Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian state of West Bengal, and Assam's Karimganj district. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with chicken, mutton meat being the most popular. Beef is popular within the muslim community. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, Poila Boishakh and Durga Puja.
Paneer, is a fresh acid-set cheese, common in cuisine of South Asia, made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.
Gulab jamun is a sweet confectionary or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, United Kingdom, United States, Canada, South Africa, and the Caribbean countries of Jamaica, Trinidad and Tobago, Guyana, and Suriname.
Rasgulla is a syrupy dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena dough, cooked in light sugar syrup. This is done until the syrup permeates the dumplings.
Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple of Bangladesh is rice and fish. The majority of Bangladeshi people are ethnic Bengali, accustomed to Pakistani cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and regions.
Mithai (sweets) are the confectionery and desserts of the Indian subcontinent. Thousands of dedicated shops in India, Bangladesh, Nepal, Pakistan and Sri Lanka sell nothing but sweets.
Sandesh is a dessert, originating from the Bengal region in the eastern part of the Indian subcontinent, created with milk and sugar. Some recipes of sandesh call for the use of chhena or paneer instead of milk itself. Some people in the region of Dhaka make a variety of sandesh called pranahara which is softer and made with mawa and yogurt. The Gupo/Gufo style of sandesh from Guptipara is considered by some to be the "first branded sweet of Bengal".
Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from India and Bangladesh. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop. Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions.
Angoori rasmalai is an Indian dessert and a type of Ras malai. It is similar to the Odisha dish, Khira sagara. The dessert is made from cottage cheese which is then soaked in chashni, a sugary syrup, and rolled in fine sugar to form grape-sized balls.
Pantua is a local confection from the Indian subcontinent, notable in West Bengal, Eastern India and Bangladesh. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhena, milk, ghee and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. Rose water, cardamom or other flavourings are sometimes added to the sweet.
Rabri is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, spices, and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara.
Chhena or chhana is a kind of acid-set cheese originating in the Indian subcontinent that is made from water buffalo or cow milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining out the whey.
Krishna Chandra Das (1869–1934), commonly known as K.C. Das, was a Bengali confectioner, entrepreneur, and businessman of the early 20th century. Born in 1869 in Bagbazar, Kolkata, India, Krishna Chandra was the only son and successor of the Bengali confectioner and inventor Nobin Chandra Das. K.C. Das became an iconic figure in 1930s Kolkata as the alleged creator of "Rosso Malai" and the inventor of the canned "Rosso Golla", which were popularized and promoted throughout India by his family company, K.C. Das Private Limited, founded by K.C.'s son and successor, Sarada Charan Das.
Mirzapur is a village in Ishwarganj Upazila of Mymensingh District in the Division of Mymensingh, Bangladesh.
Lyangcha, Langcha, or Lemcha, is an Indian sweet dish prepared in West Bengal, Jharkhand, Odisha, Bihar, Assam, Tripura and also throughout Bangladesh. It is made from flour and milk powder by frying it and dipping it into sugar syrup for a long time. The origin of the sweet is in Bardhaman, West Bengal, India. The Government of West Bengal has begun the process of registering Geographical indication (GI) for Lyangcha.
Kheer or Meoa is a sweet from the Bengal region of the Indian subcontinent. It is not only a sweet by itself, but it is also used as the main ingredient of many other sweets. In North India, Kheer (Payesam) is a type of rice pudding. But in Bengal, in the same spelling and sound, Kheer is a completely different dish. It is very similar to the Khoa but with its own distinct flavor and texture. Kheer, a type of evaporated milk, is primarily made using cow or buffalo milk. The process involves boiling pure milk for an extended period, typically over an hour, to reduce it to one-third of its original volume. This concentrated form of milk is known as Kheer. Sometimes, ingredients like sugar, arrowroot, or Suji (semolina) are added during boiling to enhance sweetness and create a different flavor profile. However, the traditional version of Kheer, without these additions, is known for its authentic and distinct taste.
Shemai is a traditional dessert item in Bangladesh, Odisha and West Bengal, India. Shemai is a popular item during Eid, but it is consumed throughout the year. Shemai is a dessert form of vermicelli, soaked in sweet milk and often garnished with nuts.
Matri Bhandar is a Bangladeshi traditional confectionery store well known for Rasmalai. The taste of Rasmalai of Matri Bhandar has been appreciated in various national and international important places and events. Rasmalai of Matribhandar is on the list of favorite food of various famous and important personalities. Among them are Earl Robert Miller and Geeta Pasi, who expressed their love for Matri Bhandar's product.
