Bengal is divided into two parts, one is state of West Bengal in eastern India and the other is Bangladesh. Bengal’s cuisine is well known for its distinct style of cooking, it’s distinct flavor and in structure its multi course meals are similar to those of the Italian and French cuisine structure. Its sweet dishes are renowned all over the region. The cuisine itself has been influenced by both Asian and European preparations with a major emphasis laid on fish,meat, rice and lentil which are abundantly available in this region. Historically Bengal’s cuisine has been influence also by the occupiers or rulers who at different times came from different parts of the world. It has been under the Delhi Sultanate from 12^th century and as far as the history of culinary influence is concerned perhaps the turning point was during the time of Wajid Ali Shah the Nawab of Avadh who was forced into exile in Metaibruz area on the south western outskirts of Calcutta by the British. Wajid Ali Shah was a food fanatic and a person of great culinary senses had brought with him a huge retinue of staff which included cooks and spice mixers. It was the descendants of these cooks and spice mixers who played a leading part in opening up a number of restaurants all over Bengal. Then came the British and the Europeans (like the Dutch and French) and every community passed on some of its culinary influence on the Bengali cuisine over the years. Perhaps the biggest influence from the European community which is now definitely central to Bengal’s identity is tea drinking. Another important influence of the use of ginger in Bengali vegetarian and non vegetarian curries came from the widows of the higher castes who were forced to lead a very restrictive and monastic way of life. These widows were not allowed to consume any food which had garlic or onion in it, thus through their sheer skill and ingenuity ginger found a place in the Bengali cuisine. As mentioned earlier freshwater fish is synonymous to Bengali cuisine and is prepared in a variety of ways such as fried, steamed, braised, stewed and with various sauces made from mustard and poppyseeds. The range is so huge that no other Indian or South Asian cuisine offers that many type of fish dishes.