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 flavors. For Bengalis, food is one of the most essential aspects of their day to day lives. It is indeed quite exigent to find authentic Bengali dishes outside the Bengali kitchen. As I am a Bengali girl so that I learn all the Bengali traditional recipe from my mother. Most of the cooking is done using mustard oil. Traditional Bengali food always ends up with mishti(Bengali sweets) and sweet curd. Bengali food is famous for its mithais (sweets). The origin of typical Bengali sweets can be traced back in the traditional household kitchens. The most popular Bengali mithai is rasogolla, which is enjoyed by people all over the country.
【レシピ】
=== Welcome drink(ウエルカムドリンク：甘酸っぱいヨーグルトドリンク)
Sweet and sour yogurt juice
=== Bhat(バスマティライス)
Hot steam rice
=== Macher matha diye dal(魚のかぶとと黄色いレンズ豆のカレー)
This is one of the famous Bengali daal or lentils curry. Boiled lentils and fried fish head cook together along with some aromatic Indian spices.
=== Beguni(ナスのフライ)
Brinjal dipped in a spicy batter then fried into the hot oil.
=== Chingri malai curry(エビのマライココナッツカレー)
This is a "elegant bengali classic dish". In This particular dish prawn is cooked in a spiced up gravy of coconut milk with aromatic Indian spices.
=== Kosha mangsho(ベンガル風チキンカレー)
Chicken and potato cooked in an onion-ginger-garlic gravy with handsome portions of tomatoes, dahi or plain yogurt & pure mustard oil, will give you the fiery and spicy Bengali kosha mangsho or Bengali chicken curry.
=== Patisapta(ベンガル風クレープ)
Bengali Thin crape stuffed with a sweet filling.