Bengali cuisine is one of the finest blends of non-vegetarian and vegetarian dishes. Bengal is known as the land of ‘Maach aar Bhaat’ which means ‘fish and rice’. The wide varieties of Bengal Cuisine in festivals, occasions and seasons are an integral part of Bengali Culture – literature, songs, paintings, movies have a nostalgic appeal. The Bengali cuisine has a unique feature being an integration of the best of the world gastronomy and Indian diverse cookery. Rasogolla and sweets of Bengal are world famous. Tourist visits west bengal restaurant to take the taste of Bengali cuisine.
Bengali food has inherited a large number of influences, arising from a historical and strong trade link with many parts of the world. Bengal fell under the influence of various Turkic rulers from the early thirteenth century onwards and was then governed by the British for two centuries (1757–1947). The Jews brought bakeries to Bengal, the Marwaris contributed their sweet-making skills, the exiled families of Wajid Ali Shah and Tipu Sultan brought different flavors of Mughlai cuisine. British patronage and the Babu Renaissance fueled the development of these different culinary strands into a distinct heritage. From the cooking point of view, some major historical trends influenced Bengali food.