Translations:Indian cuisine/43/en
Bengali cuisine can be subdivided into four different types of dishes, charbya (চারব্য), or food that is chewed, such as rice or fish; choṣya, or food that is sucked, such as ambal and tak; lehya (লেহ্য), or foods that are meant to be licked, like chuttney; and peya (পেয়ে), which includes drinks, mainly milk.
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During the 19th century, many 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.