Bengali cuisine is a rich and diverse culinary tradition from the Bengal region of South Asia, primarily found in Bangladesh and the Indian state of West Bengal. It is known for its use of fresh ingredients, including fish, rice, lentils, and a variety of vegetables. Spices such as turmeric, cumin, and mustard seeds are commonly used, creating flavorful and aromatic dishes. Fish is a staple in Bengali meals, with preparations like shorshe ilish (hilsa fish in mustard sauce) being particularly popular. Bengali sweets, such as rosogolla and sandesh, are also famous for their unique flavors and textures, often made from chhena (fresh cheese) and flavored with cardamom or saffron.