Dipblogs

In Bengal, people love to have different types of cuisines based on their occasions, seasons, tastes and variety. The pithe puli season comes in the winter season during the time of Poush parbon or Poush sankranti. It is a festival celebrated in West Bengal, Bangladesh, Assam, Odisha etc. to mark the beginning of new harvest season for bountiful crops throughout the year. Source : Color and Spices               Bengali households prepare various sweet delicacies like pithe, patishapta, payesh, dudh puli along with savouries like peas kachori, aloo dum, soru chakli, ranga alur pithe, etc. to enjoy a lovely family eating time. Pithe are of different types but their ingredients like nolen gur, khejur gur, rice flour, milk, coconut, etc. are somewhat common. Few types of pithes are :  • Patishapta : Patishapta is the most delicious pithe which is made using rice flour and sooji staffed with khoya kheer or jaggery coconut mixture. ...

We all know that breakfast is the most important meal as it provides energy for the rest of the day. Here, in Bengal one can usually notice varieties of breakfast menus due to its vast cultural diversity. Different sections of people have selected their meals according to their choice and availabilities. You can have traditional breakfast which are infused  with both healthy and unhealthy options and the modern ones mainly healthy and are adopted from different cuisines.  Source : BetterButter                The oldest form of breakfast in Bengal is Panta Bhat, made of fermented rice which is served with onion, chillies, mustard oil, aloo bhorta, etc. It keeps the body cool during hot summer months as it is rich in micronutrients. Puffed rice or muri is another favourite dish eaten with sugar ( chini muri) or aloor chop, chanachur, ghugni, etc. Ghugni is a very popular street food of Bengal. It is made of chickpeas topped wit...