Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of West Bengal and the independent country of Bangladesh. With an emphasis on fish and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle flavours, its confectioneries and desserts, and has perhaps the only multi-course tradition from India that is analogous with the likes of French and Italian cuisine in structure.
Bengali food has inherited a large number of influences, both foreign and South Asian, arising from a turbulent history and strong trade links with many parts of the world. Originally inhabited by Dravidians and other ethnic groups, and later further settled by the Aryans during the Gupta era, Bengal fell under the sway of various Muslim rulers from the early thirteenth century onwards, and was then ruled by the British for two centuries (1757–1947). It also saw a fair share of immigrants from various parts of the world – most prominently Jews, Chinese and Afghans who settled down in their own distinct communities in and around Kolkata.
Every layer of historical influence endures to the present day; the tribals have traditionally abided as hunter-gatherers in the dense forests of the Sunderbans while the rest of Bengal turned heavily agrarian, farming the extremely fertile Ganges delta for rice, vegetables and cash crops such as jute. -(Wikepedia)