Bengali cuisine is a culinary style originating in
Bengal, a region in the eastern part of the
Indian subcontinent, which is now divided between
Bangladesh and
West Bengal. Other regions, such as
Tripura, and the
Barak Valley region of
Assam (in India) also have large native
Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet. Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its spread of confectioneries and desserts. It also has the only traditionally developed multi-course tradition from the
Indian subcontinent that is analogous in structure to the modern
service à la russe style of
French cuisine, with food served course-wise rather than all at once.