All about 'Red and white' cuisine

 Bengali Cuisine(Part 1)

Bengali cuisine is mainly less on spice and more on flavors. It is all about flavors extracted from herbs, roots and seeds. In other words, you can say that Bengali dishes are rich because of the whole spices. Many dishes from this cuisine are healthy for your gut as well as are low on spice.

So, let’s now talk about those simple dishes that make Bengali cuisine an interesting one!

P.S.: If you are health freak then this is especially for you!

·         Aloo bhate - Mashed potato (combined with few drops of mustard oil or ghee, salt and coriander) and it is eaten with steamed rice. You can even add sliced green chilies and chopped onion to have it like a royal dish (as Bengalis call it).

·         Posto bata- Posto (poppy seeds), green chilies, coriander leaves are grinded together with a few drops of water and mustard oil over the “sil batta”. You can relish it with steamed rice.

By now, you must have realized that Bengali cuisine is very healthy and delicious at the same time. The very important part of Bengali meal is ‘rice’; it is the soul partner of every dish. No meal is complete without steamed rice. It is mandatory to have at least one rice meal in a day for Bengalis, it is a kind of ritual, one can say.

Now let’s talk about the staple food of Bengalis, Fish, and bong loves it when you say ‘Maach’! There are different kinds of fish available in the market like Rohu, Katla , Bhetki, Ilish, Mahseer, Magur, Chingri and Vaam.

Note:  Bengalis always prefer freshwater fish over sea water fish. There is a huge difference between the two. Freshwater fish are more sweet and succulent in taste in comparison to sea water fish.

Ilish is known to be the king of all fish for Bengalis. It is also used in auspicious occasion like marriage.

 Bengalis can have ilish in any form but here are the most finger licking ilish maach dishes that you can relish anytime anywhere.

Ilish paturi – In this, the fish is marinated with mustard paste and then wrapped into a banana leaf. It is then steamed in a steamer and tastes like heaven.

Doi ilish – In this, the fish is cooked in mouthwatering mustard sauce and yoghurt gravy. It is slightly spicy, but creamy in taste.

Sorshe bata diye ilish er jhal- The fish is cooked with the rich taste of mustard paste and mustard oil is used to prepare the dish, so yes, the key ingredient is mustard only.

Other than ilish (hilsa), Bengalis have a wide variety of other fish dishes as well. We have listed a few for you.

Daab chingri- It is rather a weird yet scrumlicious dish. The prawns or shrimps are slowly cooked inside a tender green coconut shell. It has a unique taste that reminds the rich and traditional culture of Bengalis.

Rui maacher kalia- Rohu fish is something that Bengalis can have almost every day and in every meal. If you have a Bengali friend then you must already know that it is kind of staple food for them. Rui maacher kalia is oily, spicy and rich dish that can be teamed up with steamed rice.

This was only a small portion about Bengali cuisine,will come with more related posts soon!
View Bengali cuisine part 2 to know more about this cuisine.
Till then Happy burping!!