FOOD BY REGION
BENGALI FOOD
Bengali cuisine is appreciated for its fabulous use of panchphoron, a term used to refer to the five essential spices, namely mustard, fenugreek seed, cumin seed, aniseed, and black cumin seed. The specialty of Bengali food lies in the perfect blend of sweet and spicy flavours, prepared using mustard oil, mishti and sweet curd.
The staple food most associated with Bengal cooking is rice and fish. A typical Bengali will have fish in every meal. There is an ample stock of fish in every household, because fish is cooked frequently, almost on a daily basis. Fish is a part of every festivity celebration.
The most popular varieties of fish used in Bengali cuisine is salmon, hilsa, bhekti, magur, carp, rui and prawns.