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 delicacies that form part
of this cuisine.
Fish is the dominant kind of meat, and there are more than
forty types of fresh water fish commonly used in Bengali cuisine. It includes
the Nil (rohu), Katla, Magur (catfish), Chingri (prawn or shrimp), Shutki
(dried sea fish), Ilish (hilsa). Almost every part of the fish (except fins and innards) is cooked and
eaten, the head and other parts are usually used to flavor curries. Khashi
(referred to as mutton in Indian English, the meat of sterilized goats) is the
most popular red meat.
Mustard oil is the medium of cooking these dishes. This is
to give a distinct flavor in the dish. “Hilsa fish”, is the
speciality of Kolkata which is steamed cooked delicately to retain its flavor
and tenderness. Maccher
jhol is also popularly known through out Kolkata and Bengalis take pride in
its Luchi – a refined sophisticated form of puri.
Bengali Meals :
The typical Bengali fare includes a certain sequence of food
like the courses of Western dining. Two sequences are commonly followed, one
for ceremonial dinners such as a wedding and the day-to-day sequence: Both
sequences have regional variations, and sometimes there are significant
differences in a particular course between West Bengal and Bangladesh.
At home, Bengalis typically eat without the use of dining
utensils; kala (forks), chamoch (spoons), and chhuri (knives) are used in the
preparation of food, but will almost certainly not be used to eat one own food,
except in some urban areas. Most Bengalis eat with (heir right hand, mashing
small portions of meat and vegetable dishes with rice and lentils into lokma.
In rural areas, Bengalis traditionally eat on the ground with a large banana
leaf serving as the plate or plates made from sal leaves sown together and
Sweets occupy "an important place in the diet
of-Bengalis and at their social ceremonies. It is an ancient custom among
Hindus to distribute sweets during festivities. Popularly known sweets include
Shondesh - Made from sweetened, finely ground fresh chhena (cheese), shondesh in all its
variants is among the most popular Bengali sweets. The basic shondesh has been
considerably enhanced by the many famous confectioners of Bengal,
and now a few hundred different varieties exist, from the simple kachagolla to
the complicated abar khabo. jdlbhora or indrani.
Rashagulla or roshogolla is one of the most widely consumed sweets. The basic
version has many regional variations.
Chum chom - Chomchom (especially from Porabari. Tangail District in Bangladesh)
goes back about 150 years. The modern version of this sweet was inspired by
Raja Ramgore of Balia district in Uttar Pradesh in India. It was then further
modernised by his grandson, Matilal Gore. This oval-shaped sweet is reddish
brown in colour and it is of a denser texture than the roshogolla. It can also
be preserved longer.
Jhal-Murj - One of the most popular and iconic snack foods
of Bengal, jhal literally means
"hot" or "spicy". It is puffed rice with spices, vegetables
and raw mustard oil. Depending on what is added, there are many kinds of
jhal-murj but the most common is a bhorfa made of chopped onion, roasted ground
cumin, black salt, chillies (either kacha "ripe" or shukna
"dried"), mustard oil, and dhone pala (fresh coriander leaves).
Moa - A moa is made by taking muri with qur (jaggery) as a
binder and forming it into a ball. Another popular kind of moa is Joynagorer
moa, a moa particularly made in Joynagor from a district of West-Bengal which
uses khoa and a sugar-milk-spices mixture as binder.
In a bowl mix maida,pich of salt,ghee mix well and add water as needed to make a soft dough keep it for 15 min.
Now make a big thin chapati once chapati is done aply ghee and sprinkle rice flouron top of it then roll the chapati and cut into small dumplings.
Now take the dumplings press in the center and roll with chapati roller, you should able to see the layers when it is rolled.
now add oil to deep fry.
In another bowl boil sugar make a medium thick surip .
Deep fry the sweet layer pooris and dip in the sugar surip both the sides and transfer in to a plate.
Insteed of sugar surip you can also sprinkle sugar powder when the pooris are hot so that powder stick to the pooris.