This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils Image File history File linksMetadata No higher resolution available. ... The multiple families of Indian cuisine are characterized by their sophisticated and subtle use of many spices and herbs. ...

Regional cuisines

North India Punjabi – Uttar Pradeshi – Rajasthani – Mughlai - Pahadi – Bhojpuri – Benarasi – Bihari Kashmiri Tandoori chicken is a popular dish in Punjabi cuisine. ... The samosa is a popular snack from Uttar Pradesh. ... Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. ... Mughlai cuisine comes from the kitchens of the the Mughal Empire. ... sOME MEMORIES FROM BHOJPUR:-- ARA MANE SHAHABAD KE DISH LOG BHULA DELE BADE? khurma, litti, makuni,boot(grams plant) ke sa sag, ghughni, noni ke sag. ... // Introduction Predominantly, the food of Bihar is vegetarian. ... The Cuisine of Kashmir as we know it today has eveloved over hundres of years. ...

South India Kerala – Tamil – Andhra – Karnataka – Hyderabadi-Mangalorean Keralas traditional sadya, served on a banana leaf Keralas cusine is linked in all its richness to the history, geography and culture of the land. ... Tamil cuisine is one of the oldest vegetarian culinary heritages in the world. ... Rice is the staple food of the southern state of India, Andhra Pradesh. ... The cuisine of Karnataka comprises diverse vegetarian and non-vegetarian cuisines. ... Hyderabadi Cuisine, a princely legacy, to an extent, is a blend of Mughlai cuisine and Persian cuisines. ... Mangalorean The term refers to people inhabiting the city of Mangalore in the state of Karnataka, India. ...

East India Bengali – Oriya // Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. ...

North-East India Sikkimese – Assamese – Tripuri – Naga Sikkimese cusine is one of the popular cuisines coming from North-East India. ... Assamese cuisine is a mixture of different indigenous as well as external influences with a lot of regional variations. ... The Tripuri (Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. ... Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients. ...

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani/Konkani – Parsi Goan cuisine consists of some small unique varieties of Goa, which was influenced by the Portuguese to a great extent. ... Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. ... Maharashtrian (or Marathi) cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. ... Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Kolhapur district, Goa and northern parts of West Karnataka. ... Parsi cuisine is a blend of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. ...

Other Overseas – Nepali – Historical – Jain (Satvika) – Anglo-Indian – Sindhi – Chettinad – Udupi – Fast food Nepalese cuisine refers to the cuisines of Nepal. ... The traditional Jain cuisine excludes onions and garlic like the shojin-ryori cuisine of Japan. ... During the British Raj in India, many local Indian dishes were adapted (often in quite dramatic ways) by the British and many of these dishes became fashionable in England at the time. ... Sindhi cuisine refers to the cuisine of the Sindhi people. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... This article does not cite any references or sources. ... Wikipedia does not yet have an article with this exact name. ...

Ingredients and types of food

Main dishes Sweets and desserts Drinks Snacks Spices Condiments List of Indian dishes by region of origin. ... List of Indian sweets and desserts by region of origin. ... // Lassi Bhang Lassi Sharbat Indian filter coffee Jal jeera Tea Masala chai Indian beer Falooda Chhachh (Buttermilk) Chhaang Toddy Fenny Nimbu pani Aam panna Kala Khatta Thandaai Kokum Sarbat Mastani, pune Sambharam Soma Limca Thums Up Maaza Frooti Sprite Fanta Coca-cola Pepsi Appy Fizz Indian whisky Category: ... Indian snacks comprise food items in India that are quick to prepare, spicy, usually fried, and eaten in the evening or morning with tea or with any one of the meals as a side-dish. ... Indian Spices In Indian cuisine, curry refers not to a spice, but to any dish eaten with rice, or more commonly, any dish with a gravy base. ... Following is a list of condiments used in Indian cuisine. ...

See also:

Indian chefs Cookbook: Cuisine of India

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Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the independent country of Bangladesh and the Indian state of West Bengal. Bengali cuisine is well-known for the vast range of rice dishes and various preparations of freshwater fish. Bengali cuisine is rich and varied with the use of many specialized spices and flavours. For other uses, see Bengal (disambiguation). ... Map of South Asia (see note on Kashmir). ... , West Bengal (Bengali: পশ্চিমবঙ্গ Poshchimbôŋgo) is a state in eastern India. ... For other uses, see Rice (disambiguation). ... A vast number of species of fish have been successfully kept in the home aquarium. ...

Historical influences

Bengali food has inherited a large number of influences, both foreign and South Asian, from both a turbulent history and strong trade links with many parts of the world. Originally inhabited by Dravidians and Austronesians, and later further settled by the Aryans during the Gupta era, Bengal fell under the sway of various Muslim rulers from the early thirteenth century onwards, and was then ruled by the British for two centuries (1757-1947). For other uses, see Dravidian (disambiguation). ... The Austronesian people are a population group in Oceania and Southeast Asia who speak or had ancestors who spoke one of the Austronesian languages. ... Aryan (/eərjən/ or /ɑːrjən/, Sanskrit: ) is a Sanskrit and Avestan word meaning noble/spiritual one. ... The Gupta Empire under Chandragupta II (ruled 375-415) The Gupta Empire was one of the largest political and military empires in the world. ... 1757 was a common year starting on Saturday (see link for calendar). ... Year 1947 (MCMXLVII) was a common year starting on Wednesday (link will display full 1947 calendar) of the Gregorian calendar. ...

Every layer of historical influence endures to the present day; the tribals have traditionally abided as hunter-gatherers in the dense forests of the Sunderbans while the rest of Bengal turned heavily agrarian, farming the extremely fertile Ganges delta for rice, vegetables and cash crops such as jute. There was also significant pisciculture in ponds and lakes, along with fishing in the many rivers. Where the land meets the sea at the southern tip of West Bengal lies the Indian Sunderbans, a stretch of impenetrable mangrove forest of great size and bio-diversity. ... Ganges River Delta, Bangladesh and India The Ganges Delta (or the Bengal Delta) is a river delta in the South Asia region of Bengal, consisting of Bangladesh and the state of West Bengal, India. ... In agriculture, a cash crop is a crop which is grown for money. ... The word Jute is also used in reference to the Germanic people, the Jutes. ... A demonstration aquaculture facility Fish farming is the principal form of aquaculture, while other methods may fall under mariculture. ...

Spread of Islam

The Islamic influence came to Bengal a few hundred years after its arrival on the western borders of India. While the religion propagated in the populace, the region remained isolated from the political and religious centres of Muslim India. This meant that people retained many of their local customs and especially food habits. For people named Islam, see Islam (name). ...

Influence of the widows

In medieval Bengal the treatment of widows was much more restrictive than was common elsewhere. They led very monastic lives within the household and lived under strict dietary restrictions. They were usually not allowed any interests but religion and housework, so the kitchen was an important part of their lives; traditional cuisine was deeply influenced by them. Their ingenuity and skill led to many culinary practices; simple spice combinations, the ability to prepare small quantities (since widows often ate alone) and creative use of the simplest of cooking techniques. Since widows were banned 'impassioning' or aphrodisiac condiments such as onion or garlic, most traditional Bengali recipes don't use them; this is in stark contrast to the rest of the Indian subcontinent where almost every dish calls for onions and garlic. This has led to a definite slant towards ginger in Bengali food, and even in many common fish dishes. This treatment of widows in Bengal continued until fairly recently; the effect on the cuisine was to preserve many of the dishes and techniques of the old in purest form — well removed from the influence of Mughal or Western methods. Map of South Asia (see note) This article deals with the geophysical region in Asia. ... For other uses, see Ginger (disambiguation). ... Capital Delhi / Agra Language(s) Persian (initially also Chagatai, Turkish; later also Urdu) Government Monarchy Emperor  - 1526-1530 Babur  - 1530–1539 and after restoration 1555–1556 Humayun  - 1556–1605 Akbar  - 1605–1627 Jahangir  - 1628–1658 Shah Jahan  - 1659–1707 Aurangzeb History  - Established April 21, 1526  - Ended September 21, 1857 Area...

European and other outside influences

The Europeans came to modern Bengal soon after the Mughals, but in small numbers. The Europeans brought cooking techniques, but also new ingredients and food items. In addition, cities developed population centres of Europeans; this in turn encouraged foreign purveyors to set up locally, such as Jewish bakeries and English sausage vendors. For other uses, see Europe (disambiguation). ... The word Jew ( Hebrew: יהודי) is used in a wide number of ways, but generally refers to a follower of the Jewish faith, a child of a Jewish mother, or someone of Jewish descent with a connection to Jewish culture or ethnicity and often a combination... This article is about the prepared meat. ...

Partition of Bengal

The partition of India from the British in 1947 separated West Bengal from the present-day Bangladesh, causing a significant change in demographics. The newly formed West Bengal was a small state in India dominated by the mega city of Kolkata, which was already one of the largest cities in the world and about a quarter of the population of the state. Kolkata naturally came to dominate the food habits of the state. The city was India's richest city until the late seventies, attracting people from all over India and building a cosmopolitan culture that both incorporated influences from the rest of India and propagated many trends outwards. On the other side of the border, Bangladesh was isolated by the international boundary and continued to develop a distinct cuisine of its own. Today, three generations later, Bangladeshi and Kolkata cuisines are quite distinct. This article is under construction. ... Year 1947 (MCMXLVII) was a common year starting on Wednesday (link will display full 1947 calendar) of the Gregorian calendar. ... , “Calcutta” redirects here. ...

Culinary Influences

Bengali food today has some broad (though not so distinct) variations - Traditional, Mughal, Anglo-Indian and Chinese. Anglo-Indians are persons who have descended from a mix of British and Indian parentage. ...

Traditional Bengali cuisine

The traditional society of Bengal has always been heavily agrarian; hunting, except by some local clans men, was uncommon. The rearing of animals was also not popular. This is reflected in the cuisine, which relies on staples like rice and đal, with little place for game or meat. Agrarian has two meanings: It can mean pertaining to Agriculture It can also refer to the ideology of Agrarianism and Agrarian parties. ... Game is any animal hunted for food or not normally domesticated (such as venison). ...

Fish is the dominant kind of meat, cultivated in ponds and fished with nets in the fresh-water rivers of the Ganges delta. More than forty types of mostly freshwater fish are common, including carp varieties like rui (rohu), katla, magur (catfish), chingŗi (prawn or shrimp), as well as shuţki (small dried sea fish). Salt water fish (not sea fish though) Ilish (hilsa ilisha) is very popular among Bengalis, can be called an icon of Bengali cuisine. Almost every part of the fish (except fins and innards) is eaten; the head and other parts are usually used to flavor curries. Khashi (referred to as mutton in Indian English, the meat of sterilized goats) is the most popular red meat. Ganges River Delta, Bangladesh and India The Ganges Delta (or the Bengal Delta) is a river delta in the South Asia region of Bengal, consisting of Bangladesh and the state of West Bengal, India. ... For the village on the Isle of Wight, see Freshwater, Isle of Wight. ... For other uses, see Fish (disambiguation). ... For other uses, see Carp (disambiguation). ... Labeo rohita, of the carp family, found commonly in rivers and freshwater lakes in and around the Indian subcontinent and South-East Asia. ... Catla catla, of the carp family is a tasty fish with a large protruding lower jaw. ... This article is about the siluriform catfishes; for the Atlantic catfish, see Seawolf (fish); for other uses, see Catfish (disambiguation). ... Superfamilies Penaeoidea Aristeidae Benthesicymidae Penaeidae Sicyoniidae Solenoceridae Sergestoidea Luciferidae Sergestidae Prawns are shrimp-like crustaceans, belonging to the sub-order Dendrobranchiata [1]. Prawns are distinguished from the superficially similar shrimp by the gill structure which is branching in prawns (hence the name, dendro=tree; branchia=gill), but is lamellar in... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... Hilsa, also pronounced Ilish (Bangla: ইলিশ) is the national fish of Bangladesh and also relished in Indias Bengali and Oriya speaking populace. ... A fin is a surface used to produce lift and thrust or to steer while traveling in water, air, or other fluid media. ... Indian English comprises several dialects or varieties of English spoken primarily in India, and/or by first generation Indian diaspora elsewhere in the world. ... Red meat in culinary terminology refers to meat which is red-colored when raw, while in nutritional terminology, it refers to meat from mammals. ...

Other characteristic ingredients of traditional Bengali food include rice, moshur đal (red lentils), mug đal (mung beans), shorsher tel mustard oil, mustard paste, posto (poppyseed) and narkel (ripe coconut). Bengal is also the land of am (mangoes), which are used extensively—ripe, unripe, or in pickles. Ilish machh (hilsa fish), which migrates upstream to breed is a delicacy; the varied salt content at different stages of the journey is of particular interest to the connoisseur, as is the river from which the fish comes - fish from the river Pôdda (Padma or Lower Ganges) in Bangladesh, for example, is traditionally considered the best.To some part of the community, particularly from West Bengal, Gangatic Ilish is the best.The pãch phoron spice mixture is very commonly used for vegetables. A touch of gôrom môshla or hot spices (elachi cardamom, darchini cinnamon, lông clove, tej pata bay leaves, and peppercorn) is often used to enliven food. For other uses, see Rice (disambiguation). ... Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ... Lens culinaris. ... Binomial name (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ... The term mustard oil is used for two different oils that are made from mustard seeds: a fatty vegetable oil resulting from pressing the seeds, an essential oil resulting from grinding the seeds, mixing them with water, and extracting the resulting volatile oil by distillation. ... Mustard on bread. ... Genera See text A poppy is an annual, biennial, or perennial plant of the Family Papaveraceae, typically with showy flowers borne one per stem, native mainly to the Northern hemisphere and often grown for ornament, opium or food. ... For other uses, see Coconut (disambiguation). ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... Hilsa, also pronounced Ilish (Bangla: ইলিশ) is the national fish of Bangladesh and also relished in Indias Bengali and Oriya speaking populace. ... The Padma is a major river in Bangladesh. ... Panch Phoron (also called Panch Phoran, Panch Puran, or Bengali Five-Spice Mix) is an Indian spice mixture, consisting of equal parts of five spices: fenugreek (methi) nigella seed (kalo jira) mustard seed (rai or shorshe) fennel seed (mouri) cumin seed (jeera) In some variations, wild onion is used in... This article is about the herbs. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Binomial name (L.) Merrill & Perry A single dried clove flower bud Cloves (Syzygium aromaticum, syn. ... bay leaves Bay leaf in Greek Daphni (plural bay leaves) is the aromatic leaf of several species of the Laurel family (Lauraceae). ... Binomial name L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ...

Another characteristic of Bengali food is the use of a unique cutting instrument, the bothi. (This instrument is also used in Maharashtra, where it is known as vili). It is a long curved blade on a platform held down by foot; both hands are used to hold whatever is being cut and move it against the blade. The method gives excellent control over the cutting process, and can be used to cut anything from tiny shrimp to large pumpkins. Traditional cuisine is very demanding in the kind of cuts of vegetable used in each dish, vegetables cut in the wrong way is often frowned upon. Furthermore, since different vegetables are usually cooked together, the wrongly cut ones could remain raw or become overcooked. , Maharashtra (Marathi: महाराष्ट्र , IPA  , translation: Great Nation) is Indias third largest state in area and second largest in population after Uttar Pradesh. ...

In Bangladesh (formerly East Bengal), the culinary style developed rather independently; it was not greatly influenced by the rest of India and Southeast Asia because of the difficult geography of the Ganges delta. Four characteristics stand out: fresh-water fish, beef(only for Muslims), the extensive use of parboiled rice and mustard oil. Đal is also a staple. Spices are used sparingly, and the methods of preparation are relatively simple - steaming, frying or stewing. Floods are common in the region, so there is an extensive use of root vegetables and dried fish (shuţki). Milk and dairy products, so widely used in the neighboring India, are not as common here; the geography prevents large scale breeding of cows, thus making dairy an expensive indulgence. Notably, hardly any food calls for curd or ghee. However, sweets do contain milk and dairy products as well as jaggery and rice paste. Ganges River Delta, Bangladesh and India The Ganges Delta (or the Bengal Delta) is a river delta in the South Asia region of Bengal, consisting of Bangladesh and the state of West Bengal, India. ... For other uses, see Beef (disambiguation). ... Parboiled rice Parboiled rice is rice that has been boiled in the husk. ... The term mustard oil is used for two different oils that are made from mustard seeds: a fatty vegetable oil resulting from pressing the seeds, an essential oil resulting from grinding the seeds, mixing them with water, and extracting the resulting volatile oil by distillation. ... Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ... A block of Indian jaggery (gur) Cleaning of pans prior to manufacture of jaggery Preparation of jaggery Jaggery is the traditional unrefined sugar used in India. ...

In western parts of Bengal, more connected with the rest of India and dominated by the megacity of Kolkata since the late eighteenth century, a separate culinary style emerged. The delta is thinner there, with fewer rivers and more open plains. There is significant commerce with the rest of India, leading to a flow of spices, ingredients and techniques. The food is much richer with various spices, the presentations are more elaborate and a significant feature of the cuisine is a vast array of sweets based on milk and sugar - the result of both better supply and the influence of traders from the milk belts of Gujarat and Benares. While fresh-water fish is still common, mutton is more common among the Muslim population than beef and dried fish. Wheat makes its appearance alongside rice, in different types of breads such as luchi, kochuri and pôroţa. Though mustard paste is extensively used, mustard oil is abandoned in favor of groundnut oil or refined vegetable oil. There's a greater use of coconut, both in cooking and in desserts. , “Calcutta” redirects here. ... This article is for the Indian state. ... Benares (also known as Banaras, Kashi, Kasi and Varanasi (वाराणसी)) is a Hindu holy city on the banks of the river Ganga or Ganges in the modern north Indian state of Uttar Pradesh. ... This article is about the domestic species. ... Mustard on bread. ... Peanut oil is often used in cooking, because it has a mild flavour and burns only at a relatively high temperature. ...

Prosperity and urbanization also led to the widespread use of professional cooks who introduced complex spice mixtures and more elaborate sauces, along with techniques such as roasting or braising. Also introduced around this time, probably as a consequence of increased urbanization, was a whole new class of snack foods. These snack foods are most often consumed with evening tea. The tea-time ritual was probably inspired by the British, but the snacks bear the stamp of the substantial Marwari population in Kolkata - chaţ, kachori, samosa, phuluri and the ever-popular jhal-muri. Marwari may refer to: Marwari Site, Connecting Marwaris :TheMarwari. ... , “Calcutta” redirects here. ...

Mughal influence

Islam arrived in Bengal probably around the mid-thirteenth century, coming into force with the penetration of the Muslim rulers from the northwest. Dhaka (the present-day capital of Bangladesh), in particular, expanded greatly under Mughal rule. The partition of India in 1947 resulted in a large migration of people to and from present-day Bangladesh, resulting in a much stronger divide along religious lines. Bangladesh today shows a much greater Muslim influence than West Bengal. Dhaka (previously Dacca; Bengali: Ḍhākā; IPA: ) is the capital of Bangladesh and the principal city of Dhaka District. ...

The influence on the food was top-down, and more gradual than in many other parts of India. This led to a unique cuisine where even the common man ate the dishes of the royal court, such as biryani, korma and bhuna. The influence was reinforced in the Raj era, when Kolkata became the place of refuge for many prominent exiled Nawabs, especially the family of Tipu Sultan from Mysore and Wajid Ali Shah, the ousted Nawab of Awadh. The exiles brought with them hundreds of cooks and masalchis (spice mixers), and as their royal patronage and wealth diminished, they interspersed into the local population. These highly accomplished cooks came with the knowledge of a very wide range of spices (most notably jafran saffron and mace), the extensive use of ghee as a method of cooking, and special ways of marinating meats. Iraqi Biryani (as served in Amman, Jordan) The name biryani or biriani (Urdu بریانی ;Hindi बिरयानी) is derived[1] from the Persian word beryā(n) (بریان) which means fried or roasted. Biryani is a family of Middle Eastern, Southern Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and... In many Indian languages, Raj literally means Prince or Royalty though is often used to mean something more like the English term of empire and as such is often used in reference to the Mughal Raj and the British Raj: the period of direct colonial rule of India by the... Nawab (Urdu: نواب ) was originally the subadar (provincial governor) or viceroy of a subah (province) or region of the Mughal empire. ... Portrait of Tippu Sultan, 1792 Tippu (Tips) Sultan (full name Sultan Fateh Ali Tippu), also known as the Tiger of Mysore (November 20, 1750, Devanahalli – May 4, 1799, Srirangapattana), was the first son of Haidar Ali by his second wife, Fatima or Fakhr-un-nissa. ... Flag of former princely state of Mysore. ... Wajid Ali Shah (نواب واجد على شاه) (official name ) (1822-1887) was the tenth and last nawab of the princely kingdom of Awadh (Oudh) in present day Uttar Pradesh in India. ... The Nawabs of Awadh, who governed the state of Awadh in India in the 18th and 19th century, are as follows: Saadat Khan Burhan-ul-Mulk 1722-1738 Safdar Jang Mansur Khan 1738-1753 Shuja-ud-Daula 1753-1774 Asaf-ud-Daula 1774-1797 Wazir Ali (Nawab) 1797-1798 Saadat... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... Species About 100 species, including: Myristica argentea Myristica fragrans Myristica malabarica The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. ...

In Bangladesh, this food has over time become the staple food of the populace. In West Bengal, however, this has remained more than the other categories, the food of professional chefs; the best examples are still available at restaurants. Specialties include chap (ribs slow cooked on a tawa), rezala (meat in a thin yogurt and cardamom gravy) and the famous kathi roll (kebabs in a wrap). The local population absorbed some of the ingredients and techniques into their daily food, resulting in meat-based varieties of many traditional vegetarian dishes, but by and large the foods remained distinct. It has been suggested that this article or section be merged with Tava. ...

The Mughal influence is most distinct in preparations involving meat especially mutton. However, even chicken and other meats became more prevalent. The influence was also seen in desserts; traditional desserts were based on rice pastes and jaggery but under the Mughal influence moved towards significantly increased use of milk, cream and sugar along with expensive spices such as cardamom and saffron.

Anglo-Indian or Raj cuisine

Anglo-Indian food isn't purely the influence of the British; Bengal was once the home of a French colony, and also hosted populations of Portuguese, Dutch, Armenians and Syrians. These collective western influences are seen in the foods created to satisfy the tastes of the western rulers. The result is a unique cuisine, local ingredients adapted to French and Italian cooking techniques—characterized by creamy sauces, the restrained use of spices and new techniques such as baking. English and Jewish bakers such as Flury's and Nahoum's dominated the confectionery industry which migrated from British tables to everyday Bengali ones, resulting in unique creations such as the pêţis (savory turnovers, from the English "pasty"). Another enduring contribution to Bengali cuisine is pau ruţi, or Western-style bread. Raj-era cuisine lives on especially in the variety of finger foods popularized in the 'pucca' clubs of Kolkata, such as mutton chop, kabiraji cutlet or fish orly. Anglo-Indians are persons who have descended from a mix of British and Indian parentage. ... It has been suggested that Candy be merged into this article or section. ...

The British also influenced food in a somewhat different way. Many British families in India hired local cooks, and through them discovered local foods. The foods had to be toned down or modified to suit the tastes of the 'memsahibs'. The most distinct influence is seen in the desserts, many of which were created specifically to satisfy the British - most notably the very popular sweet leđikeni named after the first Vicereine Lady Canning; it is a derivative of the pantua created for an event hosted by her. Charlotte, Viscountess Canning (1817-1861), Wife of 1st Viscount Canning (Lady Canning): Lady Charlotte Canning arrived in India in 1856 as a flourishing, healthy woman; five years later she looked emaciated and died of malaria. ...

Chinese food

The Chinese of Calcutta originally settled into a village called Achipur south of Kolkata in the late 18th century, later moving into the city and finally into its present home in Tangra at the eastern edge of Kolkata, which still houses over 100,000 ethnic Chinese^{[citation needed]}. No other part of the Indian subcontinent has any significant Chinese population. The Chinese of Kolkata form a substantial and successful community with a distinct identity. With this identity came Chinese food, available at almost every street corner in Kolkata. They were mostly Cantonese tradesmen and sailors, bringing with them aji-no-moto (monosodium glutamate) and sweet corn. The cuisine is characterized as much by what is missing - mushrooms, for instance, are not found in Bengal - as by what is there, such as a far greater use of pork than any of the other cuisines. As the Chinese opened restaurants for Bengalis, they spiced up the bland Cantonese sauces with sliced chillies and hot sauces, creating unique dishes such as Chilli Chicken and Veg Manchurian. The Chinese of Calcutta celebrating the Lunar New Year in Chinatown. ... Tangra is a district in north-west Kolkata that traditionally housed a large number of tanneries. ... Cantonese people (Traditional Chinese: 廣東人; Simplified Chinese: 广东人; Pinyin: Guǎngdōng rén; Jyutping: gwong2 dung1 yan4), broadly speaking, are persons originating from the present-day Guangdong province in southern China. ... This article is about monosodium glutamate as a food additive. ...

Indian Chinese food was given a second boost when a large number of Tibetans migrated into Indian Territory, when China annexed Tibet. Tibetans brought with them their own delicacies to add to this genre, such as the very popular momo (a kind of dumpling) or thukpa (a hearty noodle soup). Tibetans and Nepali immigrants also found ready employment in kitchens as 'Chinese' cooks because of their looks, and helped power the millions of eateries that serve this unique fusion on every street in India. This article is about historical/cultural Tibet. ... This page has been successfully copied to the Wikibooks Cookbook using the Import tool. ... Thukpa (Tibetan: ཐུག་པ་; Wylie: thug pa) is a Tibetan noodle soup, usually served with meat. ...

Bangladesh also hosts a large number of Chinese restaurants. In Dhaka, the phrase Chainiz khaoa (literally 'to eat Chinese food') often simply means 'to eat out (at a restaurant)', as Chinese cuisine was the first widely-available food in Dhaka eateries. As with Indian Chinese food, Chinese food in Bangladesh has evolved much from its Cantonese roots, with greater usage of chili and other spices native to Bengal.

The influence of this unique cuisine cannot be overstated; it's available in every town in India and Bangladesh as Chinese food. Bengali immigrants to other countries have started carrying this abroad as well; Indian Chinese, including halal Indian Chinese restaurants have appeared in many places in the United States. Halal (حلال, alāl, halaal) is an Arabic term meaning permissible. In the English language it most frequently refers to food that is permissible according to Islamic law. ...

Bengali Meals

The typical Bengali fare includes a certain sequence of food - somewhat like the courses of Western dining. Two sequences are commonly followed, one for ceremonial dinners such as a wedding and the day-to-day sequence. Both sequences have regional variations, and sometimes there are significant differences in a particular course between West Bengal and Bangladesh.

At home, Bengalis typically eat without the use of dining utensils; kaţa (forks), chamoch (spoons), and chhuri (knives) are used in the preparation of food, but will almost certainly not be used to eat one's own food, except in some urban areas. Most Bengalis eat with their right hand, mashing small portions of meat and vegetable dishes with rice and lentils into lokma. In rural areas, Bengalis traditionally eat on the ground with a large banana or plantain leaf serving as the plate or plates made from sal leaves sown together and dried. Binomial name Roth Sal (Shorea robusta) is a species of tree native to southern Asia, ranging south of the Himalaya, from Myanmar in the east to India, Bangladesh, and Nepal. ...

The elaborate dining habits of the Bengalis were a reflection of the attention the Bengali housewife paid to the kitchen. In modern times, this is rarely followed anymore. Courses are frequently skipped or combined with everyday meals. Meals were usually served course by course to the diners by the youngest housewives, but increasing influence of nuclear families and urbanization has replaced this. It is now common to place everything on platters in the centre of the table, and each diner serves him/herself. Ceremonial occasions such as weddings used to have elaborate serving rituals, but professional catering and buffet-style dining is now common. The traditions are far from dead, though; large family occasions and the more lavish ceremonial feasts still make sure that these rituals are observed. For the breed of cat, see Bengal cat; for the tiger, see Bengal Tiger; for the American football franchise , see Cincinnati Bengals Bengal (Banga, Bangla, Bangadesh, or Bangladesh in Bengali) comprises a region in the northeast of the Indian subcontinent, today divided between the independent country of Bangladesh and the...

Courses in a daily meal

The foods of a daily meal are usually simpler, geared to balanced nutrition and makes extensive use of vegetables. The courses progress broadly from lighter to richer and heavier. Rice remains common throughout the meal until the chaţni (chutney) course. This article is about the condiment. ...

The starting course is a bitter. The bitter changes with the season but common ones are kôrolla (bitter gourd) which is available nearly throughout the year, or tender nim leaves in spring. Bitters are mostly deep fried in oil, or steamed with cubed potatoes. Portions are usually very small - a spoonful or so to be had with rice - and this course is considered to be both a palate-cleanser and of great medicinal value. Binomial name Momordica charantia The bitter melon (Chinese: 苦瓜; pinyin: ), also called bitter gourd, balsampear, or balsamapple, is the edible fruit of the plant Momordica charantia. ... Neem (Azadirachta indica, syn. ...

Another bittersweet preparation usually eaten in summer, especially in West Bengal, is a soupy mixture of vegetables in a ginger-mustard sauce, called shukto. This usually follows the dry bitters, but sometimes replaces it, and is eaten in much bigger portions. Shukto is a complex dish, a fine balance of many different kinds of tastes and textures and is often a critical measure of a Bengali housewife's abilities in the kitchen. However, shukto is not popular in Bangladesh.

This is followed by shak (leafy vegetables) such as spinach, palong chard, methi fenugreek, or amaranth. The shak can be steamed or cooked in oil with other vegetables such as begun (eggplant). Steamed shak is sometimes accompanied by a sharp paste of mustard and raw mango pulp called Kasundi. Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ... Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... For other uses, see Chard (disambiguation). ... Binomial name L. Fenugreek (Trigonella foenum-graecum) or menthya (Kannada)or Venthayam (Tamil) belongs to the family Fabaceae. ... For other uses, see Amaranth (disambiguation). ... Aubergine redirects here. ...

The đal course is usually the most substantial course, especially in West Bengal. It is eaten with a generous portion of rice and a number of accompaniments. In Bangladesh, đal is usually eaten with the fish and meat courses, while in West Bengal it is eaten somewhat beforehand. Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ...

A common accompaniment to đal is bhaja (fritters). Bhaja literally means 'deep-fried'; most vegetables are good candidates but begun (aubergines), kumra (pumpkins), or alu (potatoes) are common. Machh bhaja (fried fish) is also common, especially rui (rohu) and ilish (hilsa) fishes. Bhaja is sometimes coated in a beshon (chickpea flour) and posto (poppyseed) batter. A close cousin of bhaja is bôra or deep-fried savoury balls usually made from posto (poppyseed) paste or coconut mince. Another variant is fried pointed gourd as potoler dorma with roe stuffing. Labeo rohita, of the carp family, found commonly in rivers and freshwater lakes in and around the Indian subcontinent and South-East Asia. ... Hilsa, also pronounced Ilish (Bangla: ইলিশ) is the national fish of Bangladesh and also relished in Indias Bengali and Oriya speaking populace. ... Gram flour (also known as chana dall, chana flour, besan or chickpea flour) is an ingredient used in Indian cuisine. ... Genera See text A poppy is an annual, biennial, or perennial plant of the Family Papaveraceae, typically with showy flowers borne one per stem, native mainly to the Northern hemisphere and often grown for ornament, opium or food. ... Genera See text A poppy is an annual, biennial, or perennial plant of the Family Papaveraceae, typically with showy flowers borne one per stem, native mainly to the Northern hemisphere and often grown for ornament, opium or food. ... Binomial name Trichosanthes dioica Roxb. ... Salmon roe at the Shiogama seafood market in Japan Look up Roe (egg) in Wiktionary, the free dictionary Roe is the fully ripe egg masses of fish and certain marine invertebrates, such as sea urchins and shrimp. ...

Another accompaniment is a vegetable preparation usually made of multiple vegetables stewed slowly together without any added water. Labra, chorchori, ghonto, or chanchra are all traditional cooking styles. There also are a host of other preparations that do not come under any of these categories and are simply called tôrkari - the word merely means 'vegetable' in Bengali. Sometimes these preparations may have spare pieces of fish such as bits of the head or gills, or spare portions of meat. A charchari is a vegetable dish that is cooked without stirring, just to the point of charring. A charchari (Bengali: ) is a unique char-flavored vegetable dish of Bangladesh and India, found primarily in Bengali cuisine. ...

The next course is the fish course. Common fish delicacies include machher jhol, tel koi, pabda machher jhal, Doi machh, Chingri machh (shrimp) malai curry, and bhapa ilish (steamed hilsa). Superfamilies Penaeoidea Aristeidae Benthesicymidae Penaeidae Sicyoniidae Solenoceridae Sergestoidea Luciferidae Sergestidae Prawns are shrimp-like crustaceans, belonging to the sub-order Dendrobranchiata [1]. Prawns are distinguished from the superficially similar shrimp by the gill structure which is branching in prawns (hence the name, dendro=tree; branchia=gill), but is lamellar in...

Then comes the meat course. The divide among the Bengalis of Bangladesh and West Bengal is most evident when it comes to the meat course. Meat is readily consumed in urban parts of Bangladesh and some consider it the meal's main course. Khashi mutton or goat meat is traditionally the meat of choice, especially West Bengal, but murgi chicken and đim eggs are also commonly consumed. At the time of Partition, it was rare for caste Hindus to eat chicken or even eggs from hens, choosing rather, duck eggs if eggs were to be consumed. Although it is debatable as to whether chicken is more popular than khashi in West Bengal today, the proliferation of poulty farms and hatcheries makes chicken the cheaper alternative. Beef is popular in Bangladesh, but not in most parts of West Bengal. This article is about the food. ... This article is about the domestic species. ... This article or section does not adequately cite its references or sources. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ...

Finally comes the chutney course, which is typically tangy and sweet; the chutney is usually made of am mangoes, tomatoes, anarôsh pineapple, tetul tamarind, pepe papaya, or just a combination of fruits and dry fruits. In Bangladesh, chutney is usually eaten during the đal course and no separate course is dedicated to chutney. Papoŗ, a type of wafer, thin and flaky, is often made of đal or potatoes or shabu (tapioca) and is a usual accompaniment to the chutneys. Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... For other uses, see Tomato (disambiguation). ... For other uses, see Pineapple (disambiguation). ... Binomial name L. This article refers to the tree. ... Binomial name L. This article is about the fruit. ... For other uses, see Fruit (disambiguation). ... Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ...

Mishţi (Sweets)

Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among Hindus to distribute sweets during festivities. The confectionery industry has flourished because of its close association with social and religious ceremonies. Competition and changing tastes have helped to create many new sweets, and today this industry has grown within the country as well as all over the world. This article is about the Hindu religion; for other meanings of the word, see Hindu (disambiguation). ...

The sweets of Bengal are generally made of sweetened cottage cheese (chhena), khoa (reduced solidified milk), or flours of different cereals and pulses. Some important sweets of Bengal are: Grain redirects here. ... Pulses are defined by the Food and Agricultural Organization of the United Nations (FAO) as annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod. ...

Shôndesh

Made from sweetened, finely ground fresh chhena (cheese), shôndesh in all its variants is among the most popular Bengali sweets. The basic shôndesh has been considerably enhanced by the many famous confectioners of Bengal, and now a few hundred different varieties exist, from the simple kachagolla to the complicated abar khabo, jôlbhôra or indrani. Another variant is the kôrapak or hard mixture, which blends rice flour with the paneer to form a shell-like dough that last much longer. Making paneer Paneer (Hindi: पनीर , from Persian پنير sometimes spelled Panir or Paner), is the most common Indian form of cheese. ...

Rôshogolla

Rôshogolla is one of the most widely consumed sweets. The basic version has many regional variations. Rasgulla (Bangla: রসগোল্লা Rôshogolla [ˈrɔʃoËŒgolːa]; Hindi: Rasgulla; Oriya: Rasagolla) is a dessert from Orissa and Bengal consisting of balls of unripened cheese or cottage cheese (chenna) soaked in a sugary syrup. ...

Pantua

Pantua is somewhat similar to the rôshogolla, except that the balls are fried in either tel (oil) or ghi (clarified butter) until golden or deep brown before being put in syrup. Pantua is a local confection of eastern South Asia. ...

Chômchôm

Chômchôm (especially from Porabari, Tangail District in Bangladesh) goes back about 150 years. The modern version of this sweet was inspired by Raja Ramgore of Ballia district in Uttar Pradesh in India. It was then further modernised by his grandson, Matilal Gore. This oval-shaped sweet is reddish brown in colour and it is of a denser texture than the rôshogolla. It can also be preserved longer. Granules of maoa or dried milk can also be sprinkled over chômchôm. Tangail is a district (zila) in central region of Bangladesh. ... , Ballia is a city and a municipal board in Ballia district in the state of Uttar Pradesh, India. ... , Uttar Pradesh (Hindi: , Urdu: , IPA:  , translation: Northern Province), [often referred to as U.P.], located in central-south Asia and northern India, is the most populous and fifth largest state in the Republic of India. ...

Several varieties of yoghurts such as mishţi doi, custards, and rice pudding (khir or firni) are also popular in both Bangladesh and West Bengal. Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ... This article focuses on egg-thickened custards. ...

Shôndesh, chhanar jilepi, kalo jam, darbesh, raghobshai, paesh, nalengurer shôndesh, shor bhaja and an innumerable variety are just a few examples of sweets in Bengali cuisine.

Piţha or Pithe

In both Bangladesh and West Bengal, the tradition of making cakes, locally known as piţha, still flourishes. They are usually made from rice or wheat flour mixed with sugar, jaggery, grated coconut etc. Piţhas are usually enjoyed with the sweet syrups of khejurer gur (date tree molasses). They're usually fried or steamed; the most common forms of these cakes include bhapa piţha (steamed), pakan piţha (fried), and puli piţha (dumplings), among others. The other common pithas are chandrapuli, gokul, pati sapta, chitai piţha, muger puli and dudh puli. Pithe or PiÅ£ha are a kind of sweet cuisine of Bengal region — Bangladesh and the Indian state of West Bengal. ... Binomial name L. The Date Palm (Phoenix dactylifera) is a palm in the genus Phoenix, extensively cultivated for its edible fruit. ...

Piţhas are usually a celebration of the new crop, and often associated with harvest festivals.

Snacks

Muŗi

Muŗi (puffed rice) is made by heating sand in a pot, and then throwing in grains of rice. The rice can have been washed in brine to provide seasoning. The rice puffs up and is separated from the sand by a strainer. Muŗi is very popular and is used in a wide variety of secular and religious occasions, or even just munched plain.

A variant of muŗi is khoi, which is flattened puffed rice. Both varieties are used to make many different snack foods.

Jhal-Muŗi

One of the most popular and iconic snack foods of Bengal, jhal literally means 'hot' or 'spicy'. Jhal-muŗi is puffed rice with spices, vegetables and raw mustard oil. Depending on what is added, there are many kinds of jhal-muŗi but the most common is a bhôrta made of chopped onion, jira roasted ground cumin, bitnoon black salt lôngka / morich chilis (either kacha 'ripe' or shukna 'dried'), mustard oil, and dhone pata (fresh coriander leaves).

Moa

A moa is made by taking muri with gur (jaggery) as a binder and forming it into a ball. Another popular kind of moa is Joynagorer moa, a moa particularly made in Joynagor from a district of West Bengal which uses khoi and a sugar-milk-spices mixture as binder. The Gur languages belong to the Niger-Congo languages. ...

Glossary

adapted from content by Sutapa Ray

• Ambal: A sour dish made either with several vegetables or with fish, the sourness being produced by the addition of tamarind pulp.
• Biryani: Fragrant dish of long-grained aromatic rice combined with beef, mutton, or chicken and a mixture of characteristic spices. Sometimes cooked in sealed containers (dum biriyani).
• Bhaja or Bhaji: Anything fried, either by itself or in batter.
• Bhapa: Fish or vegetables steamed with oil and spices. A classic steaming technique is to wrap the fish in banana leaf to give it a faint musky, smoky scent.
• Bhate: ('steamed with rice') Any vegetable, such as potatoes, beans, pumpkins, or even dal, first boiled whole and then mashed and seasoned with mustard oil or ghee and spices. Traditionally the vegetables were placed on top of the rice; they steamed as the rice was being boiled.
• Bhôrta: Any vegetable, fish, or shrimp boiled and coarsely mashed, mixed with spices, mustard oil, and onions.
• Bhuna: A term of Urdu origin, and applies to meat cooked in spices for a long time without water. The spices are slow-cooked in oil (bhunno). The spices first absorb the oil, and when fully cooked release the oil again.
• Bora: See Kofta
• Chacchari: Usually a vegetable dish with one or more varieties of vegetables cut into longish strips, sometimes with the stalks of leafy greens added, all lightly seasoned with spices like mustard or poppy seeds and flavoured with a phoron. The skin and bone of large fish like bhetki or chitol can be made into a chachchari called kanta-chachchari, kanta, meaning fish-bone.
• Chhanchra: A combination dish made with different vegetables, portions of fish head and fish oil (entrails).
• Chechki: Tiny pieces of one or more vegetable - or, sometimes even the peels (of potatoes, lau, pumpkin or patol for example) - usually flavored with panch phoron or whole mustard seeds or kala jeera. Chopped onion and garlic can also be used, but hardly any ground spices.
• Dalna: Mixed vegetables or eggs, cooked in medium thick gravy seasoned with ground spices, especially garom mashla and a touch of ghee.
• Dam or Dum: Vegetables (especially potatoes), meat or rice (biriyanis) cooked slowly in a sealed pot over a low heat.
• Ghonto: Different complementary vegetables (e.g., cabbage, green peas, potatoes or banana blossom, coconut, chickpeas) are chopped or finely grated and cooked with both a phoron and ground spices. Dried pellets of dal (boris) are often added to the ghanto. Ghee is commonly added at the end. Non-vegetarian ghantos are also made, with fish or fish heads added to vegetables. The famous murighanto is made with fish heads cooked in a fine variety of rice. Some ghantos are very dry while others a thick and juicy.
• Jhal: Literally, 'hot'. A great favorite in West Bengali households, this is made with fish or shrimp or crab, first lightly fried and then cooked in a light sauce of ground red chilli or ground mustard and a flavoring of pãch-phoron or kala jira. Being dryish it is often eaten with a little bit of dal pored over the rice.
• Jhol: A light fish or vegetable stew seasoned with ground spices like ginger, cumin, coriander, chili, and turmeric with pieces of fish and longitudinal slices of vegetables floating in it. The gravy is thin yet extremely flavorful. Whole green chilis are usually added at the end and green coriander leaves are used to season for extra taste. This term is also used to refer to any type of stew in meat, fish or vegetable dishes.
• Kalia: A very rich preparation of fish, meat or vegetables using a lot of oil and ghee with a sauce usually based on ground ginger and onion paste and garom mashla.
• Khichuŗi: Rice mixed with vegetables and in some cases, boiled eggs. Usually cooked with spices and turmeric powder.
• Kofta: Ground meat or vegetable croquettes bound together by spices and/or eggs served alone or in savory gravy.
• Korma: Another term of Urdu origin (literally 'braised with onions), meaning meat or chicken cooked in a mild onion and yoghurt sauce with ghee.
• Luchi: Small round unleavened bread fried in oil.
• Pôroţa: Bread made from wheat flour and fried in the oven until golden-brown.
• Paturi: Typically fish, seasoned with spices (usually shorshe) wrapped in banana leaves and steamed or roasted over a charcoal fire.
• Polau (See Pilaf): Fragrant dish of rice with ghee, spices and small pieces of vegetables. Long grained aromatic rice is usually used, but some aromatic short grained versions such as Kalijira or Gobindobhog may also be used.
• Pora: The word literally means charred. Vegetables are wrapped in banana leaves and roasted over a wood, charcoal or coal fire. Some vegetables with skin such as begun, are put directly on the flame or coals. The roasted vegetable is then mixed with onions, oil and spices.
• Ruţi: Unleaved bread made in a tawa and puffed over an open flame.
• Tôrkari: A general term often used in Bengal the way `curry' is used in English (it is speculated to be one of the origins of curry). Originally from Persian, the word first meant uncooked garden vegetables. From this it was a natural extension to mean cooked vegetables or even fish and vegetables cooked together.

Iraqi Biryani (as served in Amman, Jordan) The name biryani or biriani (Urdu بریانی ;Hindi बिरयानी) is derived[1] from the Persian word beryā(n) (بریان) which means fried or roasted. Biryani is a family of Middle Eastern, Southern Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and... Panch Phoron (also called Panch Phoran, Panch Puran, or Bengali Five-Spice Mix) is an Indian spice mixture, consisting of equal parts of five spices: fenugreek (methi) nigella seed (kalo jira) mustard seed (rai or shorshe) fennel seed (mouri) cumin seed (jeera) In some variations, wild onion is used in... Khichdi (also khichdee, khichadi, khichuri, khichari and many other variants) is an Indian dish that contains a combination of rice and lentils. ... Kofta, köfte, kafta, kufta or kafteh (Arabic,كوفته ,کفتة in Persian) are a family of Middle Eastern and South Asian meatballs or dumplings. ... A vegetarian korma The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a type of mild curry dish that originated in India and is often made with yoghurt sauce, cream, or nuts. ... Luchi (Bengali: ) is a type deep-fried flatbread made of wheat flour that is typical of Bengali cuisine. ... For Indo-Scythian kings of Baluchistan, see Paratarajas Aloo (potato) paratha Parathas being made and served hot, Parathe Wali Gali in Delhi, Dec 2006. ... Mustard seeds are small, about 1mm in diameter. ... Chicken Tikka Jalfrezi, pulao rice, and cucumber raita Pilaf, (Turkish pilav, Azeri plov, Bosnian pilav, Serbian pilav, Armenian pilav, Romanian pilaf, Persian polow, Afghanistan palow, Greek πιλάφι, India/Pakistan pulav/ pulao, Uzbek and Russian plov, Kazakh palaw) also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff is a Middle Eastern and... Aubergine redirects here. ... It has been suggested that Chapati be merged into this article or section. ... It has been suggested that this article or section be merged with Tava. ...

See also

Bengal Portal

References

This article or section is missing citations or needs footnotes. Using