Whats the fundamental difference between Bangladesh/Bengali cuisine and Indian cuisine?
I’m from Bangladesh and a novice in cooking section. I have visited the West Bengal side of India (Kolkata) thrice and twice in New Delhi and once in Mumbai. What I saw at restaurant food category is that there are slight differences in cooking style and tastes. Apart from the items religiously forbidden, like pork, turtles etc., for the Muslims and Beef for the Hindus, the vegetables, fish and other protein and other nutritional items are identically prepared with slight hint of special fragrances found in Indian dishes. The fundamental differences are may be the less use of spices in Bangladeshi foods owing to the fact that people can not afford those costly varieties of spices the Indians use on daily basis. People from coastal areas of Bangladesh do take curries with dried fish (Shutki) an ingredient that I did not find much use in Kolkata. However, we never use coconut milk or sweet fruits (pineapple) with spicy curries those style of cooking I saw in Malaysian food during my shor
