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Dhakaiya food is one of the most notable regional Bengali cuisines. The rich culinary customs are influenced by Mughlai, Central Asian, Armenian, Hindustani and native Bengali cuisines. However, it also has dishes unique to Dhaka. [19] The Nawabs of Dhaka had brought Mughlai cuisine to Bengal, that were wholly retained by Dhaka's culinary ...
Jaynagarer Moa (Bengali: জয়নগরের মোয়া) is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi.This variety of Moa originated in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal.
Shukto at a food stall in a Bengali Food festival in Kolkata. Shukto (Bengali: শুক্তো) is a popular vegetable dish in Bengali cuisine usually served with rice in the West Bengal state of India and in the neighbouring country Bangladesh. [1]
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Noted journalist and food researcher Bhakta Tripathy and a member of the committee had submitted dossier containing historical evidence of rasgulla origin in Odisha. [48] The Science and Technology department of the West Bengal government also started the process to get its own GI status for the dessert. [49]
[17] [18] Panta bhat and other low nutrition food are consumed as fillers between meals. [19] Panta bhat is one of the cool dishes popular in Bengal, meaning it helps keep cool during the summer. [20] This cold and wet food, is suitable for summer mornings, but in winter dry foods, such as chira (flattened rice) and muri (puffed rice) are ...
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Ranna Puja (Bengali: রান্না পূজা) is a traditional Hindu festival.It is mainly celebrated in different regions of West Bengal.The ritual of cooking foods the night before the puja and eating this stale food the next day is Arandhan (Cooking is forbidden on that day).