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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 ...
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian state of West Bengal, and Assam's Karimganj district. [1] The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. [2]
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]
West Bengal Cuisine This page was last edited on 11 March 2024, at 07:37 (UTC). Text is available under the Creative Commons Attribution-ShareAlike 4.0 ...
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Burdwan, a town in West Bengal is extremely famous for its lyangcha. Dipped in sweet sugar syrup, this serves as one of the most popular items in the dessert list of common people. Tarapith, a small village in West Bengal known for its Ma Tara temple, is also famous for its lyangcha. The large sized lyangchas made from flour and Khoya add to ...
Pantua (Bengali: পান্তুয়া) is a local confection from the Indian subcontinent, notable in West Bengal, Eastern India and Bangladesh. [1] It is a traditional Bengali sweet made of deep-fried balls of semolina, chhena, milk, ghee and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they ...