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* {{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}}
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This article was last edited by খাঁ শুভেন্দু (talk | contribs) 17 days ago. (Update timer)
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.
References
2018 & Murshid, pp. 582–587. sfn error: no target: CITEREF2018Murshid (help)
Sources
Murshid, Ghulam (2018). Bengali Culture: Over a Thousand Years. Niyogi Books.
