There is so much more to Indian cuisine than just ‘curry.’ Wherever you travel in the country, it is impossible to miss the variety of visit fresh fruit, vegetable and spice markets, immaculately presented which are on display. But there are so many different influences on the food of a particular region, from the invaders who ruled to the geography of the land, and West Bengal is no exception. Fresh water fish, prawns, mustard and poppy seeds and rice were always prevalent in the area and form the mainstay of Bengali cuisine. Learn how these have been influenced by the Mughals, British Portuguese, Armenians, Jews and Bangladeshis and alongside one of our chefs, discover how to make masala’s tempered to perfection and the secrets to mishti doi, a classic Bengali desert.
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