Bengali Recipes

RANNA BANNA

 

 
POTOL PUR  PALOK DEEM  DALER SUKTA
 

Bengali, one of the leading Indo-Aryan languages, is the official language of West Bengal. It  developed as a language in the 13th Century and is now spoken by nearly 200 million people in West Bengal and in Bangladesh.

Bengali food is as popular as its culture and traditions. Simply irresistible and sumptuous, Bengali dishes are any gourmet's delight. It is essentially spicy, though not always hot. It is always a combination of different kinds of aromatic spices that create a magical, mouth watering dish. The skill lies in the subtle blending of a variety of spices to enhance rather than overwhelm the basic flavor of a particular dish. 

In Bengal, and also other parts of India, preparation of food is an art, perfected over time and passed through generations by just word of mouth. Food is also an important part of Indian festivals and traditions; any celebration is incomplete without a feast, and special preparations are a must during festivals. Rice, dal and fish are the staple food of  Bengal.

Bengalis mostly use mustard oil as the medium for cooking. Begun Bhaja (Fried Brinjals), Payesh ( a sweet dish made with thickened milk and rice), Ilish Mach and Chingri mach Bhapey ( steamed Hilsa fish and prawns) are just a few of Bengali delicacies. Bengali food is most popular for its numerous variety of sweets, made from milk and curd. 'Rasogullas', gulab jamuns', 'malai sandwitch', 'rajbogh' 'mishti dhoi' (Yogurt sweetened with jaggery) are just a few of the endless delicacies served.

 

 

 

 

                                                                                                                                                 
           
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POTOL PUR  PALOK DEEM  DALER SUKTA

       

 

 

 
 
   

 
 

 

 

 

 

 

 

 
 
   

 
   

 

 

 
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