While Bengali cuisine is widely associated with the preparation of fish, posto, and bhat, there are more layers to it than one can peel. The food landscape of West Bengal embodies cultural diversity and heritage, making the regional dishes drool-worthy. From coastal regions to dense forest areas, the state can be divided into many parts and so does the cuisine.
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Micro cuisines of West Bengal allow a foodie to embark on a culinary journey through the consumption of a variety of fish to numerous indigenous ingredients. Whether you are a Bengali or non-Bengali, an introduction to regional food will only add to your knowledge.
Bawali And Zamindari Cuisine
Zamindari cuisine emerged from the kitchens of rich landlords of West Bengal. Many of the dishes were prepared in the royal spaces of Bawali palaces and exuded heritage. Murshidabad biryani, chingri maccher malaikari (prawns cooked and served with coconut gravy), and mochur paturi (banana flower cooked in banana leaves) are among few royal dishes that also boast the use of dry fruits, ghee, and even a handful of exotic spices.
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Macher Jhol Cuisine
From the coastal region of West Bengal emerged Macher Jhol cuisine which is named after one of the most popular fish dishes prepared in the state. In areas like Contai and Sundarbans, communities are known to consume several fish curry dishes like bhetki paturi (fish smeared with mustard paste and cooked in banana leaves), topse maach bhaja (fried fish with crispy texture), and chingri maacher jhol (lip-smacking shrimp curry). These are usually prepared using freshwater and coastal fish. You will also notice that gravies are light and mustard seeds are used in plenty.
Rarh Bengal And Manbhum Cuisines
In the western parts of West Bengal, like Birbhum, Bankura, and Purulia, most communities indulge in vegetarian dishes that use leafy greens, pulses, and poppy seeds. The earthy notes of these recipes flaunt the rich tribal culture of the region. Manbhum cuisine is only associated with Purulia district. Among must-try delicacies here include gohona bori (sun-dried lentil dumplings), sushni shak chorchori (stir-fry greens), aloo chokha, chanar dalna (potato and paneer curry), saag pakora, kumro pata bora (fried pumpkin leaves), and poster bora (fritters made of poppy seeds).
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Ghoti Cuisine
While exploring the plains of West Bengal, you will come across dishes that have subtle sweetness and spiciness. Mustard is used here to prepare several seafood delicacies. If you love fish, you must savour potoler dorma (stuffed pointed gourd dish), shorshe illish (hilsa fish cooked in mustard gravy), and mochar ghonto (banana flower curry).
Junglemahal Cuisine
As the name suggests, junglemaha cuisine belongs to forest regions of West Bengal, including Paschim Medinipur and Jhargram. The tribal communities in this area rely on what they can get from nearby forests. Therefore, they have a minimalist style of cooking where they use wild and seasonal ingredients. A few dishes that you should savour are saag tarkari, mushroom curry, and bamboo shoot pickles.
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Bangal Cuisine
Post-partition of Bengal, several people moved from present Bangladesh to current West Bengal. Their migration infused robust flavours and spiciness with the existing food scene of the state. Dishes like shorshe maach, shutki bharta, kumro chingri, and chitol macher muitha belong to this cuisine. You will find heavy use of mustard oil, dried fish and fermented ingredients in the recipes.
Anglo-Indian Bengali Cuisine
If you are in Kolkata, capital of West Bengal, and observe the food closely, you will find British influence. When Britishers ruled India, they brought European food and cooking techniques which merged with the Indian culinary landscape. Fish fry, railway mutton curry, and chicken cutlets are examples of it.
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