Bengali cuisine is the traditional cooking of the Bengal region, spanning the Indian state of West Bengal and Bangladesh, shaped by Mughal, Persian, and British colonial influences and by its position on the Bay of Bengal. Rice and fish are central -- ilish (hilsa) and maacher jhol (fish curry) are staples -- seasoned with mustard oil, panch phoron (a five-spice blend), and a characteristic balance of sweet, sour, and spicy flavors from tamarind and chili.
Lentil dishes such as dal and chholar dal (chickpea curry) cover the vegetarian side, and festive meals often end with milk-based sweets like rosogolla, sandesh, and mishti doi. West Bengal's cooking leans more on mustard oil and fish, while Bangladeshi cooking uses more coconut milk and a wider range of vegetables.