From the Mughal era to the 21st century, the taste and flavour of Indian recipes for food have been widely recognised.
Mustard oil plays an important role in the Indian kitchen. It’s also known for its many miraculous health benefits.
Bengal has a vast repertoire of delicacies and Bengal’s cuisine is as diverse and rich as the state itself.
Bengalis’ love for food is observable throughout the year, irrespective of time and place.
The best example of Buddhist vegetarian and vegan can be food in the traditional Shojin Ryori diet.
“Bangalir Pran”- Maccher jhol is a traditional Bengali and Odia spicy stew.
The Shukla Pakshya Tritiya, the word Akshaya literally signifies the concept of never diminishing.
We indulge in the daily practice of offering prayers to the deities we have bestowed our trust upon.
For maintaining good health, it is imperative we pay attention to the way we prepare the meals.
PoilaBoisakh is the first day of the Bengali New Year and naturally refers to the celebration attached to this day.
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