Bengali Cuisine
Deeply ingrained in tradition, Bengali cuisine is a stunning fusion of flavourful spices, rich flavours, and a variety of textures. Every meal, from the rich Mishti Doi (sweet yoghurt) to the hearty Shorshe Ilish (Hilsa in mustard sauce), narrates a tale of culture, history, and a love of cuisine.
But what happens when we reimagine these age-old flavors with a modern twist? “Flavors of Bengal” is all about celebrating traditional Bengali recipes while giving them a creative makeover—without losing their authentic essence.
The Foundation of Bengali Cuisine
The focus on fresh ingredients, subtle spices, and a harmony of flavors are characteristics of Bengali cuisine. The five main components of the cuisine are fish, coconut, mustard, poppy seeds, and panch phoron, a five-spice mixture. Basics like rice and lentils combine with a variety of meat and veggie recipes to make a filling, cozy supper.
Bengalis are proud of their “bhaja-bharta-torkari” meal-serving custom, in which rice and dal (lentils) are served with fried veggies (bhaja), mashed treats (bharta), and aromatic curries (torkari). However, contemporary versions of these dishes are growing in popularity as a result of shifting lifestyles and exposure to international cuisines.
Main Course with a Twist
Mishti Pulao Risotto – Bengali sweet pulao transformed into anstyle creamy risotto.
Ingredients:
- Gobindobhog rice / Arborio rice – 1 cup
- Ghee – 2 tbsp
- Bay leaf – 1
- Cinnamon stick – 1 small piece
- Green cardamom – 2
- 3-4 cloves
- 2 cups vegetable broth or hot water
serving:
- Plating: Serve it in a shallow bowl or on a flat plate to showcase its creamy texture.
- Garnishing: Sprinkle fried cashews, raisins, and caramelized onions on top for added texture.
Modern Twists on Traditional Bengali Dishes
Bengali summertime staple panta bhat, or fermented rice soaked overnight, is typically served with mustard oil, onion, and green chilies. Chefs are offering Panta Bhat as a gourmet dish in contemporary versions, serving it as sushi-style rolls or rice cakes topped with mustard cavia and pickled onions.
Some chefs are making mustard-infused grilled fish or even mustard-honey-glazed salmon in place of the traditional shorshe ilish, which is made from hilsa fried in mustard sauce. This modification adds a hint of sweetness for a more palatable taste while keeping the mustard’s pungency.
1 Panch Phoron Roasted Vegetables
Traditionally used to temper curries, panch phoron—a blend of fennel, nigella, mustard, fenugreek, and cumin seeds—is now employed in kitchens today to season oven-roasted vegetables, producing a crunchy, fragrant side dish that goes well with both Indian and Western main courses.
2 Quinoa Khichuri
Khichuri (a lentil and rice porridge) is a Bengali comfort food, often prepared during monsoons or religious occasions. A healthier alternative using quinoa instead of rice, along with roasted nuts and microgreens, gives this dish a contemporary nutritional boost without compromising its comforting essence
The Global Influence on Bengali Cuisine
Bengal’s history of trade and cross-cultural interaction is closely linked to its passion for food. Mughlai paratha, kathi rolls, and Indo-Chinese specialties are just a few of the cuisines that have been influenced by British, Portuguese, and Chinese cuisine in Kolkata. Chefs are still using international flavors as inspiration to improve Bengali cuisine today.
For instance, urban foodies have taken to Miso Mustard Salmon, a combination of Bengali mustard sauce and Japanese miso paste. The cross-cultural experimentation in contemporary Bengali cuisine is also highlighted by Sushi-style Paturi, which serves fish wrapped in banana leaves like a delicate sushi roll.