Prominence Of Bengali cuisines

Bengalis are probably the biggest food lovers on the Indian subcontinent. It offers an ample table for an ample region. Even in India the type and quality of dishes used in Bengali cooking is remarkable. Fish cooking is one of the best-known features and separates it from the cooking of landlocked countries. The countless rivers, ponds and lakes of Bengal are teeming with many kinds of freshwater fish which closely resemble catfish, bass or shad.

Bengali cook fish in endless ways-steamed or braised, or stewed with greens or other vegetables and sauces based on mustard or thickened with poppy seeds. Such types of fish dishes are not to be found anywhere else in India. Bengali also excel in vegetable preparation. They cook a number of inventive recipes, using the many vegetable varieties that grow here during the year. Out of the sometimes discarded peels, stalks and leaves of vegetables they will produce ambrosial dishes. They use techniques that are fuel-intensive, such as steaming fish or vegetables in a small covered bowl nestled at the top of the rice cooker

Rice and fish constitute their main diet. Many popular dishes from Bengal are fish-based products, and they make a meal incomplete without fish. Bengali cuisine strength lies in the natural combination of sweet and spicy flavours. Nutrition is one of the most important elements of their everyday lives, for Bengalis. In Bengal, the people's staple meal is rice and shrimp. A traditional Bengali wants to have fish in every meal; otherwise, there's a feeling of incompleteness. For every home, there is a sufficient stock of fish, as fish are always fried, almost every day.

Bengalis have a special seasoning called Panchphoran which includes five spices-mustard seed, aniseed seed, fenugreek seed, cumin seed, and black cumin seed. A typical lunch or dinner in Bengali will usually include Bhat (rice), dal (lentils), tarkari (vegetables) and jhol (fish curry).

All Indians is clamouring for sweets from Bengal. While grains, beans and vegetables are used in the preparation of several deserts as is the case in many areas, the most delicious varieties are Bengali based on dairy and special.