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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]
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.
A very traditional meal of Bengal. Rice is the staple food of Bengal. Bhortas (lit-"mashed") are a really common type of food used as an additive too rice. there are several types of Bhortas such as Ilish bhorta shutki bhorta, begoon bhorta and more. Fish and other seafood are also important because Bengal is a reverrine region.
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Komolabhog of East Bengal: Milk-based Ledikeni of East Bengal and West Bengal: Chhena, sugar, ghee: Milk-based Lyangcha of Bengal: Milk-based Malapua (dessert) of East Indian subcontinent: Milk-based Mihidana of West Bengal: Besan flour, sugar, ghee: Besan-based Milk cake: Milk-based Mishti doi of Bogra: Milk-based Narkeler naru of Rural Bengal ...
[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 ...
Nobanno (Bengali: নবান্ন, Nobānno; lit: New Feast) is a Bengali harvest celebration usually celebrated with food and dance and music in Bangladesh and in the Indian states of West Bengal, Tripura and Assam's Barak Valley. It is a festival of food; many local preparations of Bengali cuisine like pitha are cooked.