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| The '''cuisine of West Bengal''' encompasses the cooking styles, traditions, and recipes associated with the modern ] of ]. It has its own distinct characteristics, but it is very similar to the wider ] and ], partly historically and partly due to the import of ingredients and ideas from other regions of India and from foreign lands during the the time of the ].{{sfn|2018|Murshid|pp=582–587}} The cuisine of West Bengal is largely composed of Bengali cuisine, but also includes the cuisines of smaller ethnic groups and indigenous peoples. | The '''cuisine of West Bengal''' encompasses the cooking styles, traditions, and recipes associated with the modern ] of ]. It has its own distinct characteristics, but it is very similar to the wider ] and ], partly historically and partly due to the import of ingredients and ideas from other regions of India and from foreign lands during the the time of the ].{{sfn|2018|Murshid|pp=582–587}} The cuisine of West Bengal is largely composed of Bengali cuisine, but also includes the cuisines of smaller ethnic groups and indigenous peoples. | ||
| Some traditional meals, such as rice and fried fish and Machher Jhol, kosha mangsho, vegetables, and various dishes of fresh water and salt water fish.{{sfn|Ray|1993|p=578}} | |||
| == References == | == References == | ||
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| * {{cite book |last=Murshid |first=Ghulam |date=2018 |title=Bengali Culture: Over a Thousand Years |publisher=Niyogi Books}} | * {{cite book |last=Murshid |first=Ghulam |date=2018 |title=Bengali Culture: Over a Thousand Years |publisher=Niyogi Books}} | ||
| * {{cite book |last1=Ray |first1=Niharranjan |title=বাঙ্গালীর ইতিহাস: আদি পর্ব |script-title=bn:Bāṅgālīra itihāsa: Ādiparba |trans-title=History of Bengalis: Early Phases |date=1993 |publisher=Dey's Publishing |location=Kolkata |isbn=81-7079-270-3 |edition=Dey's |url=https://ia801203.us.archive.org/8/items/BangalirItihasAdiparbaByNiharranjanRoy/Bangalir%20Itihas%20Adiparba%20by%20Niharranjan%20Roy.pdf |access-date=10 December 2024 |language=bn}} | * {{cite book |last1=Ray |first1=Niharranjan |title=বাঙ্গালীর ইতিহাস: আদি পর্ব |script-title=bn:Bāṅgālīra itihāsa: Ādiparba |trans-title=History of Bengalis: Early Phases |date=1993 |publisher=Dey's Publishing |location=Kolkata |isbn=81-7079-270-3 |edition=Dey's |url=https://ia801203.us.archive.org/8/items/BangalirItihasAdiparbaByNiharranjanRoy/Bangalir%20Itihas%20Adiparba%20by%20Niharranjan%20Roy.pdf |access-date=10 December 2024 |language=bn}} | ||
| {{No category}} | |||
| ] | ] | ||
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The cuisine of West Bengal encompasses the cooking styles, traditions, and recipes associated with the modern Indian state of West Bengal. It has its own distinct characteristics, but it is very similar to the wider Bengali and Indian cuisine, partly historically and partly due to the import of ingredients and ideas from other regions of India and from foreign lands during the the time of the British Raj. The cuisine of West Bengal is largely composed of Bengali cuisine, but also includes the cuisines of smaller ethnic groups and indigenous peoples.
Some traditional meals, such as rice and fried fish and Machher Jhol, kosha mangsho, vegetables, and various dishes of fresh water and salt water fish.
References
- 2018 & Murshid, pp. 582–587. sfn error: no target: CITEREF2018Murshid (help)
- Ray 1993, p. 578.
Sources
- Murshid, Ghulam (2018). Bengali Culture: Over a Thousand Years. Niyogi Books.
- Ray, Niharranjan (1993). বাঙ্গালীর ইতিহাস: আদি পর্ব Bāṅgālīra itihāsa: Ādiparba [History of Bengalis: Early Phases] (PDF) (in Bengali) (Dey's ed.). Kolkata: Dey's Publishing. ISBN 81-7079-270-3. Retrieved 10 December 2024.