Kolkata, formerly known as Calcutta, has a rich and diverse food history as said before, that reflects its cultural heritage and the influence of various communities that have settled in the city over the years. The city’s cuisine is a blend of traditional Bengali flavours, colonial influences, and international culinary styles. The cuisine emphasizes the use of rice and fish, given the abundant water resources in the region. Dishes like macher jhol (fish curry), shorshe ilish (hilsa fish in mustard sauce), chingri malai curry (prawn in coconut milk), and sweets like Roshogolla and Sandesh are iconic examples of Bengali culinary heritage.
British influences can be seen in dishes like the Kolkata Biryani, which is a unique version of traditional biryani with distinct spices and flavours. The Anglo-Indian community also contributed to the culinary landscape with dishes like Railway Mutton Curry and Fish Orly. Chinese street food in Kolkata is influenced The Chinese community often referred to as the “Chinese-Indians,” has had a significant impact on the city’s food culture too.
留言