Bengali food is the old kitchen from early Buddhism. It consists of a cooking West Bengal, which is a part and in East Indian Bengal, which is incorporated in Bangladesh. In early Buddhist scriptures, and Bengali 10 to 11 century, is an indication of a lot of products that can lead to good farming.
Although rice is a staple food throughout Bengal, there are two different styles of Bengali cooking. East Bengali food, a lot of weight in the fish and dal (spicy bean stew that is the mainstay of area). Food in West Bengal stands out from the liberal use of poppy seeds.
The large distinctive flavor of Bengali food will plant mustard and mustard oil. Mustard is used by three means: the oil used to fry foods, vegetables, cooked vegetables are used, and the seeds are crushed to a hot flavored.
Fish and shrimp are very common as well as kitchens. West Bengalis tend to make fish farm-raised from the estuaries, while the East Bengalis are most of the fish in large rivers of the region.
This fish stew recipe uses the ingredients and cooking techniques common to both East and West Bengal, and is very popular in both kitchens. Many of the chefs will bring a couple of Bengali dish of vegetables such as eggplant and potatoes in small cubes. Some of the ingredients have been changed to reflect the availability of the West. Read More
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