The cuisine of Bengal is as rich and distinct as the state itself. The rule of Nawabs has deeply influenced Bengali food which is a combination of subtle and fiery flavours.

The cuisine of Bengal is as rich and distinct as the state itself. The rule of Nawabs has deeply influenced Bengali food which is a combination of subtle and fiery flavours. There are certain European influences also like the snack food tradition and foods like chops and cutlets that are British in origin but are prepared and served in most Bengali households.

West Bengal is famously known as the land of maach (fish) and bhaat (rice). Bengalis share an irrevocable relationship with these two foods that are a staple in almost every household. Since countless rivers surround the state, fresh sweet water fish are a major attraction with rohu, pabda and koi being the popular ones. Interestingly, there are more than forty types of fresh water fish that are popularly served in Bengal.

A much-loved local delicacy in Bengal is an oily fish known as 'Hilsa' or 'Ilish'. The tenderness of the flesh, unique taste and silvery appeal make it the 'queen of fish'. In fact, hilsa holds great cultural importance in Bengal and a pair of hilsa fish (Joda Ilish) is usually bought on auspicious occasions. On the vegetarian platter, one would mostly find tubers, gourds and roots. Vegetables like plantains, potatoes, water lily roots, brinjal and beans dominate the menu.