By Ranita Ray
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Bengali cuisine isn't just about feasting the decadent dishes. While eating a full-course Bengali meal, one has to follow a sequence to eat it. This defines dining etiquette.
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A typical Bengali spread has rice in the centre. The course must start on a bitter note, eating teto or bitter culinary fares.
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After teto, one must eat the rice with ghee and different fried items known as bhaja bhuji. A few examples are alu bhaja, begun bhaja, beguni etc.
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Once you are done eating bhaja bhuji, go to the leafy vegetable preparations or saak. You can also eat rice with dal or lentils.
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To ace Bengali dining etiquette, reach out to light curries. Often the list includes vegetables, cottage cheese and egg curries.
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In Bengali course meals, the most sought-after maach or fish and mangsho or meat curries are eaten after lighter curries.
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Once you are done relishing fish and meat, devour your meal like a Bengali by eating tok or sweet and tart chutneys.
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Bengali cuisine is famed for sweets—no wonder the course meal ends on a mishti or sweet note. You may now enjoy rosogolla, payesh and mishti doi.
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