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Topic: Bengali cuisine

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	HIMAL SOUTHASIAN \| November 2006
		The demands of his cuisine are such that a satisfactory meal is (or, as we shall see, has been) only to be expected at home.
		Bengali cuisine also requires strict adherence to the procurement of fresh fish and vegetables, and the principled rejection of mixers and grinders.
		Distressed that authentic Bengali cuisine was becoming rare at home and unavailable outside, and inspired by Bhojohori Manna, the world-conquering hero-chef of a song by the famous Bengali singer Manna De, they decided to set up an eatery carrying that mythical name.
	www.himalmag.com /2006/november/cover_11.htm (695 words)

	Bengali cuisine information - Search.com
		Bengali cuisine is a style of food preparation that originated in Bengal, a region in the northeast of South Asia which is now divided between the independent country of Bangladesh and the Indian state of West Bengal.
		Bengali meal is well known for the vast domination of rice and various preperation from sweet water fishes etc. Bengali cuisine is rich and varied with the use of many specialized spices and flavours.
		The result is a unique cuisine, local ingredients adapted to French and Italian cooking techniques—characterized by creamy sauces, the restrained use of spices and new techniques such as baking.
	www.search.com /reference/Bengali_cuisine (5083 words)

	[No title] (Site not responding. Last check: )
		Cuisine (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a specific set of cooking traditions and practices, often associated with a specific culture.
		New cuisines are constantly evolving, as certain aesthetics rise and fall in popularity among professional chefs and their clientele.
		Cuisines of the Americas are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe.
	www.gamecheatz.net /games.php?title=Cuisine (449 words)

	Bengali cuisine - Wikipedia, the free encyclopedia
		Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the independent country of Bangladesh and the Indian state of West Bengal.
		Bengali cuisine is well-known for the vast range of rice dishes and various preparations of freshwater fish.
		Bengali cuisine is rich and varied with the use of many specialized spices and flavours.
	en.wikipedia.org /wiki/Bengali_cuisine (4879 words)

	Bengali Cuisine
		The cuisine of West Bengal differs from that of Bangladesh in that the use of coconut in this cuisine is much lesser and mustard oil is cooking medium instead of coconut oil.
		Bengali cuisine does not start and end with fish, though it forms a large part of the Bengali’s food habits.
		Bengalis eat everything with their fingers, as they believe that nothing is better than one’s own sensitive fingers to pick out the bones of fish like Hilsa.
	www.indianvisit.com /ivnew/thecountry/culture/bengalicuisine.htm (1147 words)

	The Hare Krsnas - Spiritual Practice - Krsna Prasadam - Recipes - Bengali Cuisine
		Bengalis usually eat everything with their fingers, and prefer to appreciate all the various textures rather than use silverware to get the food from thali to mouth.
		Bengalis have a number of cooking methods that are used according to the availability of seasonal ingredients and the state of the weather itself.
		Traditionally, Bengalis distribute sweets among neighbours and relatives on a variety of occasions such as births, engagements, weddings, success in examinations etc. Because Bengali sweets are made from curd, they form an important part of the daily diet.
	www.harekrsna.com /practice/prasadam/recipes/bengali.htm (2003 words)

	Amazing India : Bengali Cuisine (Site not responding. Last check: )
		Their greatest addition to the Indian cuisine is the truly magnificent spectrum of sweets made from curdled milk, burnt milk, rasgullas, gulab jamuns, rasmalai and many more.
		The cuisine of West Bengal is different from the cuisine of Bangladesh in that the use of coconut is much lesser and they use mustard oil for cooking instead of coconut oil.
		The specialty of Bengali cuisine is the use of panchphoron, five basic spices which include zeera, kalaunji, saunf, fenugreek and mustard seeds.
	www.amazingindia.info /cuisine/bengali.htm (146 words)

	Cuisine of Bangladesh - Wikipedia, the free encyclopedia
		As a large percentage of the land (over 80% on some occasions) can be under water, either intentionally because of farming practices or due to severe climatological, topographical or geographical conditions, not surprisingly fish features as the major source of protein in the Bangladeshi diet.
		Because of proximity to the hills in Assam, several fruits and pickles that are otherwise absent in rest of the country, such as satkorhai, are used in cooking and serving, producing a distinct nature to the dining menu here.
		The staples of Bangladeshi cuisine are rice, atta (a special type of whole wheat flour), and at least five dozen varieties of pulses, the most important of which are chana (bengal gram), toor (pigeon pea or red gram), urad (fl gram), and mung (green gram).
	en.wikipedia.org /wiki/Cuisine_of_Bangladesh (748 words)

	Spouse Programs India-Cuisines \| Cultural India Business Tour from Businesstours.net (Site not responding. Last check: )
		Only some famous cuisines are highlighted here, but you may send in an enquiry for any specific type of cuisine.
		Bengali cuisine is famous the world over especially for its sweets.
		Makke di roti and Sarso ka Saag are synonymous of Punjabi cuisine.
	www.businesstours.net /spouse-programmes-cuisines.php (618 words)

	Bengali Kitchen
		Bengali cuisine is a combination of vegetarian and non-vegetarian food.
		Bengalis are on the whole an infectiously passionate lot and few things unite them more than their common passion for food especially for fish.
		Bengali cooking brings a special art to the kitchen that is rare in any other form of regional cuisine and demands a little more care.
	www.indiaclub.com /html/6349.htm (189 words)

	Namaste Restaurant - Cuisine of India & Nepal - Indian Food in Denver, Colorado - About Us
		The cuisine of West Bengal differs from that of Bangladesh in that the use of coconut in this cuisine is much lesser and mustard oil is cooking medium instead of coconut oil.
		The cuisine of Andhra Pradesh is reputedly the spiciest and hottest of all Indian cuisine.
		Hyderabadi cuisine is rich and aromatic with a liberal use of exotic spices and ghee, not to speak of nuts and dry fruits.
	www.namasterestaurant.com /aboutus.htm (2702 words)

	India - Food - Babumoshai (Site not responding. Last check: )
		Unlike south Indian food or Punjabi food, Bengali cuisine hasn’t adapted itself to the diktats of the market very well and still remains confined to the kitchens of our moms and aunts.
		Elaborate lunches and languid afternoon siestas - Bengali cuisine is an intricate, evolved ritual where food is not just a means of sustenance, it’s a way of life.
		Bengali food is known for its subtle flavours, it is not meant to be masaledar or laden with onions, garlic and ginger but Babumoshai’s food did not have that delicate, simple appeal that can be found in home cooked Bengali food.
	www3.estart.com /india/food/babumoshai.html (517 words)

	Cuisine Summary
		The cuisine of each locality and ethnic group in the subcontinent was usually inspired by local ingredients, and each region boasts distinct specialties and recipes handed down from generation to generation.
		The use of spices and sauces is the unifying thread of an otherwise diverse cuisine, as is the variety of unleavened flat breads made with wheat flour, rice, and ground legumes.
		A cuisine (from French cuisine, meaning "cooking; culinary art; kitchen"; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning "to cook") is a specific set of cooking traditions and practices, often associated with a place of origin.
	www.bookrags.com /Cuisine (1656 words)

	Rajashree Ghosh's Blog : Authentic Bengali Cuisine at Boston, Rajashree Ghosh blogs on sulekha, Food blogs, Rajashree ... (Site not responding. Last check: )
		I might add here that the owners, Sadhan and Geeta Mazumdar, prepare authentic Bengali cuisine that could educate the novice to the subtle flavors of Bengal and to the veteran remind them of the pleasures of eating home cooked food.
		As is known to those familiar with the Bengali palate, there is a sequence to serving and eating food.
		As far as ghanto is concerned, different complementary vegetables (e.g., cabbage, green peas, potatoes or banana blossom, coconut, chickpeas) are chopped or finely grated and cooked with both a phoron and ground spices.
	rajashree-ghosh.sulekha.com /blog/post/2004/01/authentic-bengali-cuisine-at-boston.htm (817 words)

	Bengali Cuisine - Food Reference
		Chutneys, particularly mango and mustard chutney is a staple of Bengali cuisine.
		In general, Bengali cuisine is simpler than northern Indian cooking, but equally flavourful because of the freshness of ingredients and use of less potent spices.
		The favourite bread here is Loochi (puri elsewhere) and is prepared using both white and whole-wheat flour.
	www.foodreference.com /html/artbengalicuisine.html (397 words)

	New Page 4
		If you ask a Bengali for the shortest description of Bengali food, the answer is likely to be rice and fish, unless he is a vegetarian, in which case he may say subji (veg.) and rice.
		The dual entity of rice –; fish that is at the heart of Bengali cuisine is reflected in a thousand and one ways in the rituals and ceremonies of the Bengalis.
		The one noticeable contribution this had made to the everyday Bengali food is the inclusion of two extra ordinary misnomers, chop and cutlet.the English words, which have now become Bengali, were probably adopted by the cooks who worked in British households to denote their crossbreed.
	members.tripod.com /jng_chef/Historical_infl.htm (1834 words)

	Food and lifestyles, gourmet central, Ma's delights, Diets and Nutrition, Diets & Nutrition, chef profiles, celebrity ... (Site not responding. Last check: )
		Bengal, the land of maachh and bhaat, of roshogullas and sondesh, lies on the monsoon-drenched east coast of India.
		The cuisine of West Bengal differs from that of Bangladesh, the use of coconut in their cuisine is much lesser than that of East Bengali cuisine.
		The specialty of Bengali cooking is the use of 'panchphoron' i.e.
	www.womenexcel.com /cuisine/bengali.htm (276 words)

	Organic Road Show (Site not responding. Last check: )
		Ghee butter, the equivalent to clarified butter in Western cuisine, is used often to make rich and creamy dishes.
		Maharastrian cuisine is deeply influenced by its coastal locale.
		All Indian cuisine uses spice, But it is Bengali cooking that applies the artful emphasis on spice blends to accentuate even the simplest of dishes.
	www.organicroadshow.com /cooking/cooking.html (297 words)

	566 Krishnendu Ray, Feeding modern desires
		Indian cuisine would be discovered in the afterglow of this transformation and the competition to recreate new hierarchies of taste in the context of the new immigration.
		It is typically Bengali, that is, with the exception of strawberry shortcake for dessert and grape juice as an accompaniment.
		Further, we see the greatest change in the elements that are peripheral to the Bengali conception of the Â‘mealÂ’, that is, turkey replacing goat meat in the appetizer, juices and soda replacing water, and strawberry shortcake simulating Bengali desserts.
	www.india-seminar.com /2006/566/566_krishnendu_ray.htm (2818 words)

	arsenic poisoning in Bangladesh/India
		Bengalis eat everything with their fingers, as they believe that nothing is better than one’s own sensitive fingers to pick out the bones of fish like Hilsa.
		Bengalis (folks from Bangladesh and the state of West Bengal, India) share a passion for fish, especially ilish (hilsha), a fish of the herring family very similar to the American shad.
		A great favorite in West Bengali households, this is made with fish or shrimp or crab, first lightly fried and then cooked in a light sauce of ground red chilli or ground mustard and a flavoring of panch-phoron or kala jeera.
	www.sos-arsenic.net /english/cooking/cooking.html (6045 words)

	Bengali Food on the Web
		In fact one of the distinguishing elements of Bengali cuisine is its pre-cooking preparation.
		In Bengali cuisine also, the size and shape of various vegetables will be dictated by the kind of dish you are going to make of them.
		The Bengali palate, used to the taste and aroma of raw ghee (made from cow’s milk) and rice as the first item of lunch (squeeze a drop or two of scented lemon, if you please), would rather miss that first course if ghee is not of that quality.
	www.angelfire.com /country/bengalifood/food03.html (1417 words)

	1Up India > India > West Bengal > Bengali Cuisine
		Bengali food is the most popular for its numerous variety of sweets, made from milk and curd.
		Finally in the center of the mound a little hole is made to pour in a spoonful of ghee to flavour the initial mouthfuls of rice.The approach to food is essentially tactile.
		Bengalis incorporated them into their diet, combining them with a variety of native ingredients creating new dishes.
	www.1upindia.com /states/westbengal/cuisine.html (1056 words)

	Sutapa Ray: Intro to Bengali Cooking
		Boti, the Bengali woman's pride and joy and her proverbial weapon, is fitted on a wooden stand and held in place by the feet on the floor so that both hands are free.
		Bengalis prepare fish in innumerable ways - steamed or braised, or stewed with greens or other vegetables and with sauces that are mustard based or thickened with poppyseeds.
		Bengalis share a love of whole fl mustard with South Indians, but the use of freshly ground mustard paste is unique to Bengal.
	milonee.net /bengali_recipes/intro.html (2721 words)

	A Bengali bounty \| Salon Life
		The same Bengali cuisine that I wanted the world to know and appreciate, instead of focusing on the ersatz curries and tikka masalas available in Indian restaurants everywhere, has also evolved and changed over the centuries.
		With the passage of the centuries, Bengali cuisine has eagerly taken and absorbed exotic ingredients, and repeatedly been modified by external influences.
		Mention Bengali food to anyone in India, and the first image it evokes is that of fish and rice.
	www.salon.com /mwt/food/eat_drink/2007/07/03/eating_india (632 words)

	The Culture of Bengal
		Bengali cuisine takes in the five basic tastes of astringent, bitter, sweet, sour and hot.
		Bengalis are, on the whole, an infectiously passionate lot and few things unite them more than their common passion for food—especially for fish.
		Even though Bengalis are famed for their fish fixation, the array of vegetarian items that form part of their cuisine is amazing.
	bengalnet.tripod.com /culture_cuisine.htm (554 words)

	Bengali sweets business on the lookout for sweeter solutions : HindustanTimes.com (Site not responding. Last check: )
		The traditional Bengali sweets from West Bengal that have been the icing on Bengali cuisine is now seeking a shot in the arm to boost sales and span more markets.
		Fruits of the Bengali sweet making enterprise is enjoyed the world over and in India quality milk based deserts have come to be associated with the region.
		Every meal comes full circle in any Bengali home only after the consumption of a Bengali dessert in which fresh sweetened milk is the basic ingredient.
	www.hindustantimes.com /news/181_1596626,001100020009.htm (452 words)

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