https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AIndian_cuisine%2F43%2Fen 2026-09-13T15:58:16Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Indian_cuisine/43/en&diff=144340&oldid=prev 2025-05-15T06:07:53Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>Bengali cuisine can be subdivided into four different types of dishes, &#039;&#039;charbya&#039;&#039; (চারব্য), or food that is chewed, such as rice or fish; &#039;&#039;choṣya&#039;&#039;, or food that is sucked, such as &#039;&#039;ambal&#039;&#039; and &#039;&#039;tak&#039;&#039;; &#039;&#039;lehya&#039;&#039; (লেহ্য), or foods that are meant to be licked, like &#039;&#039;chuttney&#039;&#039;; and &#039;&#039;peya&#039;&#039; (পেয়ে), which includes drinks, mainly milk.<br /> [[File:Shorshe Pabda (Pabo catfish in Mustard paste)-Home,kolkata-West Bengal-IMG 0001.jpg|thumb|Shorshe Pabda ([[Ompok|Pabo catfish]] in Mustard paste)]]<br /> During the 19th century, many [[Odia people|Odia-speaking]] cooks were employed in [[Bengal]], which led to the transfer of several food items between the two regions. Bengali cuisine is the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern [[service à la russe]] style of French cuisine, with food served course-wise rather than all at once.</div>

FuzzyBot