Bengali Cuisine

Bengali cuisine is a culinary style originating in Bengal, a region in the eastern South Asia which is now divided between the Bangladesh and the West Bengal. Other regions, such as Tripura, and Barak Valley region of Assam also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its huge spread of confectioneries and desserts. It also has perhaps the only traditionally developed multi-course tradition from South Asia that is analogous in structure to the modern Service à la russe style of French cuisine, with food served course-wise rather than all at once.