Yuuuuuuuummmmmmmmyyyyyyyy!!!!!!!

BENGAL:

Bengali cuisine is appreciated for its fabulous use of panchphoron, a term used to refer to the five essential spices, namely mustard, fenugreek seed, cumin seed, aniseed, and black cumin seed. The specialty of Bengali food lies in the perfect blend of sweet and spicy flavors. For Bengalis, food is one of the most essential aspects of their day to day lives. Ladies spend lot of time in the kitchen cooking delicious feast for the family.

The staple food of people in Bengal is rice and fish. A typical Bengali needs to have fish in every meal; otherwise there is a feeling that the meal is incomplete. There is an ample stock of fish in every household, because fish is cooked frequently, almost on a daily basis. Even the Brahmin Bengalis relish fish. Fish is a part of every festivity celebration. To lend a distinctive flavor to the fish, it is deep fried in When it comes to cooking fish, there are unlimited options. You can either fry, or cook it with gravy. Some Bengalis prefer eating steamed fish to avoid the intake of extra calories. mustard oil and then cooked in gravy.

NORTH INDIA:

North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts. The Mughal influence has resulted in meat-eating habits among many North Indians. Also, a variety of flours are used to make different types of breads like chapathis. rotis, phulkas, puris and naan.

DAAL MAKHANI

CHICKEN KALI MIRCH

KITCHEN QUEEN SABZI MASALA(MIXED VEGETABLES)

PALAK PANEER

EGG CURRY

CONTINENTAL:

Continental dishes contain less chilies and very minimal amount of spices.
Fresh herbs are widely used in continental recipes.
Dairy products form an important part of continental dishes.
Ham, cold meats, pies, pastries, jam and bread are some of the commonly served breakfast items in Continental cuisine.