%C3%A9gasque_cuisine" title="Monégasque cuisine">Monégasque</a></li>
<li><a href="/enwiki/wiki/Mongolian_cuisine" title="Mongolian cuisine">Mongolian</a></li>
<li><a href="/enwiki/wiki/Montenegrin_cuisine" title="Montenegrin cuisine">Montenegrin</a></li>
<li><a href="/enwiki/wiki/Moroccan_cuisine" title="Moroccan cuisine">Moroccan</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Mozambique" class="mw-redirect" title="Cuisine of Mozambique">Mozambican</a></li>
<li><a href="/enwiki/wiki/Namibian_cuisine" title="Namibian cuisine">Namibian</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Nauru" class="mw-redirect" title="Cuisine of Nauru">Nauruan</a></li>
<li><a href="/enwiki/wiki/Nepalese_cuisine" title="Nepalese cuisine">Nepalese</a></li>
<li><a href="/enwiki/wiki/New_Zealand_cuisine" title="New Zealand cuisine">New Zealand</a></li>
<li><a href="/enwiki/wiki/Nicaraguan_cuisine" title="Nicaraguan cuisine">Nicaraguan</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Niger" title="Cuisine of Niger">Niger</a></li>
<li><a href="/enwiki/wiki/Nigerian_cuisine" title="Nigerian cuisine">Nigerian</a></li>
<li><a href="/enwiki/wiki/Niuean_cuisine" title="Niuean cuisine">Niuean</a></li>
<li><a href="/enwiki/wiki/Norwegian_cuisine" title="Norwegian cuisine">Norwegian</a></li>
<li><a href="/enwiki/wiki/Omani_cuisine" title="Omani cuisine">Omani</a></li>
<li><a href="/enwiki/wiki/Pakistani_cuisine" title="Pakistani cuisine">Pakistani</a>
<ul><li><a href="/enwiki/wiki/Sindhi_cuisine" title="Sindhi cuisine">Sindhi</a></li></ul></li>
<li><a href="/enwiki/wiki/Palestinian_cuisine" title="Palestinian cuisine">Palestinian</a></li>
<li><a href="/enwiki/wiki/Panamanian_cuisine" title="Panamanian cuisine">Panamanian</a></li>
<li><a href="/enwiki/wiki/Peruvian_cuisine" title="Peruvian cuisine">Peruvian</a>
<ul><li><a href="/enwiki/wiki/Chifa" title="Chifa">Chinese</a></li></ul></li>
<li><a href="/enwiki/wiki/Polish_cuisine" title="Polish cuisine">Polish</a></li>
<li><a href="/enwiki/wiki/Portuguese_cuisine" title="Portuguese cuisine">Portuguese</a></li>
<li><a href="/enwiki/wiki/Qatari_cuisine" title="Qatari cuisine">Qatari</a></li>
<li><a href="/enwiki/wiki/Romanian_cuisine" title="Romanian cuisine">Romanian</a></li>
<li><a href="/enwiki/wiki/Russian_cuisine" title="Russian cuisine">Russian</a>
<ul><li><a href="/enwiki/wiki/Bashkir_cuisine" title="Bashkir cuisine">Bashkir</a></li>
<li><a href="/enwiki/wiki/Chechen_cuisine" title="Chechen cuisine">Chechen</a></li>
<li><a href="/enwiki/wiki/Circassian_cuisine" title="Circassian cuisine">Circassian</a></li>
<li><a href="/enwiki/wiki/Komi_cuisine" title="Komi cuisine">Komi</a></li>
<li><a href="/enwiki/wiki/Mordovian_cuisine" title="Mordovian cuisine">Mordovian</a></li>
<li><a href="/enwiki/wiki/Sakha_cuisine" title="Sakha cuisine">Sakha</a></li>
<li><a href="/enwiki/wiki/Tatar_cuisine" title="Tatar cuisine">Tatar</a></li>
<li><a href="/enwiki/wiki/Udmurt_cuisine" title="Udmurt cuisine">Udmurt</a></li>
<li><a href="/enwiki/wiki/Yamal_cuisine" title="Yamal cuisine">Yamal</a></li></ul></li>
<li><a href="/enwiki/wiki/Rwandan_cuisine" title="Rwandan cuisine">Rwandan</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Saint_Helena" title="Cuisine of Saint Helena">Saint Helena</a></li>
<li><a href="/enwiki/wiki/Saint_Lucian_cuisine" title="Saint Lucian cuisine">Saint Lucian</a></li>
<li><a href="/enwiki/wiki/Salvadoran_cuisine" title="Salvadoran cuisine">Salvadoran</a></li>
<li><a href="/enwiki/wiki/Sammarinese_cuisine" title="Sammarinese cuisine">Sammarinese</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_S%C3%A3o_Tom%C3%A9_and_Pr%C3%ADncipe" title="Cuisine of São Tomé and Príncipe">São Tomé and Príncipe</a></li>
<li><a href="/enwiki/wiki/Saudi_Arabian_cuisine" title="Saudi Arabian cuisine">Saudi Arabian</a></li>
<li><a href="/enwiki/wiki/Senegalese_cuisine" title="Senegalese cuisine">Senegalese</a></li>
<li><a href="/enwiki/wiki/Serbian_cuisine" title="Serbian cuisine">Serbian</a></li>
<li><a href="/enwiki/wiki/Seychellois_cuisine" title="Seychellois cuisine">Seychellois</a></li>
<li><a href="/enwiki/wiki/Sierra_Leonean_cuisine" title="Sierra Leonean cuisine">Sierra Leonean</a></li>
<li><a href="/enwiki/wiki/Singaporean_cuisine" title="Singaporean cuisine">Singaporean</a></li>
<li><a href="/enwiki/wiki/Slovak_cuisine" title="Slovak cuisine">Slovak</a></li>
<li><a href="/enwiki/wiki/Slovenian_cuisine" title="Slovenian cuisine">Slovenian</a></li>
<li><a href="/enwiki/wiki/Somali_cuisine" title="Somali cuisine">Somali</a></li>
<li><a href="/enwiki/wiki/South_African_cuisine" title="South African cuisine">South African</a></li>
<li><a href="/enwiki/wiki/Spanish_cuisine" title="Spanish cuisine">Spanish</a>
<ul><li><a href="/enwiki/wiki/Andalusian_cuisine" title="Andalusian cuisine">Andalusian</a></li>
<li><a href="/enwiki/wiki/Asturian_cuisine" title="Asturian cuisine">Asturian</a></li>
<li><a href="/enwiki/wiki/Balearic_cuisine" title="Balearic cuisine">Balearic</a></li>
<li><a href="/enwiki/wiki/Basque_cuisine" title="Basque cuisine">Basque</a></li>
<li><a href="/enwiki/wiki/Canarian_cuisine" title="Canarian cuisine">Canarian</a></li>
<li><a href="/enwiki/wiki/Cantabrian_cuisine" title="Cantabrian cuisine">Cantabrian</a></li>
<li><a href="/enwiki/wiki/Catalan_cuisine" title="Catalan cuisine">Catalan</a></li>
<li><a href="/enwiki/wiki/Extremaduran_cuisine" title="Extremaduran cuisine">Extremaduran</a></li>
<li><a href="/enwiki/wiki/Galician_cuisine" title="Galician cuisine">Galician</a></li>
<li><a href="/enwiki/wiki/Manchego_cuisine" title="Manchego cuisine">Manchegan</a></li>
<li><a href="/enwiki/wiki/Valencian_cuisine" title="Valencian cuisine">Valencian</a></li></ul></li>
<li><a href="/enwiki/wiki/Sri_Lankan_cuisine" title="Sri Lankan cuisine">Sri Lankan</a></li>
<li><a href="/enwiki/wiki/Sudanese_cuisine" title="Sudanese cuisine">Sudanese</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Eswatini" title="Cuisine of Eswatini">Swazi</a></li>
<li><a href="/enwiki/wiki/Swedish_cuisine" title="Swedish cuisine">Swedish</a></li>
<li><a href="/enwiki/wiki/Swiss_cuisine" title="Swiss cuisine">Swiss</a></li>
<li><a href="/enwiki/wiki/Syrian_cuisine" title="Syrian cuisine">Syrian</a></li>
<li><a href="/enwiki/wiki/Taiwanese_cuisine" title="Taiwanese cuisine">Taiwanese</a></li>
<li><a href="/enwiki/wiki/Tajik_cuisine" title="Tajik cuisine">Tajik</a></li>
<li><a href="/enwiki/wiki/Tanzanian_cuisine" class="mw-redirect" title="Tanzanian cuisine">Tanzanian</a>
<ul><li><a href="/enwiki/wiki/Zanzibari_cuisine" title="Zanzibari cuisine">Zanzibari</a></li></ul></li>
<li><a href="/enwiki/wiki/Thai_cuisine" title="Thai cuisine">Thai</a></li>
<li><a href="/enwiki/wiki/Togolese_cuisine" title="Togolese cuisine">Togolese</a></li>
<li><a href="/enwiki/wiki/Tunisian_cuisine" title="Tunisian cuisine">Tunisian</a></li>
<li><a href="/enwiki/wiki/Turkish_cuisine" title="Turkish cuisine">Turkish</a></li>
<li><a href="/enwiki/wiki/Trinidad_and_Tobago_cuisine" title="Trinidad and Tobago cuisine">Trinidadian and Tobagonian</a></li>
<li><a href="/enwiki/wiki/Ugandan_cuisine" title="Ugandan cuisine">Ugandan</a></li>
<li><a href="/enwiki/wiki/Ukrainian_cuisine" title="Ukrainian cuisine">Ukrainian</a></li>
<li><a href="/enwiki/wiki/Uruguayan_cuisine" title="Uruguayan cuisine">Uruguayan</a></li>
<li><a href="/enwiki/wiki/Uzbek_cuisine" title="Uzbek cuisine">Uzbek</a></li>
<li><a href="/enwiki/wiki/Venezuelan_cuisine" title="Venezuelan cuisine">Venezuelan</a></li>
<li><a href="/enwiki/wiki/Vietnamese_cuisine" title="Vietnamese cuisine">Vietnamese</a></li>
<li><a href="/enwiki/wiki/Western_Saharan_cuisine" title="Western Saharan cuisine">Western Saharan</a></li>
<li><a href="/enwiki/wiki/Yemeni_cuisine" title="Yemeni cuisine">Yemeni</a></li>
<li><a href="/enwiki/wiki/Zambian_cuisine" title="Zambian cuisine">Zambian</a></li>
<li><a href="/enwiki/wiki/Zimbabwean_cuisine" class="mw-redirect" title="Zimbabwean cuisine">Zimbabwean</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Ethnic and<br /> religious</th><td class="navbox-list navbox-odd" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Ainu_cuisine" title="Ainu cuisine">Ainu</a></li>
<li><a href="/enwiki/wiki/Anglo-Indian_cuisine" title="Anglo-Indian cuisine">Anglo-Indian</a></li>
<li><a href="/enwiki/wiki/Arab_cuisine" title="Arab cuisine">Arab</a></li>
<li><a href="/enwiki/wiki/Assyrian_cuisine" title="Assyrian cuisine">Assyrian</a></li>
<li><a href="/enwiki/wiki/Balochi_cuisine" title="Balochi cuisine">Balochi</a></li>
<li><a class="mw-selflink selflink">Bengali</a></li>
<li><a href="/enwiki/wiki/Berber_cuisine" title="Berber cuisine">Berber</a></li>
<li><a href="/enwiki/wiki/Buddhist_cuisine" title="Buddhist cuisine">Buddhist</a></li>
<li><a href="/enwiki/wiki/Cajun_cuisine" title="Cajun cuisine">Cajun</a></li>
<li><a href="/enwiki/wiki/Christian_dietary_laws" title="Christian dietary laws">Christian</a></li>
<li><a href="/enwiki/wiki/Crimean_Tatar_cuisine" title="Crimean Tatar cuisine">Crimean Tatar</a></li>
<li><a href="/enwiki/wiki/Hazaragi_cuisine" title="Hazaragi cuisine">Hazaragi</a></li>
<li><a href="/enwiki/wiki/Diet_in_Hinduism" title="Diet in Hinduism">Hindu</a></li>
<li><a href="/enwiki/wiki/Inuit_cuisine" title="Inuit cuisine">Inuit</a></li>
<li><a href="/enwiki/wiki/Islamic_dietary_laws" title="Islamic dietary laws">Islamic</a></li>
<li><a href="/enwiki/wiki/Jain_vegetarianism" title="Jain vegetarianism">Jain</a></li>
<li><a href="/enwiki/wiki/Jewish_cuisine" title="Jewish cuisine">Jewish</a>
<ul><li><a href="/enwiki/wiki/American_Jewish_cuisine" title="American Jewish cuisine">American</a></li>
<li><a href="/enwiki/wiki/Ashkenazi_Jewish_cuisine" title="Ashkenazi Jewish cuisine">Ashkenazi</a></li>
<li><a href="/enwiki/wiki/Bukharan_Jewish_cuisine" title="Bukharan Jewish cuisine">Bukharan</a></li>
<li><a href="/enwiki/wiki/Ethiopian_Jewish_cuisine" title="Ethiopian Jewish cuisine">Ethiopian</a></li>
<li><a href="/enwiki/wiki/Mizrahi_Jewish_cuisine" title="Mizrahi Jewish cuisine">Mizrahi</a></li>
<li><a href="/enwiki/wiki/Sephardic_Jewish_cuisine" title="Sephardic Jewish cuisine">Sephardic</a></li>
<li><a href="/enwiki/wiki/Syrian_Jewish_cuisine" title="Syrian Jewish cuisine">Syrian</a></li></ul></li>
<li><a href="/enwiki/wiki/Kurdish_cuisine" title="Kurdish cuisine">Kurdish</a></li>
<li><a href="/enwiki/wiki/Livonian_cuisine" title="Livonian cuisine">Livonian</a></li>
<li><a href="/enwiki/wiki/Malay_cuisine" title="Malay cuisine">Malay</a></li>
<li><a href="/enwiki/wiki/Mennonite_cuisine" title="Mennonite cuisine">Mennonite</a></li>
<li><a href="/enwiki/wiki/Indigenous_cuisine_of_the_Americas" title="Indigenous cuisine of the Americas">Indigenous American</a></li>
<li><a href="/enwiki/wiki/Parsi_cuisine" title="Parsi cuisine">Parsi</a></li>
<li><a href="/enwiki/wiki/Pashtun_cuisine" title="Pashtun cuisine">Pashtun</a></li>
<li><a href="/enwiki/wiki/Peranakan_cuisine" title="Peranakan cuisine">Peranakan</a></li>
<li><a href="/enwiki/wiki/Punjabi_cuisine" title="Punjabi cuisine">Punjabi</a></li>
<li><a href="/enwiki/wiki/Romani_cuisine" title="Romani cuisine">Romani</a></li>
<li><a href="/enwiki/wiki/Sami_cuisine" title="Sami cuisine">Sami</a></li>
<li><a href="/enwiki/wiki/Diet_in_Sikhism" title="Diet in Sikhism">Sikh</a></li>
<li><a href="/enwiki/wiki/Yup%27ik_cuisine" title="Yup'ik cuisine">Yup'ik</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/List_of_historical_cuisines" title="List of historical cuisines">Historical</a></th><td class="navbox-list navbox-even" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Ancient_Egyptian_cuisine" title="Ancient Egyptian cuisine">Ancient Egyptian</a></li>
<li><a href="/enwiki/wiki/Ancient_Greek_cuisine" title="Ancient Greek cuisine">Ancient Greek</a></li>
<li><a href="/enwiki/wiki/Ancient_Israelite_cuisine" title="Ancient Israelite cuisine">Ancient Israelite</a></li>
<li><a href="/enwiki/wiki/Ancient_Roman_cuisine" title="Ancient Roman cuisine">Ancient Roman</a></li>
<li><a href="/enwiki/wiki/Aztec_cuisine" title="Aztec cuisine">Aztec</a></li>
<li><a href="/enwiki/wiki/Byzantine_cuisine" title="Byzantine cuisine">Byzantine</a></li>
<li><a href="/enwiki/wiki/Early_modern_European_cuisine" title="Early modern European cuisine">Early modern European</a></li>
<li><a href="/enwiki/wiki/History_of_Chinese_cuisine" title="History of Chinese cuisine">Historical Chinese</a></li>
<li><a href="/enwiki/wiki/History_of_Indian_cuisine" title="History of Indian cuisine">Historical Indian subcontinent</a></li>
<li><a href="/enwiki/wiki/History_of_seafood" title="History of seafood">History of seafood</a></li>
<li><a href="/enwiki/wiki/History_of_vegetarianism" title="History of vegetarianism">History of vegetarianism</a></li>
<li><a href="/enwiki/wiki/Inca_cuisine" title="Inca cuisine">Inca</a></li>
<li><a href="/enwiki/wiki/Maya_cuisine" class="mw-redirect" title="Maya cuisine">Mayan</a></li>
<li><a href="/enwiki/wiki/Medieval_cuisine" title="Medieval cuisine">Medieval</a></li>
<li><a href="/enwiki/wiki/Ottoman_cuisine" title="Ottoman cuisine">Ottoman</a></li>
<li><a href="/enwiki/wiki/Peasant_foods" title="Peasant foods">Peasant</a></li>
<li><a href="/enwiki/wiki/Soviet_cuisine" title="Soviet cuisine">Soviet</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_the_Thirteen_Colonies" title="Cuisine of the Thirteen Colonies">Thirteen Colonies</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Styles</th><td class="navbox-list navbox-odd" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Cuisine_classique" class="mw-redirect" title="Cuisine classique">Classique</a></li>
<li><a href="/enwiki/wiki/Fast_food" title="Fast food">Fast food</a></li>
<li><a href="/enwiki/wiki/Fusion_cuisine" title="Fusion cuisine">Fusion</a></li>
<li><a href="/enwiki/wiki/Haute_cuisine" title="Haute cuisine">Haute</a></li>
<li><a href="/enwiki/wiki/Molecular_gastronomy" title="Molecular gastronomy">Molecular gastronomy</a></li>
<li><a href="/enwiki/wiki/Note_by_Note_cuisine" title="Note by Note cuisine">Note by Note</a></li>
<li><a href="/enwiki/wiki/Nouvelle_cuisine" title="Nouvelle cuisine">Nouvelle</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Lists</th><td class="navbox-list navbox-even" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_cuisines" title="List of cuisines">List of cuisines</a></li>
<li><a href="/enwiki/wiki/Lists_of_prepared_foods" title="Lists of prepared foods">Lists of prepared foods</a></li></ul>
</div></td></tr><tr><td class="navbox-abovebelow" colspan="2" style="font-weight:bold;"><div>
<ul><li><a href="/enwiki/wiki/File:Foodlogo2.svg" class="image"><img alt="Foodlogo2.svg" src="/upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/16px-Foodlogo2.svg.png" decoding="async" width="16" height="12" class="noviewer" srcset="/upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/24px-Foodlogo2.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a> <a href="/enwiki/wiki/Portal:Food" title="Portal:Food">Food portal</a></li>
<li><a href="/enwiki/wiki/File:Goblet_Glass_(Banquet).svg" class="image"><img alt="Goblet Glass (Banquet).svg" src="/upwiki/wikipedia/commons/thumb/e/e2/Goblet_Glass_%28Banquet%29.svg/9px-Goblet_Glass_%28Banquet%29.svg.png" decoding="async" width="9" height="16" class="noviewer" srcset="/upwiki/wikipedia/commons/thumb/e/e2/Goblet_Glass_%28Banquet%29.svg/14px-Goblet_Glass_%28Banquet%29.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/e/e2/Goblet_Glass_%28Banquet%29.svg/19px-Goblet_Glass_%28Banquet%29.svg.png 2x" data-file-width="239" data-file-height="408" /></a> <a href="/enwiki/wiki/Portal:Drink" title="Portal:Drink">Drink portal</a></li>
<li><a href="/enwiki/wiki/File:Symbol_category_class.svg" class="image" title="Category"><img alt="Category" src="/upwiki/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" srcset="/upwiki/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, /upwiki/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></a> <a href="/enwiki/wiki/Category:Cuisine" title="Category:Cuisine">Category</a></li>
<li><a href="/enwiki/wiki/File:Commons-logo.svg" class="image" title="Commons page"><img alt="Commons page" src="/upwiki/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" srcset="/upwiki/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, /upwiki/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a> <a href="https://commons.wikimedia.org/wiki/Category:Cuisine" class="extiw" title="commons:Category:Cuisine">Commons</a></li>
<li><a href="/enwiki/wiki/File:Wikibooks-logo.svg" class="image" title="Wikibooks page"><img alt="Wikibooks page" src="/upwiki/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/16px-Wikibooks-logo.svg.png" decoding="async" width="16" height="16" srcset="/upwiki/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/24px-Wikibooks-logo.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/32px-Wikibooks-logo.svg.png 2x" data-file-width="300" data-file-height="300" /></a> <a href="https://en.wikibooks.org/wiki/Cookbook" class="extiw" title="wikibooks:Cookbook">Cookbook</a></li>
<li><a href="/enwiki/wiki/File:People_icon.svg" class="image" title="WikiProject"><img alt="WikiProject" src="/upwiki/wikipedia/commons/thumb/3/37/People_icon.svg/16px-People_icon.svg.png" decoding="async" width="16" height="16" srcset="/upwiki/wikipedia/commons/thumb/3/37/People_icon.svg/24px-People_icon.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/3/37/People_icon.svg/32px-People_icon.svg.png 2x" data-file-width="100" data-file-height="100" /></a> <a href="/enwiki/wiki/Wikipedia:WikiProject_Food_and_drink" title="Wikipedia:WikiProject Food and drink">WikiProject</a></li>
<li><a href="/enwiki/wiki/File:Global_thinking.svg" class="image" title="Outline"><img alt="Outline" src="/upwiki/wikipedia/commons/thumb/4/41/Global_thinking.svg/10px-Global_thinking.svg.png" decoding="async" width="10" height="16" srcset="/upwiki/wikipedia/commons/thumb/4/41/Global_thinking.svg/15px-Global_thinking.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/4/41/Global_thinking.svg/21px-Global_thinking.svg.png 2x" data-file-width="130" data-file-height="200" /></a> <a href="/enwiki/wiki/Outline_of_cuisines" title="Outline of cuisines">Outline</a></li></ul>
</div></td></tr></tbody></table></div>
<div class="noprint metadata navbox" role="navigation" aria-label="Portals" style="font-weight:bold;padding:0.4em 2em"><ul style="margin:0.1em 0 0"><li style="display:inline"><span style="display:inline-block;white-space:nowrap"><span style="margin:0 0.5em"><a href="/enwiki/wiki/File:Foodlogo2.svg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/24px-Foodlogo2.svg.png" decoding="async" width="24" height="17" srcset="/upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/36px-Foodlogo2.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span><a href="/enwiki/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li><li style="display:inline"><span style="display:inline-block;white-space:nowrap"><span style="margin:0 0.5em"><a href="/enwiki/wiki/File:Flag_of_Bangladesh.svg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/f/f9/Flag_of_Bangladesh.svg/24px-Flag_of_Bangladesh.svg.png" decoding="async" width="24" height="14" srcset="/upwiki/wikipedia/commons/thumb/f/f9/Flag_of_Bangladesh.svg/36px-Flag_of_Bangladesh.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/f/f9/Flag_of_Bangladesh.svg/48px-Flag_of_Bangladesh.svg.png 2x" data-file-width="1000" data-file-height="600" /></a></span><a href="/enwiki/wiki/Portal:Bangladesh" title="Portal:Bangladesh">Bangladesh portal</a></span></li><li style="display:inline"><span style="display:inline-block;white-space:nowrap"><span style="margin:0 0.5em"><a href="/enwiki/wiki/File:Flag_of_India.svg" class="image"><img alt="" src="/upwiki/wikipedia/en/thumb/4/41/Flag_of_India.svg/24px-Flag_of_India.svg.png" decoding="async" width="24" height="16" srcset="/upwiki/wikipedia/en/thumb/4/41/Flag_of_India.svg/36px-Flag_of_India.svg.png 1.5x, /upwiki/wikipedia/en/thumb/4/41/Flag_of_India.svg/48px-Flag_of_India.svg.png 2x" data-file-width="1350" data-file-height="900" /></a></span><a href="/enwiki/wiki/Portal:India" title="Portal:India">India portal</a></span></li></ul></div>
<div role="navigation" class="navbox authority-control" aria-labelledby="Authority_control:_National_libraries_frameless_&#124;text-top_&#124;10px_&#124;alt=Edit_this_at_Wikidata_&#124;link=https&#58;//www.wikidata.org/wiki/Q1572982#identifiers&#124;Edit_this_at_Wikidata" style="padding:3px"><table class="nowraplinks hlist navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th id="Authority_control:_National_libraries_frameless_&#124;text-top_&#124;10px_&#124;alt=Edit_this_at_Wikidata_&#124;link=https&#58;//www.wikidata.org/wiki/Q1572982#identifiers&#124;Edit_this_at_Wikidata" scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Help:Authority_control" title="Help:Authority control">Authority control: National libraries</a> <a href="https://www.wikidata.org/wiki/Q1572982#identifiers" title="Edit this at Wikidata"><img alt="Edit this at Wikidata" src="/upwiki/wikipedia/en/thumb/8/8a/OOjs_UI_icon_edit-ltr-progressive.svg/10px-OOjs_UI_icon_edit-ltr-progressive.svg.png" decoding="async" width="10" height="10" style="vertical-align: text-top" srcset="/upwiki/wikipedia/en/thumb/8/8a/OOjs_UI_icon_edit-ltr-progressive.svg/15px-OOjs_UI_icon_edit-ltr-progressive.svg.png 1.5x, /upwiki/wikipedia/en/thumb/8/8a/OOjs_UI_icon_edit-ltr-progressive.svg/20px-OOjs_UI_icon_edit-ltr-progressive.svg.png 2x" data-file-width="20" data-file-height="20" /></a></th><td class="navbox-list navbox-odd" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><span class="uid"><a rel="nofollow" class="external text" href="https://id.loc.gov/authorities/subjects/sh2003003211">United States</a></span></li></ul>
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<div role="navigation" class="navbox" aria-labelledby="23x15px&#124;border_&#124;alt=&#124;link=_State_of_West_Bengal" style="padding:3px"><table class="nowraplinks mw-collapsible mw-collapsed navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r992953826"/><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/enwiki/wiki/Template:West_Bengal" title="Template:West Bengal"><abbr title="View this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">v</abbr></a></li><li class="nv-talk"><a href="/enwiki/wiki/Template_talk:West_Bengal" title="Template talk:West Bengal"><abbr title="Discuss this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">t</abbr></a></li><li class="nv-edit"><a class="external text" href="https://en.wikipedia.org/enwiki/w/index.php?title=Template:West_Bengal&action=edit"><abbr title="Edit this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">e</abbr></a></li></ul></div><div id="23x15px&#124;border_&#124;alt=&#124;link=_State_of_West_Bengal" style="font-size:114%;margin:0 4em"><span class="flagicon"><img alt="" src="/upwiki/wikipedia/commons/thumb/d/dd/..West_Bengal_Flag%28INDIA%29.png/23px-..West_Bengal_Flag%28INDIA%29.png" decoding="async" width="23" height="15" class="thumbborder" srcset="/upwiki/wikipedia/commons/thumb/d/dd/..West_Bengal_Flag%28INDIA%29.png/35px-..West_Bengal_Flag%28INDIA%29.png 1.5x, /upwiki/wikipedia/commons/thumb/d/dd/..West_Bengal_Flag%28INDIA%29.png/45px-..West_Bengal_Flag%28INDIA%29.png 2x" data-file-width="680" data-file-height="454" /></span> <a href="/enwiki/wiki/States_and_union_territories_of_India" title="States and union territories of India">State</a> of <a href="/enwiki/wiki/West_Bengal" title="West Bengal">West Bengal</a></div></th></tr><tr><td class="navbox-abovebelow" colspan="2"><div id="Capital:_Kolkata"><a href="/enwiki/wiki/List_of_state_and_union_territory_capitals_in_India" title="List of state and union territory capitals in India">Capital</a>: <b><a href="/enwiki/wiki/Kolkata" title="Kolkata">Kolkata</a></b></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/List_of_Indian_state_symbols" title="List of Indian state symbols">State symbols</a></th><td class="navbox-list navbox-odd hlist" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_Indian_state_emblems" title="List of Indian state emblems">Emblem</a>: <a href="/enwiki/wiki/Emblem_of_West_Bengal" title="Emblem of West Bengal">Emblem of West Bengal</a></li>
<li><a href="/enwiki/wiki/List_of_Indian_state_animals" title="List of Indian state animals">Animal</a>: <a href="/enwiki/wiki/Fishing_cat" title="Fishing cat">Fishing cat</a></li>
<li><a href="/enwiki/wiki/List_of_Indian_state_birds" title="List of Indian state birds">Bird</a>: <a href="/enwiki/wiki/White-throated_kingfisher" title="White-throated kingfisher">White-throated kingfisher</a></li>
<li><a href="/enwiki/wiki/List_of_Indian_state_flowers" title="List of Indian state flowers">Flower</a>: <a href="/enwiki/wiki/Nyctanthes_arbor-tristis" title="Nyctanthes arbor-tristis">Night-flowering jasmine (Shiuli)</a></li>
<li><a href="/enwiki/wiki/List_of_Indian_state_trees" title="List of Indian state trees">Tree</a>: <a href="/enwiki/wiki/Alstonia_scholaris" title="Alstonia scholaris">Devil's tree (Saptaparni)</a></li>
<li>Fish: <a href="/enwiki/wiki/Ilish" title="Ilish">Ilish</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/History_of_Bengal" title="History of Bengal">History</a></th><td class="navbox-list navbox-even hlist" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Gauda_Kingdom" title="Gauda Kingdom">Gauda Kingdom</a>
<ul><li><a href="/enwiki/wiki/Shashanka" title="Shashanka">Shashanka</a></li></ul></li>
<li><a href="/enwiki/wiki/Pala_Empire" title="Pala Empire">Pala Empire</a></li>
<li><a href="/enwiki/wiki/Sena_dynasty" title="Sena dynasty">Sena dynasty</a></li>
<li><a href="/enwiki/wiki/Mallabhum" class="mw-redirect" title="Mallabhum">Mallabhum</a></li>
<li><a href="/enwiki/wiki/Cooch_Behar_State" title="Cooch Behar State">Cooch Behar State</a></li>
<li><a href="/enwiki/wiki/Sher_Shah_Suri" title="Sher Shah Suri">Sher Shah Suri</a></li>
<li><a href="/enwiki/wiki/Mughal_Empire" title="Mughal Empire">Mughal Empire</a></li>
<li><a href="/enwiki/wiki/Nawabs_of_Bengal_and_Murshidabad" title="Nawabs of Bengal and Murshidabad">Nawabs of Bengal and Murshidabad</a></li>
<li><a href="/enwiki/wiki/East_India_Company" title="East India Company">East India Company</a></li>
<li><a href="/enwiki/wiki/Battle_of_Plassey" title="Battle of Plassey">Battle of Plassey</a></li>
<li><a href="/enwiki/wiki/Bengal_Presidency" title="Bengal Presidency">Bengal Presidency</a></li>
<li><a href="/enwiki/wiki/Great_Bengal_famine_of_1770" title="Great Bengal famine of 1770">Great Bengal famine of 1770</a></li>
<li><a href="/enwiki/wiki/Indian_Rebellion_of_1857" title="Indian Rebellion of 1857">Indian Rebellion of 1857</a></li>
<li><a href="/enwiki/wiki/Bengali_Renaissance" title="Bengali Renaissance">Bengali Renaissance</a></li>
<li><a href="/enwiki/wiki/Bardhaman_Raj" title="Bardhaman Raj">Bardhaman Raj</a></li>
<li><a href="/enwiki/wiki/Nadia_Raj" title="Nadia Raj">Nadia Raj</a></li>
<li><a href="/enwiki/wiki/Jhargram_Raj" title="Jhargram Raj">Jhargram Raj</a></li>
<li><a href="/enwiki/wiki/Sovabazar_Raj" title="Sovabazar Raj">Sovabazar Raj</a></li>
<li><a href="/enwiki/wiki/Panchkot_Raj" title="Panchkot Raj">Panchkot Raj</a></li>
<li><a href="/enwiki/wiki/Partition_of_Bengal_(1905)" title="Partition of Bengal (1905)">Partition of Bengal (1905)</a></li>
<li><a href="/enwiki/wiki/Revolutionary_movement_for_Indian_independence" title="Revolutionary movement for Indian independence">Revolutionary movement for Indian independence</a></li>
<li><a href="/enwiki/wiki/Anushilan_Samiti" title="Anushilan Samiti">Anushilan Samiti</a></li>
<li><a href="/enwiki/wiki/Jugantar" title="Jugantar">Jugantar</a></li>
<li><a href="/enwiki/wiki/Bengal_famine_of_1943" title="Bengal famine of 1943">Bengal famine of 1943</a></li>
<li><a href="/enwiki/wiki/Direct_Action_Day" title="Direct Action Day">Direct Action Day</a></li>
<li><a href="/enwiki/wiki/Noakhali_riots" title="Noakhali riots">Noakhali riots</a></li>
<li><a href="/enwiki/wiki/Partition_of_Bengal_(1947)" title="Partition of Bengal (1947)">Partition of Bengal (1947)</a></li>
<li><a href="/enwiki/wiki/Bangladesh_Liberation_War" title="Bangladesh Liberation War">Bangladesh Liberation War</a></li>
<li><a href="/enwiki/wiki/Naxalite" class="mw-redirect" title="Naxalite">Naxalite movement</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Geography_of_West_Bengal" title="Geography of West Bengal">Geography</a></th><td class="navbox-list navbox-odd hlist" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Darjeeling_Himalayan_hill_region" title="Darjeeling Himalayan hill region">Darjeeling Himalayan hill region</a></li>
<li><a href="/enwiki/wiki/Terai" title="Terai">Terai</a></li>
<li><a href="/enwiki/wiki/North_Bengal_plains" title="North Bengal plains">North Bengal plains</a></li>
<li><a href="/enwiki/wiki/Dooars" title="Dooars">Dooars</a></li>
<li><a href="/enwiki/wiki/Rarh_region" title="Rarh region">Rarh region</a></li>
<li><a href="/enwiki/wiki/Sundarbans" title="Sundarbans">Sundarbans</a></li>
<li><a href="/enwiki/wiki/Vajjabhumi" title="Vajjabhumi">Western plateau and high lands</a></li>
<li><a href="/enwiki/wiki/Ganges_Delta" title="Ganges Delta">Ganges Delta</a></li>
<li><a href="/enwiki/wiki/Climate_of_West_Bengal" title="Climate of West Bengal">Climate</a></li>
<li><a href="/enwiki/wiki/Sandakphu" title="Sandakphu">Sandakphu (Highest point)</a></li>
<li><a href="/enwiki/wiki/List_of_protected_areas_of_West_Bengal" title="List of protected areas of West Bengal">Protected areas</a></li>
<li><a href="/enwiki/wiki/Category:Rivers_of_West_Bengal" title="Category:Rivers of West Bengal">Rivers</a></li>
<li><a href="/enwiki/wiki/Khoai" title="Khoai">Khoai</a></li>
<li><a href="/enwiki/wiki/Tiger_Hill,_Darjeeling" title="Tiger Hill, Darjeeling">Tiger Hill, Darjeeling</a></li>
<li><a href="/enwiki/wiki/Siliguri_Corridor" title="Siliguri Corridor">Siliguri Corridor</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Government_of_West_Bengal" title="Government of West Bengal">Governance</a></th><td class="navbox-list navbox-even hlist" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_chief_ministers_of_West_Bengal" title="List of chief ministers of West Bengal">Chief Ministers</a></li>
<li><a href="/enwiki/wiki/List_of_governors_of_West_Bengal" title="List of governors of West Bengal">Governor</a></li>
<li><a href="/enwiki/wiki/West_Bengal_Legislative_Assembly" title="West Bengal Legislative Assembly">Legislative Assembly</a></li>
<li><a href="/enwiki/wiki/West_Bengal_Human_Rights_Commission" title="West Bengal Human Rights Commission">Human Rights Commission</a></li>
<li><a href="/enwiki/wiki/Category:Political_parties_in_West_Bengal" title="Category:Political parties in West Bengal">Political parties</a> (<a href="/enwiki/wiki/All_India_Trinamool_Congress" title="All India Trinamool Congress">All India Trinamool Congress</a></li>
<li><a href="/enwiki/wiki/Communist_Party_of_India_(Marxist)" title="Communist Party of India (Marxist)">Communist Party (Marxist)</a></li>
<li><a href="/enwiki/wiki/West_Bengal_Pradesh_Congress_Committee" title="West Bengal Pradesh Congress Committee">Indian National Congress</a></li>
<li><a href="/enwiki/wiki/Bharatiya_Janata_Party" title="Bharatiya Janata Party">Bharatiya Janata Party</a>)</li>
<li><a href="/enwiki/wiki/Template:Lok_Sabha_constituencies_of_West_Bengal" title="Template:Lok Sabha constituencies of West Bengal">Parliamentary constituencies</a></li>
<li><a href="/enwiki/wiki/List_of_constituencies_of_the_West_Bengal_Legislative_Assembly" title="List of constituencies of the West Bengal Legislative Assembly">Assembly constituencies</a></li>
<li><a href="/enwiki/wiki/CID_West_Bengal" title="CID West Bengal">CID West Bengal</a></li>
<li><a href="/enwiki/wiki/Kolkata_Police" title="Kolkata Police">Kolkata Police</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Advocacy_group" title="Advocacy group">Rights groups</a></th><td class="navbox-list navbox-odd hlist" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Matua_Mahasangha" title="Matua Mahasangha">Matua Mahasangha</a></li>
<li><a href="/enwiki/wiki/Bangla_Pokkho" title="Bangla Pokkho">Bangla Pokkho</a></li>
<li><a href="/enwiki/wiki/Jatiyo_Bangla_Sammelan" title="Jatiyo Bangla Sammelan">Jatiyo Bangla Sammelan</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Administrative_divisions_of_West_Bengal" title="Administrative divisions of West Bengal">Division</a> and <br /><a href="/enwiki/wiki/List_of_districts_of_West_Bengal" title="List of districts of West Bengal">Districts</a></th><td class="navbox-list navbox-odd hlist" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Burdwan_division" title="Burdwan division">Burdwan division</a></th><td class="navbox-list navbox-even" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Birbhum_district" title="Birbhum district">Birbhum</a></li>
<li><a href="/enwiki/wiki/Hooghly_district" title="Hooghly district">Hooghly</a></li>
<li><a href="/enwiki/wiki/Paschim_Bardhaman_district" title="Paschim Bardhaman district">Paschim Bardhaman</a></li>
<li><a href="/enwiki/wiki/Purba_Bardhaman_district" title="Purba Bardhaman district">Purba Bardhaman</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Jalpaiguri_division" title="Jalpaiguri division">Jalpaiguri division</a></th><td class="navbox-list navbox-odd" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Alipurduar_district" title="Alipurduar district">Alipurduar</a></li>
<li><a href="/enwiki/wiki/Cooch_Behar_district" title="Cooch Behar district">Cooch Behar</a></li>
<li><a href="/enwiki/wiki/Darjeeling_district" title="Darjeeling district">Darjeeling</a></li>
<li><a href="/enwiki/wiki/Jalpaiguri_district" title="Jalpaiguri district">Jalpaiguri</a></li>
<li><a href="/enwiki/wiki/Kalimpong_district" title="Kalimpong district">Kalimpong</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Malda_division" title="Malda division">Malda division</a></th><td class="navbox-list navbox-even" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Dakshin_Dinajpur_district" title="Dakshin Dinajpur district">Dakshin Dinajpur</a></li>
<li><a href="/enwiki/wiki/Malda_district" title="Malda district">Malda</a></li>
<li><a href="/enwiki/wiki/Murshidabad_district" title="Murshidabad district">Murshidabad</a></li>
<li><a href="/enwiki/wiki/Uttar_Dinajpur_district" title="Uttar Dinajpur district">Uttar Dinajpur</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Medinipur_division" title="Medinipur division">Medinipur division</a></th><td class="navbox-list navbox-odd" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Bankura_district" title="Bankura district">Bankura</a></li>
<li><a href="/enwiki/wiki/Jhargram_district" title="Jhargram district">Jhargram</a></li>
<li><a href="/enwiki/wiki/Paschim_Medinipur_district" title="Paschim Medinipur district">Paschim Medinipur</a></li>
<li><a href="/enwiki/wiki/Purba_Medinipur_district" title="Purba Medinipur district">Purba Medinipur</a></li>
<li><a href="/enwiki/wiki/Purulia_district" title="Purulia district">Purulia</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Presidency_division" title="Presidency division">Presidency division</a></th><td class="navbox-list navbox-even" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Howrah_district" title="Howrah district">Howrah</a></li>
<li><a href="/enwiki/wiki/Kolkata_district" title="Kolkata district">Kolkata</a></li>
<li><a href="/enwiki/wiki/Nadia_district" title="Nadia district">Nadia</a></li>
<li><a href="/enwiki/wiki/North_24_Parganas_district" title="North 24 Parganas district">North 24 Parganas</a></li>
<li><a href="/enwiki/wiki/South_24_Parganas" title="South 24 Parganas">South 24 Parganas</a></li></ul>
</div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Cities_and_towns_in_West_Bengal" title="Cities and towns in West Bengal">Cities and<br /> towns</a></th><td class="navbox-list navbox-odd hlist" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Alipore" title="Alipore">Alipore</a></li>
<li><a href="/enwiki/wiki/Asansol" title="Asansol">Asansol</a></li>
<li><a href="/enwiki/wiki/Berhampore" title="Berhampore">Berhampore</a></li>
<li><a href="/enwiki/wiki/Balurghat" title="Balurghat">Balurghat</a></li>
<li><a href="/enwiki/wiki/Bankura" title="Bankura">Bankura</a></li>
<li><a href="/enwiki/wiki/Barasat" title="Barasat">Barasat</a></li>
<li><a href="/enwiki/wiki/Bardhaman" title="Bardhaman">Bardhaman</a></li>
<li><a href="/enwiki/wiki/Bishnupur,_Bankura" title="Bishnupur, Bankura">Bishnupur</a></li>
<li><a href="/enwiki/wiki/Hugli-Chuchura" title="Hugli-Chuchura">Hugli-Chuchura</a></li>
<li><a href="/enwiki/wiki/Cooch_Behar" title="Cooch Behar">Cooch Behar</a></li>
<li><a href="/enwiki/wiki/Darjeeling" title="Darjeeling">Darjeeling</a></li>
<li><a href="/enwiki/wiki/Durgapur" title="Durgapur">Durgapur</a></li>
<li><a href="/enwiki/wiki/Haldia" title="Haldia">Haldia</a></li>
<li><a href="/enwiki/wiki/Howrah" title="Howrah">Howrah</a></li>
<li><a href="/enwiki/wiki/Jalpaiguri" title="Jalpaiguri">Jalpaiguri</a></li>
<li><a href="/enwiki/wiki/Jaynagar_Majilpur" title="Jaynagar Majilpur">Jaynagar Majilpur</a></li>
<li><a href="/enwiki/wiki/Kalimpong" title="Kalimpong">Kalimpong</a></li>
<li><a href="/enwiki/wiki/Kharagpur" title="Kharagpur">Kharagpur</a></li>
<li><a href="/enwiki/wiki/Kolkata" title="Kolkata">Kolkata</a></li>
<li><a href="/enwiki/wiki/Krishnanagar,_Nadia" title="Krishnanagar, Nadia">Krishnanagar</a></li>
<li><a href="/enwiki/wiki/Kurseong" title="Kurseong">Kurseong</a></li>
<li><a href="/enwiki/wiki/Malda,_West_Bengal" title="Malda, West Bengal">Malda</a></li>
<li><a href="/enwiki/wiki/Midnapore" title="Midnapore">Midnapore</a></li>
<li><a href="/enwiki/wiki/Murshidabad" title="Murshidabad">Murshidabad</a></li>
<li><a href="/enwiki/wiki/Purulia" title="Purulia">Purulia</a></li>
<li><a href="/enwiki/wiki/Raiganj" title="Raiganj">Raiganj</a></li>
<li><a href="/enwiki/wiki/Siliguri" title="Siliguri">Siliguri</a></li>
<li><a href="/enwiki/wiki/Suri,_Birbhum" title="Suri, Birbhum">Siuri</a></li>
<li><a href="/enwiki/wiki/Tamluk" title="Tamluk">Tamluk</a></li>
<li><a href="/enwiki/wiki/List_of_cities_in_West_Bengal_by_population" title="List of cities in West Bengal by population">List of cities in West Bengal by population</a></li>
<li><a href="/enwiki/wiki/Category:West_Bengal_cities_and_towns_by_district_templates" title="Category:West Bengal cities and towns by district templates">Cities and towns by district</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Culture_of_West_Bengal" title="Culture of West Bengal">Culture</a></th><td class="navbox-list navbox-even hlist" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Bengali_Renaissance" title="Bengali Renaissance">Bengali Renaissance</a></li>
<li><a href="/enwiki/wiki/Bengali_calendars" title="Bengali calendars">Bengali calendars</a></li>
<li><a href="/enwiki/wiki/Pattachitra" title="Pattachitra">Patachitra</a></li>
<li><a href="/enwiki/wiki/Chalchitra" title="Chalchitra">Chalchitra</a></li>
<li><a href="/enwiki/wiki/Arts_of_West_Bengal" title="Arts of West Bengal">Arts of West Bengal</a></li>
<li><a href="/enwiki/wiki/Baul" title="Baul">Baul</a></li>
<li><a href="/enwiki/wiki/Bhadu_(festival)" title="Bhadu (festival)">Bhadu</a></li>
<li><a href="/enwiki/wiki/Gombhira" title="Gombhira">Gombhira</a></li>
<li><a href="/enwiki/wiki/Chhau_dance" title="Chhau dance">Chhau dance</a></li>
<li><a class="mw-selflink selflink">Cuisine</a></li>
<li><a href="/enwiki/wiki/Rabindra_Sangeet" title="Rabindra Sangeet">Rabindra Sangeet</a></li>
<li><a href="/enwiki/wiki/Rabindra_Nritya_Natya" title="Rabindra Nritya Natya">Rabindra Nritya Natya</a></li>
<li><a href="/enwiki/wiki/Holi" title="Holi">Holi</a></li>
<li><a href="/enwiki/wiki/Pahela_Baishakh" title="Pahela Baishakh">Pahela Baishakh</a></li>
<li><a href="/enwiki/wiki/Durga_Puja" title="Durga Puja">Durga Puja</a></li>
<li><a href="/enwiki/wiki/Architecture_of_Bengal" title="Architecture of Bengal">Architecture</a>
<ul><li><a href="/enwiki/wiki/Bengal_temple_architecture" title="Bengal temple architecture">Bengal temple</a></li></ul></li>
<li><a href="/enwiki/wiki/Bengali_language" title="Bengali language">Language</a></li>
<li><a href="/enwiki/wiki/Bengali_literature" title="Bengali literature">Literature</a></li>
<li><a href="/enwiki/wiki/Cinema_of_West_Bengal" title="Cinema of West Bengal">Cinema</a></li>
<li><a href="/enwiki/wiki/Jatra_(theatre)" title="Jatra (theatre)">Jatra</a></li>
<li><a href="/enwiki/wiki/Ghosts_in_Bengali_culture" title="Ghosts in Bengali culture">Ghosts in Bengali culture</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Geographical_indication" title="Geographical indication">GI product</a></th><td class="navbox-list navbox-odd hlist" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Pattachitra" title="Pattachitra">Patachitra</a></li>
<li><a href="/enwiki/wiki/Chhau_mask" title="Chhau mask">Chhau mask</a></li>
<li><a href="/enwiki/wiki/Rasgulla" title="Rasgulla">Rasgulla</a></li>
<li><a href="/enwiki/wiki/Darjeeling_tea" title="Darjeeling tea">Darjeeling tea</a></li>
<li><a href="/enwiki/wiki/Baluchari_sari" title="Baluchari sari">Baluchari sari</a></li>
<li><a href="/enwiki/wiki/Dhaniakhali_Sari" title="Dhaniakhali Sari">Dhaniakhali Sari</a></li>
<li><a href="/enwiki/wiki/Dhokra" title="Dhokra">Dhokra</a></li>
<li><a href="/enwiki/wiki/Fazli_(mango)" title="Fazli (mango)">Fazli</a></li>
<li><a href="/enwiki/wiki/Himsagar" title="Himsagar">Himsagar</a></li>
<li><a href="/enwiki/wiki/Jaynagarer_Moa" title="Jaynagarer Moa">Jaynagarer Moa</a></li>
<li><a href="/enwiki/wiki/Mihidana" title="Mihidana">Mihidana</a></li>
<li><a href="/enwiki/wiki/Nakshi_kantha" title="Nakshi kantha">Nakshi kantha</a></li>
<li><a href="/enwiki/wiki/Santiniketan_Leather_Goods" title="Santiniketan Leather Goods">Santiniketan Leather Goods</a></li>
<li><a href="/enwiki/wiki/Tulaipanji" title="Tulaipanji">Tulaipanji</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Demographics</th><td class="navbox-list navbox-even hlist" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Bengalis" title="Bengalis">Bengali people</a></li>
<li><a href="/enwiki/wiki/Biharis" title="Biharis">Bihari people</a></li>
<li><a href="/enwiki/wiki/Economy_of_West_Bengal" title="Economy of West Bengal">Economy of West Bengal</a></li>
<li><a href="/enwiki/wiki/Indian_Gorkha" title="Indian Gorkha">Gurkha</a></li>
<li><a href="/enwiki/wiki/Adivasi" title="Adivasi">Adivasi</a></li>
<li><a href="/enwiki/wiki/Anglo-Indian" title="Anglo-Indian">Anglo-Indian</a></li>
<li><a href="/enwiki/wiki/Ethnic_communities_in_Kolkata" title="Ethnic communities in Kolkata">Ethnic communities in Kolkata</a></li>
<li><a href="/enwiki/wiki/List_of_West_Bengal_districts_ranked_by_literacy_rate" title="List of West Bengal districts ranked by literacy rate">List of West Bengal districts ranked by literacy rate</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/List_of_people_from_West_Bengal" title="List of people from West Bengal">People</a></th><td class="navbox-list navbox-odd hlist" style="text-align:left;border-left-width:2px;border-left-style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/enwiki/wiki/Rabindranath_Tagore" title="Rabindranath Tagore">Rabindranath Tagore</a></li>
<li><a href="/enwiki/wiki/Satyajit_Ray" title="Satyajit Ray">Satyajit Ray</a></li>
<li><a href="/enwiki/wiki/Kazi_Nazrul_Islam" title="Kazi Nazrul Islam">Kazi Nazrul Islam</a></li>
<li><a href="/enwiki/wiki/Anil_Kumar_Gain" title="Anil Kumar Gain">Anil Kumar Gain</a></li>
<li><a href="/enwiki/wiki/Ritwik_Ghatak" title="Ritwik Ghatak">Ritwik Ghatak</a></li>
<li><a href="/enwiki/wiki/Subhas_Chandra_Bose" title="Subhas Chandra Bose">Subhas Chandra Bose</a></li>
<li><a href="/enwiki/wiki/Jamini_Roy" title="Jamini Roy">Jamini Roy</a></li>
<li><a href="/enwiki/wiki/Nandalal_Bose" title="Nandalal Bose">Nandalal Bose</a></li>
<li><a href="/enwiki/wiki/Jagadish_Chandra_Bose" title="Jagadish Chandra Bose">Jagadish Chandra Bose</a></li>
<li><a href="/enwiki/wiki/Meghnad_Saha" title="Meghnad Saha">Meghnad Saha</a></li>
<li><a href="/enwiki/wiki/Bankim_Chandra_Chatterjee" title="Bankim Chandra Chatterjee">Bankim Chandra Chatterjee</a></li></ul>
</div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div><a href="https://commons.wikimedia.org/wiki/Category:West_Bengal" class="extiw" title="commons:Category:West Bengal">Image gallery at Wikimedia Commons</a></div></td></tr></tbody></table></div>
' |
Whether or not the change was made through a Tor exit node (tor_exit_node) | false |
Unix timestamp of change (timestamp) | 1629824272 |
