Īnother key influence to the food came much later, when Wajid Ali Shah, the last Nawab of Awadh, was exiled by the British 1856 to Metiabruz, on the outskirts of Kolkata. The reason this happened is due to the fact that after the Mughals left Bengal their cooks remained and found out that using beef would not be very popular as they set up food carts, hence they used mutton or lamb as a substitute and this spread into the roots of some of Bengals famous recipes such as "Kosha Mangsho",Maach Dhakai style which is popular in Dhaka. After Dhaka's culinary evolution to Mughlai cuisine, which primarily used beef as its main meat course due to the influence of the Mughal rulers and governors, we could see a shift in the way the primary meat changed from beef to mutton or lamb.
Though defeated by the British in 1757, they continued as puppet rulers of Bengal till 1880 their courts, manners and cuisine maintained by doles from the English. These food traditions continued in the courts of the Nawabs of Bengal. From the culinary point of view, Dhaka evolved a vibrant cuisine based heavily on the influence of the Mughal courts, popularly called Mughlai (or Moglai) cuisine and characterised by rich sauces and a generous use of meat (especially beef). Present-day West Bengal first came into prominence when Murshid Quli Jafar Khan became the first Nawab of Bengal under the Mughals in 1717, and moved the capital from Dhaka to the newly founded city of Murshidabad much further to the west and closer to Delhi, the seat of the Mughal Empire. Trade routes going from Delhi to Dhaka traversed almost the entire width of today’s Bengal, crossing most major rivers. However, for more than 500 years, Muslim rule in Bengal was centred in Dhaka. From the culinary point of view, some major historical trends influenced Bengali food.īengal has been ruled by Muslim governors since the days of the Delhi Sultanate, five short-lived, Delhi-based kingdoms or sultanates, of Turkic origin in medieval India. British patronage and the Babu Renaissance fueled the development of these different culinary strands into a distinct heritage.
The Jews brought bakeries to Bengal, the Marwaris contributed their sweet-making skills, the exiled families of Wajid Ali Shah and Tipu Sultan brought different flavours of Mughlai cuisine. Bengal fell under the sway of various Turkic rulers from the early thirteenth century onwards, and was then governed by the British for two centuries (1757–1947). The other chief foods are their sweet meats and confectioneries of the state that is famed all over the world.īengali food has inherited a large number of influences, arising from a historical and strong trade links with many parts of the world. The food of this state is predominated by the coastal location of the state, hence is reputed for its varied preparations of fish delicacies. It is rich for its use of subtle spices and flavours.
The Bengali food mainly comprises of fresh water fish and a vast range of rice dishes. Sukto (a bitter preparation of bitter gourd, brinjal, sweet potato and plantain) ghonto (vegetables, with or without fish, cooked in milk) jhol ambole (sweet and sour dish of fruit, vegetables or fish) and pitha (cakes of rice flour or sweet potato fried in syrup) are some of the delicacies that form part of this cuisine. The panch phoron most popular in Bengali cuisine includes spices like cumin, nigella, fenugreek, aniseed and mustard seed. We invite visitors and tourists to have a taste of Bengali Cuisine. Rasogolla and sweets of Bengal are world famous. The Bengali cuisine has an unique feature being an assimilation of the best of the world gastronomy and Indian diverse cookery. The wide varieties of Bengal Cuisine in festivals, occasions and seasons are integral part of Bengali Culture - literature, songs, paintings, movies have a nostalgic appeal. Bengal is known as the land of 'Maach aar Bhaat’ which means ‘fish and rice'. Bengali cuisine is one of the finest blends of non-vegetarian and vegetarian dishes.