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Bengali cuisine (Bengali: বাঙ্গালী খাবার) is the culinary style of the Bengal region in the eastern part of the Indian subcontinent in Bangladesh and the Indian states of West Bengal, Tripura and Assam's Barak Valley. There is an emphasis on fish, meat, vegetables, and lentils with rice as a staple. Bengali culinary manifested in her intrinsic way over the time accordant of her native culture as well as natural agricultural passion, which makes her a pronounced cuisine of India. Geographically Bengal shares all the natural diversity viz River Basin of Ganges, Coastal Area of Bay of Bengal, Himalayan Hill Region, and Chota-nagpur Plateau area, which contributed to her unique style of cookery. Apart from that many Bengali food traditions draw from social activities, such as adda.

Bengali cuisine is known for her various use of flavors, as well as the spread of its confectioneries and desserts. It has the only traditionally developed multi-course tradition from the cuisine of the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served in courses, rather than all at once.

Rice dishes and rotis

 * Sada Bhat
 * Panta-Bhat
 * Fried Rice
 * Khuchuri
 * Polaou
 * Puspanno
 * Ghee Bhat

Dal

 * Mochar Dal
 * Varalir Diye Dal
 * Lau Dal
 * Mulo Dal
 * Sambar dal
 * Mache matha dye muger dal
 * Sukno dal
 * Cholar dal

Shak

 * Palong Shak
 * Pui Shak
 * Data Shak
 * Bangal data
 * Katwa'r data
 * Laou Shak
 * Kumro Shak
 * Lal Shak
 * Chola Shak
 * Mulo Shak
 * Motor Shak
 * Pater Shak
 * Kochur Shak
 * Senchi Shak
 * Kolmi Shak
 * Shoulak/Sheluka Pata Shak
 * Brambhi Shak
 * Sojne Shak
 * Helencha Shak
 * Shusni Shak
 * Lati Shak
 * Kyasari Shak
 * Note Shak
 * Dheki Shak
 * Purnima Shak
 * Thankon Pata Shak
 * Ol kopi shak
 * Keu/ Ketoki Pata
 * Beto /Bethua shak
 * Shorisha shak
 * Kalkashunde/kashunde Pata
 * Neem Pata
 * Jayanti Pata
 * Guloncha/Guduchi/Giloy/Amrutha Pata
 * Ghetu/Bhant pata