Misplaced Pages

This is an old revision of this page, as edited by TouchedWithFire (talk | contribs) at 07:22, 10 December 2024 (no category). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

This article or section is in a state of significant expansion or restructuring. You are welcome to assist in its construction by editing it as well. If this article or section has not been edited in several days, please remove this template. If you are the editor who added this template and you are actively editing, please be sure to replace this template with {{in use}} during the active editing session. Click on the link for template parameters to use. This article was last edited by TouchedWithFire (talk | contribs) 16 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

1. 2018 & Murshid, pp. 582–587. sfn error: no target: CITEREF2018Murshid (help)

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.

This article has not been added to any content categories. Please help out by adding categories to it so that it can be listed with similar articles.