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Murshidabad which is town as well as a district has its administrative headquarters at Berhampur. It is located on the banks of the river Bhagirathi. Murshidabad city was established by Murshad Quli Khan. Italian architectural style of construction can be seen in many buildings that have been constructed magnificently. Mosques tombs and gardens are the main places of tourist attraction in the city. Ivory carving gold and silver embroidery and weaving of silk are very famous. Since Murshidabad city is located in the state of West Bengal the traditional Bengali cuisine is very prominent. The cuisines of Murshidabad have a rich taste with different varieties of flavors and spices. The city is also well known for the preparation of variety of rice dishes and fish delicacies.
The traditional Bengali food is influenced by foreign and West Asian countries. Murshidabad city was under the rule of Nawab and hence cuisines of Murshidabad reflect strong influences of Islamic traditions. Most of the dishes are prepared with onions and garlic. Ginger was included in the preparation of common fish dishes. The cuisines of Murshidabad have been broadly divided into Chinese, Mughal Anglo -Indian and traditional varieties.
Rice and dhal varieties remains to be the staple food of the people in the city with little for fish and meat. Ilish a salt water fish is the most popular Bengali dish prepared by the people of Murshidabad city. Every part of the fish except innards and fins are eaten by the people. Red meat is also preferred by the Bengali people.
The Bengali traditional food consists of moshur dhal, moong dhal, mustard oil and paste and narkel. Mangoes are extensively used for making pickles. The mixture of spices called pach phoron is used for cooking vegetables. Garam masala is used quite often to enhance the taste of North Indian side dishes. The sweets are made with dairy products milk and jaggery. Elaborate presentation of the food is mainly the significant feature of Murshidabad cuisine. Variety of wheat items like luchi kochuri and parathas are also served along with rice. Coconuts are widely used for making desserts and are the key ingredients in most cuisines of Murshidabad.
Professional cooks have adapted various methods, thereby giving a distinct appeal to the cuisines of Murshidabad, by making use of signature yet complicated mixture of spices and sauces. Innovative techniques like braising and roasting are also done. Snacks are consumed by people in the city along with tea, during evening times.
The influence of Mughal trend can be distinctly seen in the preparation of mutton in Murshidabad. Traditional desserts were basically prepared with the pastes of jaggery and sugar. The usage of milk has been gradually increased along with cream sugar and expensive spices like saffron and cardamom. Green vegetables are used extensively in the cuisines of Murshidabad. Other substantial courses are followed by different types of lentil varieties.
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