THE WEST BENGAL CUISINE: SOO MUCH MORE THAN FISH AND RICE.
Khevna.P.Shah, INN/Bangalore
@Infodeaofficial
West Bengal, situated in the east of India along the banks of Ganga, was traditionally known for its extraordinarily fertile agricultural land and the fresh source of fish. And hence, the staple food of West Bengal was rice and fish. But apart from rice and fish, it has a rich tradition of many vegetarian and nonvegetarian dishes which has been influenced by various cultures throughout the years. Bengali cuisines can be divided into charbya: the food that is chewed, chosya: the food that is sucked, lehya: the food that is licked, and peya: includes drinks, especially hot milk.
One of the major influences of Bengali cuisine was the partition of West Bengal and Bangladesh(East Bengal or East Pakistan), which restricted the usage of beef among the Brahmins. Another significant development in the food scene of urban Bengal was the “Confectionary Renaissance” that took place while Kolkata and Dhaka evolved as centres of trade and commerce. The Baghdadi Jew, the Portuguese and the French settlers were known as masters of bakery, and the British introduced tea, which, until the 1850s, did not have a mass appeal in India. Simultaneously, a new breed of Bengalis, well endowed with English education, indulged in emulating European culture and their food habits. Chops, cutlets (originating from the French word cĂ´telette), bread, cakes, custard puddings etc., accompanied with tea, came to be the urban Bengali’s leisurely indulgence and intellectual stimulants. The nomads who arrived from Central Asia, the Persians, Arabs, Turks and Europeans, all left behind an indelible mark as “cross-pollinators” of Bengal’s gastronomy and culture. The Bengali cuisine has Mughalai, Odia, and even widow influence. The Mughlai cuisine was introduced to Bengal by the Nawabs of Dhaka with many elements which were restricted to the Bangladeshis culinary community.
Bengal is famous for its spicy, flavored and wide varieties of fishes and the most famous among them are Ilish Macher Jhol is a pungent-smelling curry prepared with Nigella seeds and chili to give it the required balance that is perfect and Tangra Macher Jhol is a curry prepared with catfish and freshly ground spices, which is a big hit in the Bengal region. But apart from this, are the unspoken and underrated vegetarian delicacies in Bengali cuisine. Yes, fish is not the only thing Bengalis expertise in, their vegetarian cuisine is rich, spicy and leaves you asking for more.
Mochar Ghonto
Mocha in Bengali means Plantin flowers and Mohar Ghonto is a traditional banana blossom curry made with banana flower, crushed coconut, potato and cooked both cumin and bay leaves. It is an age-old traditional recipe and since it’s a vegetarian dish it is not only prepared during Durga-puja but also for other religious occasions.
 Shukto
It is severed as the first course of a diet, as it is a combination of different vegetables like brinjals, bitter gourd, crunchy Drumstick and Bori(is a dried lentil dumpling), mixed with milk and freshly grounded spices. Shukto is said to be influenced by Portuguese cuisine.
Sandesh
This is the most popular Bengali sweet, made from milk and sugar with different variations in it. Bengal’s Durga puja and Sandesh is something that cannot be missed or even forgotten. Sandesh is made from the curdling of the milk and added dry fruits in some region. This sweet is neither overly sweet thus allowing people with a non-sweet tooth to enjoy it too.
Mishti Doi
Mishti Doi is a snack type item, which will be found in every street of Bengal. Originated from the Bogra District in Bangladesh, is a popular delicacy in West Bengal as well. It is a fermented caramelized yoghurt, made with milk and sugar/jaggery. This is the must-try item when you visit Bengal.
Rossgulla
Ever heard a controversy behind the origin of food? Well, you are in it for one. Rossgulla is originally claimed to be an Odia dish that was popularised in Bengla when Odian cooks migrated to Bengal. it is made from ball-shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar. In recent times, you will find Rossgulla in every nook and corner of India, but nothing matches the one that is made in Bengal.
A state’s cuisine is as important as its traditions and culture and every cuisine has its own influence and an origin story that makes it unique. Similarly, West Bengal’s cuisine is influenced by a lot of different cultures making it eccentric.
