https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ABengali_cuisine%2F3%2Fen 2026-09-12T15:07:50Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Bengali_cuisine/3/en&diff=153516&oldid=prev 2025-06-13T06:30:23Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>==Culinary influences==<br /> ===Mughal influence===<br /> Muslims conquered Bengal around the mid-thirteenth century, bringing with them [[Iranian cuisine|Persian]] and [[Arab cuisine|Arabic]] cuisine. Such dishes as &#039;&#039;[[biryani]]&#039;&#039;, &#039;&#039;korma&#039;&#039; and &#039;&#039;bhuna&#039;&#039; had once been meals of the higher courts, but the cooks of the Mughals brought their recipes to the lower and middle classes. The influence was reinforced during the rule of the [[British Raj]], where Kolkata became the place of refuge for many prominent exiled [[Nawab]]s, notably the family of [[Tipu Sultan]] from [[Kingdom of Mysore|Mysore]] and [[Wajid Ali Shah]], the ousted [[Nawab of Awadh]]. The exiles brought with them hundreds of cooks and &#039;&#039;masalchis&#039;&#039; (spice mixers), and as their royal patronage and wealth diminished, they became interspersed into the local population. These cooks came with the knowledge of a very wide range of spices (most notably &#039;&#039;[[Saffron|jafran]]&#039;&#039; and [[mace (spice)|mace]]), the extensive use of &#039;&#039;[[ghee]]&#039;&#039;, and marinating meat with yoghurt and chilli.</div>

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