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The cuisine of West Bengal encompasses the cooking styles, traditions, and recipes associated with the modern Indian state of West Bengal.It has its own distinct characteristics, but it is very similar to the wider Bengali and Indian cuisine, partly historically and partly due to the import of ingredients and ideas from other regions of India and from foreign lands during the time of the ...
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian state of West Bengal, and Assam's Karimganj district. [1] The cuisine has been shaped by the region's diverse history and climate.
Cuisine from the region of Bangladesh and West Bengal. See article Bengali cuisine for more information. Subcategories. This category has the following 3 ...
Shukto at a food stall in a Bengali Food festival in Kolkata. Shukto (Bengali: শুক্তো) is a popular vegetable dish in Bengali cuisine usually served with rice in the West Bengal state of India and in the neighbouring country Bangladesh. [1]
A kati roll (sometimes spelt kathi roll; Bengali: কাঠি রোল [1]) is a street-food dish originating from Kolkata, West Bengal, India. [2] In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll.
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Mishti doi (Bengali: মিষ্টি দই; transl. Sweet curd) is a fermented sweet doi (yogurt) originating from the Bengal region of the Indian subcontinent [1] and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, [2] and in the nation of Bangladesh. [3] [4] It is made with milk and sugar or jaggery. It differs ...
Cuisine from the region of West Bengal. See article Bengali cuisine for more information. Pages in category "West Bengal cuisine" The following 5 pages are in this ...