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“খাই খাই কর কেন, এস বস আহারে -
খাওয়াব আজব খাওয়া, ভোজ কয় যাহারে।
যত কিছু খাওয়া লেখে বাঙালির ভাষাতে,
জড় করে আনি সব,- থাক সেই আশাতে।
ডাল ভাত তরকারি ফলমূল শস্য,
আমিষ নিরামিষ, চর্ব্য চোষ্য,
রুটি লুচি, ভাজাভুজি, টক ঝাল মিষ্টি,
ময়রা পাচকের যত কিছু সৃষ্টি..”
 
       

 

To the casual palate, Bengali food means rice and fish. From this it is easy to guess that Bengal is on the monsoon-drenched east coast of India. With its many rivers and long coastline, fish provides a major part of the diet. In taste Bengali cuisine tends to be salty and spicy to western tastes. Expect dishes to have an assertive use of exotic flavor and fragrant spices like coriander, ginger, garlic, cumin, turmeric, cardamom, cinnamon and chili. The principal medium of cooking is mustard oil... A Bengali sweet is a must to cool the palate after a spicy meal well known for its sweet, spongy, and milky temptations, which include favorites such as Rasho-gollah, kalo-jam, shandesh and so many others for you to discover. Bengalis eat everything with their fingers, as they believe that nothing is better than one's own sensitive fingers to pick out the bones of fish like Hilsa. The most important part of eating Bengali food is eating each dish separately with a little bit of rice. The meal is very interesting as the bitter vegetables are eaten first. Then comes dal (lentil) accompanied by fritters of fish and vegetables. After this comes vegetable curry and it is followed by fish jhol (a thin stew) and other fish preparations. Meat always follows fish and, after meat, chutney provides the refreshing touch of tartness to make the tongue anticipate the sweet dish. At the end pan (betel leaf) is served, which acts as a mouth freshener and aids digestion. Tables and chairs were not used traditionally; instead people would have a seat crossed leg on mats with plates and saucers placed in front of them on the floor, or on a small wooden pallet.

 In the golden voice of our Rabi Thakur, get the beneath poem-

 









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