North Bengal Cuisine

North Bengal’s cuisine is an unexpected delight. Borrowing flavours from its neighbours, it stars freshwater fish, mustard for a piquant kick, and seasonal finds like monsoon mushrooms. When one investigates the culinary habits of the people of north Bengal, it is imperative to understand the influence of various geographies within the region and neighbouring state & countries. North Bengal is rather unique. It has tribal population that include Rajbongshi and Mech, Gurkhas, and Bengalis. The local cuisine of north Bengal is influenced from Assam, Bangladesh, Tibet, Nepal, and China.

The cuisine of North Bengal is renowned for its unique and rich flavors, which are derived from a combination of local ingredients and cultural influences from Tibet, Bhutan, and other regions. This culinary diversity is a result of North Bengal’s historical significance as a hub for trade routes, which facilitated the exchange of culinary traditions and ingredients.

Local ingredients play a significant role in North Bengal cuisine, with mustard oil being a common cooking medium. The region’s fertile plains and abundant water bodies provide a variety of fresh produce and fish, which are staples in Bengali cuisine. Fish is a key ingredient in many dishes, sourced from the region’s ponds and rivers.

Must-Use Ingredients:

• Mustard Paste & Mustard Oil: As mentioned earlier, these are staples, adding a distinct mustardy flavour and aroma to curries and vegetables.
• Panch Phoran: This five-spice blend is a cornerstone of North Bengal cuisine, contributing a unique warmth and complexity to dishes.
• Freshwater Fish: Rohu, Ilish, Katla, and Chital are some of the commonly used freshwater fish varieties.
• Seasonal Vegetables: Locally sourced vegetables like ferns, mushrooms, pumpkins, and gourds are integral to seasonal specialties.
• Ghee: Clarified butter adds richness and a nutty flavour to various dishes.

Unique dishes from North Bengal

• Shidol is a traditional fermented fish preparation that is popular in North Bengal. The process of making shidol involves washing the fish for four to six days, then grinding it into a paste and coating it with turmeric and mustard oil before allowing it to ferment. The fermentation process gives shidol its unique flavor, which is both tangy and savory. It is often used as a condiment or added to dishes to enhance their taste.
• Aloo Ghati, a thick and creamy potato curry flavored with mustard paste and fenugreek, is a comforting dish.
• Chhanar Dalna, a delectable cube of paneer (cottage cheese) cooked in a rich tomato and lentil gravy, is a vegetarian delight.

Momos, which are dumplings filled with vegetables or meat, are one of the Tibetan dishes that are sold on the streets of North Bengal. Similarly, thukpa, or noodle soup, is a Tibetan dish. The smoked and fermented foods, like fermented radish and fermented leafy greens, are all inspired by the North East. Red rice, which is commonly eaten in North Bengal, is a Bhutanese dish.

Red lentils, mustard oil, green chilies, bamboo shoots, and turmeric are the must-use ingredients in North Bengal. The Himalayan spices bring a subtle warmth with chilies and ginger. Like the Northeast, fermented foods like bamboo shoots and chutneys add a unique tang. Mustard oil and seeds lend a pungent aroma and depth of flavor. Freshwater Fish Rivers like the Teesta Teem, with fish like rui, katla, and chital, feature prominently in various dishes. Seasonal Produce From jackfruit to mangoes, local and seasonal ingredients add freshness and vibrancy.

North Bengal doesn’t disappoint when it comes to sweets. Don’t miss Langcha, a deep-fried dumplings soaked in a sweet syrup, a melt-in-your-mouth indulgence and Mohan Bhog, a dense semolina pudding flavoured with cardamom and nuts, perfect for a festive occasion.

North Bengal boasts a vibrant street food scene, with options like Litti Chokha (stuffed flatbread with a spicy chutney) and Jalebis (syrup-soaked fried batter) being popular choices.

Unique to north Bengal is Panta Bhat or fermented rice. It is a staple diet of the Rajbongshi community and is very popular in the region among all strata of society. Panta Bhat is cooked rice soaked and fermented in water overnight. It tastes best with salt, onion and chilli. Speaking about Panta Bhat, many Bengali families of north Bengal have made Panta Bhat and Hilsa fry as a must have on Bijoya Dashami (Dushhera.

Bhapa pithe or pitha is another item that is found in north Bengal. This sweet dish is influenced by the dessert of same name from Assam and Bangladesh. Bhapa pithe is steamed rice cake made with rice flour with grated coconut and date molasses as the filling.

Read the full story that first appeared in CEIA Magazine’s August 2024 issue here: