Description

Bengali Cuisine – Aaramfoods

Bengali Cuisine
Region: West Bengal & Bangladesh
Core Elements: Rice, fish, lentils, mustard oil, and poppy seeds.
Key Features:
Famous for its sweet and subtle flavors, often with a hint of mustard or panch phoron (a five-spice blend).
Seafood, particularly freshwater fish (like hilsa), is central.
Use of mustard oil, turmeric, and green chilies.
Signature Dishes:
Shorshe Ilish – Hilsa fish in mustard gravy
Chingri Malai Curry – Prawns cooked in coconut milk
Begun Bharta – Mashed eggplant with mustard oil
Mishti Doi – Sweetened yogurt
Rasgulla & Sandesh – Iconic Bengali sweets