Bengali cuisine originates from the Bengal region of South Asia, which is now divided between India and Bangladesh. It is known for its subtle flavors and use of panchphoron, a blend of five spices. The staple foods are rice and fish. Bengali cuisine has been influenced by its trade links with other regions. It makes extensive use of the korai wok and haata scoop for cooking techniques like frying, steaming, and cooking vegetables within rice.

1. Bengali Cuisine
® www.indianchefrecipe.com ®

2. Introduction
• Bengali cuisine is a style of food preparation
originating in Bengal, a region in the eastern
South Asia which is now divided between the
Indian states
• Bengali cuisine is known for its subtle
flavours, its confectioneries and desserts.
® www.indianchefrecipe.com ®

3. History
• Bengali food has inherited a large number of
influences, both foreign and South Asian,
arising from a historical and strong trade links
with many parts of the world.
• The Rule of the Nawabs :Bengal has been
ruled by Muslim governors since the days of
the Delhi Sultanate in the early 12th century.
® www.indianchefrecipe.com ®

4. Culture
• Bengal has a long tradition in folk literature.
• Folk music in Bengal is often accompanied by
the ektara, a one-stringed instrument.
• Bengali women commonly wear the shaŗi and
the salwar kameez, often distinctly designed
according to local cultural customs.
® www.indianchefrecipe.com ®

5. Geographical location
• Most of the Bengal region is in the low-lying
Ganges–Brahmaputra River Delta or Ganges
Delta.
• The total area of Bengal is 232752 km²—West
Bengal is 88,752 km²
• West Bengal is on the eastern bottleneck of
India.
® www.indianchefrecipe.com ®

6. Cuisine
• Bengali cuisine is appreciated for its fabulous
use of panchphoron, a term used to refer to the
five essential spices, namely mustard,
fenugreek seed, cumin seed, aniseed, and black
cumin seed.
• The specialty of Bengali food lies in the
perfect blend of sweet and spicy flavors.
• The staple food of people in Bengal is rice and
fish.
® www.indianchefrecipe.com ®

7. Special equipment
• korai (wok): is a universal cooking vessel for
most Bengali food, for making sauces,
frying/stir-frying etc
• korai (wok): is a universal cooking vessel for
most Bengali food, for making sauces,
frying/stir-frying etc
• Haata: scoop with a long handle
® www.indianchefrecipe.com ®

8. Culinary terms
• Bhaja : Anything fried, either just after it has
been salted or dipped in any kind of water-
based batter. Does not include croquettes, or
crumb coated items.
• Bhapa : Fish or vegetables steamed with
spices.
• Bhaate : A vegetable, that has been put inside
the pot in which rice is cooking, and it has
been cooked along with the rice
® www.indianchefrecipe.com ®

9. THANK YOU
BY
® www.indianchefrecipe.com ®
® www.indianchefrecipe.com ®