Bengal Cuisine is a rich and diverse culinary tradition from the region of Bengal, which includes the Indian state of West Bengal and Bangladesh. It is known for its use of fresh ingredients, particularly fish, rice, and lentils. Spices like turmeric, cumin, and mustard are commonly used, along with a variety of vegetables. The cuisine features a range of dishes, from the famous Bengali fish curry to sweets like rosogolla and sandesh. Meals often include multiple courses, showcasing a balance of flavors, textures, and colors, reflecting the region's cultural heritage and agricultural abundance.