West Bengal Cuisine has been developed and embellished through lots of sources as Bengal had different rulers through the ages.
West Bengal Cuisine has been influenced by the Muslim rulers, the British rulers and the inhabitation of Jews, Afghans and Chinese. The Dutch and the French had established colonies in West Bengal as well and had a great impact on Bengal’s culinary habitsFeatures of West Bengal Cuisine
Although the food habits, tastes, preferences and choice of items vary with different districts, communities and religions, the basic course generally remains the same with rice and fish playing a dominant role. Lightly fermented rice is also used as breakfast in rural communities known as ‘Panta Bhat’. Mustard Oil is the primary cooking medium in Bengali cuisine.
Milk is an important source of nutrition, and also a key ingredient in Bengal’s desserts. West Bengal is well known for its large variety of sweets. No meal is complete without the sweets. sweet dish like ‘Mishti Doi’ (curd) and other traditional sweets like Sandesh or Rasgulla
Use of Spice in West Bengal Cuisine
'Pachphoron' which is a mixture of 5 seed type spices namely; fenugreek, fennel, kala jeera, mustard, cumin, ‘Garam Masala’ which is a mixture of cardamom, cinnamon and clove
Delicacies of West Bengal Cuisine
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