The Concept of Bengali Meal Courses - An Unknown Fact for Many Non-Bengalis

Bengali cuisine is a treasure trove of flavors and aromas, boasting a rich tradition of culinary excellence. While many non-Bengalis may be familiar with popular Bengali dishes like "rosogolla" and "shorshe maach," there's a lesser-known aspect of Bengali dining that often escapes attention: the unique structure of a traditional Bengali meal. Unlike the multi-course meals found in Western dining or the "thali" concept prevalent in other parts of India, a traditional Bengali meal the courses are meticulously arranged to ensure a harmonious blend of flavors, textures, and nutritional values - a tradition devoutly adhered to by true Bengalis.

The Bengali meal structure is similar to the "service à la russe" style of French cuisine, which means "food served in courses" rather than all at once and following the principle of "bitter start to a sweet finish". When beginning the meal, bitter foods are eaten first, as these foods are known to act as palate cleansers and boost metabolism. I didn't knew about it until I got married to my Bong husband and saw how the family members especially the elderlies were so particular about the sequence of foods to be eaten. The sequence for non-vegetarian dishes is also structured, beginning with fish, followed by chicken, and culminating with the crowning glory of the Bengali thali, mutton. As for me the Bong "Bou" (daughter in law) although not entirely embracing the tradition, my penchant for mixing and matching flavors has led me to approach the meal in a more eclectic manner, but let me share a typical sequence of courses in a Bengali meal...

A Bengali thali will usually have two types of rice, steamed and the very fragrant"basanti pulao" crafted from a specific type of aromatic rice "gobindobhog", served with the following dishes in order...

Photo credits - Sonar Tori Kolkata

Shukto (Bitter Mixed Vegetable Stew): The meal often commences with shukto, a delicately spiced stew crafted from an assortment of bitter vegetables such as bitter gourd, eggplant, drumsticks, and potatoes. It receives its distinct flavor from a medley of spices along with mustard and poppy seed paste for added depth.

Bhaja (Fried Delicacies): Following shukto, a variety of bhaja, or fried delights, are presented. These may feature crispy fried vegetables like potatoes, eggplants, or pointed gourd, seasoned with aromatic spices such as turmeric and cumin.

Fryums/ papad: Papad and a variety of fryums add a delightful crunch and burst of flavor that entices the taste buds and enhances the overall dining experience.

Dal (Lentil Soup): Next in line is dal, a quintessential component of Bengali cuisine. This simple yet nourishing lentil soup is prepared from yellow split peas, red lentils, or moong dal, infused with the flavors of ginger, garlic, and spices such as cumin and mustard seeds.

Fry or Bhapa (Steamed): Depending on the occasion and availability, either a fried fish dish or a steamed vegetable dish may be served. Fried fish is often seasoned with an assortment of spices or simply salt and turmeric before frying. Bhapa dishes, on the other hand, are created by steaming fish or vegetables with mustard paste, coconut, and spices, enveloped in banana leaves.

Shak (Leafy Greens): Leafy greens, referred to as shak, constitute a vital aspect of a Bengali meal and are typically served as a separate course. Popular varieties include spinach, fenugreek, amaranth, and mustard greens, cooked with spices and occasionally adorned with grated coconut.

Machh (Fish): The Bengali thali always features a fish, which can be prepared in any unique style. Most commonly used and the "king of fish" is Ilish (hilsa), others popular ones are rohu and katla (Indian carp fishes), chingri (prawns), can be prepared in a variety of bases like mustard, jhol, posto (poppy seeds), etc each adding its unique flavour and texture to the meal. In some special occasions like wedding dinners fish head curry is also a common feature in Bengali thali.

Murgi (Chicken): Next in the sequence can be any of the popular variations of chicken curries like chicken kosha (a quintessential Bengali delicacy, Chicken Kosha is a slow-cooked chicken curry that's rich, spicy, and deeply flavorful), murgir jhol (a light and simple yet soul-satisfying chicken curry that's enjoyed in Bengali households on a regular basis), chicken rezala (a Mughal inspired dish, features tender pieces of chicken cooked in a creamy white gravy flavored with yogurt, cashew paste, poppy seeds, and aromatic spices like cardamom, cinnamon, and saffron)

Mangsho (Mutton): Mutton holds a cherished place in Bengali cuisine, celebrated for its rich flavor and versatility in various traditional dishes. Some iconic mutton preparations in Bengali cuisine include kosha mangsho (relished with basanti pulao), mutton rezala, bhuna mangsho, etc

Chutney (Pickles or Condiments): To cleanse the palate and provide a tangy contrast, a sweet and savory chutney, often crafted from mangoes, papaya, pinepple, tomatoes, or other seasonal fruits, is presented.

Mishti (Dessert): The meal culminates with a sweet indulgence known as mishti. Bengali desserts, renowned for their incorporation of dairy products such as milk, cream, and paneer (cottage cheese), are infused with aromatic ingredients like cardamom, saffron, and rose water. Mishti doi, sandesh, rosogolla, and payesh (rice pudding) are among the popular options.

Paan (Betel Leaf): Finally, to aid digestion and conclude the meal, paan, a betel leaf filled with a mixture of areca nut, slaked lime, spices, and occasionally tobacco, may be offered. However, this tradition is more commonly observed in informal settings or celebratory gatherings.

Noon lebu: is the Bengali term for "salt" and "lemon." In Bengali cuisine, noon lebu is commonly used as a souring agent to add tanginess and flavor to various dishes. It is often squeezed over seafood, lentil dishes, and curries to enhance their taste.

Bengali cuisine offers a rich tapestry of flavors, textures, and aromas that reflect the cultural diversity and culinary heritage of the region. From the iconic fish curries to the delicate sweets, each dish tells a story of tradition, innovation, and passion for good food. The food culture emphasizes the importance of seasonal ingredients and regional specialties, ensuring freshness and authenticity in every bite. The meticulous attention to detail in cooking techniques, such as bhuna (slow cooking) or bhorta (mashing), enhances the depth of flavors and creates a sensory experience that is both comforting and exhilarating.

Meal courses in Bengali cuisine also often feature a balance of flavors, incorporating elements of sweetness, bitterness, sourness, and heat, creating a symphony of tastes that tantalize the palate. Whether it's a simple weekday meal or an elaborate festive spread, Bengali food offers a delightful journey through culinary tradition, showcasing the artistry and diversity of one of India's most cherished cuisines.