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{{Culture of Bengal}}{{Bengalis}}
'''Bengali cuisine''' ({{lang-bn|বাঙ্গালী রন্ধনপ্রণালী}}) is the culinary style of [[Bengal]], a region in the eastern part of the [[Indian subcontinent]] encompassing [[Bangladesh]] and [[Indian states]] of [[West Bengal]], [[Tripura]] and [[Assam]]'s [[Barak Valley]]. The cuisine has been shaped by the region's diverse [[history of Bengal|history]] and climate. It is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. Bengali cuisine has the only traditionally developed [[full course dinner|multi-course]] custom in the [[cuisine of the Indian subcontinent|South Asia]] 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. There is a strong emphasis on rice as a staple, served with fish, meat, vegetables, and lentils. Many Bengali food traditions draw from social activities, such as [[Adda (South Asian)|adda]], or the ''[[Mezban]]''.
==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 were 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.
[[File:Bengali mutton curry - Kolkata - West Bengal.jpg|alt=Khaashir Mangsho er Torkari – Traditional Bengali mutton curry|thumb|''Khaashir Mangsho er Torkari'' – Traditional Bengali mutton curry]]
===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, 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 ==
{{Main|Bangladeshi cuisine|List of Bangladeshi dishes|List of Bangladeshi spices}}
[[File:Bangladeshi Biryani.jpg|thumb|right|Bangladeshi biriyani]]
Different parts of Bengal are famed for certain dishes, food items and ingredients. For example, [[South Bengal]]i districts around the [[Sundarbans]] boast of the expensive ''[[Piper chaba|chui jhal]]'' chilli, which they peel and chop into small pieces to be cooked in their dishes and give off a strong aroma. On the other hand, [[North Bengal]] are the homes of many Bengali desserts such as the [[Mishti doi]] of [[Bogra District|Bogra]], the Kachagolla of [[Natore District|Natore]] and the [[Chomchom]] of [[Porabari Union|Porabari]]. However, other regions also have famous desserts like the ''Balish Mishti'' (pillow-sweet) of [[Netrokona District|Netrokona]], the [[Muktagachhar monda|Monda]] of [[Muktagacha Upazila|Muktagachha]], the [[Nabadwip-er lal doi|Red Yoghurt]] of [[Nadia district|Nabadwip]] and the famed [[Roshmolai]] of [[Comilla District|Comilla]].
===Chittagong===
Chittagonian culinary tradition is mostly known for [[Mezban]] and mixed rice dishes like [[kala bhuna]], which has shoulder pieces of beef and traditional spices. [[Dried fish]] (''shutki'') is more available in the Chittagong region than in other parts of Bengal.<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>
====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.<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 rich in animal fat and dairy.<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 neighbourhoods 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"/>
Beef-based dishes are preferred by Bengali Muslims and are 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=5 January 2016 |title=Palate from the port |language=en |agency=The Daily Star |url=https://www.thedailystar.net/lifestyle/food/palate-the-port-196894 |access-date=12 July 2020}}</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"/>
===Dhaka===
{{multiple image|perrow=2|total_width=350|caption_align=center
| align = right
| image1 = Bakarkhani.jpg|caption1=Bakarkhani being made in Dhaka, Bangladesh. They can be seen lining the walls of the [[tandoor]].
| image2 = Jilapi2.JPG|caption2=[[Shahi jilapi]] is a very popular sweetmeat in [[Ramadan]]
| image3 = A Glass of Borhani.jpg|caption3=Cold [[borhani]] is drank with hotmeals
| image4 = Khichuri, a bangali dish.jpg|caption4=[[Khichdi|Khichuri]] is considered a rich gourmet delicacy.
}}
Dhakaiya food is one of the most notable regional cuisines. The rich culinary customs are influenced by [[Mughal cuisine|Mughlai]], [[Central Asian Cuisine|Central Asian]], [[Armenian cuisine|Armenian]], [[North Indian cuisine|Hindustani]] and native Bengali cuisines. However, it also has dishes unique to Dhaka.<ref name=das>{{cite book|title=Culinary Culture in Colonial India|first=Utsa|pages=210–215|date=5 Jan 2015|publisher=[[Cambridge University]] Press|last=Ray}}</ref> The [[Nawab of Dhaka|Nawabs of Dhaka]] had brought Mughlai cuisine to Bengal, that were wholly retained by Dhaka'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; ''kacchi 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>
Old Dhaka boasts a variation of the famous [[pilaf]] - the Morog Polao - in which the rice is cooked after and the chicken pieces are cut. Other {{transl|bn|italic=no|[[polao]]s}} include {{transl|bn|italic=no|[[ilish|ilish polao]]}} and {{transl|bn|italic=no|[[Rohu|rui polao]]}}. Dhakaiyas are noted for introducing [[paneer]] and boiled eggs to [[khichuri]].<ref name=das/> [[Bakarkhani|Dhakai bakarkhani]] is a thick, biscuit-like [[flat-bread]] which is a traditional street-food snack, famed for its quality and taste. It is mainly dished up with tea.<ref>{{cite web|url=http://www.withaspin.com/2013/10/19/bakorkhani/|title=Old Dhaka Bakarkhani – A Legendary Bread|date=19 October 2013}}</ref><ref>{{cite web|url=http://www.daily-sun.com/post/131131/Bakarkhani:-delight-in-every-bite |title=Bakarkhani: delight in every bite |work=Daily Sun |date=24 April 2016 |access-date=17 September 2018}}</ref> Dhakaiyas proudly hold a heritage of creating the best ''[[Paan|khili paan]]'' using various herbs and spices. They also offer a khili paan for diabetic patients called the "paan afsana".<ref>{{cite news|website=[[The Daily Star (Bangladesh)]]|url=https://www.thedailystar.net/gourmet-paan-11610|title=Gourmet Paan|last=Ara|first=Shifat|date=18 Feb 2014}}</ref> [[Haji biryani]] is a dish, invented by a restaurateur in 1939, made with highly seasoned rice, [[chevon|goat's meat]] and number of spices and nuts. The restaurant has become an integral part of Dhakaiya culture.<ref>{{cite news |last1=Mydans |first1=Seth |title=For a secret stew recipe, time is running out |url=https://www.nytimes.com/1987/07/08/garden/for-a-secret-stew-recipe-time-is-running-out.html |access-date=30 April 2015 |work=The New York Times |date=8 July 1987}}</ref>
===Kolkata===
[[File:Rosogolla Indian sweets Mithai.jpg|thumb|right|Kolkatar Rosogolla]]
[[File:First_Grain_in_Mouth_Ceremony_(Bengali_style)_of_a_Baby.JPG|thumb|The First Grain in Mouth Ceremony for babies is a traditional Kolkatan tradition|alt=|left]]
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|''Phuchka'']], also copied by the rest of India 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>
====Influences====
[[File:Pork Roll - Sun Yat-sen Street - Kolkata 2013-03-03 5307.JPG|thumbnail|Chinese pork roll in Kolkata]]
During the 19th century many Odia cooks migrated to Bengal to work in the households of affluent Kolkata families. They were also hired to cook in marriages and other family ceremonies. Introduction of [[Odia people|Odia]] cooks into their kitchens brought in subtle but significant changes to Kolkata's cuisine. Many of Kolkata's classic dishes were originally from Odisha but were refined in Kolkata kitchens by Odia cooks. In fact some researchers say that dishes like ''[[Kanika (food)|kanika]]'' (Bengali ''mishti pulao'') were first introduced to Kolkata 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 Kolkata 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>
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 |hdl=10603/61925 |chapter-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>
Calcuttan 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 |hdl=10603/61925 |chapter-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><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>
==== 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 saw a rise during the colonial era among the [[Bhadralok]] [[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=17 February 2020}}</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 |chapter-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>
===Sylhet===
Sylhet boasts a variation of the famous [[pilaf]] dish – [[Akhni]] – in which the rice is cooked after and the chicken pieces are cut. Commonly consumed varieties of meat include beef, [[Chicken as food|chicken]], [[Goat meat|Mutton]] and duck/goose in dishes such as [[Hash O Bash]]. They also proudly hold the heritage of [[Beef Hatkora]], a rice dish consisting of a wild citrus fruit not found in other parts of Bengal.<ref>{{cite book |page=126 |publisher=Cavendish Square Publishing, LLC |date=15 July 2018 |title=Bangladesh |last1=Nevins |first1=Debbie |last2=Mariam |first2=Whyte}}</ref>
During the British period, biscuits and [[loaf|loaves]] were introduced in Sylhet and received popularity within the Muslim community. The middle-class [[Hindus]] of [[Cachar]] and Sylhet however were very suspicious of biscuits and breads as they believed they were baked by Muslims. In one occasion, a few Hindus in Cachar caught some Englishman eating biscuits with tea which caused an uproar. The information reached the Hindus of Sylhet and a little rebellion occurred. In response to this, companies started to advertise their bread as "machine-made" and "untouched by (Muslim) hand" to tell Hindus that the breads were "safe for consumption". This incident is mentioned in [[Bipin Chandra Pal]]'s autobiography and he mentions how gradually culinary habits of Hindus eventually changed.<ref name=dasray>{{cite book |title=Culinary Culture in Colonial India |first=Utsa |date=5 January 2015 |publisher=[[Cambridge University]] Press |last=Ray}}</ref>
<gallery mode="packed">
File:Kichuri 2.jpg|A softer style of [[khichuri]] is consumed in Sylhet.
File:7 color tea, Sylhet .jpg|[[Sreemangal Upazila|Srimangal]] is famous for the [[Seven Color Tea]]
File:ꠟꠔꠣꠞ ꠢꠥꠐꠇꠤ ꠡꠤꠞꠣ.jpg|''Lotar Shutki Shira'' (fermented fish curry)
File:Chicken Tikka Masala KellySue.JPG|[[Chicken tikka masala]] was said to have been invented by a British-Bengali chef from Sylhet.
</gallery>
== 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]]
[[File:Bangladeshi food.jpg|thumb|A classical meat curry dish with potatoes served on a plate with flowery engravings. This style of plate is popular among all Bengalis.]]
Bengali food is often served on plates which have a distinct flowery pattern often in blue or pink. Another characteristic of Bengali food is the use the [[boti]] (also called ''dao'' or ''da''). It is a long curved blade on a platform held down by one or both feet; 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 prawns 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| archive-url=https://ghostarchive.org/varchive/youtube/20211117/ky713rmjorA| archive-date=2021-11-17 | url-status=live|access-date=31 March 2019}}{{cbignore}}</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==
[[File:Paan60.jpg|thumb|[[Paan]] and [[areca nut|supari]] are a typical meal concluder.]]
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 with food served on a [[dastarkhan|dostorkhan]]. They historically ate 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 colonisation, 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&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|title=The Statesman Good Food Guide to Kolkata|date=2001|publisher=[[Nachiketa Publication]]|language=en|via=[[Google Books]]}}</ref> Popular fish curries include ''[[Wallago attu|boal]]'', ''[[rohu]]'', ''[[ilish]]'', or ''[[ompok|pabda]]''.
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&q=fish+in+bengali+cuisine|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> [[Falooda]], [[shahi jilapi]] and [[shemai]] are popular sweet foods and desserts.
====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, 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> 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 West Bengal and Bangladesh, as well as the rest of the subcontinent, especially during celebrations and festivities.<ref>{{Cite web|url=http://www.newindianexpress.com/cities/chennai/2013/oct/31/Sweet-shops-make-hay-in-Diwali-shine-532277.html|title=Sweet shops make hay in Diwali shine|website=The New Indian Express|access-date=18 February 2019}}</ref><ref>{{Cite news|url=https://www.thehindu.com/features/metroplus/Food/as-good-as-home/article5288375.ece|title=As good as home|last=Dundoo|first=Sangeetha Devi|date=31 October 2013|work=The Hindu|access-date=18 February 2019|language=en-IN|issn=0971-751X}}</ref> They are usually made out of flour, [[ghee]]/butter/oil and sugar. Alternative recipes can be made of coconut shavings and [[jaggery]], raisins, chopped nuts, oatmeal, [[khoa]], [[nutmeg]], cardamom, or poppy seeds, among other ingredients.<ref>{{Cite web|url=http://www.cuisinecuisine.com/Dinkache%20Ladoo.htm|title=Dinkache ladoo, Gund ladoo, Gond Ladoo, Gond Ka Laddu.....Easy Recipes on CuisineCuisine.com|website=cuisinecuisine.com|access-date=18 February 2019}}</ref><ref>{{cite book|url=https://archive.org/details/curry00lizz|url-access=registration|title=Curry: A Tale of Cooks and Conquerors|last=Collingham|first=Lizzie|date=6 February 2006|publisher=Oxford University Press|isbn=9780198038504|language=en}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=Dt0RErSFvE8C&pg=PP17|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.
== Beverages ==
Common beverages include [[shorbot]], [[lassi|lachhi]], [[chaas|ghol]], [[Mattha|matha]], [[falooda]] and [[Rooh Afza]]. The two main types of Bengali tea are [[Doodh pati chai|dudh cha]] (milk tea) and [[masala chai|masala cha]]. [[Srimangal]], the tea capital of Bengal, is famed for the [[Seven Color Tea]] whilst Dhaka is famed for the [[borhani]]. Traditional fruit juices (''rosh'') are also drunk such as [[sugarcane juice]], [[Aamras|mango juice]], [[palm fruit juice]], [[date juice]] as well as [[Basil#Seeds|basil seed]] or [[Hyptis suaveolens|tukma]]-based drinks.
== 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}}
{{Cuisine}}
{{West Bengal}}
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[[Category:Bengali cuisine| ]]
[[Category:North Indian cuisine]]
[[Category:Bangladeshi cuisine]]' |
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{{Culture of Bengal}}{{Bengalis}}
'''Bengali cuisine''' ({{lang-bn|বাঙ্গালী রন্ধনপ্রণালী}}) is the culinary style of [[Bengal]], a region in the eastern part of the [[Indian subcontinent]] encompassing [[Bangladesh]] and [[Indian states]] of [[West Bengal]], [[Tripura]] and [[Assam]]'s [[Barak Valley]]. The cuisine has been shaped by the region's diverse [[history of Bengal|history]] and climate. It is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. Bengali cuisine has the only traditionally developed [[full course dinner|multi-course]] custom in the [[cuisine of the Indian subcontinent|South Asia]] 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. There is a strong emphasis on rice as a staple, served with fish, meat, vegetables, and lentils. Many Bengali food traditions draw from social activities, such as [[Adda (South Asian)|adda]], or the ''[[Mezban]]''.
==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-Chaap.jpg|thumb|right|Mutton chaap]]
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 were 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.
[[File:Bengali mutton curry - Kolkata - West Bengal.jpg|alt=Khaashir Mangsho er Torkari – Traditional Bengali mutton curry|thumb|''Khaashir Mangsho er Torkari'' – Traditional Bengali mutton curry]]
===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, 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 ==
{{Main|Bangladeshi cuisine|List of Bangladeshi dishes|List of Bangladeshi spices}}
[[File:Bangladeshi Biryani.jpg|thumb|right|Bangladeshi biriyani]]
Different parts of Bengal are famed for certain dishes, food items and ingredients. For example, [[South Bengal]]i districts around the [[Sundarbans]] boast of the expensive ''[[Piper chaba|chui jhal]]'' chilli, which they peel and chop into small pieces to be cooked in their dishes and give off a strong aroma. On the other hand, [[North Bengal]] are the homes of many Bengali desserts such as the [[Mishti doi]] of [[Bogra District|Bogra]], the Kachagolla of [[Natore District|Natore]] and the [[Chomchom]] of [[Porabari Union|Porabari]]. However, other regions also have famous desserts like the ''Balish Mishti'' (pillow-sweet) of [[Netrokona District|Netrokona]], the [[Muktagachhar monda|Monda]] of [[Muktagacha Upazila|Muktagachha]], the [[Nabadwip-er lal doi|Red Yoghurt]] of [[Nadia district|Nabadwip]] and the famed [[Roshmolai]] of [[Comilla District|Comilla]].
===Chittagong===
Chittagonian culinary tradition is mostly known for [[Mezban]] and mixed rice dishes like [[kala bhuna]], which has shoulder pieces of beef and traditional spices. [[Dried fish]] (''shutki'') is more available in the Chittagong region than in other parts of Bengal.<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>
====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.<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 rich in animal fat and dairy.<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 neighbourhoods 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"/>
Beef-based dishes are preferred by Bengali Muslims and are 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=5 January 2016 |title=Palate from the port |language=en |agency=The Daily Star |url=https://www.thedailystar.net/lifestyle/food/palate-the-port-196894 |access-date=12 July 2020}}</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"/>
===Dhaka===
{{multiple image|perrow=2|total_width=350|caption_align=center
| align = right
| image1 = Bakarkhani.jpg|caption1=Bakarkhani being made in Dhaka, Bangladesh. They can be seen lining the walls of the [[tandoor]].
| image2 = Jilapi2.JPG|caption2=[[Shahi jilapi]] is a very popular sweetmeat in [[Ramadan]]
| image3 = A Glass of Borhani.jpg|caption3=Cold [[borhani]] is drank with hotmeals
| image4 = Khichuri, a bangali dish.jpg|caption4=[[Khichdi|Khichuri]] is considered a rich gourmet delicacy.
}}
Dhakaiya food is one of the most notable regional cuisines. The rich culinary customs are influenced by [[Mughal cuisine|Mughlai]], [[Central Asian Cuisine|Central Asian]], [[Armenian cuisine|Armenian]], [[North Indian cuisine|Hindustani]] and native Bengali cuisines. However, it also has dishes unique to Dhaka.<ref name=das>{{cite book|title=Culinary Culture in Colonial India|first=Utsa|pages=210–215|date=5 Jan 2015|publisher=[[Cambridge University]] Press|last=Ray}}</ref> The [[Nawab of Dhaka|Nawabs of Dhaka]] had brought Mughlai cuisine to Bengal, that were wholly retained by Dhaka'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; ''kacchi 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>
Old Dhaka boasts a variation of the famous [[pilaf]] - the Morog Polao - in which the rice is cooked after and the chicken pieces are cut. Other {{transl|bn|italic=no|[[polao]]s}} include {{transl|bn|italic=no|[[ilish|ilish polao]]}} and {{transl|bn|italic=no|[[Rohu|rui polao]]}}. Dhakaiyas are noted for introducing [[paneer]] and boiled eggs to [[khichuri]].<ref name=das/> [[Bakarkhani|Dhakai bakarkhani]] is a thick, biscuit-like [[flat-bread]] which is a traditional street-food snack, famed for its quality and taste. It is mainly dished up with tea.<ref>{{cite web|url=http://www.withaspin.com/2013/10/19/bakorkhani/|title=Old Dhaka Bakarkhani – A Legendary Bread|date=19 October 2013}}</ref><ref>{{cite web|url=http://www.daily-sun.com/post/131131/Bakarkhani:-delight-in-every-bite |title=Bakarkhani: delight in every bite |work=Daily Sun |date=24 April 2016 |access-date=17 September 2018}}</ref> Dhakaiyas proudly hold a heritage of creating the best ''[[Paan|khili paan]]'' using various herbs and spices. They also offer a khili paan for diabetic patients called the "paan afsana".<ref>{{cite news|website=[[The Daily Star (Bangladesh)]]|url=https://www.thedailystar.net/gourmet-paan-11610|title=Gourmet Paan|last=Ara|first=Shifat|date=18 Feb 2014}}</ref> [[Haji biryani]] is a dish, invented by a restaurateur in 1939, made with highly seasoned rice, [[chevon|goat's meat]] and number of spices and nuts. The restaurant has become an integral part of Dhakaiya culture.<ref>{{cite news |last1=Mydans |first1=Seth |title=For a secret stew recipe, time is running out |url=https://www.nytimes.com/1987/07/08/garden/for-a-secret-stew-recipe-time-is-running-out.html |access-date=30 April 2015 |work=The New York Times |date=8 July 1987}}</ref>
===Kolkata===
[[File:Rosogolla Indian sweets Mithai.jpg|thumb|right|Kolkatar Rosogolla]]
[[File:First_Grain_in_Mouth_Ceremony_(Bengali_style)_of_a_Baby.JPG|thumb|The First Grain in Mouth Ceremony for babies is a traditional Kolkatan tradition|alt=|left]]
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|''Phuchka'']], also copied by the rest of India 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>
====Influences====
[[File:Pork Roll - Sun Yat-sen Street - Kolkata 2013-03-03 5307.JPG|thumbnail|Chinese pork roll in Kolkata]]
During the 19th century many Odia cooks migrated to Bengal to work in the households of affluent Kolkata families. They were also hired to cook in marriages and other family ceremonies. Introduction of [[Odia people|Odia]] cooks into their kitchens brought in subtle but significant changes to Kolkata's cuisine. Many of Kolkata's classic dishes were originally from Odisha but were refined in Kolkata kitchens by Odia cooks. In fact some researchers say that dishes like ''[[Kanika (food)|kanika]]'' (Bengali ''mishti pulao'') were first introduced to Kolkata 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 Kolkata 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>
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 |hdl=10603/61925 |chapter-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>
Calcuttan 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 |hdl=10603/61925 |chapter-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><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>
==== 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 saw a rise during the colonial era among the [[Bhadralok]] [[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=17 February 2020}}</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 |chapter-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>
===Sylhet===
Sylhet boasts a variation of the famous [[pilaf]] dish – [[Akhni]] – in which the rice is cooked after and the chicken pieces are cut. Commonly consumed varieties of meat include beef, [[Chicken as food|chicken]], [[Goat meat|Mutton]] and duck/goose in dishes such as [[Hash O Bash]]. They also proudly hold the heritage of [[Beef Hatkora]], a rice dish consisting of a wild citrus fruit not found in other parts of Bengal.<ref>{{cite book |page=126 |publisher=Cavendish Square Publishing, LLC |date=15 July 2018 |title=Bangladesh |last1=Nevins |first1=Debbie |last2=Mariam |first2=Whyte}}</ref>
During the British period, biscuits and [[loaf|loaves]] were introduced in Sylhet and received popularity within the Muslim community. The middle-class [[Hindus]] of [[Cachar]] and Sylhet however were very suspicious of biscuits and breads as they believed they were baked by Muslims. In one occasion, a few Hindus in Cachar caught some Englishman eating biscuits with tea which caused an uproar. The information reached the Hindus of Sylhet and a little rebellion occurred. In response to this, companies started to advertise their bread as "machine-made" and "untouched by (Muslim) hand" to tell Hindus that the breads were "safe for consumption". This incident is mentioned in [[Bipin Chandra Pal]]'s autobiography and he mentions how gradually culinary habits of Hindus eventually changed.<ref name=dasray>{{cite book |title=Culinary Culture in Colonial India |first=Utsa |date=5 January 2015 |publisher=[[Cambridge University]] Press |last=Ray}}</ref>
<gallery mode="packed">
File:Kichuri 2.jpg|A softer style of [[khichuri]] is consumed in Sylhet.
File:7 color tea, Sylhet .jpg|[[Sreemangal Upazila|Srimangal]] is famous for the [[Seven Color Tea]]
File:ꠟꠔꠣꠞ ꠢꠥꠐꠇꠤ ꠡꠤꠞꠣ.jpg|''Lotar Shutki Shira'' (fermented fish curry)
File:Chicken Tikka Masala KellySue.JPG|[[Chicken tikka masala]] was said to have been invented by a British-Bengali chef from Sylhet.
</gallery>
== 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]]
[[File:Bangladeshi food.jpg|thumb|A classical meat curry dish with potatoes served on a plate with flowery engravings. This style of plate is popular among all Bengalis.]]
Bengali food is often served on plates which have a distinct flowery pattern often in blue or pink. Another characteristic of Bengali food is the use the [[boti]] (also called ''dao'' or ''da''). It is a long curved blade on a platform held down by one or both feet; 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 prawns 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| archive-url=https://ghostarchive.org/varchive/youtube/20211117/ky713rmjorA| archive-date=2021-11-17 | url-status=live|access-date=31 March 2019}}{{cbignore}}</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==
[[File:Paan60.jpg|thumb|[[Paan]] and [[areca nut|supari]] are a typical meal concluder.]]
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 with food served on a [[dastarkhan|dostorkhan]]. They historically ate 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 colonisation, 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&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|title=The Statesman Good Food Guide to Kolkata|date=2001|publisher=[[Nachiketa Publication]]|language=en|via=[[Google Books]]}}</ref> Popular fish curries include ''[[Wallago attu|boal]]'', ''[[rohu]]'', ''[[ilish]]'', or ''[[ompok|pabda]]''.
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&q=fish+in+bengali+cuisine|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> [[Falooda]], [[shahi jilapi]] and [[shemai]] are popular sweet foods and desserts.
====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, 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> 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 West Bengal and Bangladesh, as well as the rest of the subcontinent, especially during celebrations and festivities.<ref>{{Cite web|url=http://www.newindianexpress.com/cities/chennai/2013/oct/31/Sweet-shops-make-hay-in-Diwali-shine-532277.html|title=Sweet shops make hay in Diwali shine|website=The New Indian Express|access-date=18 February 2019}}</ref><ref>{{Cite news|url=https://www.thehindu.com/features/metroplus/Food/as-good-as-home/article5288375.ece|title=As good as home|last=Dundoo|first=Sangeetha Devi|date=31 October 2013|work=The Hindu|access-date=18 February 2019|language=en-IN|issn=0971-751X}}</ref> They are usually made out of flour, [[ghee]]/butter/oil and sugar. Alternative recipes can be made of coconut shavings and [[jaggery]], raisins, chopped nuts, oatmeal, [[khoa]], [[nutmeg]], cardamom, or poppy seeds, among other ingredients.<ref>{{Cite web|url=http://www.cuisinecuisine.com/Dinkache%20Ladoo.htm|title=Dinkache ladoo, Gund ladoo, Gond Ladoo, Gond Ka Laddu.....Easy Recipes on CuisineCuisine.com|website=cuisinecuisine.com|access-date=18 February 2019}}</ref><ref>{{cite book|url=https://archive.org/details/curry00lizz|url-access=registration|title=Curry: A Tale of Cooks and Conquerors|last=Collingham|first=Lizzie|date=6 February 2006|publisher=Oxford University Press|isbn=9780198038504|language=en}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=Dt0RErSFvE8C&pg=PP17|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.
== Beverages ==
Common beverages include [[shorbot]], [[lassi|lachhi]], [[chaas|ghol]], [[Mattha|matha]], [[falooda]] and [[Rooh Afza]]. The two main types of Bengali tea are [[Doodh pati chai|dudh cha]] (milk tea) and [[masala chai|masala cha]]. [[Srimangal]], the tea capital of Bengal, is famed for the [[Seven Color Tea]] whilst Dhaka is famed for the [[borhani]]. Traditional fruit juices (''rosh'') are also drunk such as [[sugarcane juice]], [[Aamras|mango juice]], [[palm fruit juice]], [[date juice]] as well as [[Basil#Seeds|basil seed]] or [[Hyptis suaveolens|tukma]]-based drinks.
== 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}}
{{Cuisine}}
{{West Bengal}}
{{Authority control}}
{{Portal bar|Food|Bangladesh|India}}
{{DEFAULTSORT:Bengali Cuisine}}
[[Category:Bengali cuisine| ]]
[[Category:North Indian cuisine]]
[[Category:Bangladeshi cuisine]]' |
Unified diff of changes made by edit (edit_diff) | '@@ -13,5 +13,5 @@
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-Chaap.jpg|thumb|right|Mutton chaap]]
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" />
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38 => 'https://www.nytimes.com/2005/05/15/travel/tmagazine/the-chattering-masses.html',
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<style data-mw-deduplicate="TemplateStyles:r1045330069">.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:0.1em 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" 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>
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<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" class="mw-redirect" 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-navbar"><style data-mw-deduplicate="TemplateStyles:r1054937957">.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 a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.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:r1045330069"/><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:Divisions_Containing_Bengali_and_Related_Dialects.svg" class="image"><img alt="Divisions Containing Bengali and Related Dialects.svg" src="/upwiki/wikipedia/commons/thumb/b/b5/Divisions_Containing_Bengali_and_Related_Dialects.svg/140px-Divisions_Containing_Bengali_and_Related_Dialects.svg.png" decoding="async" width="140" height="140" srcset="/upwiki/wikipedia/commons/thumb/b/b5/Divisions_Containing_Bengali_and_Related_Dialects.svg/210px-Divisions_Containing_Bengali_and_Related_Dialects.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/b/b5/Divisions_Containing_Bengali_and_Related_Dialects.svg/280px-Divisions_Containing_Bengali_and_Related_Dialects.svg.png 2x" data-file-width="1250" data-file-height="1250" /></a><br /></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>
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<p><b>Bengali cuisine</b> (<a href="/enwiki/wiki/Bengali_language" title="Bengali language">Bengali</a>: <span lang="bn">বাঙ্গালী রন্ধনপ্রণালী</span>) is the culinary style of <a href="/enwiki/wiki/Bengal" title="Bengal">Bengal</a>, a region in the eastern part of the <a href="/enwiki/wiki/Indian_subcontinent" title="Indian subcontinent">Indian subcontinent</a> encompassing <a href="/enwiki/wiki/Bangladesh" title="Bangladesh">Bangladesh</a> and <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>. The cuisine has been shaped by the region's diverse <a href="/enwiki/wiki/History_of_Bengal" title="History of Bengal">history</a> and climate. It is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. Bengali cuisine has the only traditionally developed <a href="/enwiki/wiki/Full_course_dinner" title="Full course dinner">multi-course</a> custom in the <a href="/enwiki/wiki/Cuisine_of_the_Indian_subcontinent" title="Cuisine of the Indian subcontinent">South Asia</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. There is a strong emphasis on rice as a staple, served with fish, meat, vegetables, and lentils. 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>
<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="#Partition_of_Bengal"><span class="tocnumber">1.3</span> <span class="toctext">Partition of Bengal</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-5"><a href="#Characteristics"><span class="tocnumber">2</span> <span class="toctext">Characteristics</span></a></li>
<li class="toclevel-1 tocsection-6"><a href="#Regional_specialties"><span class="tocnumber">3</span> <span class="toctext">Regional specialties</span></a>
<ul>
<li class="toclevel-2 tocsection-7"><a href="#Chittagong"><span class="tocnumber">3.1</span> <span class="toctext">Chittagong</span></a>
<ul>
<li class="toclevel-3 tocsection-8"><a href="#Mezban"><span class="tocnumber">3.1.1</span> <span class="toctext">Mezban</span></a></li>
</ul>
</li>
<li class="toclevel-2 tocsection-9"><a href="#Dhaka"><span class="tocnumber">3.2</span> <span class="toctext">Dhaka</span></a></li>
<li class="toclevel-2 tocsection-10"><a href="#Kolkata"><span class="tocnumber">3.3</span> <span class="toctext">Kolkata</span></a>
<ul>
<li class="toclevel-3 tocsection-11"><a href="#Influences"><span class="tocnumber">3.3.1</span> <span class="toctext">Influences</span></a></li>
<li class="toclevel-3 tocsection-12"><a href="#Adda"><span class="tocnumber">3.3.2</span> <span class="toctext">Adda</span></a></li>
</ul>
</li>
<li class="toclevel-2 tocsection-13"><a href="#Sylhet"><span class="tocnumber">3.4</span> <span class="toctext">Sylhet</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-14"><a href="#Utensils"><span class="tocnumber">4</span> <span class="toctext">Utensils</span></a></li>
<li class="toclevel-1 tocsection-15"><a href="#Etiquette"><span class="tocnumber">5</span> <span class="toctext">Etiquette</span></a>
<ul>
<li class="toclevel-2 tocsection-16"><a href="#Historical"><span class="tocnumber">5.1</span> <span class="toctext">Historical</span></a></li>
<li class="toclevel-2 tocsection-17"><a href="#Contemporary"><span class="tocnumber">5.2</span> <span class="toctext">Contemporary</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-18"><a href="#Meals"><span class="tocnumber">6</span> <span class="toctext">Meals</span></a>
<ul>
<li class="toclevel-2 tocsection-19"><a href="#Main_course"><span class="tocnumber">6.1</span> <span class="toctext">Main course</span></a>
<ul>
<li class="toclevel-3 tocsection-20"><a href="#Fish"><span class="tocnumber">6.1.1</span> <span class="toctext">Fish</span></a></li>
<li class="toclevel-3 tocsection-21"><a href="#Sweets"><span class="tocnumber">6.1.2</span> <span class="toctext">Sweets</span></a></li>
<li class="toclevel-3 tocsection-22"><a href="#Roshogolla"><span class="tocnumber">6.1.3</span> <span class="toctext">Roshogolla</span></a></li>
<li class="toclevel-3 tocsection-23"><a href="#Darbesh"><span class="tocnumber">6.1.4</span> <span class="toctext">Darbesh</span></a></li>
<li class="toclevel-3 tocsection-24"><a href="#Pantua"><span class="tocnumber">6.1.5</span> <span class="toctext">Pantua</span></a></li>
<li class="toclevel-3 tocsection-25"><a href="#Other_sweets"><span class="tocnumber">6.1.6</span> <span class="toctext">Other sweets</span></a></li>
</ul>
</li>
</ul>
</li>
<li class="toclevel-1 tocsection-26"><a href="#Beverages"><span class="tocnumber">7</span> <span class="toctext">Beverages</span></a></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>
</ul>
</div>
<h2><span class="mw-headline" id="Culinary_influences">Culinary influences</span></h2>
<h3><span class="mw-headline" id="Mughal_influence">Mughal influence</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" 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:182px;"><a href="/enwiki//en.wikipedia.org/wiki/Special:Upload?wpDestFile=Food-Mutton-Chaap.jpg" class="new" title="File:Food-Mutton-Chaap.jpg">File:Food-Mutton-Chaap.jpg</a> <div class="thumbcaption">Mutton chaap</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></h3>
<p>In Hindu patriarchal tradition, widows were 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>
<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="Khaashir Mangsho er Torkari – 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" 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>Khaashir Mangsho er Torkari</i> – Traditional Bengali mutton curry</div></div></div>
<h3><span class="mw-headline" id="Partition_of_Bengal">Partition of Bengal</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, 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_6-0" class="reference"><a href="#cite_note-:2-6">[6]</a></sup><sup id="cite_ref-:3_7-0" class="reference"><a href="#cite_note-:3-7">[7]</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_8-0" class="reference"><a href="#cite_note-:0-8">[8]</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_6-1" class="reference"><a href="#cite_note-:2-6">[6]</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_7-1" class="reference"><a href="#cite_note-:3-7">[7]</a></sup><sup id="cite_ref-9" class="reference"><a href="#cite_note-9">[9]</a></sup>
</p>
<h2><span class="mw-headline" id="Characteristics">Characteristics</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-10" class="reference"><a href="#cite_note-10">[10]</a></sup>
</p>
<h2><span class="mw-headline" id="Regional_specialties">Regional specialties</span></h2>
<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" 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>Bangladeshi biriyani</div></div></div>
<p>Different parts of Bengal are famed for certain dishes, food items and ingredients. For example, <a href="/enwiki/wiki/South_Bengal" title="South Bengal">South Bengali</a> districts around the <a href="/enwiki/wiki/Sundarbans" title="Sundarbans">Sundarbans</a> boast of the expensive <i><a href="/enwiki/wiki/Piper_chaba" title="Piper chaba">chui jhal</a></i> chilli, which they peel and chop into small pieces to be cooked in their dishes and give off a strong aroma. On the other hand, <a href="/enwiki/wiki/North_Bengal" title="North Bengal">North Bengal</a> are the homes of many Bengali desserts such as the <a href="/enwiki/wiki/Mishti_doi" title="Mishti doi">Mishti doi</a> of <a href="/enwiki/wiki/Bogra_District" title="Bogra District">Bogra</a>, the Kachagolla of <a href="/enwiki/wiki/Natore_District" title="Natore District">Natore</a> and the <a href="/enwiki/wiki/Chomchom" title="Chomchom">Chomchom</a> of <a href="/enwiki/wiki/Porabari_Union" title="Porabari Union">Porabari</a>. However, other regions also have famous desserts like the <i>Balish Mishti</i> (pillow-sweet) of <a href="/enwiki/wiki/Netrokona_District" title="Netrokona District">Netrokona</a>, the <a href="/enwiki/wiki/Muktagachhar_monda" title="Muktagachhar monda">Monda</a> of <a href="/enwiki/wiki/Muktagacha_Upazila" title="Muktagacha Upazila">Muktagachha</a>, the <a href="/enwiki/wiki/Nabadwip-er_lal_doi" title="Nabadwip-er lal doi">Red Yoghurt</a> of <a href="/enwiki/wiki/Nadia_district" title="Nadia district">Nabadwip</a> and the famed <a href="/enwiki/wiki/Roshmolai" class="mw-redirect" title="Roshmolai">Roshmolai</a> of <a href="/enwiki/wiki/Comilla_District" title="Comilla District">Comilla</a>.
</p>
<h3><span class="mw-headline" id="Chittagong">Chittagong</span></h3>
<p>Chittagonian culinary tradition is mostly known for <a href="/enwiki/wiki/Mezban" title="Mezban">Mezban</a> and mixed rice dishes like <a href="/enwiki/wiki/Kala_bhuna" title="Kala bhuna">kala bhuna</a>, which has shoulder pieces of beef and traditional spices. <a href="/enwiki/wiki/Dried_fish" title="Dried fish">Dried fish</a> (<i>shutki</i>) is more available in the Chittagong region than in other parts of Bengal.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11">[11]</a></sup>
</p>
<h4><span class="mw-headline" id="Mezban">Mezban</span></h4>
<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" 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><i>Mezban</i> (locally known as <i>Mejjan</i>) is the Bengali word for special occasion feasts in the <a href="/enwiki/wiki/Chittagong" title="Chittagong">Chittagong</a> region of Bangladesh.<sup id="cite_ref-Banglapedia_12-0" class="reference"><a href="#cite_note-Banglapedia-12">[12]</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 rich in animal fat and dairy.<sup id="cite_ref-Majestic_13-0" class="reference"><a href="#cite_note-Majestic-13">[13]</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_12-1" class="reference"><a href="#cite_note-Banglapedia-12">[12]</a></sup><sup id="cite_ref-Majestic_13-1" class="reference"><a href="#cite_note-Majestic-13">[13]</a></sup> The invitation of the Mezban ceremony generally remains open for all and various people to different places and neighbourhoods 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_12-2" class="reference"><a href="#cite_note-Banglapedia-12">[12]</a></sup>
</p><p>Beef-based dishes are preferred by Bengali Muslims and are a symbol of social prestige for a Mezban feast.<sup id="cite_ref-Majestic_13-2" class="reference"><a href="#cite_note-Majestic-13">[13]</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_13-3" class="reference"><a href="#cite_note-Majestic-13">[13]</a></sup> for example:<sup id="cite_ref-Banglapedia_12-3" class="reference"><a href="#cite_note-Banglapedia-12">[12]</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-14" class="reference"><a href="#cite_note-14">[14]</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_12-4" class="reference"><a href="#cite_note-Banglapedia-12">[12]</a></sup>
</p>
<h3><span class="mw-headline" id="Dhaka">Dhaka</span></h3>
<style data-mw-deduplicate="TemplateStyles:r978413945/mw-parser-output/.tmulti">.mw-parser-output .tmulti .thumbinner{display:flex;flex-direction:column}.mw-parser-output .tmulti .trow{display:flex;flex-direction:row;clear:left;flex-wrap:wrap;width:100%;box-sizing:border-box}.mw-parser-output .tmulti .tsingle{margin:1px;float:left}.mw-parser-output .tmulti .theader{clear:both;font-weight:bold;text-align:center;align-self:center;background-color:transparent;width:100%}.mw-parser-output .tmulti .thumbcaption{background-color:transparent}.mw-parser-output .tmulti .text-align-left{text-align:left}.mw-parser-output .tmulti .text-align-right{text-align:right}.mw-parser-output .tmulti .text-align-center{text-align:center}@media all and (max-width:720px){.mw-parser-output .tmulti .thumbinner{width:100%!important;box-sizing:border-box;max-width:none!important;align-items:center}.mw-parser-output .tmulti .trow{justify-content:center}.mw-parser-output .tmulti .tsingle{float:none!important;max-width:100%!important;box-sizing:border-box;text-align:center}.mw-parser-output .tmulti .tsingle .thumbcaption{text-align:left}.mw-parser-output .tmulti .trow>.thumbcaption{text-align:center}}</style><div class="thumb tmulti tright"><div class="thumbinner" style="width:342px;max-width:342px"><div class="trow"><div class="tsingle" style="width:169px;max-width:169px"><div class="thumbimage" style="height:125px;overflow:hidden"><a href="/enwiki/wiki/File:Bakarkhani.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/d/d2/Bakarkhani.jpg/167px-Bakarkhani.jpg" decoding="async" width="167" height="125" data-file-width="800" data-file-height="600" /></a></div><div class="thumbcaption text-align-center">Bakarkhani being made in Dhaka, Bangladesh. They can be seen lining the walls of the <a href="/enwiki/wiki/Tandoor" title="Tandoor">tandoor</a>.</div></div><div class="tsingle" style="width:169px;max-width:169px"><div class="thumbimage" style="height:125px;overflow:hidden"><a href="/enwiki/wiki/File:Jilapi2.JPG" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/0/05/Jilapi2.JPG/167px-Jilapi2.JPG" decoding="async" width="167" height="125" data-file-width="3488" data-file-height="2616" /></a></div><div class="thumbcaption text-align-center"><a href="/enwiki/wiki/Shahi_jilapi" title="Shahi jilapi">Shahi jilapi</a> is a very popular sweetmeat in <a href="/enwiki/wiki/Ramadan" title="Ramadan">Ramadan</a></div></div></div><div class="trow"><div class="tsingle" style="width:176px;max-width:176px"><div class="thumbimage" style="height:130px;overflow:hidden"><a href="/enwiki/wiki/File:A_Glass_of_Borhani.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/f/f2/A_Glass_of_Borhani.jpg/174px-A_Glass_of_Borhani.jpg" decoding="async" width="174" height="131" data-file-width="4160" data-file-height="3120" /></a></div><div class="thumbcaption text-align-center">Cold <a href="/enwiki/wiki/Borhani" title="Borhani">borhani</a> is drank with hotmeals</div></div><div class="tsingle" style="width:162px;max-width:162px"><div class="thumbimage" style="height:130px;overflow:hidden"><a href="/enwiki/wiki/File:Khichuri,_a_bangali_dish.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/0/04/Khichuri%2C_a_bangali_dish.jpg/160px-Khichuri%2C_a_bangali_dish.jpg" decoding="async" width="160" height="131" data-file-width="2110" data-file-height="1727" /></a></div><div class="thumbcaption text-align-center"><a href="/enwiki/wiki/Khichdi" class="mw-redirect" title="Khichdi">Khichuri</a> is considered a rich gourmet delicacy.</div></div></div></div></div>
<p>Dhakaiya food is one of the most notable regional cuisines. The rich culinary customs are influenced by <a href="/enwiki/wiki/Mughal_cuisine" class="mw-redirect" title="Mughal cuisine">Mughlai</a>, <a href="/enwiki/wiki/Central_Asian_Cuisine" class="mw-redirect" title="Central Asian Cuisine">Central Asian</a>, <a href="/enwiki/wiki/Armenian_cuisine" title="Armenian cuisine">Armenian</a>, <a href="/enwiki/wiki/North_Indian_cuisine" title="North Indian cuisine">Hindustani</a> and native Bengali cuisines. However, it also has dishes unique to Dhaka.<sup id="cite_ref-das_15-0" class="reference"><a href="#cite_note-das-15">[15]</a></sup> The <a href="/enwiki/wiki/Nawab_of_Dhaka" title="Nawab of Dhaka">Nawabs of Dhaka</a> had brought Mughlai cuisine to Bengal, that were wholly retained by Dhaka'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>kacchi 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_7-2" class="reference"><a href="#cite_note-:3-7">[7]</a></sup><sup id="cite_ref-16" class="reference"><a href="#cite_note-16">[16]</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-17" class="reference"><a href="#cite_note-17">[17]</a></sup>
</p><p>Old Dhaka boasts a variation of the famous <a href="/enwiki/wiki/Pilaf" title="Pilaf">pilaf</a> - the Morog Polao - in which the rice is cooked after and the chicken pieces are cut. Other <span style="font-style: normal" lang="bn-Latn" title="Bengali-language romanization"><a href="/enwiki/wiki/Polao" class="mw-redirect" title="Polao">polaos</a></span> include <span style="font-style: normal" lang="bn-Latn" title="Bengali-language romanization"><a href="/enwiki/wiki/Ilish" title="Ilish">ilish polao</a></span> and <span style="font-style: normal" lang="bn-Latn" title="Bengali-language romanization"><a href="/enwiki/wiki/Rohu" title="Rohu">rui polao</a></span>. Dhakaiyas are noted for introducing <a href="/enwiki/wiki/Paneer" title="Paneer">paneer</a> and boiled eggs to <a href="/enwiki/wiki/Khichuri" class="mw-redirect" title="Khichuri">khichuri</a>.<sup id="cite_ref-das_15-1" class="reference"><a href="#cite_note-das-15">[15]</a></sup> <a href="/enwiki/wiki/Bakarkhani" title="Bakarkhani">Dhakai bakarkhani</a> is a thick, biscuit-like <a href="/enwiki/wiki/Flat-bread" class="mw-redirect" title="Flat-bread">flat-bread</a> which is a traditional street-food snack, famed for its quality and taste. It is mainly dished up with tea.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18">[18]</a></sup><sup id="cite_ref-19" class="reference"><a href="#cite_note-19">[19]</a></sup> Dhakaiyas proudly hold a heritage of creating the best <i><a href="/enwiki/wiki/Paan" title="Paan">khili paan</a></i> using various herbs and spices. They also offer a khili paan for diabetic patients called the "paan afsana".<sup id="cite_ref-20" class="reference"><a href="#cite_note-20">[20]</a></sup> <a href="/enwiki/wiki/Haji_biryani" title="Haji biryani">Haji biryani</a> is a dish, invented by a restaurateur in 1939, made with highly seasoned rice, <a href="/enwiki/wiki/Chevon" class="mw-redirect" title="Chevon">goat's meat</a> and number of spices and nuts. The restaurant has become an integral part of Dhakaiya culture.<sup id="cite_ref-21" class="reference"><a href="#cite_note-21">[21]</a></sup>
</p>
<h3><span class="mw-headline" id="Kolkata">Kolkata</span></h3>
<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" 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>
<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" 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>The First Grain in Mouth Ceremony for babies is a traditional Kolkatan tradition</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-22" class="reference"><a href="#cite_note-22">[22]</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-23" class="reference"><a href="#cite_note-23">[23]</a></sup><sup id="cite_ref-24" class="reference"><a href="#cite_note-24">[24]</a></sup> In addition to European foodstuffs like chocolate, Kolkata takes culinary influence from its Chinese diaspora.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25">[25]</a></sup> <a href="/enwiki/wiki/Panipuri" title="Panipuri"><i>Phuchka</i></a>, also copied by the rest of India 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-26" class="reference"><a href="#cite_note-26">[26]</a></sup>
</p>
<h4><span class="mw-headline" id="Influences">Influences</span></h4>
<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" 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 in Kolkata</div></div></div>
<p>During the 19th century many Odia cooks migrated to Bengal to work in the households of affluent Kolkata families. They were also hired to cook in marriages and other family ceremonies. Introduction of <a href="/enwiki/wiki/Odia_people" title="Odia people">Odia</a> cooks into their kitchens brought in subtle but significant changes to Kolkata's cuisine. Many of Kolkata's classic dishes were originally from Odisha but were refined in Kolkata 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>mishti pulao</i>) were first introduced to Kolkata 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-27" class="reference"><a href="#cite_note-27">[27]</a></sup><sup id="cite_ref-28" class="reference"><a href="#cite_note-28">[28]</a></sup> Even to this date most of the cooks in Kolkata kitchens and hotels are Odia cooks.<sup id="cite_ref-29" class="reference"><a href="#cite_note-29">[29]</a></sup>
</p><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-30" class="reference"><a href="#cite_note-30">[30]</a></sup> The Chinese-origin people of Kolkata form a substantial and successful community with a distinct identity.<sup id="cite_ref-:6_31-0" class="reference"><a href="#cite_note-:6-31">[31]</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-32" class="reference"><a href="#cite_note-32">[32]</a></sup>
</p><p>Calcuttan immigrants to other countries have started carrying this abroad as well;<sup id="cite_ref-:6_31-1" class="reference"><a href="#cite_note-:6-31">[31]</a></sup> Indian Chinese restaurants have appeared in many places in the United States and UK.<sup id="cite_ref-33" class="reference"><a href="#cite_note-33">[33]</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-34" class="reference"><a href="#cite_note-34">[34]</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-35" class="reference"><a href="#cite_note-35">[35]</a></sup><sup id="cite_ref-36" class="reference"><a href="#cite_note-36">[36]</a></sup>
</p>
<h4><span class="mw-headline" id="Adda">Adda</span></h4>
<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 saw a rise during the colonial era among the <a href="/enwiki/wiki/Bhadralok" title="Bhadralok">Bhadralok</a> <a href="/enwiki/wiki/Guild" title="Guild">guild members</a> to meet and talk about a range of topics:<sup id="cite_ref-:8_37-0" class="reference"><a href="#cite_note-:8-37">[37]</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-38" class="reference"><a href="#cite_note-38">[38]</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_37-1" class="reference"><a href="#cite_note-:8-37">[37]</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_37-2" class="reference"><a href="#cite_note-:8-37">[37]</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_39-0" class="reference"><a href="#cite_note-Gaonkar2001-39">[39]</a></sup>
</p>
<h3><span class="mw-headline" id="Sylhet">Sylhet</span></h3>
<p>Sylhet boasts a variation of the famous <a href="/enwiki/wiki/Pilaf" title="Pilaf">pilaf</a> dish – <a href="/enwiki/wiki/Akhni" title="Akhni">Akhni</a> – in which the rice is cooked after and the chicken pieces are cut. Commonly consumed varieties of meat include beef, <a href="/enwiki/wiki/Chicken_as_food" title="Chicken as food">chicken</a>, <a href="/enwiki/wiki/Goat_meat" title="Goat meat">Mutton</a> and duck/goose in dishes such as <a href="/enwiki/wiki/Hash_O_Bash" class="mw-redirect" title="Hash O Bash">Hash O Bash</a>. They also proudly hold the heritage of <a href="/enwiki/wiki/Beef_Hatkora" class="mw-redirect" title="Beef Hatkora">Beef Hatkora</a>, a rice dish consisting of a wild citrus fruit not found in other parts of Bengal.<sup id="cite_ref-40" class="reference"><a href="#cite_note-40">[40]</a></sup>
</p><p>During the British period, biscuits and <a href="/enwiki/wiki/Loaf" title="Loaf">loaves</a> were introduced in Sylhet and received popularity within the Muslim community. The middle-class <a href="/enwiki/wiki/Hindus" title="Hindus">Hindus</a> of <a href="/enwiki/wiki/Cachar" class="mw-redirect" title="Cachar">Cachar</a> and Sylhet however were very suspicious of biscuits and breads as they believed they were baked by Muslims. In one occasion, a few Hindus in Cachar caught some Englishman eating biscuits with tea which caused an uproar. The information reached the Hindus of Sylhet and a little rebellion occurred. In response to this, companies started to advertise their bread as "machine-made" and "untouched by (Muslim) hand" to tell Hindus that the breads were "safe for consumption". This incident is mentioned in <a href="/enwiki/wiki/Bipin_Chandra_Pal" title="Bipin Chandra Pal">Bipin Chandra Pal</a>'s autobiography and he mentions how gradually culinary habits of Hindus eventually changed.<sup id="cite_ref-dasray_41-0" class="reference"><a href="#cite_note-dasray-41">[41]</a></sup>
</p>
<ul class="gallery mw-gallery-packed">
<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:Kichuri_2.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/5/53/Kichuri_2.jpg/135px-Kichuri_2.jpg" decoding="async" width="90" height="120" data-file-width="3120" data-file-height="4160" /></a></div></div>
<div class="gallerytext">
<p>A softer style of <a href="/enwiki/wiki/Khichuri" class="mw-redirect" title="Khichuri">khichuri</a> is consumed in Sylhet.
</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:7_color_tea,_Sylhet_.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/3/33/7_color_tea%2C_Sylhet_.jpg/135px-7_color_tea%2C_Sylhet_.jpg" decoding="async" width="90" height="120" data-file-width="3072" data-file-height="4096" /></a></div></div>
<div class="gallerytext">
<p><a href="/enwiki/wiki/Sreemangal_Upazila" title="Sreemangal Upazila">Srimangal</a> is famous for the <a href="/enwiki/wiki/Seven_Color_Tea" title="Seven Color Tea">Seven Color Tea</a>
</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:%EA%A0%9F%EA%A0%94%EA%A0%A3%EA%A0%9E_%EA%A0%A2%EA%A0%A5%EA%A0%90%EA%A0%87%EA%A0%A4_%EA%A0%A1%EA%A0%A4%EA%A0%9E%EA%A0%A3.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/8/81/%EA%A0%9F%EA%A0%94%EA%A0%A3%EA%A0%9E_%EA%A0%A2%EA%A0%A5%EA%A0%90%EA%A0%87%EA%A0%A4_%EA%A0%A1%EA%A0%A4%EA%A0%9E%EA%A0%A3.jpg/135px-%EA%A0%9F%EA%A0%94%EA%A0%A3%EA%A0%9E_%EA%A0%A2%EA%A0%A5%EA%A0%90%EA%A0%87%EA%A0%A4_%EA%A0%A1%EA%A0%A4%EA%A0%9E%EA%A0%A3.jpg" decoding="async" width="90" height="120" data-file-width="3120" data-file-height="4160" /></a></div></div>
<div class="gallerytext">
<p><i>Lotar Shutki Shira</i> (fermented fish curry)
</p>
</div>
</div></li>
<li class="gallerybox" style="width: 172.66666666667px"><div style="width: 172.66666666667px">
<div class="thumb" style="width: 170.66666666667px;"><div style="margin:0px auto;"><a href="/enwiki/wiki/File:Chicken_Tikka_Masala_KellySue.JPG" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/4/44/Chicken_Tikka_Masala_KellySue.JPG/256px-Chicken_Tikka_Masala_KellySue.JPG" decoding="async" width="171" height="120" data-file-width="696" data-file-height="489" /></a></div></div>
<div class="gallerytext">
<p><a href="/enwiki/wiki/Chicken_tikka_masala" title="Chicken tikka masala">Chicken tikka masala</a> was said to have been invented by a British-Bengali chef from Sylhet.
</p>
</div>
</div></li>
</ul>
<h2><span class="mw-headline" id="Utensils">Utensils</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" 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" 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>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:Bangladeshi_food.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/6/65/Bangladeshi_food.jpg/220px-Bangladeshi_food.jpg" decoding="async" width="220" height="121" class="thumbimage" data-file-width="1024" data-file-height="564" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Bangladeshi_food.jpg" class="internal" title="Enlarge"></a></div>A classical meat curry dish with potatoes served on a plate with flowery engravings. This style of plate is popular among all Bengalis.</div></div></div>
<p>Bengali food is often served on plates which have a distinct flowery pattern often in blue or pink. Another characteristic of Bengali food is the use the <a href="/enwiki/wiki/Boti" title="Boti">boti</a> (also called <i>dao</i> or <i>da</i>). It is a long curved blade on a platform held down by one or both feet; 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 prawns to large pumpkins.<sup id="cite_ref-42" class="reference"><a href="#cite_note-42">[42]</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-43" class="reference"><a href="#cite_note-43">[43]</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-44" class="reference"><a href="#cite_note-44">[44]</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_45-0" class="reference"><a href="#cite_note-:11-45">[45]</a></sup>
</p><p>Silverware is not a part of traditional Bengali cookery.<sup id="cite_ref-:11_45-1" class="reference"><a href="#cite_note-:11-45">[45]</a></sup>
</p>
<h2><span class="mw-headline" id="Etiquette">Etiquette</span></h2>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a href="/enwiki/wiki/File:Paan60.jpg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/f/f1/Paan60.jpg/220px-Paan60.jpg" decoding="async" width="220" height="195" class="thumbimage" data-file-width="744" data-file-height="659" /></a> <div class="thumbcaption"><div class="magnify"><a href="/enwiki/wiki/File:Paan60.jpg" class="internal" title="Enlarge"></a></div><a href="/enwiki/wiki/Paan" title="Paan">Paan</a> and <a href="/enwiki/wiki/Areca_nut" title="Areca nut">supari</a> are a typical meal concluder.</div></div></div>
<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-46" class="reference"><a href="#cite_note-46">[46]</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>
</p>
<h3><span class="mw-headline" id="Historical">Historical</span></h3>
<p>Bengalis usually eat sitting on the floor with food served on a <a href="/enwiki/wiki/Dastarkhan" class="mw-redirect" title="Dastarkhan">dostorkhan</a>. They historically ate without silverware,<sup id="cite_ref-ShresthaPaul2002_47-0" class="reference"><a href="#cite_note-ShresthaPaul2002-47">[47]</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_47-1" class="reference"><a href="#cite_note-ShresthaPaul2002-47">[47]</a></sup>
</p>
<h3><span class="mw-headline" id="Contemporary">Contemporary</span></h3>
<p>Prior to colonisation, 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_39-1" class="reference"><a href="#cite_note-Gaonkar2001-39">[39]</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_48-0" class="reference"><a href="#cite_note-:7-48">[48]</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_48-1" class="reference"><a href="#cite_note-:7-48">[48]</a></sup><sup id="cite_ref-49" class="reference"><a href="#cite_note-49">[49]</a></sup>
</p>
<h2><span class="mw-headline" id="Meals">Meals</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_50-0" class="reference"><a href="#cite_note-Walker1997-50">[50]</a></sup>
</p>
<h3><span class="mw-headline" id="Main_course">Main course</span></h3>
<h4><span class="mw-headline" id="Fish">Fish</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" 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-51" class="reference"><a href="#cite_note-51">[51]</a></sup> Popular fish curries include <i><a href="/enwiki/wiki/Wallago_attu" title="Wallago attu">boal</a></i>, <i><a href="/enwiki/wiki/Rohu" title="Rohu">rohu</a></i>, <i><a href="/enwiki/wiki/Ilish" title="Ilish">ilish</a></i>, or <i><a href="/enwiki/wiki/Ompok" title="Ompok">pabda</a></i>.
</p><p>One tradition, includes the left side of the cidal fish being cooked in oil.<sup id="cite_ref-52" class="reference"><a href="#cite_note-52">[52]</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" 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" 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></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">Sebastien Manrique</a>, travelling in the region in the 17th century, noted the multitude of milk-based foods and sweets prepared in traditional ways.<sup id="cite_ref-53" class="reference"><a href="#cite_note-53">[53]</a></sup> <a href="/enwiki/wiki/Falooda" title="Falooda">Falooda</a>, <a href="/enwiki/wiki/Shahi_jilapi" title="Shahi jilapi">shahi jilapi</a> and <a href="/enwiki/wiki/Shemai" title="Shemai">shemai</a> are popular sweet foods and desserts.
</p>
<h4><span class="mw-headline" id="Roshogolla">Roshogolla</span></h4>
<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-54" class="reference"><a href="#cite_note-54">[54]</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, the "chhana" manufactured in those days was a coarse and granular variety and had low binding capacity. 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-55" class="reference"><a href="#cite_note-55">[55]</a></sup> 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-56" class="reference"><a href="#cite_note-56">[56]</a></sup>
</p>
<h4><span class="mw-headline" id="Darbesh">Darbesh</span></h4>
<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 West Bengal and Bangladesh, as well as the rest of the subcontinent, especially during celebrations and festivities.<sup id="cite_ref-57" class="reference"><a href="#cite_note-57">[57]</a></sup><sup id="cite_ref-58" class="reference"><a href="#cite_note-58">[58]</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-59" class="reference"><a href="#cite_note-59">[59]</a></sup><sup id="cite_ref-60" class="reference"><a href="#cite_note-60">[60]</a></sup><sup id="cite_ref-61" class="reference"><a href="#cite_note-61">[61]</a></sup><sup id="cite_ref-62" class="reference"><a href="#cite_note-62">[62]</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-63" class="reference"><a href="#cite_note-63">[63]</a></sup>
</p>
<h4><span class="mw-headline" id="Pantua">Pantua</span></h4>
<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-64" class="reference"><a href="#cite_note-64">[64]</a></sup>
</p>
<h4><span class="mw-headline" id="Other_sweets">Other sweets</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_65-0" class="reference"><a href="#cite_note-:1-65">[65]</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-66" class="reference"><a href="#cite_note-66">[66]</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 class="mw-headline" id="Beverages">Beverages</span></h2>
<p>Common beverages include <a href="/enwiki/wiki/Shorbot" class="mw-redirect" title="Shorbot">shorbot</a>, <a href="/enwiki/wiki/Lassi" title="Lassi">lachhi</a>, <a href="/enwiki/wiki/Chaas" title="Chaas">ghol</a>, <a href="/enwiki/wiki/Mattha" title="Mattha">matha</a>, <a href="/enwiki/wiki/Falooda" title="Falooda">falooda</a> and <a href="/enwiki/wiki/Rooh_Afza" title="Rooh Afza">Rooh Afza</a>. The two main types of Bengali tea are <a href="/enwiki/wiki/Doodh_pati_chai" title="Doodh pati chai">dudh cha</a> (milk tea) and <a href="/enwiki/wiki/Masala_chai" title="Masala chai">masala cha</a>. <a href="/enwiki/wiki/Srimangal" class="mw-redirect" title="Srimangal">Srimangal</a>, the tea capital of Bengal, is famed for the <a href="/enwiki/wiki/Seven_Color_Tea" title="Seven Color Tea">Seven Color Tea</a> whilst Dhaka is famed for the <a href="/enwiki/wiki/Borhani" title="Borhani">borhani</a>. Traditional fruit juices (<i>rosh</i>) are also drunk such as <a href="/enwiki/wiki/Sugarcane_juice" title="Sugarcane juice">sugarcane juice</a>, <a href="/enwiki/wiki/Aamras" title="Aamras">mango juice</a>, <a href="/enwiki/wiki/Palm_fruit_juice" title="Palm fruit juice">palm fruit juice</a>, <a href="/enwiki/wiki/Date_juice" title="Date juice">date juice</a> as well as <a href="/enwiki/wiki/Basil#Seeds" title="Basil">basil seed</a> or <a href="/enwiki/wiki/Hyptis_suaveolens" class="mw-redirect" title="Hyptis suaveolens">tukma</a>-based drinks.
</p>
<h2><span class="mw-headline" id="Gallery">Gallery</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" data-file-width="720" data-file-height="540" /></a></div></div>
<div class="gallerytext">
<p>Bengali New Year Menu
</p>
</div>
</div></li>
<li class="gallerybox" style="width: 149.33333333333px"><div style="width: 149.33333333333px">
<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" data-file-width="3679" data-file-height="3000" /></a></div></div>
<div class="gallerytext">
<p>Bengali Non-vegetarian meal
</p>
</div>
</div></li>
<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" data-file-width="4033" data-file-height="1765" /></a></div></div>
<div class="gallerytext">
<p>A fancy arrangement of Bengali food
</p>
</div>
</div></li>
<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" data-file-width="3505" data-file-height="2950" /></a></div></div>
<div class="gallerytext">
<p>Bengali vegetarian meal
</p>
</div>
</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" 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" 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></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></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-ShresthaPaul2002-47"><span class="mw-cite-backlink">^ <a href="#cite_ref-ShresthaPaul2002_47-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-ShresthaPaul2002_47-1"><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-:7-48"><span class="mw-cite-backlink">^ <a href="#cite_ref-:7_48-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:7_48-1"><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-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 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-Walker1997-50"><span class="mw-cite-backlink"><b><a href="#cite_ref-Walker1997_50-0">^</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-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="CITEREFMomin2001" class="citation book cs1">Momin, Sajeda (2001). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=_vDgAAAAMAAJ&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"><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%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&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="CITEREFKrondl2010" class="citation journal cs1">Krondl, Michae (August 2010). "The Sweetshops of Kolkata". <i>Gastronomica</i>. University of California Press. <b>10</b> (3): 58–65. <a href="/enwiki/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1525%2Fgfc.2010.10.3.58">10.1525/gfc.2010.10.3.58</a>. <a href="/enwiki/wiki/JSTOR_(identifier)" class="mw-redirect" title="JSTOR (identifier)">JSTOR</a> <a rel="nofollow" class="external text" href="/enwiki//www.jstor.org/stable/10.1525/gfc.2010.10.3.58">10.1525/gfc.2010.10.3.58</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Gastronomica&rft.atitle=The+Sweetshops+of+Kolkata&rft.volume=10&rft.issue=3&rft.pages=58-65&rft.date=2010-08&rft_id=info%3Adoi%2F10.1525%2Fgfc.2010.10.3.58&rft_id=%2F%2Fwww.jstor.org%2Fstable%2F10.1525%2Fgfc.2010.10.3.58%23id-name%3DJSTOR&rft.aulast=Krondl&rft.aufirst=Michae&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABengali+cuisine" class="Z3988"></span></span>
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<li id="cite_note-54"><span class="mw-cite-backlink"><b><a href="#cite_ref-54">^</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-57"><span class="mw-cite-backlink"><b><a href="#cite_ref-57">^</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-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 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-59"><span class="mw-cite-backlink"><b><a href="#cite_ref-59">^</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-62"><span class="mw-cite-backlink"><b><a href="#cite_ref-62">^</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>
</li>
<li id="cite_note-63"><span class="mw-cite-backlink"><b><a href="#cite_ref-63">^</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-64"><span class="mw-cite-backlink"><b><a href="#cite_ref-64">^</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-:1-65"><span class="mw-cite-backlink"><b><a href="#cite_ref-:1_65-0">^</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>
</li>
<li id="cite_note-66"><span class="mw-cite-backlink"><b><a href="#cite_ref-66">^</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>
</li>
</ol></div></div>
<h2><span class="mw-headline" id="Further_reading">Further reading</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>
<div class="navbox-styles nomobile"><style data-mw-deduplicate="TemplateStyles:r1057682214">.mw-parser-output .navbox{box-sizing:border-box;border:1px solid #a2a9b1;width:100%;clear:both;font-size:88%;text-align:center;padding:1px;margin:1em auto 0}.mw-parser-output .navbox .navbox{margin-top:0}.mw-parser-output .navbox+.navbox,.mw-parser-output .navbox+.navbox-styles+.navbox{margin-top:-1px}.mw-parser-output .navbox-inner,.mw-parser-output .navbox-subgroup{width:100%}.mw-parser-output .navbox-group,.mw-parser-output .navbox-title,.mw-parser-output .navbox-abovebelow{padding:0.25em 1em;line-height:1.5em;text-align:center}.mw-parser-output .navbox-group{white-space:nowrap;text-align:right}.mw-parser-output .navbox,.mw-parser-output .navbox-subgroup{background-color:#fdfdfd}.mw-parser-output .navbox-list{line-height:1.5em;border-color:#fdfdfd}.mw-parser-output .navbox-list-with-group{text-align:left;border-left-width:2px;border-left-style:solid}.mw-parser-output tr+tr>.navbox-abovebelow,.mw-parser-output tr+tr>.navbox-group,.mw-parser-output tr+tr>.navbox-image,.mw-parser-output tr+tr>.navbox-list{border-top:2px solid #fdfdfd}.mw-parser-output .navbox th,.mw-parser-output .navbox-title{}.mw-parser-output .navbox-abovebelow,.mw-parser-output th.navbox-group,.mw-parser-output .navbox-subgroup .navbox-title{background-color:#ddf}.mw-parser-output .navbox-subgroup .navbox-group,.mw-parser-output .navbox-subgroup .navbox-abovebelow{background-color:#e6e6ff}.mw-parser-output .navbox-even{background-color:#f7f7f7}.mw-parser-output .navbox-odd{background-color:transparent}.mw-parser-output .navbox .hlist td dl,.mw-parser-output .navbox .hlist td ol,.mw-parser-output .navbox .hlist td ul,.mw-parser-output .navbox td.hlist dl,.mw-parser-output .navbox td.hlist ol,.mw-parser-output .navbox td.hlist ul{padding:0.125em 0}.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><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:r1054937957"/><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%">Continental</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 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> and<br /><a href="/enwiki/wiki/Regional_cuisine" title="Regional cuisine">Regional</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 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/California_cuisine" title="California cuisine">Californian</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Hawaii" title="Cuisine of Hawaii">Hawaiian</a></li>
<li><a href="/enwiki/wiki/Louisiana_Creole_cuisine" title="Louisiana Creole cuisine">Louisiana Creole</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/Cuisine_of_the_Southern_United_States" title="Cuisine of the Southern United States">Southern US</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></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/Channel_Islands_cuisine" title="Channel Islands cuisine">Channel Islands</a></li>
<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/Cuisine_of_Saint_Helena" title="Cuisine of Saint Helena">Saint Helena</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/Acadian_cuisine" title="Acadian cuisine">Acadian</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Quebec" title="Cuisine of Quebec">Québécois</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/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/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/Greek_Macedonian_cuisine" title="Greek Macedonian cuisine">Greek Macedonian</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 class="mw-selflink selflink">Bengali</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/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/Punjabi_cuisine" title="Punjabi cuisine">Punjabi</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/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/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/Cuisine_of_Liguria" title="Cuisine of Liguria">Ligurian</a></li>
<li><a href="/enwiki/wiki/Lombard_cuisine" title="Lombard cuisine">Lombard</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Basilicata" title="Cuisine of Basilicata">Lucanial</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/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></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/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</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Ainu_cuisine" title="Ainu cuisine">Ainu</a></li>
<li><a href="/enwiki/wiki/Arab_cuisine" title="Arab cuisine">Arab</a>
<ul><li><a href="/enwiki/wiki/Arab_Indonesian_cuisine" title="Arab Indonesian cuisine">Indonesian</a></li></ul></li>
<li><a href="/enwiki/wiki/Aromanian_cuisine" title="Aromanian cuisine">Aromanian</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 href="/enwiki/wiki/Berber_cuisine" title="Berber cuisine">Berber</a></li>
<li><a href="/enwiki/wiki/Cajun_cuisine" title="Cajun cuisine">Cajun</a></li>
<li><a href="/enwiki/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese</a>
<ul><li><a href="/enwiki/wiki/American_Chinese_cuisine" title="American Chinese cuisine">American</a></li>
<li><a href="/enwiki/wiki/Canadian_Chinese_cuisine" title="Canadian Chinese cuisine">Canadian</a></li>
<li><a href="/enwiki/wiki/Chifa" title="Chifa">Chifa</a></li>
<li><a href="/enwiki/wiki/Chinese_Indonesian_cuisine" title="Chinese Indonesian cuisine">Indonesian</a></li>
<li><a href="/enwiki/wiki/Malaysian_Chinese_cuisine" title="Malaysian Chinese cuisine">Malaysian</a></li></ul></li>
<li><a href="/enwiki/wiki/Crimean_Tatar_cuisine" title="Crimean Tatar cuisine">Crimean Tatar</a></li>
<li><a href="/enwiki/wiki/Greek-American_cuisine" title="Greek-American cuisine">Greek American</a></li>
<li><a href="/enwiki/wiki/Hazaragi_cuisine" title="Hazaragi cuisine">Hazaragi</a></li>
<li><a href="/enwiki/wiki/Indian_cuisine" title="Indian cuisine">Indian</a>
<ul><li><a href="/enwiki/wiki/Anglo-Indian_cuisine" title="Anglo-Indian cuisine">Anglo-Indian</a></li>
<li><a href="/enwiki/wiki/Indian_Indonesian_cuisine" title="Indian Indonesian cuisine">Indonesian</a></li>
<li><a href="/enwiki/wiki/Malaysian_Indian_cuisine" title="Malaysian Indian cuisine">Malaysian</a></li></ul></li>
<li><a href="/enwiki/wiki/Inuit_cuisine" title="Inuit cuisine">Inuit</a></li>
<li><a href="/enwiki/wiki/Italian-American_cuisine" title="Italian-American cuisine">Italian American</a></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/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/Romani_cuisine" title="Romani cuisine">Romani</a></li>
<li><a href="/enwiki/wiki/Sami_cuisine" class="mw-redirect" title="Sami cuisine">Sami</a></li>
<li><a href="/enwiki/wiki/Soul_food" title="Soul food">Soul food</a></li>
<li><a href="/enwiki/wiki/Sylheti_cuisine" title="Sylheti cuisine">Sylheti</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%">Religious</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Buddhist_cuisine" title="Buddhist cuisine">Buddhist</a></li>
<li><a href="/enwiki/wiki/Christian_dietary_laws" title="Christian dietary laws">Christian</a>
<ul><li><a href="/enwiki/wiki/Goan_Catholic_cuisine" title="Goan Catholic cuisine">Goan Catholic</a></li>
<li><a href="/enwiki/wiki/Mennonite_cuisine" title="Mennonite cuisine">Mennonite</a></li></ul></li>
<li><a href="/enwiki/wiki/Diet_in_Hinduism" title="Diet in Hinduism">Hindu</a></li>
<li><a href="/enwiki/wiki/Islamic_dietary_laws" title="Islamic dietary laws">Islamic</a>
<ul><li><a href="/enwiki/wiki/Chinese_Islamic_cuisine" title="Chinese Islamic cuisine">Chinese</a></li></ul></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/Diet_in_Sikhism" title="Diet in Sikhism">Sikh</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-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 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>
<ul><li><a href="/enwiki/wiki/New_American_cuisine" title="New American cuisine">New American</a></li>
<li><a href="/enwiki/wiki/Eurasian_cuisine_of_Singapore_and_Malaysia" title="Eurasian cuisine of Singapore and Malaysia">Eurasian</a></li></ul></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-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 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><img alt="Category" src="/upwiki/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" title="Category" width="16" height="16" class="noviewer" 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 href="/enwiki/wiki/Category:Cuisine" title="Category:Cuisine">Category</a></li>
<li><img alt="Commons page" src="/upwiki/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" title="Commons page" width="12" height="16" class="noviewer" 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 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" class="noviewer" 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><img alt="WikiProject" src="/upwiki/wikipedia/commons/thumb/3/37/People_icon.svg/16px-People_icon.svg.png" decoding="async" title="WikiProject" width="16" height="16" class="noviewer" 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 href="/enwiki/wiki/Wikipedia:WikiProject_Food_and_drink" title="Wikipedia:WikiProject Food and drink">WikiProject</a></li>
<li><img alt="Outline" src="/upwiki/wikipedia/commons/thumb/4/41/Global_thinking.svg/10px-Global_thinking.svg.png" decoding="async" title="Outline" width="10" height="16" class="noviewer" 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 href="/enwiki/wiki/Outline_of_cuisines" title="Outline of cuisines">Outline</a></li></ul>
</div></td></tr></tbody></table></div>
<div class="navbox-styles nomobile"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1057682214"/></div><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:r1054937957"/><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" 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-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Baluchari_sari" title="Baluchari sari">Baluchari sari</a></li>
<li><a href="/enwiki/wiki/Rasgulla" title="Rasgulla">Banglar Rosogolla</a></li>
<li><a href="/enwiki/wiki/Bankura_horse" title="Bankura horse">Bankura horse</a></li>
<li><a href="/enwiki/wiki/Pattachitra" title="Pattachitra">Bengal Patachitra</a></li>
<li><a href="/enwiki/wiki/Chhau_mask" title="Chhau mask">Chhau mask</a></li>
<li><a href="/enwiki/wiki/Darjeeling_tea" title="Darjeeling tea">Darjeeling tea</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 (mango)</a></li>
<li><a href="/enwiki/wiki/Gobindobhog" title="Gobindobhog">Gobindobhog</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/Madurkathi" title="Madurkathi">Madurkathi</a></li>
<li><a href="/enwiki/wiki/Manasa_chali" title="Manasa chali">Manasa chali</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/Sitabhog" title="Sitabhog">Sitabhog</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-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 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-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 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>
<div class="navbox-styles nomobile"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1057682214"/></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-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 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>
</div></td></tr></tbody></table></div>
<style data-mw-deduplicate="TemplateStyles:r1061077711">.mw-parser-output .portal-bar{font-size:88%;font-weight:bold;display:flex;justify-content:center;align-items:baseline}.mw-parser-output .portal-bar-bordered{padding:0 2em;background-color:#fdfdfd;border:1px solid #a2a9b1;clear:both;margin:1em auto 0}.mw-parser-output .portal-bar-unbordered{padding:0 1.7em;margin-left:0}.mw-parser-output .portal-bar-header{margin:0 1em 0 0.5em;padding:0.2em 0;flex:0 0 auto;min-height:24px;line-height:22px}.mw-parser-output .portal-bar-content{display:flex;flex-flow:row wrap;align-items:baseline;flex:0 1 auto;padding:0.15em 0;column-gap:1em}.mw-parser-output .portal-bar-item{display:flex;align-items:baseline;margin:0.15em 0;min-height:24px;text-align:left}.mw-parser-output .portal-bar-logo{width:22px;line-height:22px;margin:0 0.2em;text-align:right}.mw-parser-output .portal-bar-link{margin:0 0.2em;text-align:left}@media screen and (max-width:768px){.mw-parser-output .portal-bar{font-size:88%;font-weight:bold;display:flex;flex-flow:column wrap}.mw-parser-output .portal-bar-header{text-align:center;flex:0;padding-left:0.5em;margin:0 auto}.mw-parser-output .portal-bar-content{display:flex;flex-flow:row wrap;align-items:baseline;flex:0;margin:0 auto;column-gap:1em;border-top:1px solid #a2a9b1}}.mw-parser-output .navbox+link+.portal-bar-bordered{margin-top:-1px}.mw-parser-output .navbox+style+.portal-bar-bordered{margin-top:-1px}.mw-parser-output .portal-bar+.navbox-styles+.navbox{margin-top:-1px}</style><div class="portal-bar noprint metadata nomobile portal-bar-bordered" role="navigation" aria-label="Portals"><span class="portal-bar-header"><a href="/enwiki/wiki/Wikipedia:Contents/Portals" title="Wikipedia:Contents/Portals">Portals</a>:</span><div class="portal-bar-content"><div class="portal-bar-item"><span class="portal-bar-logo"><a href="/enwiki/wiki/File:Foodlogo2.svg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/21px-Foodlogo2.svg.png" decoding="async" width="21" height="15" srcset="/upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/42px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span><span class="portal-bar-link"><a href="/enwiki/wiki/Portal:Food" title="Portal:Food">Food</a></span></div><div class="portal-bar-item"><span class="portal-bar-logo"><a href="/enwiki/wiki/File:Flag_of_Bangladesh.svg" class="image"><img alt="" src="/upwiki/wikipedia/commons/thumb/f/f9/Flag_of_Bangladesh.svg/21px-Flag_of_Bangladesh.svg.png" decoding="async" width="21" height="13" srcset="/upwiki/wikipedia/commons/thumb/f/f9/Flag_of_Bangladesh.svg/32px-Flag_of_Bangladesh.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/f/f9/Flag_of_Bangladesh.svg/42px-Flag_of_Bangladesh.svg.png 2x" data-file-width="1000" data-file-height="600" /></a></span><span class="portal-bar-link"><a href="/enwiki/wiki/Portal:Bangladesh" title="Portal:Bangladesh">Bangladesh</a></span></div><div class="portal-bar-item"><span class="portal-bar-logo"><a href="/enwiki/wiki/File:Flag_of_India.svg" class="image"><img alt="" src="/upwiki/wikipedia/en/thumb/4/41/Flag_of_India.svg/21px-Flag_of_India.svg.png" decoding="async" width="21" height="14" srcset="/upwiki/wikipedia/en/thumb/4/41/Flag_of_India.svg/32px-Flag_of_India.svg.png 1.5x, /upwiki/wikipedia/en/thumb/4/41/Flag_of_India.svg/42px-Flag_of_India.svg.png 2x" data-file-width="1350" data-file-height="900" /></a></span><span class="portal-bar-link"><a href="/enwiki/wiki/Portal:India" title="Portal:India">India</a></span></div></div></div></div>' |
Whether or not the change was made through a Tor exit node (tor_exit_node) | false |
Unix timestamp of change (timestamp) | 1639958030 |
