Bangla Rannar Pala O Parbon - Popular Kolkata Cuisine and Authentic Bengali Recipes
This site is about Indian food and authentic Bengali recipes and some simple ideas on how one can convert a traditional recipe to an exotic modern presentation, a thoughtful discussion about food history in relation to Ayurveda, culture and food science, the Vedic sutras and folklore, which ascribed why we should eat seasonally and stay fit with healthy food. Seasonal foods like vegetable, fruit, and fish are cost effective and consumers demand of foods are always reflecting crop production and market economy, which can save the food biodiversity and extinct species of flora and fauna.
Purpose, outline, and reliability
The purpose is to distinguish the various dimensions of food culture of Bengal associated with basic task of rediscovering history considering advancement in modern acquisition. My plutolatry for traditional and cultural food forced me to make this journey through ages and to pursue expansive treasure towards the future.
For Kolkata-Bangalees, there is no particular kind of BENGALI food habits now. Through the decades, Bengali cuisine has been influenced by many foreign entities such as the Mughals, Persians, Burmese, Portuguese, British, Chinese and other different countries and so as now in this cosmopolitan society after partition and migration to India, Bengalees can easily adopt foods of others. The food practice thoroughly supplemented from other provinces “like idly dosa from south, chole batura, singara, tikia, rolls from north, from west pao bhaji, golgappa, chaat, easily available pizzas, ready to make pastas, cosmopolitan items like cakes, burgers, pastries, sandwiches etc in every lane, no doubt benefited in many ways", but now pure Bengali meals or tiffin have become fussy and fancy according to our conception, which is not suitable for fast life. The elaborate meals are truly expensive, practically it is, and no time to compare too.
When we talk about "authentic" cuisines as in Bengali food, it somehow determines the authenticity through some ethnic traditions maintained by Bengali communities, some collected from family and friends, some from old scriptures, books, food-talk shows. Authenticity identified through traditional food knowledge maintained through the family as a guideline of amish (non vegetarian) and niramish (vegetarian), seasonal choices of ingredients and particular way of making that expressed in scriptures and also through generation by generation in different communities. I am trying to maintain the basic information without changes to make a good recipe collection. As I found my parents a locavore, they never implemented any idea of modernity in their food habits and have a great knowledge of traditions; I personally preferred their guidelines to identify the authenticity of ethnic Bengali food. I adopted Bengali cuisine as it is as well as I have learnt Indian cuisines from different regions with a judgment of authenticity through the perspective of basic knowledge and history.
What is traditional full course Bengali meal?
Due to the economy and unavailability of ingredients it has now became impossible to stick on the basic old-fashioned way and the taste is hardly the same, profoundly different with mix and matches.
A Bengali food will actually taste different. It will hit the taste buds. The uniqueness of food as a cultural phenomena “sensorial food” aesthetically tastes differently. The real gourmet meal to be served to any distinguished guest would be an assortment of food that is described of many things to “eat, chew, lick and drink” as “Chobbo, chossho, lejjho, peyo" teasing the taste buds drooling throughout the meal, which will confuse taste-buds with sukto; a vegetarian curry that blurs to a savory delight.
One elaborated Bengali menu course will have a sequence in the presentation according to taste bitter to sweet. Starter such as traditional starters with a dish of Teto (bitter) as well as fry and fritters bhaja bhuji , shaak or shukto, daal (lentils), tori torkari (curry) dim (egg) or paneer preparations can be introduced in between, then lightly cooked to richer ones; maachh ( fish ), mansho (meat or chicken items), all of these are eaten with rice , After the main course for lunch a dish will come called tok or chutney (sour), misti (sweets), and paan (betel leaf) shorbot (drinks) . Bengali tea-time ( jal-khabar ) table spread too has a distinct delicacies as well.
1. Traditional Entrée - Teto Bitter Bhate Pora shenka
2. Fry and Fritters - Bengali Finger Food Sabzi, Maachh, Dim Bhaja - Poultry and Meat
3. Rice - Bhaat Khichuri, Paanta, Polao, Dom-e Ranna
4. Daal Lentil - Traditional Phoron, Tetor dal, Sabji dal, Tok Dal, Muro/Chingri keema Dal
5. Curry Tarkari - Niramish Tarkar, chhanchra, Chhenchki, Charchari, Chapor, Chhakka
6. Fish Maachh - Machher Jhol gravy, Korma Kalia, Paturi, Machher Tok, Traditional specialities
7. Meat Mansho - Manser Jhol stew, Keema Mete, Regional Special
8. Sour Tok - Ambol, Chutne, Pickle
9. Sweet Misti - dahi, Bhaja Misti, Bhapa steamed Misti, Roser syrup based Mist, Naram Pak and Karra Pak Sandes, Regional Specialities
11 Snacks Jol-Khabar [Bengali special]
13. Online Kolkata
What is the origin of Bengali cuisine?
Bengali cuisine originated in the Bengal region, which is divided between Bangladesh and the Indian states of West Bengal, Tripura, and Assam's Barak valley (also known as anga, banga, and kalinga), which is located in the easternmost section of the Indian subcontinent. Bengali food has changed throughout the centuries as a result of numerous historical, cultural, and geographic influences. The ancient Buddhist and Hindu civilizations of the area had the earliest influence on Bengali food. These cultures placed a high value on vegetarianism and the flavour and aroma-enhancing usage of regional herbs and spices in food. Rice, fish, and vegetables—which are still the fundamental components of Bengali delicacies—are mentioned in the Buddhist work "Charyapada" from the 12th century, which is the oldest documented mention of Bengali food. Herbs, spices, and mustard oil are frequently used in Bengali cuisine to give it a distinctive flavour.
Bengal's cuisine has been affected over the years by a variety of rulers, traders, and visitors who have been to the area. Muslim emperors arrived in Bengal throughout the Middle Ages, bringing with them the Mughal culinary influence. The Mughal monarchs, who dominated the area from the 16th to the 18th century, brought new spices and cooking methods as well as a love of fatty, meat-based cuisine. With the advent of fresh crops like potatoes and tomatoes during the British colonial era, Bengali food saw even more transformation. The British also introduced tea, which has since become a staple beverage in Bengal.
The use of mustard oil, the emphasis on locally obtained, seasonally suitable ingredients, and the harmony of sweet, sour, and spicy flavours are a few further characteristics that set Bengali food apart.
What is the famous cuisine of West Bengal?
Some of the popular dishes that are synonymous with West Bengal cuisine are:
Fish curry: Fish curry is the most popular dish in West Bengal, and it is made with a variety of fish, such as rohu, hilsa, and pomfret. The curry is usually cooked with mustard oil, mustard seeds, cumin seeds, ginger, garlic, and a blend of spices, which give it a distinct flavor.
Luchi-alu dom: Luchi is a type of deep-fried flatbread made with flour, and alu dom is a spicy potato curry. It is a popular breakfast item in West Bengal and is also served during festivals and special occasions.
Chingri malai curry: Chingri malai curry is a rich and creamy prawn curry that is made with coconut milk, mustard seeds, and a blend of spices. It is a popular dish served during weddings and other special occasions.
Kosha Mangsho: Kosha Mangsho is a spicy mutton curry that is cooked with a blend of spices, onion, and tomato. It is a popular household dish as well as served during festivals and special occasions.
Sandesh: Sandesh is a popular sweet made with cottage cheese, sugar, and flavored with cardamom, saffron, or rose water. It is a popular dessert served during festivals and special occasions.
Some of the popular food items and dishes that are an integral part of West Bengal's food culture include:
Rice: Rice is the staple food of West Bengal, and it is consumed in different forms such as boiled rice, pulao, biryani, and khichuri.
Fish: Fish is an essential part of Bengali cuisine, and it is consumed in various forms such as fish curry, fish fry, and fish cutlet. Some of the popular fish varieties in West Bengal include hilsa, rohu, katla, and chingri (prawn).
Sweets: West Bengal is known for its wide range of sweets and desserts, such as rasgulla, sandesh, mishti doi, and cham cham. These sweets are an essential part of Bengali cuisine and are often served during festivals and special occasions.
Street Food: Kolkata, the capital city of West Bengal, is famous for its street food culture. Some of the popular street food items in Kolkata include jhal muri, phuchka, kathi roll, and chowmein.
Tea: Tea is an integral part of West Bengal's food culture, and it is consumed throughout the day. The famous Darjeeling tea is grown in West Bengal, and it is renowned for its unique flavor and aroma.
Why is Bengali food famous?
Bengali cuisine is renowned for its distinctive fusion of tastes, spices, and preparation methods. The use of mustard oil, mustard seeds, poppy seeds, and other spices gives the food a unique flavour and aroma. The emphasis on fresh and locally obtained ingredients in Bengali cuisine is one of the key factors contributing to its appeal. Dishes made with local, seasonal ingredients are not only delicious but also wholesome and healthful.
Additionally well-known for its desserts and sweets is Bengali cuisine. Rasgulla, sandesh, and mishti doi are just a few of the region's well-known sweet dishes that are created with cottage cheese, milk, and sugar. Bengali cuisine is not complete without these sweets, which are frequently presented on holidays and special occasions. There are numerous regional varieties of the food, each with distinctive flavours and preparation methods. This variety guarantees that there is something for everyone and has contributed to the popularity of Bengali cuisine not only in the area but also nationally and internationally.