Description

Bengali cooking can be partitioned into four distinct kinds of dishes, charbya (Bengali: চর্ব্য), or food that is bitten, like rice or fish; choṣya (Bengali: চোষ্য), or food that is sucked, for example, ambal and tak; lehya (Bengali: লেহ্য), or food varieties that are intended to be licked, similar to chutney; and peya (Bengali: পেয়), which incorporates drinks, chiefly milk.