Share
Bengali cuisine is a harmonious blend of strong tastes and varied textures. A mix of sweet, spicy, and flavorful aromas is created by mustard, poppy seeds, and a plethora of other spices. A unique pungency that mustard oil adds to recipes such as Aloo Posto (potatoes in poppy seed paste) and Shorshe Ilish (Hilsa in mustard sauce). The main ingredients are seafood, rice, and a variety of vegetables with different textures. Seafood has great culinary importance in Bengali cuisine.
The art of food matching or food pairing in Bengali cuisine is a complex mix of textures and flavours. The pairing of staples like rice, roti, and luchi with appropriate side dishes like aloor dum, shorshe ilish etc., this combination of these dishes and the blend of the flavours are just a bliss. The skillful blending of sweet, spicy, and savoury flavours in these pairings creates a symphony of flavours that characterises the rich and varied tapestry of Bengali food.
Here are some authentic Bengali cuisine food pairings you should know about
Video Credit: YouTube/ Bong Eats
1. Luchi with Aloor Dum:
Luchi and Aloor Dom, a traditional Bengali couplet, is a lovely blend of opposing flavours and textures. The crunchy outside of luchi, a deep-fried puffed bread, gives way to a soft, fluffy interior. The crunchy Luchi is complemented by the velvety texture of the potatoes when they are served with Aloor Dom, a spicy curry. Trapping the essence of Bengali culinary perfection, the flavours of the rich and aromatic potato curry combine harmoniously with the gently sweet, deep-fried bread to provide a tasty and luxurious experience.
2. Steamed Rice with Macher Jhol:
Bengali cuisine's combination of Machher Jhol with Steamed Rice is a blend of simplicity of flavours. The steamed rice creates an ideal backdrop for the main course, which is the fish curry called Machher Jhol. It is incredibly powerful because the curry adds a savoury symphony of mustard, spices, and the smell of fresh fish. The flavorful broth infuses the flaky fish pieces, giving them a luscious texture. This well-known combination perfectly describes the essence of Bengali food, providing a lovely fusion of flavorful richness, culinary comfort, and simplicity.
Video Credit: YouTube/ Bong Eats
3. Bhapa Chingri With Bhat:
A traditional Bengali combination of Bhapa Chingri and Bhat represents a delicious merging of flavour and texture. Prawns in Bhapa Chingri are marinated in a paste made of mustard, which gives the prawns a sharp, earthy taste. The soft texture and succulence of the prawns are retained through the steaming procedure. When the dish is served with staple bhat, or steamed rice, it strikes the ideal balance. The prawns' delicate sweetness is complemented by the mustard's assertiveness, and the rice acts as a blank canvas to let the flavours sink. This culinary symphony offers a wonderful and culturally significant eating experience, capturing the spirit of Bengal's culinary elegance.
4. Luchi with Cholar Dal:
Bengali cuisine's coupling of luchis with cholar dal is a sensual treat. Deep-fried puffed bread, or luchi, has a crunchy outside and a soft, fluffy inside. The difference is striking when served with Cholar Dal, a spiced lentil dish made with Bengal gram. The crunchy luchi contrasts beautifully with the creamy, smooth texture of the dal, resulting in a satisfactory texture. The earthiness of the lentils and the delicate sweetness of the luchi combine to create a flavour profile that is equally pleasing. When combined, they produce a flavorful and well-balanced meal that perfectly embodies Bengali cuisine.
5. Misti Pulao with Chicken Korma:
Bengali cuisine's Chicken Korma served with Misti Pulao is a blend of tastes. A symphony of flavours is produced between the moderately spicy Chicken Korma and Misti Pulao, a fragrant rice that has been sweetened. The sweet and fragrant rice, paired with savoury and aromatic spices, makes for a pleasant contrast with the creamy and flavorful chicken korma. The match is enhanced by the rich and creamy curry that slowly cooks the soft chicken pieces. When combined, they provide a special fusion of savoury, sweet, and aromatic flavours that perfectly captures the complexity and harmony typical of Bengali cooking.
6. Kosha Mangsho with Radhaballavi:
Bengali cuisine's combination of Kosha Mangsho and Radhaballavi is a culinary treat. Slow-cooked mutton curry, or kosha mangsho, has tender meat that is imbued with spices and a rich, powerful flavour. This is complemented by radhaballavi, which has a crunchy outside and a soft, delicious inside made with lentils. The combination brings the rich texture of the lentil-stuffed bread and the savoury, spicy overtones of the mutton into a beautiful equilibrium. It is the epitome of Bengali culinary expertise, as each mouthful combines a variety of flavours and textures to create a genuinely fulfilling and unforgettable dining experience.
7. Shorshe Ilish with Steamed Rice:
A delicious Bengali combination that entices the senses and tantalises the taste buds is shorshe ilish with steamed rice. The strong, spicy flavour of the Hilsa fish, marinated in a sharp mustard sauce (Shorshe), is enhanced by the peculiar scent of mustard oil. The smooth, fragrant steamed rice contrasts well with the delicate, flaky texture of the Hilsa. The deep mustard flavour of the rice is absorbed by it like a flawless painting. This combination creates a masterpiece where the fluffy rice, spicy mustard, and soft fish come together to produce a symphony of flavours that perfectly capture the spirit of Bengali cuisine.
