bengali foods
DESCRIPTION
India is a land of Diversity. In India we believe that on each 50 km water, language, clothes and of course food and eating practices changes.. Here i have discovered Bengali cuisine............ share.TRANSCRIPT
INDIA
Influences to Indian cuisine1.BY NEIGHOURING COUNTRIES AND COLONIAL INFLUENENCE-• Afghanistan and middle east countries• Britain and Portugal• China, Thailand, Indonesia.2. By food availability-• For example people from north prefer to eat Breads ( Roti ) more
because of its availability due to which variety of bread preparation are popular.
• While people from east or south prefer more Rice to their Thali as its availability.
3.By religion-• Indian cuisine has clear influence of Religions like HINDU, MUSLIMS,
JAIN, BUDDHISM ,etc.
Features of Indian cuisine
• Every region has its own Regional cuisine.• Each regional cuisine has its own specialty in
term of spices, staple foods, Cooking equipment, Methods and common ingredients.
• Foods are eaten by hands
Regional cuisines• Kashmiri cuisine• Punjabi cuisine• Rajasthan cuisine• Awadhi cuisine• Bengali cuisine• Gujarati cuisine• Maharashtra cuisine• Goan cuisine• South Indian cuisine ( Tamilnadu, Kerala, Karnataka, Andhra cuisine, )• Hydrabadi cuisine • Cuisines like Himachal Pradesh, Uttrakhand, UP, Bihar, MP, Northeast
cuisines are still to be explored more.• There are some community based cuisines such as: Chettinad, Mopla,
Bohri cuisines which are also partially discovered.
BENGALI CUISINE
BENGALI CUISINE
Introduction
• Bengal is situated in eastern part of India.• Capital- KOLKATA• One of the oldest city of India known as City of
joy.• Bengal was the center of political power from
colonial era.• Before 1911 ,Kolkata was the capital of India
Staple diet
• Rice, Bengali pulav.• Fish• Vegetables like- Jack fruit, Bitter gourd, Bottle gourd,
Potatoes, Brinjals, Lady finger, Cauli flower, Spinach and other leafy vegetables are widely used.
• Pulses like- Arahar, masoor, chana, moong .• Breads – Luchi, poori, paratha.• Sweets- Sandesh, Rosogullaha, Misthi doi, Cum chum, Long
latta, Raj bhog, Ras malai, Chennar payesh.
RiceBhaat
Khud bhaat
Bengali pulav Panta bhaat
RICE PREPARATIONS OF BENGAL
Khichdi
PATATHA, LUCHI,POORI
FISH DISHES OF BENGAL
Fish
ILISH BHAPA
Chingri Macchi Malai Curry
Doi maach
Chital Macher Muittha kofta
Ilish paturi
Kumro Chingri Boti – Shrimps in Mashed Pumpkin
Macher Matha Diye Mung Dal – Yellow Lentil with Fish Head
Macher jhol
Sorsi bata maach
VEGETABLE DISHES
VEGETABLE DISHES
ALOO POSTO
DUDHO SUKHTO
CHINCHIGRI TARKARI
ALOO DUM
DALNA
SUKHTO
TETAR DAAL
ALOO PATER TARKARI
BEGUN BHAJA
CHIKEN AND MUTTON DISHES
MURGIR JHOL
KOSHO MANSHO
JAMAI SASTHI MEAT BALLS
BENGALI SWEETS
ROSOGULLAHA
MISTHI DOI
CHUM CHUM
LONG LATTA ,,,, RAS-MALAI
SONDESH
RAJ-BHOG
COOKING EQUIPMENT
BENGALI THALI
THANXBY….
SHASHI KANT