Bengal – the land of literature, cinema, art, culture and great food. Bengali cuisine is considered to be one of the richest cuisines of the Indian subcontinent. The cuisine has inherited a large number of influences from both foreign and pan-Indian cuisines since it served as a strong trade link with many parts of the country. Bengal has been ruled by many Turkish rulers in the early thirteenth century and had also been governed by the British Raj for two centuries. Therefore, there are strong influences to be found from both these eras. But even after being ruled by the Mughals and having being served once as the capital of British-colonized India, Bengali cuisine is the only Indian cuisine that still holds its authenticity over 1000 years. But is another interesting fact about the Bengali cuisine is that it is the only Indian cuisine that has a traditionally developed multi-course tradition, that is food served course-wise rather than all at once, that is very similar to the modern service a la russe style of French cuisine.
Fish, lentils and vegetables that are served along with rice, which is the staple food of the cuisine, dominates the Bengali cuisine. Fish cooking is one of the most prominent parts of the Bengali culture and even the Brahmin Bengalis eat fish considering it as the fruit of the ocean. The abundance of water makes the supply of different varieties of fresh water fishes such as catfish, bass, shad or mullet very easy. There are many ways in which Bengalis prepare their fish such as steamed or braised, or stewed with greens or other vegetables and with sauces that are mustard-based or thickened with poppy seeds. Most of the Bengali dishes are cooked with a special mix of five spices, namely mustard, fenugreek seeds, cumin seeds, aniseed and black cumin seeds, which is known as ‘panchphoron’ in Bengali households. There are many Bengali people who have migrated to Delhi after the partition of India or even otherwise in search of better opportunities. But their love for their native cuisine and culture has led to building a strong Bengali community in the heart of the city of Delhi. The posh area of Chitaranjan Park is one of the best examples. In fact, you will find many award winning Bengali restaurants in Delhi.
You can find traditional Bengali dishes such as Bandhakopir Dalna, Aloo Posto, Chola Dal, Labra, Mishti Doi, and many more, at some of Bengali restaurants in Delhi. Some of the best Bengali restaurants in Delhi are Oh! Calcutta, Brown Sahib, Maa Tara Shop, Mother’s Kitchen, Babu Moshai, Ki Hangla, Bijoli Grill, Poribeshon, Annapurna Hotel, Suruchee and Love & Mustard.
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