Bengali cuisine originated in the Bengal region of South Asia and is known for its subtle yet sometimes spicy flavors. It is centered around fish and lentils served with rice. Fish is the dominant protein and is cultivated locally, with over 40 types commonly eaten. Meats also feature prominently, especially goat, and flatbread like luchi are often served with curries. Chutneys made from fruits and vegetables add tanginess and act as palate cleansers. Sweets like roshogolla are a trademark of Bengali culture and cuisine. Traditional Bengali society has been heavily agrarian and focused on cattle rearing and milk production for sweets and desserts.

1. IntroductionIntroduction
Bengali cuisine is a styleBengali cuisine is a style
of food preparationof food preparation
originating inoriginating in BengalBengal, a, a
region in the easternregion in the eastern
South AsiaSouth Asia which is nowwhich is now
divided between thedivided between the
IndianIndian states ofstates of
West BengalWest Bengal,, TripuraTripura,,
andand Barak ValleyBarak Valley ofof
AssamAssam and theand the
independentindependent
country ofcountry of BangladeshBangladesh. With an emphasis on fish and. With an emphasis on fish and
lentils served with rice as a staple diet, Bengali cuisinelentils served with rice as a staple diet, Bengali cuisine
is known for its subtle (yet sometimes fiery) flavours,is known for its subtle (yet sometimes fiery) flavours,
its confectioneries and desserts.its confectioneries and desserts.

2. FishFish
Fish is the dominant kind ofFish is the dominant kind of
protein, and is cultivated inprotein, and is cultivated in
ponds and fished with nets inponds and fished with nets in
the fresh-water rivers of thethe fresh-water rivers of the
Ganges deltaGanges delta. Almost every. Almost every
part of the fish (exceptpart of the fish (except finsfins
and innards) is eaten; the headand innards) is eaten; the head
and other parts are usuallyand other parts are usually
used to flavor curries. The head is often cooked withused to flavor curries. The head is often cooked with
dal or with cabbage.dal or with cabbage.
More than forty types of mostlyMore than forty types of mostly freshwaterfreshwater fishfish areare
common, includingcommon, including carpcarp varieties like rui (varieties like rui (rohurohu), koi), koi
(climbing perch).(climbing perch).

3. MeatMeat
Chicken is a late entrantChicken is a late entrant
into Bengali cuisineinto Bengali cuisine
compared to mutton,compared to mutton,
mostly during the 1970s,mostly during the 1970s,
when the price ofwhen the price of
Mutton went too high,Mutton went too high,
and the Bengalisand the Bengalis
officially got hooked toofficially got hooked to
Chinese food in the city.Chinese food in the city.
Khashi, the meat ofKhashi, the meat of
goats, or "Kochigoats, or "Kochi
pNatha", the meat frompNatha", the meat from
young goats, is used foryoung goats, is used for
cooking.cooking.

4. LuchiLuchi
Luchi (Luchi (OriyaOriya: ),(: ),(AssameseAssamese: ) (: ) (
BengaliBengali: ) is a deep-fried: ) is a deep-fried
flatbreadflatbread made ofmade of
wheat flourwheat flour that is typical ofthat is typical of
OriyaOriya,, AssameseAssamese andand
Bengali cuisineBengali cuisine. In order to. In order to
make luchis, a dough ismake luchis, a dough is
prepared by mixing fineprepared by mixing fine
maida flourmaida flour with water and awith water and a
spoonful ofspoonful of gheeghee, which, which
is then divided into small balls. These balls are flattenedis then divided into small balls. These balls are flattened
using ausing a rolling-pinrolling-pin and individually deep-fried inand individually deep-fried in
cooking oilcooking oil oror gheeghee. A typical luchi will measure 4-5. A typical luchi will measure 4-5
inches in diameter. They are usually served withinches in diameter. They are usually served with curriescurries
or gravies.or gravies.

5. ChutneyChutney
Next comes theNext comes the
chutney course, whichchutney course, which
is typically tangy andis typically tangy and
sweet; the chutney issweet; the chutney is
usually made of amusually made of am
mangoesmangoes,, tomatoestomatoes,,
anarôshanarôsh pineapplepineapple, tetul, tetul
tamarindtamarind, pepe, pepe papayapapaya,,
or just a combination ofor just a combination of fruitsfruits and dry fruits. Theand dry fruits. The
chutney is also the move towards the sweeter part ofchutney is also the move towards the sweeter part of
the meal and acts also as a palate cleanser, similar tothe meal and acts also as a palate cleanser, similar to
the practice of serving sorbet in some Westernthe practice of serving sorbet in some Western
cuisines.cuisines.

6. RoshogollaRoshogolla
RoshogollaRoshogolla is one of the mostis one of the most
widely consumed sweets. Thewidely consumed sweets. The
basic version has manybasic version has many
regional variations. Thoughregional variations. Though
this sweet has beenthis sweet has been
primarily borrowed fromprimarily borrowed from
Orissa, Nabin Chandra Das isOrissa, Nabin Chandra Das is
considered to haveconsidered to have
"invented" it in Bengal."invented" it in Bengal.
Rôshogolla is one of theRôshogolla is one of the
three most prominent trademark of Bengali culturethree most prominent trademark of Bengali culture
(along with Rabindranath Tagore and the festival of(along with Rabindranath Tagore and the festival of
Durga Puja) and probably the face of Bengali cuisine toDurga Puja) and probably the face of Bengali cuisine to
people outside Bengal (along with fish and stereotypicalpeople outside Bengal (along with fish and stereotypical
posto or poppyseed).posto or poppyseed).

7. ConclusionConclusion
The traditional societyThe traditional society
of Bengal has alwaysof Bengal has always
been heavily agrarian;been heavily agrarian;
hunting, except byhunting, except by
some local clansmen,some local clansmen,
was uncommon.was uncommon.
However, cattle rearingHowever, cattle rearing
has been common, ashas been common, as
reflected in use of milkreflected in use of milk
primarily for sweetsprimarily for sweets
and desserts.and desserts.
- Presented by- Presented by
Saikat Rakshit.Saikat Rakshit.