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Bengali weddings are well-known for their extensive and varied food customs. Bengali weddings in the wintertime offer a wide range of delectable, fragrant, and joyous delicacies. Some classic winter Bengali wedding recipes are listed below:
1. Bhapa Ilish: Bengali cuisine's signature dish, bhapa ilish, is highly regarded for its exquisite flavour that perfectly encapsulates the spirit of the season, particularly at winter weddings. The dish's star is the ilsa fish, also known as ilish. The fish, which has a rich, buttery texture, is marinated with spices and mustard paste to give it a flavorful, aromatic quality. Green chilies and nigella seeds (kalonji), among other aromatic spices, add to the dish's complexity of flavour and make it savoury and fragrant. One characteristic of Bhapa Ilish is the use of mustard paste. It provides a strong, slightly spicy kick that perfectly balances the Hilsa fish's natural sweetness.
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2. Kosha Mangsho: Kosha Mangsho is renowned for its slow-cooking method, which lets the flavours of spices such as cardamom, cloves, cinnamon, cumin, and coriander seep into the mutton. A dish with a rich and nuanced flavour profile is the end result. Onions caramelise during the slow cooking process, giving the curry a rich, slightly sweet flavour. This enhances the flavor's overall complexity and depth. The dish is made richer by the addition of both mustard oil and ghee, or clarified butter. Ghee gives an opulent touch, and mustard oil adds a pungent kick. The curry's warmth, which is perfect for winter, comes from the addition of warm spices like ginger, garlic, and red chilli powder. Indian breads such as are frequently served with Kosha Mangsho.
3. Dhokar Dalna: A traditional Bengali dish with a distinct flavour and texture is dhokar daalna. It is made with fried lentil cakes that are cooked in a curry sauce. Lentil cakes, or dhokas, are prepared with ground lentils and spices, typically split Bengal gramme or chana dal. They are fried to produce a crispy outside and a still-pliable inside. Usually, Dhokar Dalna has a rich and fragrant curry base. It adds a depth of flavour by blending spices like ginger, coriander, cumin, and garam masala. Frequently incorporated into the curry, tomatoes offer a mild acidity that counterbalances the richness of the lentil cakes. Dhokar Dalna is made with mustard oil, a staple in Bengali cooking.
4. Bangali Pulao: A tasty and aromatic rice dish called Bengali pulao is frequently served at weddings and other special events. The fragrant Basmati rice used in Bengali pulao gives the dish a unique aroma and a light, fluffy texture. To give the pulao a hearty and fragrant flavour, whole spices like cardamom, cloves, cinnamon, and bay leaves are frequently added while cooking the rice. Bengali pulao frequently uses ghee, or clarified butter, which adds a rich, buttery flavour that improves the dish's overall flavour. Mixed vegetables, such as peas, carrots, and beans, can be added to the pulao to give it a vibrant and nourishing touch. Some Bengali pulao variations include a mild sweetness that is made possible by using Gobindobhog rice and sugar.
Video Credit: Youtube/ Tanhir Paakshala
5. Koraishutir Kochori: Bengali cuisine's beloved winter delicacy, korishutir kochuri, is especially enjoyed during weddings. This aromatic dish consists of puffed bread that has been deep-fried and filled with a delicious stuffing of spiced green peas. The dough for the kochuri, or outer layer, is made with maida, water, and a small amount of salt. After stuffing it with the filling and rolling it into small rounds, it is deep-fried until fluffy and crispy. Fresh green peas are used as the filling, and they are spiced with a mixture of cumin, ginger, green chilies, and occasionally asafoetida (hing). The addition of spiced peas adds a subtle sweetness and a blast of flavour. Potato curry with spices, called Aloo Dum, is typically served with korishutir kochuri. Combining the aromatic curry with the tasty kochuri
6. Channar Dalna: The delectable vegetarian Bengali dish Chhanar Dalna consists of spiced curry with dumplings made of cottage cheese, or chhena. Fresh cottage cheese (chhena) is used to make the dumplings, which are frequently seasoned with cumin and green chilies. They are slightly crumbly in texture and have a mild, milky flavour. A base of spiced tomatoes and onions is used to make the curry. Common spices that give the food depth and warmth include cumin, coriander, turmeric, and occasionally garam masala. In Bengali cooking, ghee, or clarified butter, is frequently used and can enhance the flavour and aroma of a curry. Potatoes are frequently used in Chhanar Dalna because they absorb the flavours of the curry and give the dish a hearty texture.
7. Macher Paturi: The traditional Bengali dish Macher Paturi highlights the subtle flavours of fish that is cooked to perfection and wrapped in banana leaves. The fish used for this preparation is usually hilsa fish, or ilish. The dish has a faint earthy scent from the use of banana leaves. Additionally, the leaves aid in moisture retention, which permits the fish to cook slowly in its own juices. A paste consisting of mustard seeds, green chilies, turmeric, and occasionally poppy seeds is used to marinate the fish. This gives the dish a strong, flavorful kick. After the fish and marinade are wrapped in banana leaves, the fish is either grilled or steamed. By combining the flavours of the marinade and the banana leaves with the fish, this cooking method improves the flavour.
8. Nolen Gurer Payesh: A traditional Bengali rice pudding known for its distinct Nolen Gur flavour (date palm jaggery), Nolen Gurer Payesh is especially well-liked in the winter. The deep, unique flavour of Nolen Gur is what makes Nolen Gurer Payesh so famous. It adds a distinct earthiness and a deep, caramel-like sweetness with molasses undertones. The rice is cooked slowly in milk until it thickens and becomes luscious, giving rise to the creamy, velvety texture of rice pudding. A short-grain aromatic rice variety called Gobindobhog rice is frequently used to make Nolen Gurer Payesh. It gives the custard a subtle scent. Garnishes such as chopped nuts (pistachios, almonds) and raisins can add a nutty flavour and texture to some variations.
9. Chutney: Chutneys are typically served at winter weddings in Bengali cuisine, and they feature a delightful blend of spicy, tangy, and sweet flavours. A lot of winter chutneys from Bengal are sweet and tangy in just the right amounts. The sweet and tart flavours are enhanced by the addition of ingredients such as dates, tamarind, or seasonal fruits. Edible spices like cumin, mustard seeds, and occasionally nigella seeds (kalonji) are added to chutneys to enhance their depth and complexity. Mangoes, pineapples, and apples are examples of seasonal fruits that are frequently used and add a naturally sweet and refreshing flavour. To add a hint of heat and improve the overall flavour profile, add dried red chilies or green chilies.
10. Kacha Lonka Dhonepatar Chicken: The distinct flavours of green chilies (kacha lonka) and coriander leaves (dhonepata) come together in this Bengali chicken curry, which is called Kacha Lonka Dhonepata Chicken. The dish gains a bold and vibrant flavour from the green chilies, which add a fiery and fresh spiciness. Common Bengali spices like turmeric, coriander, and cumin are frequently added, which improves the curry's overall flavour and aroma. Usually cooked to perfection, the chicken takes on the flavours of the aromatic spices and herbs as it becomes tender. The curry has a light, refreshing taste because of the coriander leaves and green chilies, even though it is spicy. The bright and herbal freshness of coriander leaves (dhonepata) counterbalances the heat from the green chilies.
12. Begun Basanti: This delicacy is made of eggplant that is begun. This curry is balanced but at the same time rich. The gravy is basically based on curd and mustard , a great blend of spices together. Its a complex of sweetness and sour at the same time making it a unique and royal dish. It is delicious and a comfort served with rice or pulao. Certain spices, like cumin and turmeric, have antioxidant qualities that may improve general health. Together with the goodness of curd, the vitamins C, K, and other minerals found in eggplants give the dish extra nutritional value.
