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We will start with a Traditional Bengali menu.
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Rice is the staple food of the Bengalis. Nowadays some people prefer Roti -Indian bread similar to Mexican tortillas instead of rice. Rainy days mean Khichudi - a mixture of rice, lentils and vegetables, Begun bhaja -fried brinjal slices and dim bhaja - fried eggs . Pulao glorifies the festive Bengali menu. Rice has a major cultural importance too. It is sprinkled over individuals as a blessing -- over a newly married couple or an expectant mother, or on a boy during his Poitey/thread ceremony. Ground rice is mixed with water to a paste and used to make Alpona/designs on the floor on festive occasions. |
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A speciality of Bengal ! It is bitter in taste. The Bengalis believe that the bitterness helps in purifying their blood so Shukto is a must in a Bengali full course lunch menu. Shukto is not usually eaten at night. It is usually eaten at the very beginning with white rice. |
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This actually comes after the Shukto. A apart of the Rice is mixed with the Dal and eaten with a Bhaja like Beguni (Brinjal Fritters), or Shak Bhaja(Spinach Fry)......etc (Trust me there are so many types of Bhajas). |
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The Bengalis love to eat fries/Bhaja with rice mixed in Dal. There are many types of Bhajas. A Bhaja- is a fried titbit. It can be anything, may be fish or tender fishroe or even an assortment of vegetables.The vegetables can be stirfried in oil or they can be dipped in a batter of rice flour or chickpea flour and deep fried. Bhajas should be made at the last moment and served piping hot. |
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After having rice with Dal and Bhaja the Bengalis start with the vegetable curry called Tarkari in general term. They may eat white rice with the Tarkari alone or may have rice mixed with Dal and Tarkari accompanied with it. It depends on the Tarkari how it is to be eaten. Like Aloo Posto is mostly eaten with Dal and Bhat/ rice. |
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"...Patla Korey Kato Priye Katla Mchatirey || " -R.N.Tagore Atlast, we are in the fish section. Bengal is the land of Mach(Fish) Bhat(Rice). The staple diet of the Bengalis are Fish and Rice. Bengalis consider their meal incomplete without Fish. On a visit the Fish markets one would see a huge variety of fish available, such as the ilish (hilsa), pabda, rui, bhetki, chingri, and mourala. The ilish (hilsa), pure silver in colour and is mostly found during the monsoons. The bhetki is filleted and either fried or used in a curry. The Bengalis cook their fish in different ways. They are fried, sautéd, steamed or grilled. Fish is culturally important to the Bengalis too. Decorated fish is sent to the groom's home from the bride's and vice versa. Fish even plays a part in football matches -- not on the field but later. Supporters celebrate their teams's victory by sending each other gifts of fish. Particular fish is identified with particular teams: e.g.: Mohanbagan -- chingri, East Bengal -- ilish. The rates for these fish types escalate according to the match results! |
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This section is about various Bengali Meat recipes. Before we start about the meat section its better to let you know that most of the Hindus do not have Beef for religious reasons. Most of the Islams similarly do not consume Pork for the same reason. |
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Wow !!! atlast its sweet time. In Bengal Chutneys orAmbals are served right after the main course and just before the desert. It is considered as a palate cleanser.The are often served with Papadums. |
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And after Chutney comes the doi....it will be a real treat if its Nabadwiper Doi |
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And here comes the famous Rosogollah and Sandesh...... |
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