Bengali Vegetarian Thali is a Thali with a set of typical vegetarian Bangla dishes from the Eastern state of Bengal, India.
Bengali Vegetarian Thali! well, probably it is very rare that a Bangla Family would serve such a Thali as Bengali’s love their fish! Rice and Fish are their staples! Their food is generally cooked in mustard oil and seasoned with Paanch Poran. The spice mix is made with Mustard, cumin, fenugreek, fennel and nigella seeds, paanch is five which refers to these five seasoning seeds.
A Bengali Vegetarian Thali was on my mind for a very long time. It is the use of mustard oil that kept me away from it. Actually I love dishes cooked in mustard oil, it’s the hubby who can’t eat . While talking to a Bengali friend I was told that it is perfectly okay to cook with regular cooking oil. So here I am with a Bengali Vegetarian Thali.
Unfortunately, my Bengali friend was away while I was planning on this Thali, but since we have community living, I discussed the menu with a Bengali who lives in the neighbouring block. I served theThali for our Diwali Dinner. The Bong was amused to know that I was cooking this spread on Diwali, even though we have no Bongs to please in our family!
The starting course is made from bitter vegetables or herbs, often deep-fried. Portions are usually tiny, a spoonful or so to be had with rice and this course is considered to be both a palate-cleanser and of great medicinal value. The ingredients used for this course change seasonally, but commonly used ones are bitter gourds or Uchee as the Bongs call it.
After this they have different courses that follow, there’s a Dal Course, a Meat Course, a Fish Course, Chutney course and of course a Sweet course but since I was serving Vegetarian, I could not go authentically. I read Sandeepa’s guest post and if you guys want to know more in detail regarding this cuisine, I would highly recommend you to read it. The post gives you complete insight!
I have always had a taste for the Bengali Sweets, especially Rasgullas. Whenever I talk of rasgullas it takes me back to my childhood memories where we challenged my brother’s friend to eat 20 of these! And he ate but has never had them after that day. It’s a topic we all love to talk whenever we meet. Some memories just make you smile. I served Orange Rasgullas, the Rasgullas were store-bought, but I prepared the orange pulp and syrup and kept them to soak till they were well infused in the orange flavour.
Today’s Vegetarian Bengali Thali is the sixth and the last Regional Thali for the Thali and Platter Festival and I shall be sharing the recipe for the Pineapple Chutney, which is called Anarosher Chutney in Bangla. Before that let’s check the menu –
Bengali Vegetarian Thali Menu
Salt, chilly, Lemon
Tamatoer Khajur Chutney
Sobji Diye Moong Dal
Here are some other Bengali dishes that are interesting, check out !
Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal
Day 7 Sev ka Raita
Day 8 A Meal from Kerela
Day 8 Nadan Urulaizhangu Curry
Day 9 Chettinad Wedding Spread
Day 9 Potato Masala