Bengali cuisine

Bengali cuisine () is the culinary style of the Bengal region in the eastern part of the Indian subcontinent in Bangladesh and the Indian states of West Bengal, Tripura and Assam's Barak Valley. There is an emphasis on fish, vegetables, and lentils with rice as a staple.
Daily meals are usually simple, geared to balance nutrition and makes extensive use of vegetables. The courses progress broadly from lighter to richer and heavier and goes through various tastes and taste cleansers. Rice remains common throughout the meal and is the main constituent of the meal, until the "chaţni" (chutney) course.
Bangladeshis eat numerous amounts of fish and typically look for freshwater and brackish when making meals. They also temper it with phoron.
One tradition, includes the left side of the cidal fish being cooked in oil.