बंगाल की सबसे पसंदीदा और लाजवाब मोरीछेर झोल रेसिपी | Moricher Jhol Recipe With Chef Kunal Kapur
Chef Kunal Kapur meets author and food consultant Pritha Sen to learn more about the Moricher Jhol. Later, he also meets Debjani Chatterjee Alam, who prepares the modernised version of the dish.
The Word 'Morich In Bengal Means The Fiery Element. Moricher Jhol Finds Mention In Mangal Kavyas First Written In The 15Th Century
In The 15Th-16Th Century Bengal Was Affected By The Vaishnava Renaissance Led By Sri Chaitanya Mahaprabhu
In The 8Th Century The Powerful Pala Dynasty Established Its Rule Over The Region And Bengal Had 400 Years Of Uninterrupted Peace & Prosperity Leading To A Rich Culture, Literature & Cuisine.The Palas Were Devout Buddhists And Their Tradition Carried A Strong Influence Of The Number Five Five Senses, Five Colors, Five Buddha'S. Which Probably Lead To The Importance Of Five Flavors In Bengali Cuisine-Sweet, Salt, Bitter, Sour And Pungent The Very Essence Of Panch Phoron.
Bengali Cuisine Follows The Ancient Science Of Ayurveda. Which Lays Down In Great Detail How One Should Eat One'S Food, So As To Balance The Body'S Metabolism.
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