Bengali food is one of the most popular types of food in the eastern part of India, and it is revered for its culturally deep-rooted dishes. This cuisine is quite different and represents a diverse range of dishes that boast sophistication and earthy flavours. The geographical region of Bengal is also one of the primary reasons for the diversity of the cuisine. The fertile lands producing quality grains and vegetables and freshwater bodies, along with easy access to the Bay of Bengal, open the path to a variety of seafood that is a source of pride for Bengali cuisine.
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In Bengali cuisine, the use of vegetable flowers is a testament to the ingenuity and resourcefulness of the people, who have found ways to incorporate every part of a plant into their meals. These flowers are not only edible but are also prized for their distinct flavours and nutritional benefits. They add a new dimension to the cuisine, providing textures and tastes that are both unusual and delightful.
Bok Phool
Bok phool, or Agati flowers, is a unique flower cherished in Bengali cuisine for its delicate texture and mild, slightly bitter flavour. Bok Phool is often fried into fritters or added to curries. Its preparation involves cleaning the flowers to remove the bitter stamens and then sautéing or frying them. Bok Phool's subtle taste pairs well with mustard oil, providing a distinct aromatic profile and making it a beloved dish in traditional Bengali households.
Kumror Phool
Kumror phool, or pumpkin flower, is one of the most common flowers incorporated into Bengali cuisine. The bright yellow colour makes it aesthetic and also pleasing to the eyes while eating. This flower is typically dipped into a batter that is made by mixing besan or gram flour along with some spices like turmeric, chilli powder, nigella seeds, and herbs. Finally, it is deep-fried to make a crispy fritter. Often enjoyed with dal during meals and also as a snack during teatime.
Peyaj Koli
Peyaj Koli, or onion flower, is a cherished ingredient in Bengali cuisine. It offers a mild onion flavour with a hint of sweetness, adding a delicate aroma to dishes. Typically harvested from young onions, Peyaj Koli is often stir-fried with potatoes or cooked with prawns to create a light, flavorful dish. It is also used in traditional Bengali stir-fries known as "bhaja" or as a garnish in curries.
Kolar Phool
Kolar phool, also known as banana blossom, or mocha in Bengali is commonly used in Bengali cuisine. This delicate flower has a subtly sweet and slightly astringent flavour, adding a distinctive taste to dishes. Often prepared as a curry or fritter, kolar phool is typically cooked with potatoes, coconut, and spices like turmeric and cumin for a rich flavour profile. The preparation involves removing the tough outer layers, chopping the tender parts, and soaking them in water to prevent browning before cooking.
Sajne Flower
Moringa flowers, known as "sajne phool" in Bengali cuisine, are a unique ingredient often used for their delicate flavour and nutritional benefits. These small, white flowers have a mild, slightly sweet taste that pairs well with traditional spices. In Bengali cooking, they are typically prepared in stir-fries, curries, or fritters called "boras." Common ingredients include turmeric, mustard oil, green chillies, and nigella seeds, enhancing their flavour.