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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 ...
In Bangladesh (former East Bengal and East Pakistan), Mughlai food is common, and includes foods that are less popular in West Bengal, such as beef kebab. Additionally, sweets such as zarda and firni-payesh are eaten. In rural Bangladesh, many people eat makna fried, popped, or raw. [11] [12]
Originally from Tibet, it is a popular snack/ food item in India. Muri Naaru: A sweet Bengali specialty. Pani Tenga: a pickled dish made from mustard. Sunga Pitha: A Sweet Assamese specialty: Alu Pitika: a dish made of mashed potato. Masor tenga: An Assamese fish stew cooked with any of a variety of sour fruits including tomatoes. [5] Bengena ...
Assamese cuisine is the cuisine of the Indian state of Assam.It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation [4] and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat.
Guwahati (Assamese: [ɡua.ɦa.ti]) is the largest city of the Indian state of Assam, and also the largest metropolis in northeastern India. Dispur, the capital of Assam, is in the circuit city region located within Guwahati and is the seat of the Government of Assam.
It is one of the oldest settlements in Guwahati where many old families and eminent personalities reside. The area has three major Roads, 1. Boloram Bora (BRB) Road which starts from the Barowari Chowk (west) and continues straight through the Kamrup Byam Samiti/ Happy Villa LP School point to the Navagraha Hillside (east) 2.
The Ambubachi Mela (/ˈæmbʊˌbɑ:ʧɪ,ˌ æmbʊˈbɑ:ʧɪ ˈmeɪlə, mi:lə/) is an annual Hindu mela (gathering) held at Kamakhya Temple in Guwahati, Assam. [4] This yearly mela is celebrated during the monsoon season that happens to fall during the Assamese month Ahaar, around the middle of June when the sun transits to the zodiac of Mithuna, when the Brahmaputra River is in spate.
As the seasons change so does the Bihari thali, every 3–4 months.The constants are rice, roti, achar, chatni, dals and milk products, with some variation.. For the frying and tempering (chhounkna / tadka) of certain vegetable dishes, Bihari cuisine makes use of vegetable oil or mustard oil and panch phoron — literally the "five spices": fennel seed (saunf), black mustard seed (sarson ...