Bengali Recipes
RANNA BANNA
| POTOL PUR | PALOK DEEM | DALER SUKTA |
Bengali,
one
of the leading Indo-Aryan languages, is the official language of West
Bengal. It developed as a language in the 13th Century and is now
spoken by nearly 200 million people in West Bengal and in Bangladesh.
Bengali
food is as popular as its culture and traditions. Simply irresistible and
sumptuous, Bengali dishes are any gourmet's delight. It is essentially
spicy, though not always hot. It is always a combination of different
kinds of aromatic spices that create a magical, mouth watering dish. The
skill lies in the subtle blending of a variety of spices to enhance rather
than overwhelm the basic flavor of a particular dish.
In
Bengal, and also other parts of India, preparation of food is an art,
perfected over time and passed through generations by just word of mouth.
Food is also an important part of Indian festivals and traditions; any
celebration is incomplete without a feast, and special preparations are a
must during festivals. Rice, dal and fish are the staple food of
Bengal.
Bengalis mostly use mustard oil as the medium for cooking. Begun Bhaja (Fried Brinjals), Payesh ( a sweet dish made with thickened milk and rice), Ilish Mach and Chingri mach Bhapey ( steamed Hilsa fish and prawns) are just a few of Bengali delicacies. Bengali food is most popular for its numerous variety of sweets, made from milk and curd. 'Rasogullas', gulab jamuns', 'malai sandwitch', 'rajbogh' 'mishti dhoi' (Yogurt sweetened with jaggery) are just a few of the endless delicacies served.
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