Bengal Paste 180g

Home to the world famous Darjeeling tea, fostered by the British during colonial times. Bengalis are highly articulate and can be heard debating art, politics and culture, famous Bengalis include Satyajit Ray and Rabindranth Tagore.

Meals here are served quite differently from other regions. Whereas other regions tend to eat meals in thalis with their starters, main course and dessert all served at the same time, Bengali meals are served in distinctly separate courses.

First comes a starter of bitter gourd followed by seasonal vegetable dishes and then a favourite of all Bengalis - fish. A typical meal will then be finished off with a sour fruit chutney followed by dairy based sweets such as the world famous gulab jamun. Another unusual ingredient used in Bengali cooking is mustard oil and panch puran, a blend of five spices.

Bengal Paste is a blend of spices with a unique taste of mustard oil ideal for lamb cooked using yogurt to get a pungent yet mild taste. Try this paste rubbed onto fish baked in foil, a quick meal served with boiled rice.

Ingredients

onions, coriander leaves, tomato puree, garlic, green chilli, sunflower oil, mustard oil, sugar, salt and a special blend of spices*contains sesame seeds, mustard seeds, mustard oil, fenugreek seeds