Bengali cuisine

Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and West Bengal. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet. Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its spread of confectioneries and desserts. It also has the only traditionally developed multi-course tradition from the subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served course-wise rather than all at once.

Bengali food has inherited a large number of influences, arising from a historical and strong trade links with many parts of the world. Bengal fell under the sway of various Turkic rulers from the early thirteenth century onwards, and was then governed by the British for two centuries (1757–1947). The Jews brought bakeries to Bengal and the exiled families of Wajid Ali Shah and Tipu Sultan brought different flavours of Mughlai cuisine. British patronage and the Babu Renaissance fueled the development of these different culinary strands into a distinct heritage. From the culinary point of view, some major historical trends influenced Bengali food.

Bengal has been ruled by Muslim governors since the days of the Delhi Sultanate, five short-lived, Delhi-based kingdoms or sultanates, of Turkic origin in medieval India. However, for more than 500 years, Muslim rule in Bengal was centred in Dhaka. Trade routes going from Delhi to Dhaka traversed almost the entire width of today's Bengal, crossing most major rivers. Present-day West Bengal first came into prominence when Murshid Quli Jafar Khan became the first Nawab of Bengal under the Mughals in 1717, and moved the capital from Dhaka to the newly founded city of Murshidabad much further to the west and closer to Delhi, the seat of the Mughal Empire. Dhaka evolved a vibrant cuisine based heavily on the influence of the Mughal courts, popularly called Mughlai (or Moglai) cuisine and characterised by rich sauces and a generous use of meat (especially beef). These food traditions continued in the courts of the Nawabs of Bengal. Though defeated by the British in 1757, they continued as puppet rulers of Bengal until 1880, with their courts, manners and cuisine maintained by doles from the English. After Dhaka's culinary evolution to Mughalai cuisine, which primarily used beef as its main meat course due to the influence of the Mughal rulers and governors, the primary meat changed from beef to mutton or lamb. This happened due to the fact that after the Mughals left Bengal their cooks remained and found out that using beef would not be very popular as they set up food carts, hence they used mutton or lamb as a substitute and this spread into the roots of some of Bengal's famous recipes such as "Kosha Mangsho", Maach Dhakai style which is popular in Dhaka.

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