Food has always been a weakness for the Bengalis. Studying their food habits since the yester years you will be appalled to find the time and money they spent on food. They were never hesitant in throwing parties and if, for the sake of it, they had to exhaust all their wealth they never did mind. Not only in marriage ceremonies, any occasion to them was a party time and in these parties lavish expenditure on food reduced many to a popper. Bengalis have been winners in all the delicacies they have presented to the world. Not just mutton, fish and vegetables but the variety of confections and array of fruit dishes have always overawed the gluttons of the world.

Marriage ceremonies were an extravaganza______________
In the then prevalent social structure, especially in well-to-do Bengali families commonly known as “Bonedi Parivars”, the marriage ceremonies were an extravaganza. Huge expenses were borne for hospitality and food. “Subha Bibaha” written by Smt. Sarat Kumari Chowdhurani who also belonged to the Thakurbari, gives us a clear picture of the pomp and show.

The main menu for the invitees consisted of “polao” (preparation of fried rice), “Kalia” (a preparation of fish), “Chingri macher malaikary” (a preparation of prawn in mustard), “Macher muro diye mugger dal” (pulses with fish head), “Alu Dam” (a preparation of potato), “Choka”, “Macher chop” (Fish chop), “Chingrir cutlet” (Prawn cutlet), “Ilish bhaja” (Fried Hilsa), “Begun bhaja” (Fried brinjal), “Potol bhaja” (fried parwal), “Doi Mach” (Fish in curd), “Chutney”, “Luchi”, “Kachuri” and “Papad”

followed by “Khaja” (a type of confection), “Gaja” (a type of confection), “Nimki” (a type of confection), “Radha ballavi”, “Singara” and “Darbesh” in one dish and mango, “Kamranga” ( a sour fruit found in Bengal), “Talsans” (Kernel of the Palm) and “Sandesh” in another. A third dish contained “Khirer laddu”, “Gujia”, “golapjam” and “peragi”. Apart from these there were “Khir”, Yogurt, “Rabri” and “Chanar Payesh”.
 

Potato was not that popular_____________________________
Potato was not used in preparations, as the usage was not that popular. In those days the supply of potato came from Bombay in wooden ships. Cauliflowers and cabbages were also not in the kitchen, as they did not receive the respect they command now. Interestingly, Parwal and fried spinach too made a rather late appearance on the dining table.