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'{{Short description|Cuisine of the Bengal region}} {{multiple issues| {{POV|date=May 2014}} {{more citations needed|date=June 2012}} }} {{Use British English|date=September 2013}} {{Use dmy dates|date=October 2021}} [[File:Pabda Jhaal - Home- Kolkata - West Bengal.jpg|thumb|Pabda jhaal, a Bengali fish curry]] '''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 the [[Indian states]] of [[West Bengal]], [[Tripura]], as well as the [[Barak Valley]] in [[Assam]].<ref>{{cite book |url=https://books.google.com/books?id=goH1DwAAQBAJ&pg=PA9 |page=9 |title=Bangladesh |author=Jane Hinchey |publisher=Redback Publishing |year=2019|isbn=9781925630831 }}</ref> 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 including [[mustard oil]], as well as the spread of its confectioneries and desserts.<ref>{{cite book |url=https://books.google.com/books?id=Jo6cEAAAQBAJ&pg=PT802 |page=802 |title=Lonely Planet India |author=Joe Bindloss |publisher=Lonely Planet |year=2022|isbn=9781837580330 }}</ref> There is a strong emphasis on rice as a staple,<ref>{{cite book |url=https://books.google.com/books?id=fDXJBAAAQBAJ&pg=PA151 |page=151 |title=Culinary Culture in Colonial India |author=Utsa Ray |publisher=Cambridge University Press |year=2015|isbn=9781107042810 }}</ref> with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although [[barramundi]], known as ''bhetki'', is also common.<ref>{{cite book |url=https://books.google.com/books?id=YIyV_5wrplMC&pg=PA117 |page=117 |title=Food Culture in India |author=Colleen Taylor Sen |publisher=Greenwood Publishing Group |year=2004|isbn=9780313324871 }}</ref> Although less popular than fish, Bengalis have eaten a variety of meats since pre-colonial times, ranging from pigs and deer to hedgehogs and turtles. In more recent times, lentils have begun to form a significant part of the diet.<Ref>{{cite book |page=428 |title=Bengali Culture Over a Thousand Years |author=Ghulam Murshid |publisher=Niyogi Books |year=2018}}</ref> Many Bengali food traditions draw from social activities, such as [[Adda (South Asian)|adda]], or the ''[[Mezban]]''. [[File:A Traditional Bengali Lunch.jpg|thumb|A traditional Bengali lunch, consisting of bhaat (rice), aloo bhaja (fried potato), begun bhaja (fried eggplant), dal (lentils), chingri machher malaikari (prawn in coconut gravy), mutton, chatni, papad, and mishti(sweets).]] ==Culinary influences== ===Mughal influence=== Muslims conquered Bengal around the mid-thirteenth century, bringing with them [[Iranian cuisine|Persian]] and [[Arab cuisine|Arabic]] cuisine. PLUS MASSIVE DILDOS!!<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|date=10 July 2013|access-date=1 September 2019}}</ref> 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 |title=Mughalnama: changing the contours of Mughlai cuisine in India |url=https://www.aninews.in/news/lifestyle/food/mughalnama-changing-the-contours-of-mughlai-cuisine-in-india201801051517270001/ |access-date=14 May 2022 |website=ANI}}</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 2018}}</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 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]] and [[beef]] 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 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 –&nbsp;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|date=10 July 2013|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 drunk with hot meals | 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 rice 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 weddings 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>{{Cite web |url=http://alexis.org.in/face-off-the-rasgulla-battle-between-west-bengal-and-odisha/ |title=Alexis Foundation |access-date=10 October 2019 |archive-date=10 October 2019 |archive-url=https://web.archive.org/web/20191010225306/http://alexis.org.in/face-off-the-rasgulla-battle-between-west-bengal-and-odisha/ |url-status=dead }}</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|date=December 2017 |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 beef 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" /> ===Historical=== [[File:Paan60.jpg|thumb|[[Paan]] and [[areca nut|supari]] are a typical meal concluder.]] 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 making extensive use of vegetables. The courses progress broadly from lighter to richer and heavier and go 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 copious amounts of fish and typically look for freshwater and brackish fish 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]]'', and ''[[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> Bengali Vaishnavas avoid all types of fish, eggs and meat. [[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==== [[File:Bhim Chandra Nag sweet shop at Bowbazar, Kolkata, WB.jpg|thumb|Bhim Chandra Nag, one of the prestigious sweet shops in Kolkata, founded by Paran Chandra Nag in 1826 at [[Bowbazar]].]] 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 [[Sharbat (beverage)|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}} {{Cuisine of India}} {{West Bengal}} {{Authority control}} {{Portal bar|Food|Bangladesh|India}} {{DEFAULTSORT:Bengali Cuisine}} [[Category:Bengali cuisine| ]] [[Category:Indian cuisine by state or union territory]] [[Category:North Indian cuisine]] [[Category:Bangladeshi cuisine]] [[Category:South Asian cuisine]]'