Often used to describe the essence of Bengalis, the phrase "maache bhathe Bengali" loosely translates to "a Bengali is defined by fish and rice." But why have these two elements become such iconic symbols of Bengali culture?
Let's delve into it.
Author Debamita Ghosh Sarkar proposes that the abundance of freshwater fish in the region and the influence of Mughal cuisine contribute to our preference for the fish-and-rice combination. Settlements along riverbanks were a natural choice due to the availability of ample food and water, making fish the most "convenient" choice. Interestingly, fish held a pivotal role as Bengal's traditional staple.
Situated in the northeastern part of the Indian subcontinent, the people of Bengal have developed a profound attachment and appreciation for the diverse fish species inhabiting their waters. The intricate network of rivers, including the Ganges, Brahmaputra, and Meghna, has played a crucial role in shaping our gastronomic identity, allowing us to savour delicacies like Ilish (Hilsa) and Rui.
From being sustenance to tradition, and identity
It wasn't long before the fish that swam in the Ganges became as much a part of Bengali culture as the rice and dal that sustained them. In fact, during celebrations such as Durga Puja, Ilish (Hilsa fish) is presented to the goddess as an offering.
Panta Bhaath (fermented rice) and Ilish (Hilsa), both of which are traditionally made during the monsoon season, are served as part of the festivities on the first day of pohela Boishakh (the Bengali New Year).
According to Bangladesh Central, the robust fishing sector around the Bay of Bengal is a direct result of the country's plentiful water supply.
Rice, especially long-grain kinds like Basmati and gobindo bhog, is a great complement to fish because of the wide range of flavours that fish may provide.
Since we elevated the simple act of eating rice and fish to a cause for celebration, we adopted the phrase "Mache Bhathe Bengali" as a means of self-identification.