Kolkata, often referred to as the City of Joy, is situated in north-east India, on the eastern bank of the Hoogli River. Bengal’s cuisine – primarily fish and rice because of its geographical location in the Ganges Delta valley – has over centuries been imprinted with different cultures, social rituals, religious beliefs and colonising countries.
Tea was once only exported from India but the British introduced it as a hot drink. Kolkata is a tea-drinking city, with masala tea readily available on street corners and railway stations, served by the chaiwalas.
Different traditions and rituals had an impact on the food of Kolkata. Traditionally widows were not allowed to eat food that would heat up the body, so started cooking dishes without garlic, onions or ginger. During Puja, which is the worshipping ceremony of the Hindu gods and goddesses, non-vegetarian
