Bengali Cuisine - Characteristics of Bengali Cuisine

Characteristics of Bengali Cuisine

The traditional society of Bengal has always been heavily agrarian; hunting, except by some local clansmen, was uncommon. Rice is the staple, with many regions growing speciality rice varieties. Domestic cattle (especially the water buffalo) are common, more for agriculture than large scale dairy farming. Milk is an important source of nutrition, and also a key ingredient in Bengal's plethora of desserts. Also, as one would expect, ordinary food served at home is different from that served during social functions and festivals, and again very different from what might be served at a larger gathering (e.g. a marriage feast).

Bengalis are somewhat unique in their food habits in that nearly every community will eat meat or fish. In most parts of the Indian subcontinent, individual castes and communities have their own food habits; this is not true of Bengal. There is remarkable similarity in eating styles across social strata, with the Hindu upper caste Brahmins sharing a diet very similar to the trading or princely castes. Fish, goat mutton and chicken are commonly eaten across social strata; the only exception is beef, which if ever, is restricted to Muslim communities.

An abundant land provides for an abundant table. The nature and variety of dishes found in Bengali cooking are unique even in India. Fresh sweet water fish is one of its most distinctive features; Bengal's countless rivers, ponds and lakes teem with innumerable varieties of fish such as rohu, hilsa, koi or pabda. Prawns, shrimp and crabs also abound. Almost every village and Bengal have ponds used for pisciculture, and at least one meal a day is certain to have a fish course.

Bengalis also excel in the cooking of regional vegetables. They prepare a variety of the imaginative dishes using the many types of vegetables that grow here year round. They can make ambrosial dishes out of the oftentimes rejected peels, stalks and leaves of vegetables. They use fuel-efficient methods, such as steaming fish or vegetables in a small covered bowl nestled at the top of the rice pot.

The use of spices for both fish and vegetable dishes is quite extensive and includes many combinations not found in other parts of India. Examples are the onion-flavoured kalonji (nigella or black onion seeds), radhuni (wild celery seeds), and five-spice or paanch phoron (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds). The trump card of Bengali cooking probably is the addition of this phoron, a combination of whole spices, fried and added at the start or finish of cooking as a flavouring special to each dish. Bengalis share their love of whole black mustard seeds with South Indians, but unique to Bengal is the extensive use of freshly ground mustard paste. A pungent mustard sauce called Kasundi is an dipping sauce popular in Bengal.