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History Behind Bengali Cuisine

Taste of Bengal is all about the finest Bengali Cuisine and Delicacies. Today, decades after the firingees gone by; Portuguese, Chinese, British, Dutch, French, American to name a few left or mingled into the local culture. Their culinary legacies still exist in the meals of Bengal. History laid a strong foundation for culinary diversity. British delicacies, The French cuisine East India Company brought Rich Sauces, Breads & Gourmet entrees. Russian foods like shashlik and chicken a la Kiev. Mughlai cuisine first came to Calcutta when Zafar Ali Nawab of Bengal move to Calcutta with his khansamah and their exotic kebabs and entrees. Bengal cuisine acquires a robust dimension that redefines everyday food habits. Even today Nizam’s dishes out hot delicious Kathi rolls from just behind New Markets, Calcutta.

Half a century later, Lucknow’s Wajid Ali shah ushered in the subtle and delicate cooking awadh foods, while in exile here. Calcutta Biryani soon becomes as popular as distinctive as Chinese Chow Mein. Authentic legacies of Muslim Calcutta Chicken Rezala, other famous Delicacies of Bengal like Chingri Macher Malai Curry, Mutton Rezala, Mochar Ghonto, Hilsa Sorsha, etc.

Bengalis are Food Lovers

The Bengalis take pride in their cuisine. Bengali cuisine is appreciated for its fabulous use of panch phoron. A term used to refer to the five essential spices. Namely mustard, fenugreek seed, cumin seed, aniseed, and black cumin seed. The specialty of Bengali food lies in the perfect blend of sweet and spicy flavors.

For Bengalis, food is one of the most essential aspects of their day to day lives. They are great food lovers. They are so obsessed with food that the man of the house goes to the market every day to buy fresh fish and vegetables which is a must in their daily menu. Rice & fish is a staple ingredient in their meal for the people of Bengal. With numerous rivers, ponds, and lakes packed with different varieties of fish. A typical Bengali needs to have fish in every meal. Otherwise, there is a feeling that the meal is incomplete. The fish markets in Bengal are always bustling with vendors eager to sell their products to every consumer. The most popular varieties of fish include Hilsa, Carp, Rui (Rohu), Prawns, Salmon, Magur, and Bhakti.

Cooking flavorsome, nutritious meals is typically the responsibility of the women, who spend many hours in the kitchen preparing feasts for their families. Even the Brahmin Bengalis relish fish. Fish is a part of every festivity celebration. To lend a distinctive flavor to the fish, it is deep-fried in mustard oil and then cooked in gravy. More health-conscious Bengalis opt for steaming the fish, and it is also regularly sautéed with curd. Whether it’s a meat, fish, or vegetable dish, the Bengalis know which ingredients to use to produce mouth-watering meals that both awaken and excite the taste buds.


Traditional Bengali food always ends up with Mishti and Doi(sweet curd). Bengali food is famous for its Mishti’s (sweets). The most popular Bengali sweets are Rasogolla, which is enjoyed by every people in the country. Bengali Meal is a ritual in itself. Bengalis spend not only a great deal of time thinking about the food but also on its preparation and eating. Most of the communities in Bengal will eat meat or fish, with people from all areas of the region sharing very similar eating habits; something that is rarely seen in India. They try to utilize all elements of the vegetables, creating dishes that include rejected stalks, leaves, and peels.

It’s could not happen anywhere else. Taste of Bengal will carry forward the legacy of Authentic Bengali cuisine in the years to come. We also introduce the North Indian & Chinese Cuisine recipe to cater to the large customer base.


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