West Bengal - popularly also known as the land of Maach (fish)
and Bhaat (rice). Bengali cuisine’s style of food preparation
originated in Bengal region now divided between the Independent
country of Bangladesh and the Indian state of West Bengal.
Various preparation of fresh water fish and a vast range of rice
dishes are well known in the Bengali cuisine. Bengali cuisine is
rich for its subtle spices and flavors. The essence of Bengali
cooking is delicately balance between the main ingredients and
its seasoning. The humblest of pulses gain an unforgettable
identity because of the phoron or flavouring added at the end.
The panch phoron most popular in Bengali cuisine includes cumin,
nigella, fenugreek, aniseed and mustard seed. Sukto (a bitter
preparation of bitter gourd, brinjal, sweet potato and
plantain); ghonto (vegetables, with or without fish, cooked in
milk); jhol; ambole (sweet and sour dish of fruit, vegetables or
fish) and pitha (cakes of rice flour or sweet potato fried in
syrup) are some of the de