Top 5 best Bengali foods
Top 5 best Bengali foods nowadays, with quick food and contemporary cuisine taking over, many traditional cuisines are being lost. The unique flavours and cuisines found in each part of Bangladesh have contributed to the richness of its food traditions. Widespread in rural and urban settings across various social classes, these meals have mostly disappeared over time. However, many memories and priceless customs connected to Bengali heritage may be found among these forgotten foods. We shall explore top 5 best Bengali foods we have lost and stopped eating.Bengali cuisine, found in Bangladesh and the Indian state of West Bengal, is known for its emphasis on fish, vegetables, and lentils, all served with rice as a staple
Kala Bhuna
Kala Vuna is renowned for its vibrant colour and distinctive aroma. It’s another undisputed star of Chittagong’s culinary theatre. The name itself is a literal description: a beef or mutton curry that is cooked in a lengthy process, yielding a blackish colour. While beef is the traditional choice, mutton is also used to create this masterpiece. Chunks of meat are patiently cooked in mustard oil with a legion of spices, including roasted cumin, coriander, and a generous amount of onion. The distinctive, dark, almost obsidian hue is not the result of any artificial colouring, but rather the glorious outcome of slow cooking and the caramelisation of onions and spices, which intensifies the flavour into a rich, smoky, and potent delight. Kala Vuna is incredibly versatile, pairing beautifully with plain rice, polao, paratha, or naan. Also, as it’s time after Eid-ul-Adha, you can try it many times.
Cha
In a region of rolling green hills blanketed with tea gardens, “Cha” (tea) is more than just a beverage; it’s a ritual. Chittagong has its own distinct tea culture. One of my Chatgaiyya friends said- “We just can’t start a day without cha”. Yes, it is also very common to have evening snacks, such as milk cha porota dipping. It often favours a strong, robust brew—a simple pleasure savoured by all, especially during cool, rainy afternoons.
Gorur Maangsher Pithali
One of Jamalpur’s regional cuisines is maangsherpithali. It is a signature dish of Jamalpur.
‘Menda’ is another name for it. This is a spicier version of beef curry. The unique cooking method involves combining beef with rice powder. This dish was frequently had in winter. It is best accompanied by steamed rice.
Chhanarpolao
Though the name is Polao, it’s sweet. This unique curdled milk sweet was frequently found in stores that sold sweets.
However, it is rarely seen. This dessert’s appearance draws the most excellent attention. At first view, it appears to be bashmoti ‘Jordabhat’ but without the colour.
Top 5 best Bengali foods there are little sweets with a brown hue like ‘jordabhat.’ However, the items that resemble rice are made from curdled milk. Curdled milk is kneaded, shaped, deep-fried in oil, and then soaked in sugar syrup.
shemaipitha
This is a pitha festival that is rarely seen nowadays. The dough is made by mixing flour with rice powder. Then, hold it with one hand rot, eat it with the palm of the other hand, and cut at intervals of one and a half to two inches.
Not everyone can master this cutting technique. The older women of the house are more skilled in making shemaipitha. After making the shape, this pitha is cooked with date jaggery, milk and coconut.
