The traditional society of Bengal has always been heavily aggressive; hunting, except by some local clansmen, was uncommon. However, cattle rearing has been common, as reflected in use of milk primarily for sweets and desserts. Also, as one would assume, ordinary food served at home is different from that served during social functions and festivals, and again very different from what might be served at a larger gathering (e.g. a marriage feast).
An abundant land provides for an abundant table. The nature and variety of dishes found in Bengali cooking are unique even in India. Fish cookery is one of its better-known features and distinguishes it from the cooking of the landlocked regions. Bengal's countless rivers, ponds and lakes teem with many kinds of freshwater fish that closely resemble catfish, bass, shad or mullet. Bengalis prepare fish in innumerable ways - steamed or braised, or stewed with greens or other vegetables and with sauces that are mustard-based or thickened with poppyseeds.
Bengalis also excel in the cooking of vegetables. They prepare a variety of the imaginative dishes using the many types of vegetables that grow here year round. They can make ambrosial dishes out of the oftentimes rejected peels, stalks and leaves of vegetables. They use fuel-efficient methods, such as steaming fish or vegetables in a small covered bowl nestled at the top of the rice cooker.
The use of spices for both fish and vegetable dishes is quite extensive and includes many combinations not found in other parts of India. Examples are the onion-flavored kalonji (nigella or black onion seeds), radhuni (wild celery seeds), and five-spice or paanch phoron (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds)
The trump card of Bengali cooking probably is the addition of this phoron, a combination of whole spices, fried and added at the start or finish of cooking as a flavouring special to each dish. Bengalis share their love of whole black mustard seeds with South Indians, but unique to Bengal is the use of freshly-ground mustard paste, which is used to make fish curry gravy or in the preparation of steamed fish. Mustard paste called Kasundi is an accompanying dipping sauce popular in Bengal.
Being a Bengali I personally think that its the best cuisine of the world. If any one who is a true food lover tastes these, he or she will surely fall in love with it.
-rajorshi
