Bengali cuisine is based on a combination of sweet and spicy flavors. When cooking Bengali Chefs use a mixture of five spices: mustard seeds, cumin, fenugreek, fennel and black cumin.
Most of the traditional dishes, especially ones with fish and shrimp, are prepared with mustard oil. For rice dishes and vegetables special clarified butter, ghee is typically used. Rice is usually steamed with dried fruits, nuts, vegetables and various spices. As for traditional pulao and biryani, there are hundred variants of their preparation.