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.
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.
SNACKS AND STARTERS:
Great job.. appreciating your work.. waiting for next post..
Kobe amake khete debay :*
Chole Aye aft exam😘
I've tasted few of them. 😇
Keep more blogs coming in. 😀
More blogs n more food too right Mr.??