Prasadam

The purpose is to distinguish the various dimensions of food culture of Bengal associated with basic task of rediscovering history considering advancement in modern acquisition. My plutolatry for traditional and cultural food forced me to make this journey through ages and to pursue expansive treasure towards the future. For Kolkata-Bangalees, there is no particular kind of BENGALI food habits now

. Through the decades, Bengali cuisine has been influenced by many foreign entities such as the Mughals, Persians, Burmese, Portuguese, British, Chinese and other different countries and so as now in this cosmopolitan society after partition and migration to India, Bengalees can easily adopt foods of others. The food practice thoroughly supplemented from other provinces “like idly dosa from south, chole batura, singara, tikia, rolls from north, from west pao bhaji, golgappa, chaat, easily available pizzas, ready to make pastas, cosmopolitan items like cakes, burgers, pastries, sandwiches etc in every lane, no doubt benefited in many ways", but now pure Bengali meals or tiffin have become fussy and fancy according to our conception, which is not suitable for fast life. The elaborate meals are truly expensive, practically it is, and no time to compare too. Traditional full course Bengali meal

Due to the economy and unavailability of ingredients it has now became impossible to stick on the basic old-fashioned way and the taste is hardly the same, profoundly different with mix and matches. It will hit the taste buds. The uniqueness of food as a cultural phenomena “sensorial food” aesthetically tastes differently. The real gourmet meal to be served to any distinguished guest would be an assortment of food that is described of many things to “eat, chew, lick and drink” as “Chobbo, chossho, lejjho, peyo" teasing the taste buds drooling throughout the meal, which will confuse taste-buds with sukto; a vegetarian curry that blurs to a savory delight.