Kolkata's cuisine is one of India's most distinctive regional food cultures, shaped by centuries of influences from Bengal's rivers and fertile plains, Mughal courts, British colonial rule, Chinese immigrants, and trading communities. The result is a cuisine that balances subtle spices, delicate flavours, and exceptional technique rather than overwhelming heat.
Fish is central to Bengali cooking, particularly freshwater varieties. Unlike many North Indian cuisines, Kolkata's food often relies on mustard seeds, mustard oil, poppy seeds, and fresh green chillies rather than heavy spice blends.
What dishes from Kolkata to try at Masala Zone as part of the Grand Trunk Road Odyssey?
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