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更新日期：2018-10-23
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Bengali Cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and West Bengal state of India. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet.
Best of cooking Bengali(Bangoli) Recipes, Dimer Dhokkar Dalna and Luchi, Bhapaa Aloo, Chingri Malai Curry, Sorsebata Ilish Mach, Bengali Lamb Curry, Mutton Biryani, Doi Maach, Baigun Bhajja, Patishapta, Sandesh, Chor Chori, Shukto, Naksha bori, Radhaballabhi, Mishti polao, Dhokar dalna, Chhanar dalna, Chhyanchra, Luchi, Chapor ghonto, Sojne dantar chorchori, Mohanbhog (sweet sooji), Mohan Bhog, Lobongo Latika, Roshogulla, Bhapa Doi, Malai Chom Chom, Nolen Gurer Payesh, Pantuwa, Pati Shapta, Raj Bhog, Chanar Jeelapi, Kalo Jaam, Darbesh, Payesh, Shor Bhaja, Lady Kenny, Kheer Kadam, Nikuti, Sita Bhog, Khirer Chop, Mishti Doi, Kheer Kadam, Patishapta, Chhanar Jilipi, Pantua, Joynogorer Moa, Ladikeni, Sita Bhog, Langcha, Aloo Potol Posto, Ilish Macher Jhol, Alur Torkari, Tangra Macher Jhol, Keema Muttor, Malpua, Kolar Bora, Cholar Dal, Doi Fulkopi, Begun Bhaja, Mochar Ghonto, Mangsher Singara and so on.
