Bengali cuisine, known for its rich flavors and intricate recipes, follows a philosophy of minimal waste. The region’s abundant agricultural tradition, with fresh produce and fish, encouraged the use of every part of an ingredient. Economic constraints and scarcity further ingrained a zero-waste mindset in Bengali culture. The cuisine, encompassing Bangladesh and the Indian states of West Bengal, Tripura, and Assam’s Karimganj district, features diverse flavors, including mustard oil, and a variety of desserts. Bengali dishes are categorized into eatables (খাদ্য, ভক্ষ্য, ভোজ্য), chewables (চর্ব্য), suckables (চোষ্য), lickables (লেহ্য), and drinkables (পেয়). While meal order once signified social status, colonial influence and the rise of the middle class have led to a more relaxed approach in everyday meals.
Jhalmuri, a savoury street food originating from Kolkata, embodies the vibrant spirit and rich culinary heritage of eastern India. This customizable snack offers a symphony of flavours and textures, capturing the essence of Indian street food culture. Low in calories and rich in fibre, it has gained popularity worldwide, offering a culinary journey beyond borders.
