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Bengali Kayastha is a Bengali Hindu caste that originated from the Bengal region of Indian subcontinent, and is one of the main subgroups of the Kayastha community. The historical caste occupation of Kayasthas throughout India has been that of scribes, administrators, ministers and record-keepers; [1] the Kayasthas in Bengal, along with Brahmins and Baidyas, are regarded among the three ...
In Mudrarakshasa, a Kayastha named Śakaṭadāsa is a crucial character and one of the trusted men of the Prime Minister of the Nanda King. According to Chitrarekha Gupta, the title Ārya added to the name of Śakaṭadāsa implies that he was a member of the nobility. [32] Another Kayastha called Acala is the scribe of Chanakya. [33]
Kulin Kayastha (Bengali: কুলীন কায়স্থ) is a sub-caste of the Bengali Kayastha caste in Bengal region of Indian subcontinent. They are also known as the Kulina Kayasthas. The Kayasthas are regarded in Bengal, along with the Brahmins and Baidyas, as being the "highest Hindu castes".
Guha is a surname. It is commonly found among Bengali Hindus, especially Bengali Kayasthas in the Indian states of West Bengal, Tripura and the neighbouring country Bangladesh, and occasionally used by other Indian communities.
Mitra (Bengali: মিত্র) is a Bengali Hindu surname found mostly amongst the Bengali Kayastha community and occasionally among other communities like Barujibi in the Bengal region of the Indian subcontinent.
Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator. In a blender, combine the ...
Chanda (Bengali: চন্দ) (pronounced [t͡ʃɔndɔ]) is primarily a native Bengali surname that is found among the Bengali Kayasthas, Barujibis, Baishya Kapalis and some other Bengali castes in the Indian states of West Bengal, Assam and Tripura as well as in Bangladesh.
Kosha mangsho is the Bengali version of mutton curry. It traditionally has less juice and more gravy than mutton curries eaten in other parts of India. [17] This dish is prepared in a kosha style, which involves retaining the mutton's flavor and moisture using slow cooking and sautéeing methods. [18]