<p><span style="font-weight: 400;"><strong>New Delhi: </strong>The cuisne of West Bengal is renowned for its diverse and rich flavours that reflect its cultural and historical influences. It combines a wide array of ingredients, spices, and cooking techniques to create dishes that are distinctive and delectable. </span><span style="font-weight: 400;">The cuisine has been shaped by the region’s diverse </span><span style="font-weight: 400;">history</span><span style="font-weight: 400;"> and climate.</span><span style="font-weight: 400;"> F</span><span style="font-weight: 400;">ish, traditionally, is the most common protein.</span> <span style="font-weight: 400;">Meat is also a common protein among Bengalis with goat meat being the most popular.</span><span style="font-weight: 400;"> </span><span style="font-weight: 400;"> </span></p>
<p>Here are some dishes that you can try at home:</p>
<p><strong>MANGSHOR JHOL ( BENGALI MUTTON CURRY) </strong></p>
<p>Sunday afternoons in any middle-class Bengali household with Mutton Curry and Rice. The combination of tender mutton in a rich gravy and hot steamy rice is a match made in heaven. Mangsho usually refers to chicken or mutton and is used interchangeably, while mangshor Jhol is a traditional mutton curry prepared in the Bengali style. Jhol is a traditional thin gravy, but it varies by household. It is typically mildly spiced to preserve the freshness of the meat.</p>
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<p><strong>SHORSHE ILISH: </strong></p>
<p>Shorshe ilish is a Bengali dish made from hilsa, which is cooked in mustard gravy. The dish is popular in Bangladesh, where the fish is primarily found, as well as in the neighbouring Indian states of West Bengal, Tripura, and Assam’s Barak valley.</p>
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<p><strong>LAU PATA DIYE PABDA PATURI:</strong></p>
<p>Pabda refers to the Indian catfish, which is abundant in the Sunderbans’ mangroves. It is not a particularly bony fish, with only one main bone running the length of its body. Pabda Macher Kalo Jeerer Jhol is prepared with little spice.</p>
<p><strong>CALCUTA BIRYANI ( BENGAL’S MUTTON BIRIYANI)</strong></p>
<p>Despite the staggering number of spices used, this biryani is light and fragrant. Kolkata, like its counterparts in Delhi, Lucknow, and Hyderabad, has its own distinct biryani, which is much more moist and can be eaten without any accompaniments such as raitha or gravy. This biryani is usually served with potatoes.</p>
<figure class="image"><img src="https://feeds.abplive.com/onecms/images/uploaded-images/2023/08/20/f3a1f563428a397f843c8091519702a91692516870599557_original.png" alt="Image Source: Getty" />
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<p><strong>ALOO POSTO</strong></p>
<p>This is a traditional Bengali dish made with potatoes that have been lightly spiced with poppy seed paste. It’s a popular comfort food served with rice and daal. This recipe is light on the palate and can be made with or without onions and garlic. Fresh poppy seeds are an important component of this dish, and they must be used as fresh as possible.</p>
<p><strong>BENGALI MISHTI PULAO</strong></p>
<p>Mishti Pulao is one of the signature dishes in Bengal if you are preparing for a special lunch. It is flavoured with green cardamom, bay leaf, and cloves. The addition of ghee or clarified butter elevates this dish from a simple rice dish to an ornate addition to your dining table.</p>