Everything you should know about Bengali food diets

The variety and nature of food items which are found in Bengal are unique even in India. The availability of regional ingredients, great river system, humidity and heat along with fertile soil led to the emergence of distinct culinary tradition in Bengal. The leisurely meal consisting of many items which take hours of ingenuity and labour has been the part of Bengali culture. Whether you have four dishes or forty, the most significant part of eating in Bengal is to eat each dish separately with a little bit of rice in order to enjoy its distinct savour.rnWhat makes the traditional Bengali meal? • West Bengal is known as the land of Maach (Fish) and rice. Even today, fish is prepared daily as the main course in majority of the traditional Bengali foods. • Some of the Bengal fish delicacies include Chitor Maacher, Pabda fish spicy curry, Rui maacher kalia, bagda chingri, shorshe chingri and many others. There are many types of fish preparation like doi maach (fish prepared in yoghurt), MaacherPaturi, steamed fish and many others. • Plain white rice is the chief accompaniment to all Bengali dishes. There are different types of rice dishes which are being made on different occasions. Polao is traditionally cooked in compliment with Mutton (Kasha Mangsho) cooked on the slow fire in the Bengali way. Another rice dish is khichuri which is being cooked by combining rice and lentils together. The rice popularly known as ‘pantha bhat’ is very common form of breakfast in rural areas.rnWhat you should know about Bengali traditional foods: - • The course-wise lunch consists of items such as vegetables, dal and some non-veg items like meat or fish. The meal begins with vegetables and herbs called sukto followed by leafy vegetables like spinach. Sukto, which possesses high medicinal value are the simple fry of various herbs, or the mix of steamed bitter vegetables with boiled potatoes. Items made up of vegetables known as ‘torkari’ are being cooked along with the non-neg ingredients. • Then comes dal with different varieties like mushur dal, arhar dal, mug dal complimented with deep fried vegetables like begun bhaja, aaloo bhaja and potol bhaja. Sometimes these vegetables with chopped onions are coated with besan are fried deeply known as ‘tele bhaja’. Some of the other dishes which accompany dal are posto bora (poppyseed paste deep fried), maacher dimer bora (fish eggs particularly of katla and ruhi are deep fried with other ingredients). • The next course is one or more non-veg items which can be differentiated into jhol (light stew), jhal (spicy and hot), kalia (rich gravy preparation) and korma (sweetish form). Some of the most famous Bengali fish delicacies include illish maacher paturi, illish maach bhapa, kochi pather jhol, chingri maacher muitha and several others. In addition, mutton preparation like kosha mangsho,kochi pather jhol or hot spicy meat are some of the famous Bengali dishes. The Hilsa is considered as the queen of all Bengali fishes. Hilsa festivals and special hilsa lunches are being organised in various hotels during Monsoon seasonthroughout Kolkata. At Myaaku, we fulfil the appetite spirit of Bengal and provide the must visit space for all the non-vegetarians. We provide the delectable flavors which you can’t afford to miss.