YPOST: DepthofCulturalProminenceinBengaliCuisineIndulgence

The importance of food in Bengali Culture has always been most evident. There are direct depictions of food in art,paintings,literature and cinemas. Conversely, there is the artistry of preparing and presenting the food. But all such convergence of art and food, however sublime, is about food as an object of consumption and sustenance, either in the immediate present or savoured as a memory or anticipated as a future pleasure. But there is a third dimension, where food is the medium for depicting the emotional, ceremonial and ritual universe of people. It is a realm where, having already experienced the pleasures of planning, presenting and partaking, one has subsequently made into a versatile medium for both spiritual and artistic creativity, a metaphor for diverse human experiences. As in, the simple and complex conjunction of food and art among the Hindus of Bengal.

Certain traditional delicacies contributing to the cultural aspects are -

HILSA

Hilsa is one of the most important fish in the world in respect of cultural importance. It is an obvious food in good number of festivities among Bengalis. Hindu Bengalis mostly buy Hilsa fish (known as JodaIlish) in auspicious occasions like the Saraswati puja, Durgapuja ,upanyan, etc. In the dawn of PahelaBaisakh (Bengali new year) Bengali people welcome the new year with Panta-Ilish(wet-rice and hilsa fish). Some of them even give hilsa fish as an offering to goddess Lakshmi without which the puja is considered to be incomplete.

MISHTI DOI

MithaDahi(MishtiDoi) is considered to be the most important deserts for any auspicious occasion. Originated in Bangladesh, the tastereflects a perfect blend of purity, love and sensitivity. Any occasion from Upanyan to BhaiPhota(BhaiyaDuj) or weddings cannot be ever imagined without MishtiDoi.

ROSOGOLLA

It was during the British colonial days that the rosogolla suddenly made its appearance onBengal’s platter. To trace its origins one has to travel way back in time, nineteenth century Bagbazaar, a famous north Calcutta locality. It is where, Nobin Chandra Das, the man who invented the rosogolla resided. He was poor and fatherless and his only source of incomecame from the sweets that he sold from a ramshackle sweet shop in the by lanes of Bagbazaar. Today in Bengali culture a perfect cuisine is always incomplete without Rosogolla. It is served as desserts in DurgaPuja ,mukher-bhaat and weddings.

SHUKTO

The starting course is made from bitter vegetables or herbs, often deep fried in oil or steamed with cubed potatoes. Portions are usually tiny—a spoonful or so to be had with rice—and this course is considered to be both a palate-cleanser and of great medicinal value. The ingredients used for this course change seasonally, but commonly used ones are kôrolla or uchhe(forms of bitter gaurd) which are available nearly all year round, or tender nim leaves in spring. There is no fixed occasion to relish the traditional and cultural aspect of shukto .