Introduction
India is an amalgamation of diverse and equally nuanced cultures and cuisines coming together as one. An integral part of it is Bengali food. While the landscape is as rich and fertile as the Ganges itself, Bengali dishes hold quite similar tantalising food for enthusiasts and locals. The cuisine is known to be a fun balance of sweet, spicy, tangy and hearty flavours that is a true testament to its past and vibrant cultural history. Through this journey, we are going to discover a range of authentic Bengali dishes that are soaked in tradition and a delight to savour any day of the week.
5 Must-Try Classic Bengali Dishes
Here is a list of must-try recipes to experience the excellence of authentic Bengali cuisine:
1. Shukto
Shukto is a common mixed-vegetable-based Bengali dish. It is a delicacy owing to its hearty yet bitter taste and is often consumed in the beginning before spicier courses. You may make this with a range of vegetables, such as bitter gourd, eggplant, drumstick, banana, and sweet potato. All of these are fried in mustard oil and tempered with spices, including panch phoron and randhuni. The poppy seed and mustard seed paste and coconut milk base with a hint of jaggery make this gravy truly addicting.
2. Ilish Macher Paturi
Here’s a classic Bengali dish that pairs the iconic Hilsa fish with smoky mustard paste. The fish, like the dish, is a true delicacy that should be savoured. Recreate it at home by blending some soaked mustard seeds with green chillies and ginger into a smooth paste. Marinate the fish in this mix before steaming it wrapped in banana leaves for 15-20 minutes.
3. Chingri Malai Curry
What do you get when you cook delectable prawns in a fragrant coconut gravy? A fine dish of Chingri Malai Curry! It is said that the dish has Malay roots, which is where it gets its unique name. Only good things can come out of a dish that has its first steps to be lightly frying marinated prawns. The rich gravy is then made by sautéing onion puree with spices before adding beaten curd and coconut milk. The dish is brought to completion by tossing in fried prawns with a hint of ground spices such as garam masala and salt.
4. Aloo Posto
This infamous delicacy is as easy as it comes! And this vegetarian Bengali dish can be whipped up at home any day of the week. Make this by grinding soaked poppy seeds with green chillies and ginger until it forms a coarse paste. Next, fry the chopped potatoes in a temper of nigella seeds and onions. Introduce the paste into the wok and sprinkle salt and sugar with a splash of water. Let this cook until the dish cooks through and serve with a side of dal and rice.
5. Beguni
The rich constellation of Bengali foods isn't simply limited to hearty curries and a string of awe-inspiring desserts. Nestled between these are fried snacks, affectionately called “telebhaja” or rather “oil-fried”, to be specific. Beguni is a popular finger food made within a jiffy in Bengali households by frying sliced eggplants into a thick batter made with besan, rice flour, spices and baking powder. Once it is done, the Bengali dish is served immediately with a side of tea.
This list is just a peep into the true tapestry of authentic Bengali cuisine. These iconic dishes allow us to experience the vibrancy, diversity and a fine meld of strong flavours, all unique to the region. Passed through generations and perfected each time, these show us a glimpse into the soul of Bengal. We truly encourage you to venture out and try these recipes at home to truly experience the beauty of the land. And well, you never know, you might just discover your new favourite cuisine along the way!
History of Bengal: Culture and Food
Throughout history, the region of Bengal has been a melting pot of culture and influences. Now be that with respect to food, cultivation, as well as its historical prominence in art, reputed figures, and more. It is a region that has been adorned with beautiful rivers since the dawn of time, making the place abundant in fish, rice and vegetables.
This influence is widely noticeable in authentic Bengali cuisine to this day. In ancient times, the concept of spices such as turmeric, green chillies, ginger and cumin was adopted not only as a flavour enhancer but also for their potential medicinal benefits to an individual.
Later through the years, ingredients such as potatoes, tomatoes, and a variety of dals were adopted into Bengali cuisine. Such a change can be seen as a leap into introducing sustainable, protein-rich alternatives from primarily fish- and meat-based diets. This can be witnessed by popular dishes, “aloo posto” (potato and poppy seed dish) and Khichuri added to the mix apart from the classics Macher Jhol, Chicken Rezala and more. Consequently, the trade routes, ever-evolving openness and cultural fusion have resulted in Bengali food becoming the culinary superpower it is.
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Frequently Asked Questions About Bengali Food
1. What are some good vegetarian Bengali dishes?
The most spoken-about dishes in Bengali cuisine are either fish-based or desserts. However, Bengal has a range of wholesome vegetarian meals simply waiting to be discovered. Some of these include aloo posto, dhokar dalna (lentil cakes), mochar ghonto (banana flower fritters), Shukto, Potol Dorma (stuffed gourd) and many more.
2. What is the significance of "Panch Phoron" in Bengali dishes?
Panch Phoron is an integral spice mix used widely throughout the state of Bengal. The blend literally translates to “five spices”, as it consists equal parts of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds. Unlike spice blends such as garam masala, panch phoron is used whole while tempering in hot oil and not ground into a powder to elevate the aroma of a dish.