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West Bengal is famously known as the land of maach (fish) and bhaat (rice). Bengalis share an irrevocable relationship with these two foods that are a staple in almost every household. Since countless rivers surround the state, fresh sweet water fish are a major attraction with rohu, pabdaand koi being the popular ones. Interestingly, there are more than forty types of fresh water fish that are popularly served in Bengal.
A much-loved local delicacy in Bengal is an oily fish known as 'Hilsa' or 'Ilish'. The tenderness of the flesh, unique taste and silvery appeal make it the 'queen of fish'. In fact, hilsa holds great cultural importance in Bengal and a pair of hilsa fish (Joda Ilish) is usually bought on auspicious occasions. On the vegetarian platter, one would mostly find tubers, gourds and roots. Vegetables like plantains, potatoes, water lily roots, brinjal and beans dominate the menu.(More on hilsa)
Bengali cuisine is a blend of sweet and spicy flavours. The delicate balance between the main ingredients and the seasoning plays a starring role. The simplest of meals gain an exquisite identity on adding 'phoron' or a traditional mix of pungent spices. The 'panch phoron' is used generously and it includes a combination of five spices - cumin, nigella, fenugreek, aniseed and mustard seed. (More on mustard oil)
What sets Bengali curries apart are the distinctive flavours of mustard oil, poppy seeds and turmeric with sweet undertones that warm spices like cinnamon, cardamom, nutmeg and mace impart. Luchi is a deep-fried bread that is preferred here and is prepared using both refined and whole-wheat flour. Mishti Doi, a kind of sweetened yogurt with rich notes of jaggery is a usual accompaniment. All said and done, the robust fish curries and the sinful Bengali sweets easily steal the spotlight. (More on poppy seeds)
We bring to you the best of Bengal. Here are the top 10 traditional recipes that you'll absolutely love.
A much-loved local delicacy in Bengal is an oily fish known as 'Hilsa' or 'Ilish'. The tenderness of the flesh, unique taste and silvery appeal make it the 'queen of fish'. In fact, hilsa holds great cultural importance in Bengal and a pair of hilsa fish (Joda Ilish) is usually bought on auspicious occasions. On the vegetarian platter, one would mostly find tubers, gourds and roots. Vegetables like plantains, potatoes, water lily roots, brinjal and beans dominate the menu.(More on hilsa)
Bengali cuisine is a blend of sweet and spicy flavours. The delicate balance between the main ingredients and the seasoning plays a starring role. The simplest of meals gain an exquisite identity on adding 'phoron' or a traditional mix of pungent spices. The 'panch phoron' is used generously and it includes a combination of five spices - cumin, nigella, fenugreek, aniseed and mustard seed. (More on mustard oil)
What sets Bengali curries apart are the distinctive flavours of mustard oil, poppy seeds and turmeric with sweet undertones that warm spices like cinnamon, cardamom, nutmeg and mace impart. Luchi is a deep-fried bread that is preferred here and is prepared using both refined and whole-wheat flour. Mishti Doi, a kind of sweetened yogurt with rich notes of jaggery is a usual accompaniment. All said and done, the robust fish curries and the sinful Bengali sweets easily steal the spotlight. (More on poppy seeds)
We bring to you the best of Bengal. Here are the top 10 traditional recipes that you'll absolutely love.
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We've already compared the Note 4 to the 6 Plus, and as you can imagine, it was an epic face-off. Now, however, we're going to experience something a bit more different. In comes the Galaxy Note Edge – Samsung's experimental phablet with curved screen, which is here to test the waters and see if the market is ready to welcome such an offbeat idea. Of course, the more pressing issue right now is to determine the exact benefits of the Edge screen, because, after all, that's what the Note Edge is all about – that little, curved screen area to the side. In order to prove that it's any good, the Samsung Galaxy Note Edge will inevitably have to face the iPhone 6 Plus. Apple's first phablet didn't quite redefine the way we think of phablets, but it did bring the iOS experience to the super-big-screen world, and for many consumers out there, that was enough to spark their interest in the 6 Plus, and the category as a whole. An experimental twist to a successful formula, versus an influential product with powerful characteristics that are easy to take advantage of... It's bound to be interesting!
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Make yourself at home in one of the 44 guestrooms featuring minibars and LCD televisions. Complimentary wireless Internet access keeps you connected, and satellite programming is available for your entertainment. Bathrooms have bathtubs and hair dryers. Conveniences include phones, as well as safes and desks.
Make use of convenient amenities such as complimentary wireless Internet access, gift shops/newsstands, and a television in the lobby.
Enjoy a satisfying meal at a restaurant serving guests of Hotel Aramis. Quench your thirst with your favorite drink at a bar/lounge. A complimentary hot/cold buffet breakfast is included.
Featured amenities include limo/town car service, dry cleaning/laundry services, and a 24-hour front desk. A roundtrip airport shuttle is provided for a surcharge (available on request), and self parking (subject to charges) is available onsite.
Tokyo Decadence
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Korean cuisine is the traditional food of Korea and for millions of Koreans overseas. From the complex rituals of the Korean royal court cuisine to the food of the inland cities like Seoul and the port cities of Incheon and Busan, the cuisine is varied, fascinating, and becoming internationally popular.
Korean cuisine is exotic; it derives its flavors and tastes from various combinations of sesame oil, soybean paste, soy sauce, salt, garlic, ginger and, most importantly, chili pepper, which gives it its distinctive spicy taste. In fact, Korea is the largest consumer of garlic, beating out Italy. The types of food vary seasonally and relies much on pickled vegetables which are preserved throughout the year.
As had by most Koreans, it is based largely on rice, vegetables, fish, and tofu. Typical Korean meals are named for the number of side dishes (banchan) that accompany the ubiquitous rice, soup, and kimchi (fermented vegetable). Banchan dishes are intended to be finished at each meal, so it is small in proportion and replenished as they are consumed. The types and number of banchans may vary by restaurants but the servings are always ample.
The prominent feature of a Korean table setting is that all dishes are served at the same time and table arrangements can vary depending on the main dish served. All meals are normally eaten with a set of chopsticks and a spoon. The presentation of a Korean meal is almost as important as the taste.