The Bengalis are great food lovers and take pride in their cuisine. Food means lot to them and it should always be in huge quantity. Each dish is to be eaten separately with a little rice so that the individual flavours can be enjoyed. Rice is a vital part of Bengali cuisine for maximum Bengalis and other dishes like Dal,Bhaja,Charchari, Macher Jhol etc comes with rice only. This is a simple and traditional setup of a Bengali meal. They prefer spicy food because Bengalis are quite fond of Jhal . Bengalis are so deeply connected with food that we will always find varieties preparation. There is also a bitter preparation name Sukto followed by lentils or Dal. Bengalis do tend to eat fish and fish is the dominant kind of protein in Bengali cuisine. Almost every part of the fish is eaten unlike other regions the head is particularly preferred. Ilish has always been favourite for all Bengalis and real Bengali food is incomplete without the Ilish preparation. Other famous Bengali fish dishes are Rui macher jhal,Bhetki macher paturi, Bhapa ilish,Chingrir malaikari etc.
Khasi or kachi patha(meat) is also most preferred food in Bengalis.Mutton kosha is still now very famous for many Bengali families.Meat and fish goes hand in hand.Bengali non veg dishes are very oily,spicy and tasty.Chicken is less preferred,though it has grown steadily in popularity over last few decades.Without chicken and mutton dishes Bengali celebrations are not fully enjoyed.
After finishing the main course people love to have some sweet dishes and Chutney.Chutney is typically tangy and sweet it’s a combination of fruits and dry fruits. The chutney is also the move towards the sweeter part of the meal and also plate cleanser. Sweet occupy and important place in the heart of all Bengalis. Roshogolla is one of the most widely consumed sweet in West Bengal. Roshogolla is considered the most prominent trade mark of Bengali culture
Says – “ Bangali mane tin bella bhar pet khaoya daoya ... ‘’
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