Colonial Encounters and Culinary Fusion
- mondalsouvik6967
- Apr 4
- 1 min read
"Curry Meets Empire: How Colonialism Shaped Bengali Cuisine"
Colonialism wasn’t just a political force—it was a culinary revolution. Under British rule, Bengali cuisine evolved into a fascinating blend of local traditions and foreign influences. Think mulligatawny soup and pish-pash—Anglo-Indian creations that married European techniques with Indian spices.
Calcutta became the epicenter of this fusion. As documented in "The Calcutta Kitchen," club culture introduced dishes like deviled eggs and cutlets to Bengali menus. Picture a dinner party in colonial Calcutta: British officials savoring "khichuri" alongside roast lamb, while Bengali elites sip on sherry—a scene ripe with culinary experimentation.
But colonialism also had its darker side. It commodified local ingredients for export and imposed foreign tastes on native populations. Tristram Hunt’s "Cities of Empire" captures this duality—how colonialism both enriched and exploited Bengal’s culinary heritage.
Today, these hybrid dishes are a reminder of history’s complexities. They’re not just food; they’re artifacts of cultural exchange.
What’s your favorite Anglo-Indian dish? Share your thoughts on how colonialism influenced Bengali cuisine!
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