ECONOMIC IMPACT OF FOOD CULTURE AND

HISTORY OF WEST BENGAL ON TOURISTS

INTRODUCTION

The culinary culture of pre-colonial Bengal contained many features distinguishing it from other parts of the country. Conventionally,
Bengali dishes are divided into four types, such as charbya (food which is to be chewed, like rice, fish, etc.), choṣhya (food which is to
be sucked, liquids like ambal, tak etc.) lehya (food which is to be licked, like chatni) and peya. Even the sequence of eating foods is
also prescribed in the sacred texts of Bengal, for example, in a verse of Halayudha’s Brahmansarvasva. The Vishnupurana, compiled
in northern India prescribed the eating sequence as follows: meals should start with the sweet dish followed by salty dishes and end
with spicy and bitter dishes. On the contrary, Brihaddharma Purana, compiled within the territory of Bengal, prescribed that boiled
rice and ghee should be consumed first, followed by spinach and rest of the vegetables, and the meal should end with milk with boiled
rice.
History of West Bengal on Tourist

The state of West Bengal has significant architectural and natural heritage. ... West Bengal is famous for its terracotta temples of
Bishnupur. Hazarduari Palace, a popular tourist attraction, is known to have the second largest chandelier in the world and also the
largest staircase in India. Teeming with a rich historical past, the State of West Bengal is an ideal destination for Artists,
Archaeologists and history fanatics.

Murshidabad

Having witnessed history from its core, the town of Murshidabad, serves as a place that manages to combine the beauty of the past
with the beliefs of the present. This awe inspiring place is both a religious town and a monument city with unlimited beauty and
magnificence.
Birbhum

Set in a cosy cluster in the Gangetic plains, Birbhum is noted for its rich cultural heritage and its industrial significance. Some of the
attractions in Birbhum are Santiniketan, Sriniketan and the Ballabhpur Wildlife Sanctuary

Bankura

Famous mainly due to its temples, hills and historical significance, Bankura is also a treat for sports enthusiasts like trekkers and
hikers. Distinguished for its terracotta temples which attract tourists from all over the world
Malda

Situated in the interiors of West Bengal, Malda has history at every street and every turn. Adorned with monuments from the time of
the pre-colonial Nawabs to the East India Company

Hooghly

Situated on the banks of the river and having got its name from the river itself, Hooghly is a major commercial centre and holds the
largest port in Bengal. Initially the site of the first European settlers in Bengal.
Food Culture of West Bengal

Bengali food that originated and evolved in the region of Bengal situated in the eastern subcontinent of India (presently divided into
West Bengal in India and a separate nation called Bangladesh) is rich and varied in its platter starting from snacks to main courses to
sweets.

Availability of Different Products & Distinguishing Features of Bengali Food

Bengal, with rich cultivating land, has traditionally been an agrarian society. The practice of multi-cropping is quite common in
Bengal which has earned a fame for producing varied and good quality rice. Variety of vegetables and fruits are grown here round
the year. The coastline region is also abundant with rivers like the Ganges, Padma, Meghna, Damodar, Mayurakshi, Teesta and
Rupnarayan among others and other water bodies like ponds and lakes that offer the populace a wide variety of fish like ruhi, katla,
pabda, tangra, koi, hilsa, pomfret and bhetki and other sea animals like shrimp, prawn and crabs. Cattle primarily used for agriculture
and dairy farming in the region are prime source of variety of dairy products in Bengal starting from ghee, butter, curd and a huge
variety of sweet dishes. Traditionally ghee and mastered oil were used for cooking, however the former has now been replaced by
refined oil by the more modern and health conscious Bengalis. However it still finds place in different delicacies and special items to
enhance taste and although not quite often but is still savoured with hot rice. Thus the products cultivated and found regionally
dominate the platter of a Bengali.

Common Spices Used in Bengali Cuisine

A variety of spices and their mixes are used in preparing Bengali cuisine, the common ones being halud (turmeric), jira (cumin),
dhone (coriander) radhuni (wild celery seeds), kalo jeera (black onion seeds), dried red chilli, bay leaves, shorshe (mustard), poshto
(poppyseed), methi (fenugreek), mouri (fennel), peyaj (onion), ada (ginger), narikel (ripe coconut) and a combination of five
spices called panch phoron which comprise of kalo jeera, cumin, black mustard seeds, fenugreek and fennel. Phoron that is frying
the spices singly or in combinations either at the beginning of preparing a recipe or adding later to it plays a dominant role in
Bengali cooking style.
Daily Meals of a Bengali Family

The Bengalis who are known to be foodies not only relishe different delicacies but also take pleasure in serving guests or ‘athithis’
who they consider as Narayan (Lord Vishnu). Kitchen not only marks an important spot in a Bengali household but also probably
remains the busiest section of the house since dawn. The four meals throughout the day comprise the usual breakfast, lunch, snacks
and dinner.

Breakfast

As rice plays a prominent role in a Bengali platter, it has its reflections in breakfast also - the form may differ though. Traditionally
a usual day breakfast may comprise of rice in puffed form called ‘muri’, in beaten form called ‘chira’ or in fried form called ‘khoi’.
Vegetables, milk and fruits are also consumed during breakfast. In rural areas the rice left over after dinner is kept in a pot with
water in it which gets slightly fermented the next morning.

Lunch/Dinner
The course-wise lunch or dinner more or less comprise of similar set of items such as dal, vegetables, non-veg items like fish or
meat and desserts barring a few changes. While the meal starts with a preparation of bitter vegetables and herbs called shukto
during lunch followed by shak or leafy vegetables like palong, and spinach among others these two items are usually avoided
during dinner.

The next course in line would be one or more non-veg items that are generally segregated into jhol, a light stew like preparation;
jhal, a more spicy and hot one; kalia, a rich and gravy preparation; and korma, a more sweetish form. After the main dishes comes
the sweet and sour chutney, a slightly thick and saucy item that can be made of tomatoes, pineapple, papaya, mango, tamarind or
with a mix of different fruits including the dry ones. It is generally complimented with a papor or papadum which is made of dal or
sago or potato generally roundish in shape either deep fried or roasted.
Snacks

Traditional snacks of Bengalis are also varied such as muri with tele bhaja; jhal muri (muri mixed with chopped onion, boiled
potato, cucumber, tomato, different spices and other ingredients); chira bhaja; and singara (samosa) that is a dry potato torkari
which may also include peas and cauliflower during winter stuffed in a wheat envelope triangular in shape and deep fried.

Mughal, Colonial & Other Influences

Bengal has a rich and significant past that includes rule of several dynasties and empires including that of foreign invaders like the
Mughals and the British. It also witnessed presence of many other foreign communities like that of the Chinese, the French and the
Dutch among others
Influence of Widows on Bengali Cuisine

Traditionally Hindu widows spent a highly restrained and suppressive life within the household and were barred from most of the
social and family functions. They had to lead a highly monastic life and were expected and allowed to take interest only in
religious pursuits.
Popular Bengali Dishes

Roshogolla / Rossogolla Luchi

Laddu (Naru) Alur Torkari

Roshmalai Shukto

Pantua Aloo Potol Posto

Chom Chom Ilish Macher Jhol

Pitha or Pithe Cholar Dal

 Mishti Doi Doi Fulkopi

Shondesh Begun Bhaja

Chhanar Jilapi Mochar Ghonto

Kalo Jam Mangsher Singara

Darbesh Kanchkolar Kofta

Raghobshai Bhetki Macher Paturi

Payesh Chingri Macher Malaikari

Bundiya Chital Macher Muitha

Nalengurer shôndesh Daab Chingri

Shor bhaja Macher Dompukht

Langcha Shorshe ilish

Malpua Macher Matha Diye Moong Daal

Bhappa doi Muri ghonto

Kolar Bora Kosha Mangsho

 Muri Kochi Pathar Jhol

Jhal Muri Dhokar Dalna

Moa Chhanar Dalna

Chide Bhaja Sojne Dantar Chorchori

Kochuri-AlurDam Mohanbhog

Phuchka
Economic Impact On Food Culture

The Government of India has enacted the National Food Security Act (NFSA) on September 12, 2013. The NFSA aims to provide
subsidized food grains to approximately two thirds of India’s population. The legislation is a landmark, and perhaps the largest food
security program in the world. The ambitious programme of the Government, besides offering several opportunities, throws many
challenges in its implementation. In this background, the current paper evaluates the widespread impact of implementing NFSA on the
Indian economy. The study applied a modified Leontief and Ghosh model under Input–output framework. The study also assessed the
environmental impact of this act focusing on various environmental indicators. Further, the additional land requirement, labour
generation and GDP growth that NFSA entails have also been computed. The impacts on sectoral prices have also been calculated.
The result shows that the food grain sector has to grow by 3.75 % annually to match provision of food grains according to the norm set
by the act
CONCLUSION

As per the research and the analysis done by the researcher on the concern topic of food tourism helps in generating employment and
career opportunities following are the conclusions drawn. Food tourism growth is directly linked with the growth in employment
generation of the region and food sector. Sustainability of food tourism in depend on the sustainability of local food and its
popularity. Occasional food specialty selling and festive food businesses also gain enough profit am revenue. All supporting business
of the food industry and all businesses of food industry are indirectly depended on the growth of food tourism for the future prospects.
Similarly, food tourism growth is directly depended on the growth of the regional food industry. Create more awareness about the
food tourism and help the foodies to explore more and more as often as possible.