There's a Bengali expression, 'ami machh bhat Bangali', which means 'I'm a typical Bengali who eats fish and rice'. Located in the Ganges River Delta, Bengal, a historical region between modernday Bangladesh and India, is perfectly suited to rice cultivation.
As for the fishy' element, fishing was a primary activity here, and in the northeast Indian state of West Bengal, fish is said to represent prosperity.
Various cultures have left an imprint on the cuisine of Bengal. The Nawab and Mughal dynasties introduced marinated meat, as well as the use of saffron and ghee. These flavours found their way into dishes such as biryani, korma and Kolkata's renowned street foods, including kati rolls - flatbreads wrapped around various fillings and chutneys. They also introduced milk, cardamom and sugar to their desserts, and today, West Bengal is known for its array of sweets.
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Esta historia es de la edición March 2024 de National Geographic Traveller (UK).
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