Our Bengali restaurant “Aha Bengali” positioned in the suburbs of Pune is quite famous for its exceptional combination of both non-vegetarian and vegetarian dishes. West Bengal is popularly known as the land of “Maach aar Bhaat which simplifies “Fish and Rice”. Offering immense varieties of Bengal Cuisine in festivals, occasions and other auspicious seasons form an intrinsic part of the Bengal Culture. Our eatery uses unique and special ingredients that make the dishes incredibly rich and all the more flavorsome. Rasogolla and various other sweets of Bengal are widely known and popular all over the world.

Panch Phoron is one of the most highly acclaimed

and well-liked Bengali cuisines. Their ingredients may include spices like cumin, fenugreek, nigella, aniseed, and mustard seed.Sukto (a sour or bitter preparation of bitter gourd, brinjal, sweet potato, and plantain), Ghunto (mixture of vegetables with or without fish, simmered with milk), ambole (a blend of sweet and sour dish of fruit, vegetables or fish) and pitha (a desert which includes cakes of rice flour or sweet potato fried in syrup) are some of the extremely desirable and gratifying dishes that form part of the Bengali cuisine.

The emergence of Bengali food

The source or origin of Bengali food was inherited through a large number of influences that developed from different parts of the world. The Jews were the ones who brought bakeries to Bengal. There was another section of societies named Marwaris who contributed a significant portion to the Bengalis sweet-making skills. The Tiger of Mysore, in short, the ruler of the Kingdom of Mysore “Tipu Sultan” brought various flavors of Mughlai cuisine to this state.

Wajid Ali Shah, the last Nawab of Awadh brought a large variety of Awadhi cuisine, such as khansamas (stewards) and moshlachis (“spice mixers”). The Nawab influenced the people in Bengal to consume most of the Non-vegetarian dishes excluding beef.

Characteristics of Bengali cuisine

Rice is one of the predominant foods that is widely consumed in Bengal and is one of the staple foods in India. Milk is also an important source of nutrition and is one of the essential constituents while preparing the deserts or sweets in Bengal. All kinds of poultry and seafood dishes such as Goat, mutton, chicken, and fish are commonly eaten across Bengal. Bengalis also exceed in the cooking of various vegetable dishes. They cook delicious vegetable dishes using those fresh ones that are grown in their agriculture fields. Some may include onion flavored kalonji (Nigella or black onion seeds), radhuni (wild celery seeds). Therefore the nature and variety of dishes found in Bengali cooking are unique in India.

We welcome you to taste the delicious Bengali food that is prepared in our restaurant and have a scrumptious and satisfying meal.