Fusion of

Bengali and
Maharashtria
n Cuisine.
 Group Members

Divyansh Gupta Debolina Dutta

Prasad Ghode Amruta Gaikwad

Chaitanya Pandey Snehal Gaikwad

Sumedh Gaikwad
 Background
Bengali cuisine is a culinary style originating in Bengal region which emphasizes on
fish and lentils with a varied spread of confectionaries and desserts. Shorsher tel (Mustard
Oil) is the primary cooking medium in Bengali cuisine. The use of spices for both fish and
vegetable dishes is quite extensive and includes many combinations not found in other parts
of India. Bengalis prepare fish in innumerable ways - steamed or braised, or stewed with
greens or other vegetables and with sauces that are mustard based or thickened with poppy
seeds. You will not find these types of fish dishes elsewhere in India. Bengalis also excel in
the cooking of vegetables. They prepare a variety of the imaginative
Dishes using the many types of vegetables that grows here year round. The trump
card of Bengali cooking probably is the addition of this phoran, a combination of whole
spices, fried and added at the start or finish of cooking as a flavoring special to each dish.
Bengalis share a love of whole black mustard with South Indians, but the use of freshly
ground mustard paste is unique to Bengal.
Maharashtrian cuisine on the other hand brings about a flavor with a large number of
mild and spicy dishes and a variety of vegetables, fish and coconut. These dishes have mainly
originated in two main regions namely- Vidarbha and Konkan. The culture of Maharashtra,
which reveals itself in many ways, is also reflected in its local cuisine. Though most people
are not very familiar with Maharashtrian cuisine and it has yet to find its way into five-star
kitchens, there does exist a large and interesting culinary repertoire. The traditional crops of
the Konkan region, the West coast of Maharashtra, are coconuts, mangoes, cashews, rice and
a variety of pulses. Situated in central India Vidarbha has its own rich cultural and historical
background distinct from rest of Maharashtra. Malvani cuisine is predominantly non
vegetarian, there are many vegetarian delicacies. Although it is an independent cuisine, it
overlaps Maharashtrian cuisine and Goan cuisine. Kolhapuri food is spicy and flavourful and
has many variations in it. Pune is a historic city. The food of these communities is delicate,
sparsely designed and entirely vegetarian. The street food in Mumbai plays a very important
role in every mumbaikars life as it mainly consists of fast food suitable for a fast life as in
Mumbai.
Often the taste buds of the people from certain regions not able to accept and like the
flavours of specialties of a certain geographical location. We are thus trying to bring about an
amalgamation in the flavors and the taste of the dishes from both the cuisines so as to suite
the palate of people from both the places. This is done do that each individual can
wholeheartedly appreciate each individual flavors.
 Aim and Objective

Aim: To create recipes which would be palatable for Bengali,

Maharashtrian and general public as well.

Objectives:

1. Creating recipes using Maharashtrian and Bengali ingredients.

2. Trying to bring about a balance in the ingredients and flavors.
3. Creating new dishes with these recipes.
4. Getting the dishes evaluated by professionals.
5. Getting the dishes evaluated by general public.
6. To evaluate its acceptance and inclusion in the hotel industry.

Methodology

Experimentation and Survey

The research on the ‘Fusion of Bengali and Maharashtrian cuisine’
aims at bringing about a blend of flavor and texture from both the
cuisine. This would thus require experimenting with different dishes
from both the cuisines and producing dishes which would
complement and highlight the regional flavors. We would also do a
market survey of these products to come to a reasonable conclusion of
acceptability of the dishes amongst the masses.
Timetable
Budget
Sr. no Particulars Amount
1 Printing [project book] 4800
2 Stationary 500
3 Ingredients 4200
4 Travelling 500
Total 10000

Resources
 We would be referring to books and internet.
 Seeking guidance from local people from both the regions.
 Seeking guidance from chef’s we have trained under and faculty.
 Dissemination
We will enable the general public to taste our products and take constructive
feedback from them. We will also take productive feedback from industry
personnel and food critics to understand where exactly we stand in terms of
bringing a likeable blend in the cuisines. Further we will start a page on
instagram to get a critical feedback of the concept in general and the dishes so
as to get a wider perspective on the subject.