Home Bengali Food
Bangladesh was once divided into two and was previously called East and West Bengal. The people of Bangladesh are known as Bengalis.
At The Shuhag we have a variety of dishes to choose from but a true Bengali would not consider a meal complete without fish, especially at a celebration. Rice and fish (especially fresh water fish) make up the main part of a Bengalis diet and can be prepared by steaming, frying or boiling with different spices. Most fish dishes are cooked with mustard oil, this creates a very unique taste. The fish is generally fried in the oil before being cooked in the sauce.
Bengalis have a special seasoning called 'Panchphoran' which includes five spices — mustard, aniseed, fenugreek seed, cumin seed and black cumin seed. The garam masala is made up of cloves, cinnamon, cumin and coriander seeds, mace, nutmeg, and large and small cardamoms.
We cannot talk about Bengali food without mentioning the delicious sweets of the state, there are so many including gulab jamun, rasagulla, sandesh, cham cham to name just a few. Made of milk and cottage cheese, these are light and delectable.
