Bengali cuisine

Bengali cuisine is rather particular in the way vegetables and meat (or fish) are prepared before cooking.

In Bengali cuisine it is widely used to cook with Ilish fish.

Like the fish or sweets mishti doi is typically identified with Bengali cuisine.

In Bengali cuisine the seeds are used whole, quickly fried in very hot oil until they crackle.

Bengali cuisine is rich and varied with the use of many specialized spices and flavours.

Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.

In Bengali cuisine, a mixture of whole spices called panch phoron is used for this purpose.

Bread is not a common dish in Bengali cuisine but a deep fried version called luchi is popular.

This was during a period when Bengali cuisine borrowed heavily from Oriya culinary traditions.

An evening of wonderful Bengali cultural show is followed by exquisite Bengali cuisine.

It's a festival of food; many local preparations of Bengali cuisine like pithe are cooked and offered.

Bengali cuisine includes a plethora of curries.

This is a fabulous place to sample the mild, fruity tang of Bengali cuisine and share the city's passion for sweets.

It is famous for the Hilsa fish that live in it and are used in Bengali cuisine.

Another enduring contribution to Bengali cuisine is pau ruţi, or Western-style bread.

Bengali cuisine has a high emphasis on chilli pepper along with mustard oil and tends to use high amounts of spices altogether.

Her childhood was spent around prominent writers, poets and artists, who frequented their household, which was also noted for its gourmet Bengali cuisine.

Bengali cuisine (see also: Bangladeshi cuisine)

Salt water fish (not sea fish though) Ilish (hilsa ilisha) is very popular among Bengalis, can be called an icon of Bengali cuisine.

It may, however, be pressed slightly into small cubes and curried to form a dalna in Maithili,Oriya and Bengali cuisines.

K Map Cane, glass and wrought-iron furniture create a low-key but gently stylish ambiance in which to savour a great range of genuine Bengali cuisine.

Its aromatic dried fruits, like its close relative ajwain, are often used in Bengali cuisine but are rarely used in the rest of India.

Sonar Tori is a heritage dining experience at Raichak on Ganges, serving a wide variety of authentic Bengali cuisines.

Bengali cuisine is found in the states of Tripura, the Barak Valley of Assam, and West Bengal itself.

In North America (where Ilish is not always readily available) the shad fish is sometimes used as an Ilish substitute, especially in Bengali cuisine.