{"id":1467,"date":"2020-03-16T05:05:27","date_gmt":"2020-03-16T05:05:27","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=1467"},"modified":"2020-03-16T05:15:20","modified_gmt":"2020-03-16T05:15:20","slug":"bengali-cuisine","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-2nd-year\/food-production-4th-sem\/bengali-cuisine\/","title":{"rendered":"BENGALI CUISINE"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"1467\" class=\"elementor elementor-1467\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7099548 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7099548\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-f2f19ef\" data-id=\"f2f19ef\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-926004a elementor-widget elementor-widget-text-editor\" data-id=\"926004a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Bengal has a great historical influence of the Dravidians, Aryans and the Muslim rulers and the Europeans to the present day cuisine. The upper reaches of west Bengal are influenced by the cuisines of Nepal, Sikkim, Bhutan and Assam. This Indian state is intersected by the Ganges and the Brahmaputra rivers with a network of innumerous tributaries making the soil one of the best for growing crops.\u00a0 The fish is also consumed in abundance by this region\u2019s citizens. Rice is the staple crop which is grown thrice in a year, so its preparation is found in variety, in almost all the meals and <em>gobindobhog<\/em> is considered the best. Rice is served along with <em>moong<\/em> dal or <em>moshur<\/em> dal.\u00a0 Apart from rice, mustard, mustard and other green vegetables are profoundly grown that is why this region is called <strong><em><u>Sonar Bangla<\/u><\/em><\/strong>. They also use coconut, banana and betel trees in abundance.<\/p><p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cooking medium for all the dishes is mustard oil. All vegetables are tempered with a combination of 5 spices mixture known as <strong><em><u>punch phoran<\/u><\/em><\/strong> (onion seeds, methi (fenugreek seeds), saunf (fennel seeds), mustard seeds and jeera (cumin seeds) or <strong><em><u>posto bata<\/u><\/em><\/strong> (poppy seed paste).\u00a0 All Bengalis, whether Brahmins, or non \u2013 Brahmins are inclined to fish, which they call us <strong><em><u>jal toria<\/u><\/em><\/strong> and no meal is complete without it.\u00a0 The water of Bengal provide them innumerable varieties of fishes like Hilsa ilish, rohu rui, katla, magur, shrimps chingri. They are also drawn towards dry fish shutki. Dishes like maachher jhol and machher shukto are penchant to every tongue.<\/p><p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fruits like mango, narikel (coconut), and bananas are cooked to style in different preparation. As the region has lots of pasture and fodder, so cattle rearing is extensive and milk is in abundance. Different milk preparations can be listed in the world class sweets they prepare: &#8211; <strong><em>rassogolla<\/em>.<\/strong> <strong><em>Chumchum<\/em><\/strong>, <strong><em>sandesh<\/em><\/strong>, <strong><em>lady kini<\/em><\/strong>, <strong><em>lyancha<\/em><\/strong> and above all the <strong><em>mishit doi<\/em><\/strong> are all time favourites. The morning of every Bengali starts with light meal like <strong>luchi<\/strong> with curry, <strong>singara <\/strong>(samosa), <strong>jilapi<\/strong> (jalebi) and cha, lunch is obviously with <strong>jhal moori<\/strong> (spiced puffed rice) and <strong>alloor chop<\/strong> (battered fried potato dumplings) or <strong>phoochka<\/strong> (pani puri) and the dinner culminating again with rice and fish preparations.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-eef3f35 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"eef3f35\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-01323fd\" data-id=\"01323fd\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-42b0b38 elementor-widget elementor-widget-image\" data-id=\"42b0b38\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"602\" height=\"401\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/BENGALI.jpg\" class=\"attachment-large size-large wp-image-1471\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/BENGALI.jpg 602w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/BENGALI-300x200.jpg 300w\" sizes=\"(max-width: 602px) 100vw, 602px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Bengal has a great historical influence of the Dravidians, Aryans and the Muslim rulers and the Europeans to the present day cuisine. The upper reaches of west Bengal are influenced by the cuisines of Nepal, Sikkim, Bhutan and Assam. This Indian state is intersected by the Ganges and the Brahmaputra rivers with a network of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":366,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-1467","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>BENGALI CUISINE - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"Bengal has a great historical influence of the Dravidians, Aryans and the Muslim rulers and the Europeans to the present day cuisine. 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