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 the West Bengal state of India. 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 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.