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The cuisine of West Bengal encompasses the cooking styles, traditions, and recipes associated with the modern Indian state of West Bengal.It has its own distinct characteristics, but it is very similar to the wider Bengali and Indian cuisine, partly historically and partly due to the import of ingredients and ideas from other regions of India and from foreign lands during the time of the ...
Pohela Boishakh (Bengali: পহেলা বৈশাখ) [n 1] (Phonetics: pohela bōiśakh) is the Bengali New Year celebrated by the Bengali people worldwide and as a holiday on 14 April in Bangladesh and 15 April in the Indian [2] states of West Bengal, Tripura, Jharkhand and Assam (Goalpara and Barak Valley).
A traditional Bengali lunch. In Bangladesh, this food has become common fare for the population while in West Bengal, they have remained the food of professional chefs. Further innovations include chap (ribs slow cooked on a tawa), rezala (meat in a thin yogurt and cardamom gravy) and kathi roll (kebabs in a wrap). [8]
Panta Ilish - a traditional platter of Panta bhat with fried Ilish slice, supplemented with dried fish (Shutki), pickles (Achar), dal, green chillies and onion - is a popular serving for the Pahela Baishakh festival.
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Made with roasted sweet potatoes, corn and black beans, this Southwest quinoa salad is vegan and gluten free, and hearty with 18g protein/serving. This article originally appeared on ...
Go traditional by sticking to cereal, nuts, pretzels, and bagel chips coated with spices, or sweeten things up for the holidays by adding M&M's, melted caramel, and marshmallows. Recipe: Chex ...
Traditional Durga [1] A Durga puja pandal Characteristic neon light images glow as late night revellers throng the streets of Kolkata during Durga Puja. Durga Puja, held in September–October, is the biggest and most important festival of West Bengal as well as of Kolkata. It marks the victory of ten-armed goddess Durga over the buffalo demon ...