Have you heard of Bengali cuisines, or are you lucky to have a taste of the authentic Bengali foods? If the answer is yes, then you know how Bengali cuisines taste. Whoever doesn't know about Bengali cuisine, this article must be for you.
As we all know, in this world, every country has their authenticity in their food. Among all countries, Indian food comes in 11th rank for best food all over the world. So, you can imagine the craziness for food lovers is unimaginable in India. Now, let's see what's so special about Bengali food.
What Makes Bengali Food Special
From India, the only city Kolkata is listed 9th rank on the food website Eater’s list for best destination food. So, you can easily find that Bengali food is not just rich in taste, it's also bound with culinary delicacy.
Bengalis are always rich in the academic sector, took part in the independence movement, Bengal gave so many legendary icons, they contributed in music, arts, politics and so on. When it comes to food, Bengal is a heritage of food culture of its East and West history.
Medicinal Property
The aroma of spices, the style of cooking and medicinal value of spices make Bengali food exceptional. In ancient days Maharshi Charak, Maharshi Sushrut, Maharshi Dhanwantari all these Bengalis described the medicinal value of each Bengali spice in their medicinal texts. The medicinal properties of each spice make the food delicious as well as healthy.
Protein Elements
Bengali food is based on high protein elements. In geographical aspects, Kolkata is located on the bank of the Hooghly River and West Bengal surrounded by the Bay of Bengal. So, it's easy to get freshwater fish, which are high in protein. Besides fish, you can find various types of Lentils, meat (especially chicken and goat), seafood, paneer (made from milk) as a source of protein.
Also, there is a common factor: you can find that almost every legend was a big food lover. From Netaji to Rabindranath Tagore, Raja Rammohan Roy to Micheal Madhusudhan Dutta, Swami Vivekananda to Satyajit Ray, everyone loved food. What's the story behind that makes Bengali cuisine so special? Do you want to know? Come, let's explore it together.
Historical Reason Behind Bengali Cuisine
If we try to nurture Bengali food history with its cultural significance, there will be many varieties in it. Bengali food is rooted with indigenous culture. In the year 1960, Job Charnak came to the bank of river Hoogly. After that, the European flavour took place in Bengali food culture. Likewise, Chinese, French, British, Mughal culture and moreover east and west bengals food flavor blended with each other. Netizens said Bengali food can bring you joy, happiness and soulfulness in your mouth.
As we all know, once Bangladesh was part of undivided India ( which was called East Bengal). The East and West Bengals' food are really different from each other. The East Bengalis (Bangal) like spicy foods, while West Bengalis (Ghoti) prefer subtle sweetness in their foods.
As a Bengali I granted myself lucky enough to blend with these two cultures. My father belongs from East Bengal before the partition and my mother from West Bengal. From childhood, I got the tastes of two Bengal which creates lots of good food memories. Furthermore, my two grandmothers had excellent culinary skills. So, I would like to introduce you to the diversity within the food.
Diversity of Main Course to Sweets
According to Bengal food history, there's an immense range of diversity seen on the foods.
Rice is the principal food for Bengalis. Rice with fish or Daal is a staple food. From Main Course to sweet dishes, there are a lot more varieties present.
Fried vegetables, Shaak Bhaja(different leaf fry), Bitter gourd fry or boiled vegetables which are called seddho makha with green chili and mustard oil are the cleansing platters.
Fish curries(Pabda, Mourola, Rohu, Katla, Chitol and lots more), egg, mutton to a large range of veg items like Dhokar Dalna, Aaloor Dum, Mixed veg( panch mishali torkari), Nabaratna etc.
On the other hand, Bengal is known for its famous sweets like Roshogolla, Chomchom, Komola Bhog, Makha Sondesh, Bhapa Doi(baked sweet curd), Nolen Gurer Sondesh(jaggery mixed) are delicacies of Bengal.
Different Kinds of Spices
Using Whole Garam Masala(Whole Cardamom, Cinnamon, Clove), Panch Phoron(it's a mixture of five spices like fenugreek(methi), cumin seeds(sada or shah jeera), fennel seeds(mouri), wild celery seed(radhuni), nigella seed(kalo jeera) are special types of spices Bengalis used to make food. Sorshe(mustard seed), Coconut and coconut milk, Poppy seeds, Javitri, Jaifal, Powdered spices like chilli powder, cumin powder, coriander powder, turmeric powder are the main spices which enhances the food aromatic. Now it's the time to enlighten the Bengali food.
Bengali Starters
It is conventional that Bengalis are emotional over food. Every occasion is incomplete without delicious food in Bengal. West Bengal as well Kolkata is actually famous for its starter which is known as street food. Veg to non-vegetarian you can find lots of street food.
Singara(Bengali Samosa)
Bengali Singara is one of the famous and authentic street foods. You find this starter in every sweetshop as well as street vendors.
Singara is a triangle-shaped deep fried crispy crust pastry with a super tasty filling. The outer layer is so flaky and thin. In addition the filling is different for the season. In winter cauliflower, potato, coconut chunks, peanuts, green peas with spices are the filling of singara. But usually potatoes are the main ingredient for this snack. Singara tastes better with sweet chutney and a cup of tea. Also, you get non-veg filling singara in some street shops . In every Bengali local gathering(adda) is incomplete with this snack.
Fish Chop(Cutlet)
One of the street food delicacies is Fish Chop or Cutlet. It is also a deep fried snack. Bhetki filet is marinated with onion, ginger garlic paste and spices for some time. Afterwards this marinated filet is coated with egg batter and breadcrumbs. The shape of this snack is diamond shaped or square. With the mustard sauce Fish Cutlet will taste like heaven.
More Starters
Besides Singara and Fish Cutlet there are many starters present. Mochar Chop(banana stem flower cutlet), Egg Devil, Mutton Cutlet, Potato Cutlet(aloor chop), Eggplant fry(Beguni) Jhal muri, Vegetable Chop, Fuchka and the list is never ending. All these fried things are made of chickpea batter or egg batter with a breadcrumbs coat.
Bengali Main Course
Now come to the main courses. Here, I get lost in what to mention or to skip. It's really very difficult to choose from lots of dishes. But, I selected some dishes which are really authentic and often made in every Bengali house.
Green Peas Kochuri With White Potato Curry
Green Peas Kochuri is kind of puri but it's more soft and flaky. It's usually served as breakfast on occasions. It is mainly made with refined wheat flour with the filling of green peas. Mainly it's served with Dum potato(aloor dum) or White Potato Curry. This white potato curry is a significant dish in both bengal(specially in west bengal). It is made with less oil with Panchforon and without masalas.
Sukto
In Bengali households Sukto is used to serve as a palate cleanser. Sukto is a mixed veg curry with a little bitterness of Bitter gourd. Bengalis think from the beginning of the meal having Bitter things boosts the taste of the other foods. So, it's common to have Sukto with rice in the lunch menu. In scorching hot summers it'll also help to cool down the body temperature.
Bhetki Paturi(Barramundi Fish in Banana Leaf)
If we take a look at authentic dishes, the Bhetki Paturi is one of them. Paturi means leaf in bengali. The origin of this dish was in Dhaka. Whether it is Dhaka or West Bengal the authenticity lies in Bengali culture.
Basically a delicate Bhetki fish will be marinated with mustard and coconut paste with lots of mustard oil. Then the marinated fish is wrapped in a banana leaf and left for cooking in a low flame. The aroma is magical after opening the banana leaf.
In my house not only Bhetki but almost every fish like prawn, hilsa, small fishes would cook in the bottle gourd leaf or pumpkin leaf. Here nothing would be wasted. Everything is edible.
Spicy Dry Bombay Duck Curry
Loitta or Loita Mach is known as Bombay Duck. The speciality of the Loitta macher Jhal or Jhuro is that it is prepared in a onion, ginger garlic paste with lots of green and red chili paste. The cooking oil must be mustard oil with whole garam masala. Jhuro means mushy fry where the moisture will not be seen in the dish.
It's a delicacy of Bengali cuisine and popular in the West Bengal region as well as in Bangladesh.
Basanti Pulao With Mutton Kosha(Curry)
On every occasion Bengali cuisine needs aromatic Basanti Pulao and spicy Mutton Curry. Basanti Pulao is made of small scented rice called ‘Gobindo Bhog’. This rice will be marinated with a pinch of turmeric powder, ginger paste and salt. For using turmeric the colour of the Pulao is light golden. The pulao is a little sweet in taste with the taste of ghee and dry fruits. As it'll be cooked in ghee and vegetable oil.
Mutton kosha is a delight to eat. The process of cooking is most important in Bengali style mutton kosha. Some people use papaya to make the meat tender and soft. Using potatoes in the curry makes it more soulful. Whole Garam masalas aroma is magical and mouth watering for the Mutton Kosha.
Other Side Dishes
Whenever we want to try to talk about Bengali dishes it always gives me a throw back in memories. The dishes are endless.
In the main course side dishes make the menu more tempting. With Daal you can have ‘Juri Aaloo Bhaja’(fine potato fries with peanuts and curry leaves), ‘Postor Bora’(Poppy seed fritter), ‘Aaloo Posto’ with ‘Kolai Dal’(black gram lentil), Vegetable fries like Pumpkin, Brinjal, Bhendi(lady finger), Sweet Potato fries, mix vegetables with fish head and so many things.
Bengali Sweets
After the main course it's time for Bengali famous sweets. Varieties of sweets you can have in Bengal. There's a saying “Madhurano Samapayet” means sweet ending. As Bengalis usually have sweet teeth. So, it is necessary to have sweets in menus.
Sondesh, Pithe, Payesh, Malpua are sweet delicacies in Bengal. You can find one or two sweet shops in every corner of the streets.
Chaler Payesh(Rice Pudding)
Chaler Payesh or rice pudding is mainly a sweet made of boiling milk, scented rice, sugar or jaggery with an additional touch of dry fruits. Occasions like birthday, anniversary, baby shower, puja moreover every occasion is incomplete without Bengali Payesh. It's an emotion to have Payesh at home. The texture of the pudding is more smooth and creamy.
Patishapta
More or less everyone knows about Roshogolla. Hence I want to showcase some other sweets which normally people don't know. Sweets like Pithe, Patishapta are the core of Bengali sweets. Why? Because it defines the origin of Bengal.
Patishapta is made by making a thick but smooth paste mixing rice flour with jaggery. From childhood I used to see these methods to make Patishapta. My grandmother was the one who made delicious Patishapta with the filling of coconut or kheer. Without any doubt I'll say that sweets always define one's culture.
Discovering Bengali Cuisine- A Celebration of Flavor, Culture, and Connection
Bengali cuisine is worth a taste. Also it's a belief homemade food sweets churn the emotion and reciprocate the culture. Also, making food at home always strengthens the bonding between families. Bengal always embraces other cultures and their foods and makes it their own signature with a little own touch.
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