Eastern Flavours

In rural east India people have developed their own culinary styles using locally grown fresh ginger, turmeric, mustard and sweet bell peppers. Dairy products, mangoes and coconuts are abundant, and there are many varieties of fish from the rivers and the sea. Bengali cuisine uses an extensive range of spices, including panchforon, a spice blend that consists of five types of seeds: black mustard, cumin, nigella (kalonji), fennel and fenugreek. Again, rice is the staple on which all dishes are based, and all of the recipes are characterized by the pungent flavour of mustard oil, which is the only type used here.