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 organic fresh fruits, vegetables and spice markets, immaculately presented. 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 staple 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 masalas tempered to perfection and the secrets to mishti doi, a classic Bengali desert.
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