Bengal cuisine.

Bengali cuisine is a style of cooking that originated in Bengal in the eastern part of the Indian subcontinent. The ancient Bengal region is now divided into Bangladesh and India's Barak Valley in West Bengal, Tripura and Assam. The main food of this region is rice and fish along with meat, vegetables, pulses.

The diet of ancient Bengal included rice, fish, honey, milk and vegetables. The region of Bengal was an administrative and commercial region of South Asia during the ancient Hindu and Buddhist reigns; And later during the Muslim rule. The variety and variety of Bengali food is wide and vast. In addition to the different types of food served and prepared in different occasions, different types of drinks, pickles, cakes etc. are made for one's family or relatives.

At different times Bengal was ruled by Muslim Nawabs and Sultans. During the Mughal rule in 1618, the rule of the region was handed over to Nawab Murshid Quli Zafar Khan. During the Mughal rule, naturally the influence of Mughal culture and literature as well as cuisine and cuisine fell on the Bengalis living in the region. Even today, various Mughlai dishes such as Bakarkhani, Mughlai Parota, Kabab, Halua, Biryani etc. are very popular in both Bangladesh and West Bengal.

Tea and various fast food dishes, which are now the most popular and popular food among the people of the region, are mainly the obvious influence of Christian and other European cultures. Although the large Jewish bakery in Calcutta did not function as before, [1] its effects were felt throughout Bengal.

Rice, pulses, mash, fried, bata, spinach, shukto, chachchori, papoor, fish fried, fish curry, vegetables, meat, roasted khichuri, polao, luuchi, bread, parota, curd, sweets, paise etc. are the main items of daily diet. As used. Rice is the main food of Bengalis. In other words, rice prepared from rice and rice-based food can be said to have occupied the place of basic needs in the diet of Bengalis. Rice made by boiling rice is eaten by Bengalis two or three times a day.

Chapa is the dried fish of Putin. Putti fish is one of the dried fish in the eastern part of Bangladesh. After catching putti fish, the belly is discarded, the fish is smeared with fish oil, dried in the sun, filled in a pot, airtight and buried in the ground. It is eaten with hot and soft sticky rice after grinding it well by hand with garlic and onion. The cooking of chappa shutki is very fragrant. This shuntki is also known as pressed shuntki in different regions.

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