January 2, 2008

Located on the banks of the Ganges river, which serves as a tributary for the Bay of Bengal, Calcutta is undoubtedly fishing town. This is reflected in Bengali cuisine. Fish and rice are the pillars of the food Bengalis cook. Bengali meals are structured so that they start light on the stomach and end heavily. Panchphoron, or five spices, can be found in virtually any dish. Mustard, fenugreek seed, cumin seed, aniseed, and black cumin seed comprise the vital panchphoron. The use of coconut is also much more widespread in Begnali cooking than any other Indian cuisine. In traditional Bengali households, people side cross-legged on the floor and eat with either steel or silver plates or on banana leaves.


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