IMAGE SOURCE| GOOGLE|Chaitali Sarkar

This Sunday, if you are planning to enjoy the authentic Bengali lunch with your family, you must try these authentic Bengali dishes to enjoy the splendid nature of Bengali cuisine. We all know it very well that once Bengal was ruled by Nawabs and Britishers too. As a result of this, foreign rule over Bengal has created a considerable impact over the lifestyle, culture, and food of Bengal.

 Biriyani prepared with boiled potato, and fish fry coated with breadcrumbs are the two most important dishes which depicts the amalgamation of two cultures because biriyani belongs to nawabi cuisine, and fish fry belongs to British cuisine. If you get a chance once in your lifetime to visit Bengal, you can quickly figure out that biriyani and fish fry are two the two common dishes which are available in most of the restaurants. With time, people of Bengal have accepted these two exquisite dishes as a part of their culture and cuisine.  

West Bengal is famous for its non-vegetarian dishes, especially fish. A lot of vegetarian options are also available in Bengali cuisine, which you can try. Every Bengali dish represents a perfect combination of sweet and spicy flavor. If you are trying the Bengali food for the first time in any authentic Bengali restaurant, then in the first bite of your food, you can realize that Bengali food tastes different from the north Indian food. One of the primary reasons which causes the taste difference lies in the phoron (Seasoning). In Bengali cuisine, jeera or mustard seeds are used as seasoning while, on the other hand, in north Indian food, coriander seeds are used. I think this short description is more than enough to give a rough idea about Bengali food.

 

Famous Bengali dishes:



·         Luchi and aloo dum: A perfect traditional Bengali lunch remains incomplete without Luchi and aloo dum. Luchi is prepared from maida and then deep-fried in ghee (clarified butter). Luchi can be compared to north Indian poori in every sense. To make luchi maida is used while on the other hand, Atta is used to prepare poori. The rest of the cooking process is the same.

 Aloo Dum is a pure vegetarian Bengali dish very similar to north Indian dish dum aloo. The only difference you can observe while eating Bengali aloo dum and north Indian dum aloo that in north Indian dum aloo curd, onion, and garlic paste are generally used to thicken the gravy but in Bengali aloo dum none of these items are used and the gravy of the dish remains little watery. Nowadays, Bengalis are also using onion and garlic paste in aloo dum, but the curd is still kept away from the dish. 


 

·        Sukto: A proper Bengali lunch never starts without eating sukto. Sukto is a purely vegetarian dish, and it holds an important position in Bengali cuisine. Sukto is a kind of vegetable stew prepared from potato, radish, green banana, drumstick, and bitter gourd. Sukto is slightly bitter in taste.


IMAGE SOURCE| GOOGLE|Biswarup Ganguly

·     Mung dal prepared with the fish head: In my opinion, finding out a Bengali colleague is not a difficult thing throughout the world. Luckily, if you have one such Bengali colleague in your office and if he/she invites you for lunch in their place, there will be a chance of 50-60% that you will eat this particular dish as a part of your lunch.



IMAGE SOURCE| GOOGLE|Silvereeds         

·         Dhokar Dalna: If you are looking for some authentic Bengali vegetarian dish, you can go for dhokar dalna. Dhokar dalna is prepared from Chana dal and the best way to enjoy dhokar dalna is with hot rice.

 

 END WORDS:

Stay tuned with me and my page for the second part of the Bengali lunch.

https://www.eatingplaces.in/2020/09/2nd-part-of-authentic-bengali-dishes.html