West Bengal Cuisine

From West Bengal, a fancy arrangement of Bengali food, (left) and Bengali vegetarian meal (right).

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 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.

Some traditional meals, such as rice and fried fish and Machher Jhol(or fish curry), kosha mangsho, vegetables, and various dishes of fresh water and salt water fish. The various plaques found at Chandraketugarh, the Brihaddharma Purana, the Mangal-Kāvya, Bengali cuisine and food habits and food items of the people of West Bengal can be traced back to the roots.

The cuisine of West Bengal has been influenced by foreign ingredients and cooking styles since the Middle Ages, mainly during the Mughal rule. Biryani was introduced to West Bengal by the Mughals, and the Chinese food arrived in Kolkata through the Chinese community. However, the localization of foreign food items occurred through Bengali cooking styles and ingredients.

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