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Bengali cuisine (Bengali: বাঙালি রন্ধনপ্রণালী) is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal and Tripura. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with chicken and mutton meat being the most popular. Beef is popular within the muslim community. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, Mezban, Eid feast. Culinary influences Mughal influence Muslims conquered Bengal around the mid-thirteenth century, bringing with them Persian and Arabic cuisine. Such dishes as biryani, korma and bhuna had once been meals of the higher courts, but the cooks of the Mughals brought their recipes to the lower and middle classes. The influence was reinforced during the rule of the British Raj, where Kolkata became the place of refuge for many prominent exiled Nawabs, notably the family of Tipu Sultan from Mysore and Wajid Ali Shah, the ousted Nawab of Awadh. The exiles brought with them hundreds of cooks and masalchis (spice mixers), and as their royal patronage and wealth diminished, they became interspersed into the local population. These cooks came with the knowledge of a very wide range of spices (most notably jafran and mace), the extensive use of ghee, and marinating meat with yoghurt and chilli. In Bangladesh, this food has become common fare for the population while in West Bengal, they have remained the food of professional chefs. Further innovations include chap (ribs slow cooked on a tawa), rezala (meat in a thin yogurt and cardamom gravy) and kathi roll (kebabs in a wrap). The Mughals had a particular fixation on meat, bringing mutton and beef into mainstream Bengali cuisine as well as already known kinds of meat like chicken and venison. Furthermore, traditional desserts had been primarily based on rice pastes and jaggery, but under Mughal influence moved towards significantly increased use of milk, cream, and sugar along with expensive spices such as cardamom and saffron. Influence of widows In Hindu tradition, widows were not allowed to eat foods that would not be classified as "bitter", necessitating experiment and innovation. While most Bengali castes ate meat and fish, this was barred for widows. Widows also could not use "heating" foods such as shallot and garlic, but ginger was allowed. This style found a core place in Bengali curries in general, both vegetarian and non-vegetarian. Expensive spices such as saffron, cinnamon or cloves were used very sparingly—if at all. Nuts, dry fruits, milk and milk products (such as cream, ghee or curd) were similarly scarce. These economic and social restrictions influenced Bengali widows to create a brand new set of meals that utilized only vegetables and cheap spices. Partition of Bengal The large-scale displacement along religious lines as a result of the partition led to changes in meal-taking, so as to adhere to religious restrictions. In Bangladesh (former East Bengal and East Pakistan), Mughlai food is common, and includes foods that are less popular in West Bengal, such as beef kebab. Additionally, sweets such as zarda and firni-payesh are eaten. In rural Bangladesh, many people eat makna fried, popped, or raw. During the colonial period, many Western food shops were established in Kolkata, making puff pastries, channa, chocolate, and chips especially popular. Dishes such as chop, gravy cutlet, sponge rasogolla, and ledikeni. As a result of a multi-cultural community, Kolkata city's cuisine continuously changes, and takes heavy influence from Chinese and European palates. Characteristics Bengali cuisine can be subdivided into four different types of dishes: eatables (খাদ্য, ভক্ষ্য, or ভোজ্য); চর্ব্য, chôrbyô, or chewables, such as rice or fish; চোষ্য, choshyô, or suckables, such as ambal and tak; লেহ্য, lehyô, or lickables, like chutney; and পেয়, peyô, or drinkables which includes drinks, mainly milk. Regional specialties Different parts of Bengal are famed for certain dishes, food items and ingredients. For example, South Bengali districts around the Sundarbans boast of the expensive chui jhal chilli, which they peel and chop into small pieces to be cooked in their dishes and give off a strong aroma. On the other hand, North Bengal are the homes of many Bengali desserts such as the Mishti doi of Bogra, the Kachagolla of Natore and the Chomchom of Porabari. However, other regions also have famous desserts like the Balish Mishti (pillow-sweet) of Netrokona, the Monda of Muktagachha, the Red Yoghurt of Nabadwip and the famed Roshmolai of Comilla. Chittagong Chittagonian culinary tradition is mostly known for Mezban and mixed rice dishes like kala bhuna, which has shoulder pieces of beef and traditional spices. Dried fish (shutki) is more available in the Chittagong region than in other parts of Bengal. Mezban Mezban (locally known as Mejjan) is the Bengali word for special occasion feasts in the Chittagong region of Bangladesh. Historically Mezbani is a traditional regional feast where people are invited to enjoy a meal with white rice and beef, besides other dishes rich in animal fat and dairy. It is held on the occasions such as death anniversary, birth anniversary, celebrating successes, launching of a new business, entry into a new house, the birth of a child, marriage, aqiqah and circumcision, ear piercing of girls and naming of the newborn. The invitation of the Mezban ceremony generally remains open for all and various people to different places and neighbourhoods convey the invitation for the feast. In urban areas, attending a mezban is by invitation only. Usually, the consumption of food at Mezbani takes place from morning to afternoon. Beef-based dishes are preferred by Bengali Muslims and are a symbol of social prestige for a Mezban feast. The rich and the poor arrange feasts on various occasions as much as circumstances allow them. It has a distinct style of cooking and proper Mezban meat demands a certain skill; for example: The unique beef curry served in this feast is known as Mezbani gosht, that carries a distinctive recipe, knowledge of which is essentially confined within the Chittagonian cooks. Fish is used instead of beef while cooking Mezban in Hindu tradition. The Hindu community of Chittagong organises Mezbani each year under the banner of "Chittagong Parishad", with curries made from fish, vegetable and dried fish. Dhaka Dhakaiya food is one of the most notable regional cuisines. The rich culinary customs are influenced by Mughl.... Discover the Jane Hinchey popular books. Find the top 100 most popular Jane Hinchey books.