Bengal is a state of uniqueness and distinctness. In Indian history, the state has had a peculiar place for hundreds of years. The Nawabs who ruled Bengal influenced many of the dishes made. So that Bengali food has rich flavoured and subtle items. The British also influenced the local cuisines with their traditional skills in food preparation. The Britishers introduced snack food, chops, and cutlets things. These items are served in every household in Bengal. Bengal has an extended coastal area, so fishermen catch fish on a large scale. So every home and the taste of fish curry with rice. Generally, fish dishes are the staple items for the Bengalis.
Many big and famous rivers surround the state. So people could found here sweet water fishes. The favourite koi, rohu, and panda fishes are available here abruptly. Around forty varieties of fish dishes are served in Bengal. Hilso is a famous fish; the taste and the silver colour of the fish are lovely. On special occasions, we brought these fish and made unique dishes. The vegetarian food items are prepared with Brinjal, Lily roots, Potatoes, Plantains and others. The Bengal food items are a blend of sweet and spicy flavours.
Every household used the ‘Phoron’ in simple meals. The Phoron is the combination of five variations of spices. The curries are made in mustard oil and add poppy seeds, and turmeric. Another favourite snack item is Luchi, a deep-fried bread made with wheat flour, sweetened Yogurt, and Jaggery.
Dimer Dhokkar Dalna and Lucchi:
To prepare this dish, I first made a mixture of Potato, egg and spicy materials. Now keep this stuff between two bread slices and eat.
Steamed the Potatoes and cut them slowly into pieces. Now toss the slices into Panch Phoron, mustered oil and coconut paste and keep on the stove for a few minutes on light heat.
Chingri Malai Curry:
Chingri is one type of prawn available in sweet water rivers in Bengal. First, clean the prawns, drop them into hot spices mixed with water, and then cook at a high temperature for some time. Bring out the prawns, toss them into coconut milk, and add rich flavours. This is a tasty dish in Bengal.
Sorsebata Ilish Mach:
Hilsa fish curry is famous as sorsebata Ilish Mach—the renowned local cuisine.
Bengali Lamb Curry:
First, marinate the Lamb with Yogurt and other flavours and cook in mustard oil, almonds, and Castrol sugar.
Doi Maach is another fish curry. First, the fish were made as pieces and cooked in yoghurt with mild spices. Use the mustard oil and keep on light heat. At the end of the dish, add additional flavours to the curry to enrich the taste.
Eggplants are fried on Pan, and at the end, sizzle aromatic spices on the fried stuff. A combination of fried things with tangy tomato chutney adds a rich taste.
This is purely vegetarian food. At first, fresh vegetables like Brinjal, Cauliflower, Potatoes, and Pumpkin were cut off as slices and added with ‘Panch Phoron’. The combination was tossed into lightly heated mustard oil and kept on light heat. After a few minutes, chor choir would be ready and add some flavoured spices at the end.