Talk:Bengali cuisine

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The following references may be useful when improving this article in the future:

Chakravarty, Taponath N. (1959). Food and Drink in Ancient Bengal. P. Chakravarty. OCLC 557835559.
Banerji, Chitrita (2005). Life and Food in Bengal. Penguin. ISBN 978-0-14-303273-1.
Banerji, Chitrita (2006). Feeding the Gods: Memories of Food and Culture in Bengal. Seagull Books. ISBN 978-1-905422-10-4.
Banerji, Chitrita (2006). The Hour of the Goddess: Memories of Women, Food, and Ritual in Bengal. Seagull Books. ISBN 978-0-14-400142-2.
Banerji, Chitrita. Land of Milk and Honey: Travels in the History of Indian Food. Seagull Books. ISBN 978-1-905422-34-0.
Banerji, Chitrita (2007). Bengali Cooking: Seasons and Festivals. Serif. ISBN 978-1-897959-50-3.
Janeja, Manpreet Kaur (2010). Transactions in Taste: The Collaborative Lives of Everyday Bengali Food. Routledge. ISBN 978-0-415-55374-2.

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Plain Rice[edit]

Why isn't plain rice here? I think it's spelled bhat or baat or something like that. I'm Bengali and this is a very main and staple food in the Bengali diet. Almost everyone from the Bengal region eats it.. —Preceding unsigned comment added by 24.82.209.203 (talk) 02:16, 15 December 2008 (UTC)[reply]

Plain rice isn't exactly cuisine specific to anywhere. --Shanky (talk) 11:19, 27 February 2018 (UTC)[reply]

Egg[edit]

I would like to know whether broiler eggs are vegitarian or not —Preceding unsigned comment added by 117.204.97.69 (talk) 16:30, 20 August 2009 (UTC)[reply]

Lack of citations[edit]

This article completely lacks citations.

This might as well be from a pop magazine. Less known facts are stated without any backing at all.

This completely lowers the level of authority of the article. —Preceding unsigned comment added by RohanOrhanHaron (talk • contribs) 08:26, 22 May 2011 (UTC)[reply]

Maybe so, but it's still one of the best WP articles on Indian cuisine. Why not get busy and track down some citations yourself? Better to light candles than curse the darkness! LADave (talk) 21:56, 11 November 2013 (UTC)[reply]

Merging[edit]

Text and/or other creative content from Kolkata cuisine was copied or moved into Bengali cuisine with [permanent diff this edit]. The former page's history now serves to provide attribution for that content in the latter page, and it must not be deleted as long as the latter page exists.

Thanks, Ibrahim Husain Meraj (talk) 11:34, 19 December 2013 (UTC)[reply]

POV again[edit]

You've got a section talking about how Bengali sweet are little bites of heaven. Numerous other POV troubles with this page. Needs a cleanup.

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Good sources on local Bengali cuisine?[edit]

Right now, I've found about 12 sources that I'll probably continuously re-use throughout the course of the social half of the article, as there are really only articles for recipes and specific food items. Hence why I've heavily docked parts of this article's beginning. puggo (talk) 03:23, 10 March 2019 (UTC)[reply]

Some sources for future reference[edit]

Some are from the old Kolkata Cuisine article, and some are ISBNs or sources that were orphaned during cleanup

https://www.indiatoday.in/opinion/anirban-roy/story/street-food-as-yummy-and-cheap-as-it-gets-86646-2010-12-07

https://timesofindia.indiatimes.com/city/kolkata-/Kolkatas-mind-boggling-variety-of-street-food/articleshow/8188864.cms?referral=PM

https://www.telegraphindia.com/states/west-bengal/resurrected-the-kathi-roll-face-off-resolved-nizam-s-set-to-open-with-food-court/cid/1125585

https://www.indiatoday.in/magazine/supplement/story/20090112-some-images-are-synonymous-with-kolkata-738668-2009-01-02

http://www.nefisco.org/downloads/DevelopmentOfFreshwaterFishFarming.pdf

https://books.google.com/books?id=NPYvGv7ER4sC&printsec=frontcover&dq=bengali+food&hl=en&sa=X&ved=0ahUKEwiH8fDO4KPhAhWpiOAKHcyHDdEQ6AEIMzAC#v=onepage&q&f=false

https://books.google.com/books?id=SK5oDwAAQBAJ&printsec=frontcover&dq=inauthor:%22Chitrita+Banerji%22&hl=en&sa=X&ved=0ahUKEwjuyc3p4aPhAhUIc98KHY9dD44Q6AEISDAG#v=onepage&q&f=false

https://books.google.com/books?id=3blgCgAAQBAJ&pg=PA33&dq=bengali+food&hl=en&sa=X&ved=0ahUKEwiUlp3e4KPhAhWlm-AKHVinDrEQ6AEIQzAF#v=onepage&q=bengali%20food&f=false

https://books.google.com/books?id=XfjOQfPtmw0C&printsec=frontcover&dq=bengali+food&hl=en&sa=X&ved=0ahUKEwiUlp3e4KPhAhWlm-AKHVinDrEQ6AEIPTAE#v=onepage&q=bengali%20food&f=false

https://www.google.com/search?ei=53uEXPA-jKX9BuP7pOgE&q=importance+of+meat+in+bengali+cuisine&oq=importance+of+meat+in+bengali+cuisine&gs_l=psy-ab.3..33i22i29i30.7021.15716..15770...6.0..0.183.5208.2j40......0....1..gws-wiz.......0i71j0j0i131j0i67.xBp7fg_lDkM

https://theculturetrip.com/asia/bangladesh/articles/defining-bengali-cuisine-the-culinary-differences-of-west-bengal-and-bangladesh/

https://www.sahapedia.org/our-food-their-food-historical-overview-of-the-bengali-platter

puggo (talk) 02:19, 28 March 2019 (UTC)[reply]

A Commons file used on this page has been nominated for deletion[edit]

The following Wikimedia Commons file used on this page has been nominated for deletion:

Bengali Sweets.svg

Participate in the deletion discussion at the nomination page. —Community Tech bot (talk) 01:24, 9 January 2020 (UTC)[reply]

It does not represent a Bangladeshi view[edit]

In the 'meals' section the courses are not really a thing in Bangladesh (which is part of what is considered Bengal). We don't have a starter course and main course. We have everything at once. We don't eat the chutney separately but with rice. Then we have the desserts.Bengalipotatoeater (talk) 16:17, 17 September 2020 (UTC)[reply]

Wrong info[edit]

Theres a lot of wrong information in this page. First of all, the most striking misinformation was "In Hindu patriarchal tradition, widows are not allowed to eat foods that would not be classified as "bitter". This is not true. Widows cook shorshe (mustard), korola (bitter gourd) and shukto that are all bitter. Bitter leafy greens is what widowed women in the family cooked. They only ate niramish (vegetarian, sattvik food) and this diet was NOT restricted to widows only, because many Vaishnavas ate it too. This also had nothing to do with "caste". This widow cuisine has formed the Integral basis of vegetarian cuisine of Bengal, particularly for Hindu Bengalis.

Second is the claim that Mughals brought the extensive use of ghee. As if Hindus didn't invent ghee. Ghee is used in bhog, prasad and most vegetarian dishes, and bhog & prasad formed the basis of Bengali cuisine as the society revolved in daily worship. Same issue with the claim that Mughals brought extensive use of milk, cream & sugar in dessert making. As is payas and kheer didn't exist in Bengal before.

Third is that Mezban, which is mentioned at the very beginning. First of all, Mezban is Bangladeshi cuisine, restricted to Chittagong Muslim community only and only a few decades ago popularized in Bangladesh. The word Mezban itself comes from Arabic and it has nothing to do with Bengali cuisine, but Bangladeshi.

Fourth thing is, this page completely misses the key things about real Bengali cuisine, which is the amish and niramish, and gets wrong everything. Very uninformative page. Would not recommend. 213.100.202.27 (talk) 08:51, 12 April 2021 (UTC)[reply]

Yeah. They also said that pig was one of the meats. Most Bangalis are Muslim, Hindu, or Buddhist, and none of them eat pork. 165.199.181.9 (talk) 17:04, 13 February 2023 (UTC)[reply]

Featured picture scheduled for POTD[edit]

Hello! This is to let editors know that File:Pabda Jhaal_-_Home-_Kolkata_-_West_Bengal.jpg, a featured picture used in this article, has been selected as the English Wikipedia's picture of the day (POTD) for January 31, 2023. A preview of the POTD is displayed below and can be edited at Template:POTD/2023-01-31. For the greater benefit of readers, any potential improvements or maintenance that could benefit the quality of this article should be done before its scheduled appearance on the Main Page. If you have any concerns, please place a message at Wikipedia talk:Picture of the day. Thank you! — Amakuru (talk) 22:38, 25 January 2023 (UTC)[reply]

Bengali cuisine is the culinary style of Bengal, a region encompassing Bangladesh and the Indian states of West Bengal and Tripura, as well as the Barak Valley in Assam. The cuisine is known for its varied use of flavours including mustard oil, as well as its desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Although less popular than fish, Bengalis have eaten a variety of meats since pre-colonial times, ranging from pigs and deer to hedgehogs and turtles. In more recent times, lentils have begun to form a significant part of the diet. This photograph shows a serving of pabda jhaal, a type of Bengali fish curry.

Photograph credit: Nilanjan Sasmal

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on the "traditional" lunch[edit]

maybe i'm stupid but there's no way any one person just ate like that daily or in one sitting in the times of tradition Maybe something more like "an assortment of traditional dishes for a lunch" DarmaniLink (talk) 12:53, 31 January 2023 (UTC)[reply]

Semi-protected edit request on 11 April 2023[edit]

This edit request has been answered. Set the |answered= or |ans= parameter to no to reactivate your request.

food of ladakh Namzadining (talk) 09:13, 11 April 2023 (UTC)[reply]

Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. Cannolis (talk) 12:39, 11 April 2023 (UTC)[reply]