https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ABengali_cuisine%2F9%2FenTranslations:Bengali cuisine/9/en - Revision history2026-07-11T23:40:29ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Bengali_cuisine/9/en&diff=153522&oldid=prevFuzzyBot: Importing a new version from external source2025-06-13T06:30:23Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>===Influence of Bengali Hindu widows===<br />
In Bengali Hindu tradition, widows were not allowed to eat foods that would not be classified as "bitter", necessitating experiment and innovation. While most Bengali [[caste]]s ate meat and fish, this was barred for widows. Widows also could not use "heating" foods such as [[shallot]] and [[garlic]], but [[ginger]] was allowed. This style found a core place in Bengali curries in general, both vegetarian and non-vegetarian. Expensive spices such as [[saffron]], [[cinnamon]] or [[clove]]s were used very sparingly—if at all. Nuts, dry fruits, milk and milk products (such as [[cream]], [[ghee]] or [[curd]]) were similarly scarce. These economic and social restrictions influenced Bengali widows to create a brand new set of meals that utilized only vegetables and cheap spices.</div>FuzzyBot