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
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