Namaskar ( নমস্কার )

Bengali food is famous all around the world. Though Bengal has a tragic history of partition, this partition doesn't affect the Bangla cuisine at all. In West Bengal we get best of both the worlds. As west Bengal is the home for both 'ghoti' (also called Poshchimbongiyo, a social group native to the state of West Bengal) and 'bangal'( refer to the people of East Bengal (usually from the areas of Mymensingh, Dhaka, Barisal and Comilla), now in Bangladesh) and the mixture of both popularly known as 'bati' in West Bengal. Although Bangal-Ghoti divide still continues with little arguments in clubs, chai tafri and gathering of football matches but in our heart, we are one.

Bengali or bongs are famous for their sweet gesture and sweets. Rosogolla, Misti doi, nalen gurer sandesh and many more mouth-watering sweets are famous in Bengal. Bongs are also famous for many spicy (Jhal) dishes. 

In this blog, we will be sharing with you guys some of the simple Bengali recipes (which we cook in the daily meal). These recipes have influences of both 'bangal' and 'ghati'. 

Our recipes have been mainly downstream to us by our mothers and grandmothers. We know some Bengali recipes are a bit complicated in their traditional forms but as we are modernizing we had been simplified them as per our need. However, there are some simple recipes in our Bengali cuisine too, Where the exact flavour of every ingredient is kept intact with minimal use of spices. Thus our blog will try to document all those recipes and will try to present them to our viewers.

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