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West bengal (cuisine)
- 1. West Bengal (Cuisine) Presentation by: Bristi Bhattacharya
- 2. About • Bengal is famous for its charm and gracious hospitality. Its densely populated capital, Kolkata, is a metropolitan city with three major genres, namely Bengalis, Marwaris, and Anglo Indians. • The rule of the Mughal Empire on Bengal has given a rich gastronomy to Bengali cuisine. This is commonly referred to as Bengali Muslim cuisine. • The presence of the British also gave rise to a cuisine commonly known as Anglo Indian cuisine or also known as cuisines of the British Raj. • The commonly available snacks even on the street like an egg roll, chop, or cutlet is reminisce of the cuisines of the Anglo Indians.
- 3. • Howrah bridge, The Sunderbans & Sunderban National Park, Victoria memorial, Science city, ShantiNiketan are a few tourist attractions. • Blessed with a fine tropical climate, Bengalis bear striking resemblances to Keralites in matters of food, clothing, etc. • Bengalis spend not only a great deal of time thinking about food but also on its preparation and eating. The region has a wide range of ingredients growing which makes the Bengali cuisine unique. • The travelers described Bengal as the Land of rice, vegetables, sweets, mutton and fish (both fresh and sea water). All these were used to create delicacies with a pungent mustard flavour. • Bengal got partitioned after British-raj as east (Bangladesh) and west (west Bengal). • The cooking varies in East and West Bengal. The adventurous East Bengalis has more to offer in taste and variety, whereas their brothers in the West, excel in preparation of sweets.
- 4. • West Bengal is on the eastern bottleneck of India, stretching from the Himalayas in the north to the Bay of Bengal in the south. • West Bengal's climate varies from tropical savanna in the southern portions to humid subtropical in the north. • The main seasons are summer, the rainy season, a short autumn, and winter. While the summer in the delta region is noted for excessive humidity, the western highlands experience a dry summer like northern India, with the highest daytime temperature ranging from 38 °C (100 °F) to 45 °C (113 °F). • Monsoons bring rain to the whole state from June to September. Heavy rainfall of above 250 centimeters (98 in) is observed in the Darjeeling, Jalpaiguri and Cooch-Behar district. • Winter (December–January) is mild over the plains with average minimum temperatures of 15 °C (59 °F) with substantially low humidity level. • The Darjeeling Himalayan Hill region experiences a harsh winter, with occasional snowfall.
- 6. Salient Features 1. Fish: Inevitable part of meal. ‘Rohu’, ‘katla’ and ‘Hilsa’ are the main ones used. Fish is cooked with utmost care and in abundant styles. 2. Rice is the staple food for Bengalis. Documented evidences state that fifty varieties of rice were grown in Bengal. Two kinds of rice are most commonly eaten here, namely parboiled rice and milled rice. Govind bhog, rice milled from the short round parboiled Bengal grain is the staple food generally consumed. 3. Sequences of taste senses are well observed. The procession of taste in the meal runs from bitter in the start to sweet at finish. 4. To enhance the meal feeling they have the ‘Paan'. 5. Jalkhabar, is the term used to describe snacks of Bengal. The Bengali cuisine is also rich in the preparation of savouries and snacks. Some important ones are chire Bhaja, murir mora, Nimki, Shingara (samosa).
- 7. Salient Features (cont…) 6. Panch-phoren (Masala) provides the cuisine of Bengal its unique flavour. Spices are used very delicately to give each dish its own blend. Unique spice combination comprising of equal amount of the following five spices: Radhuni (celery seed) If not available, black mustard can be used- Kalonji (onion seed)-Fenugreek- Cumin- Fennel. 7. Spices: Herein lays the art and soul of Bengali cooking. Spices must not be used with heavy hands. Bengalis believe that it is the way in which the spices are ground that makes the food good or bad. 8. Bengali garam masala use only three spices i.e., cinnamon, cloves, and green cardamom in equal quantities 9. Heavy influence of ‘rai’ or mustard. 10. Chutneys, especially the ones that are made with mangoes or tomatoes, are frequently tempered with mustard seeds and are often eaten with popadums at the end of a meal.
- 9. Festivals • Durga puja • Kali puja • Saraswati Puja • Poila Baishak • Bhai Phonta • Dol (Dol Yatra) •Janmashtami
- 10. Durga Puja
- 11. • Durga Puja, also called Durgotsava, is believed to be the greatest festival of the Bengali people. • Durga Puja festival marks the battle of goddess Durga with the shape-shifting, deceptive and powerful buffalo demon Mahishasura, and her emerging victorious. • The traditional lunch during Durga Pooja will start from rice with ghee, accompanied by Paanch Bhaja then dal, ghonto, Maach, Tauk and end up with mishti.
- 12. Kali Puja • Falls on the day before Diwali. • Maa Kali is worshipped at night withTantric rites and mantras. She is prescribed offerings of red hibiscus flowers, animal blood in a skull, sweets, rice and lentils, fish and meat. • It is prescribed that a worshipper should meditate throughout the night until dawn.The slaughtered animal’s meat is cooked and eaten as prasad.
- 13. Saraswati Puja • Saraswati is the Hindu goddess of knowledge, music, arts, wisdom and learning. • The season and festival also reflects the agricultural fields which are ripening with yellow flowers of mustard crop, which Hindus associate with Saraswati's favorite color. • People dress in yellow saris or shirts or accessories, share yellow colored snacks and sweets. • Some add saffron to their rice then eat yellow cooked rice as a part of an elaborate feast.
- 14. Poila Baishak (Bengali New Year) • Nabobarsho (Poila Baishakh) is a famous occasion for Bengalis. It is the first day of the first month of Bengali year. Nabobarsho ushers a new opening, a new anticipation, filled with delight, happiness and wealth. • To greet the New Year, Bengalis beautify their homes by drawing attractive and colorful rangolis on the doorway with minced rice, which is identified in Bengal as "Alpana". • In the center of the drawing, a red clay pot with a white 'Swastika' is placed. The pot is full with holy water and mango leaves and it is identified as a blessed one by the Bengalis. • Ladies wear conventional sari and decorate their hair with colourful flowers and men wear dhoti kurta. They all participate in the processions named 'Prabhat Pheri' early in the morning to welcome the first day of the year.
- 15. • Bhai Phonta (Bhai dooj) is a traditional festival celebrated in all over in West Bengal in every home with special dishes. It is celebrated on the second day of Kali Puja. • In this festival every sister prays for her brother's for long life and every brothers promises their sister's to protect them from evils. • In Hindu mythology, Yamuna, is the sister of Yama Raj (God of Death) prays for her brother's welfare and applies "Phonta" on his forehead with chanting a Sanskrit Mantra. •A full meal including two or three fish preparations out of which one will be with prawn is served and ends with Rasgolla and Misti Doi.
- 16. Dol (DolYatra) • Dol (Holi) celebrations start on the night before Holi with a Holika bonfire where people gather, sing, dance and party. • The next morning is a free-for-all carnival of colors. • Preparations for Dol: Jilipi Darbesh Jibe Goja Rosomalai Ghugni
- 17. Janmashtami • Janmashtami, is an annual celebration of the birth of the Hindu deity Krishna, the eighth avatar of Vishnu. • Celebrated on the eighth day (Ashtami) of the Krishna Paksha (dark fortnight) of the month of ‘Bhadra’ (August–September) in the Hindu calendar, across the length and breadth of India, by people following Hinduism. • In fact, it is an important day for Hindus. The celebration goes on for two days. On the first day, the Ras Leela (dance drama) is performed, which depicts the important phases of Shri Krishna's life.
- 18. (cont…) Preparations for Janmashtami: • Payesh • Misti Makkhan •Makhaner Singara • Nimki • Laddu • Kalakand • Rasgulla • Naru • Taler Bora • Gokul Pitha
- 21. “Khai khai koro keno, esho bosho aharey Khawar ajob khawa, Bhoj koy jaharey”
- 22. • Bhaja: Anything deep-fried with or without coating. • Bhapa: This refers to the process of steaming. It is very common to see fish being steamed encased in banana leaves. Even sweetened yoghurt is steamed to create a delicacy known as bhapa doi. • Bhorta: It is the same as the north Indian dish bharta made from brinjals. In Bengal, the bharta could be made from boiled vegetables, pumpkins, and even lentils and then tempered with spices and mustard oil. • Bhuna: This is usually applied to meats and fish, where the items are roasted with spices for a long duration of time. • Dalna: This is a preparation of vegetables cooked in medium thick gravy, seasoned with ground spices and garam masala. The dish is often served garnished with a spoonful of melted ghee served on top of the vegetable preparation. • Ghanto: Various vegetables are finely chopped or grated and cooked with paanch phoron and ground spices. Typical Cooking Styles used in Bengali Cuisine
- 23. • Jhaal: It literally means chillies. Jhaal is usually made with fish, shrimp, or crab, fried and then cooked in ground chilli paste and paanch phoron. •Jhol: Jhol usually refers to gravy. So jhols are usually stewed preparations often had with rice. These are seasoned with ground spices, onions, and tomatoes. • Kalia: It is a rich dish usually made during festive occasions. The base of the gravy is made with ghee and a combination of oil, ground onion paste, and garam masala. Kalia is usually made with big pieces of rohu fish or mutton. • Tarkaari: This is more like a local word for curry. The word traditionally comes from a Persian word (tarkaree)which means uncooked garden vegetables. • Kosha: Kosha usually refers to something that is dry-roasted with spices, onions, garlic, and tomatoes. It is synonymous to bhuna gosht and is usually applied to meats.
- 30. Potoler Dolma