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  • Bengali Cuisine

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    Sugata Mukherjee
    37 views12 pages
    The document provides an overview of Bengali cuisine, including its geographical origins in areas like the Bay of Bengal and historical influences from groups like the Aryans, Mughals, and British. It outlines key ingredients commonly used like various fish varieties and special equipment. Staple foods of the Bengali diet are described such as rice, lentils, dairy, fish and chutney. Popular dishes for festivals like luchi and shorshe ilish are also mentioned. Finally, common Bengali cooking styles are listed.

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    Bengali cuisine

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    The document provides an overview of Bengali cuisine, including its geographical origins in areas like the Bay of Bengal and historical influences from groups like the Aryans, Mughals, and British. It outlines key ingredients commonly used like various fish varieties and special equipment. Staple foods of the Bengali diet are described such as rice, lentils, dairy, fish and chutney. Popular dishes for festivals like luchi and shorshe ilish are also mentioned. Finally, common Bengali cooking styles are listed.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    37 views12 pages

    Bengali Cuisine

    Uploaded by

    Sugata Mukherjee
    The document provides an overview of Bengali cuisine, including its geographical origins in areas like the Bay of Bengal and historical influences from groups like the Aryans, Mughals, and British. It outlines key ingredients commonly used like various fish varieties and special equipment. Staple foods of the Bengali diet are described such as rice, lentils, dairy, fish and chutney. Popular dishes for festivals like luchi and shorshe ilish are also mentioned. Finally, common Bengali cooking styles are listed.

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    © All Rights Reserved
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    of 12

    Unit -2

    BENGALI CUISINE
    Introduction
    Geographical location

    • BAY OF BENGAL
    • HIMALAYAS
    • SUNDERBANS
    • GANGA
    HISTORICAL BACKGROUND
    • PARTITION
    • ARYANS
    • MAURYAN EMPIRE
    • PALA DYNASTY
    • MUGHALS
    • BRITISH
    • MARWARIS
    • CHINESE
    SPECIAL INGREDIENTS
    FISH VARIETIES
    SPECIAL EQUIPTMENTS
    • BONTHI
    • KUNTHI
    • HATHA
    • JHANJRI
    • SHARASHI
    • GHUTNI
    • SIL NORA
    • HARI
    STAPLE DIET
    • RICE
    • VEGETABLES
    • LENTILS
    • DAIRY
    • FISH
    • CHUTNEY
    • PANCHPHORON
    FOOD OF THE FESTIVALS
     LUCHI
     RADHA BALHOBI
     BHAJA/FRIED
     SHORSHE BATA ILISH
     MACHER PATURI
     CHITOL MACHER MUITHA
     PABDA MACHER JHOL
     DOI MACH
     KASHA MANGSHO
     POTOLER DORMA
     DHOKAR DALNA
     KABARAJI CUTLET
     ALOO POSTO
    TRADITIONAL BENGALI THALI
    COOKING STYLES
    • AMBOL • DALNA
    • BHAJA • DOM
    • BHAPA • GHANTO
    • BHORTA • JHAAL
    • BHUNA • KALIYA
    • CHORCHURI • PORA
    • CHENCHKI • TARKAARI
    • CHANCHRA • KASHA

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