Taftoon

Everything You Need to Know About Bengali Food

There’s a lot that Bengal has given to the rest of India, and that includes mouth-watering food. Learn about Bengali food, and how you can find restaurants near you in Mumbai, India serving traditional Bengali food.

There’s no denying that Bengalis love their food, and you don’t necessarily need to pay a visit to the streets of Kolkata to understand why Bengali food is such a hit. From bhorta to rosogolla, there are many traditional Bengali dishes that are highly popular in Indian restaurants globally.

If you’re looking to understand Bengali food, where it originates from, and how you can find good restaurants near you that serve Bengali food, keep on reading.

A Brief History of Bengali Food
The roots of Bengali cuisine can be traced back to ancient India, where rice was the primary staple crop due to the region’s fertile soil and abundant water resources. Rice has remained at the core of Bengali meals throughout history, and even today, no Bengali meal is complete without a serving of rice.

During the reign of the Mauryan and Gupta empires, Bengal flourished as a centre of trade and commerce. This period saw the beginning of trade routes connecting Bengal with regions as far as Southeast Asia, which introduced new ingredients and culinary techniques to the region. The influence of Buddhism during this era also led to vegetarianism becoming more prevalent, leading to the creation of vegetarian dishes in Bengali cuisine

The medieval period witnessed significant foreign influence on Bengali cuisine. The arrival of the Mughals in the 16th century left an historic mark on the culinary landscape. Mughal rulers introduced rich, fragrant spices, like saffron and cardamom, as well as techniques such as marination and the use of dairy products. This influence is most evident in dishes like biryani and korma, which are still popular in Bengali cuisine today. This is also why a lot of Bengali dishes may seem similar to Afghani and Kashmiri dishes, especially how meat is marinated and prepared.

Bengal was colonised by the British in the 18th century, and this era brought European culinary influences to the region. The English to Bangla transition was seen in flavours and ingredients mainly. The British introduced ingredients like potatoes, which quickly became integral to Bengali cuisine, leading to dishes such as alu dum (spiced potato curry). The Portuguese also left their mark with the introduction of ingredients like chilies and tomatoes.

The partition of Bengal in 1947 into West Bengal (India) and East Pakistan (now Bangladesh) had a significant impact on Bengali cuisine. While both regions share a deep-rooted culinary heritage, they also have distinct variations influenced by geography, culture, and local ingredients. West Bengal, for example, has a strong emphasis on fish and rice dishes, while East Bengal (now Bangladesh) features a diverse array of rice-based dishes and freshwater fish preparations.

The Bengali meal structure is traditionally divided into several courses, starting with bitter and savoury flavours and gradually transitioning to sweeter dishes. The use of aromatic spices, fresh herbs, and mustard oil is prominent in Bengali cooking, contributing to its distinctive taste.

Popular Bengali Dishes
To understand the foundation of Bengali food, it is essential to taste and learn about popular Bengali dishes. Most Indian restaurant tend to serve these dishes or a variation of these dishes, so learning about them can simplify the ordering process when you visit a restaurant that specializes in Bengali food.

Rice is the primary staple of Bengali cuisine, and it is often served with a variety of fish preparations. One of the most beloved dishes is “Machher Jhol,” a flavourful fish curry made with spices, mustard oil, and vegetables. Bengalis have an innate love for fish, and it is an integral part of their daily meals.

Bengalis have an unparalleled love for sweets. From the iconic “Sandesh,” to “Rosogolla,” and “Cham Cham,” the array of sweet treats in Bengali cuisine is astonishing. These desserts are often made with ingredients like chhena (a type of cheese), sugar, and cardamom, creating a symphony of sweet flavours.

Luchi, a deep-fried flatbread, is commonly paired with alu dum. This combination is a popular breakfast item and is also served during festivals and special occasions. Shorshe Maach features fish cooked in a mustard-based gravy. The tangy and pungent flavours of mustard combine beautifully with the tender fish to create a memorable dish.

Chingri Malai Curry, otherwise known as a creamy prawn curry is a testament to Bengali cuisine’s ability to balance diverse flavours. Prawns are cooked in a rich coconut milk sauce, creating a perfect harmony of sweetness and spice. While fish dominates Bengali cuisine, mutton dishes are equally cherished. Mutton curry, prepared with a blend of spices and yogurt, is a hearty and flavourful dish that often finds its way onto Bengali dining tables.

Finding Authentic Bengali Food
When it comes to finding authentic Bengali food in Mumbai, India, you have to look for restaurants that have a curated menu. These are not just places that have Bengali dishes, they are curators who have developed or found the best recipes to make Bengali food taste authentic in Mumbai.

At Taftoon, we take you on a journey across the Grand Trunk Road through gastronomy, showcasing food from Lucknow, Kolkata, Chittagong, and even Dhaka (part of India pre-independence era). We focus on presenting Bengali food in a way that takes you back to the streets of Kolkata, whether that’s through our Golda Chingri Pakode or staple Pujo dishes like Mochar Niramish Curry.

Understanding Bengali Cuisine in Mumbai
Bengali food is a delightful fusion of flavours, traditions, and history. From its roots in ancient India to its evolution through various cultural influences, Bengali cuisine has evolved into a diverse and delectable culinary experience.
Whether you’re indulging in the iconic sweets like Baked Jaggery Rosogolla or savouring the pungent delights of Bhapa Macch, Bengali food never fails to leave a lasting impression, especially when you’re dining at Taftoon.

Scroll to Top