Bengali's love literature, music, art, theatre and food in that order. Their greatest addition to the Indian cuisine is the truly magnificent spectrum of sweets made from curdled milk, burnt milk, rasgullas, gulab jamuns, rasmalai and many more.

Besides sweets, the Bengalis have a love for fish and most of the popular Bengali dishes are therefor made from fish. A variety of styles are adopted to cook fish. Sometimes the fish is marinated in spices, at other times cooked in curd. The cuisine of West Bengal is different from the cuisine of Bangladesh in that the use of coconut is much lesser and they use mustard oil for cooking instead of coconut oil.

The specialty of Bengali cuisine is the use of panchphoron, five basic spices which include zeera, kalaunji, saunf, fenugreek and mustard seeds. Generally, Bengali food is a mixture of sweet and spicy flavors.


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