Your SlideShare is downloading. ×
  • Like
  • Save
Bengali foods
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×

Now you can save presentations on your phone or tablet

Available for both IPhone and Android

Text the download link to your phone

Standard text messaging rates apply

Bengali foods

  • 2,172 views
Published

India is a land of Diversity. …

India is a land of Diversity.
In India we believe that on each 50 km water, language, clothes and of course food and eating practices changes..

Here i have discovered Bengali cuisine............
share.

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
  • hie i need dis ppt i hav a final exam presentation on dis plz mail me dis ppt; at varunsharma536@gmail.com
    Are you sure you want to
    Your message goes here
  • @Debabrata.Majumder Its my own work ...Information is based on data collected from books, Internet ,Talks and blogs.. Pics are of course downloaded .
    If You want a copy leave your email i.d..
    Are you sure you want to
    Your message goes here
  • its copied from internet and why the hell then the save is disabled..........
    Are you sure you want to
    Your message goes here
No Downloads

Views

Total Views
2,172
On SlideShare
0
From Embeds
0
Number of Embeds
0

Actions

Shares
Downloads
1
Comments
3
Likes
4

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide

Transcript

  • 1. INDIA
  • 2. Influences to Indian cuisine 1.BY NEIGHOURING COUNTRIES AND COLONIAL INFLUENENCE- • Afghanistan and middle east countries • Britain and Portugal • China, Thailand, Indonesia. 2. By food availability- • For example people from north prefer to eat Breads ( Roti ) more because of its availability due to which variety of bread preparation are popular. • While people from east or south prefer more Rice to their Thali as its availability. 3.By religion- • Indian cuisine has clear influence of Religions like HINDU, MUSLIMS, JAIN, BUDDHISM ,etc.
  • 3. Features of Indian cuisine • Every region has its own Regional cuisine. • Each regional cuisine has its own specialty in term of spices, staple foods, Cooking equipment, Methods and common ingredients. • Foods are eaten by hands
  • 4. Regional cuisines • Kashmiri cuisine • Punjabi cuisine • Rajasthan cuisine • Awadhi cuisine • Bengali cuisine • Gujarati cuisine • Maharashtra cuisine • Goan cuisine • South Indian cuisine ( Tamilnadu, Kerala, Karnataka, Andhra cuisine, ) • Hydrabadi cuisine • Cuisines like Himachal Pradesh, Uttrakhand, UP, Bihar, MP, Northeast cuisines are still to be explored more. • There are some community based cuisines such as: Chettinad, Mopla, Bohri cuisines which are also partially discovered.
  • 5. BENGALI CUISINE
  • 6. Introduction • Bengal is situated in eastern part of India. • Capital- KOLKATA • One of the oldest city of India known as City of joy. • Bengal was the center of political power from colonial era. • Before 1911 ,Kolkata was the capital of India
  • 7. Staple diet • Rice, Bengali pulav. • Fish • Vegetables like- Jack fruit, Bitter gourd, Bottle gourd, Potatoes, Brinjals, Lady finger, Cauli flower, Spinach and other leafy vegetables are widely used. • Pulses like- Arahar, masoor, chana, moong . • Breads – Luchi, poori, paratha. • Sweets- Sandesh, Rosogullaha, Misthi doi, Cum chum, Long latta, Raj bhog, Ras malai, Chennar payesh.
  • 8. RiceBhaat Khud bhaat Bengali pulav Panta bhaat RICE PREPARATIONS OF BENGAL
  • 9. PATATHA, LUCHI,POORI
  • 10. FISH DISHES OF BENGAL
  • 11. Fish
  • 12. Chital Macher Muittha kofta
  • 13. Kumro Chingri Boti – Shrimps in Mashed Pumpkin
  • 14. Macher Matha Diye Mung Dal – Yellow Lentil with Fish Head
  • 15. Macher jhol
  • 16. Sorsi bata maach
  • 17. VEGETABLE DISHES
  • 18. CHINCHIGRI TARKARI
  • 19. ALOO DUM
  • 20. DALNA
  • 21. SUKHTO
  • 22. TETAR DAAL
  • 23. ALOO PATER TARKARI
  • 24. BEGUN BHAJA
  • 25. CHIKEN AND MUTTON DISHES
  • 26. MURGIR JHOL
  • 27. KOSHO MANSHO
  • 28. JAMAI SASTHI MEAT BALLS
  • 29. BENGALI SWEETS
  • 30. ROSOGULLAHA
  • 31. MISTHI DOI
  • 32. CHUM CHUM
  • 33. LONG LATTA ,,,, RAS-MALAI
  • 34. SONDESH
  • 35. RAJ-BHOG
  • 36. COOKING EQUIPMENT
  • 37. BENGALI THALI
  • 38. THANX BY…. SHASHI KANT