Historical Influences on Bengal Cuisine

Bengal food witnessed a key influence when Wajid Ali Shah, the last Nawab of Awadh was exiled to Metiabruz. It is considered that he had brought with him hundreds of cooks and spice mixers who, on his death, dissolute into the population and started restaurants and food carts all over Bengal thereby spreading an Awadhi legacy. These cooks came with the knowledge of a very wide range of spices especially that of saffron and mace use of ghee as a method of cooking and special ways of marinating meats. Items such as biryani, korma and bhuna have been their contributions. Specialties include chap, rezala and the famous kathi rolls. To know more read: 

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