Beguni (Brinjal Fritters)
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It can be said that this dish was first made in Bengal. The people of Bengal enjoy a great deal of fried and spicy foods and make most of their food in this way. In other countries it is cooked in different ways. In Trinidad and Tobago, it is crushed and rolled in a full-bodied paste and fried in hot oil.
People in Bangladesh pour turmeric and mustard sauce into it and use poppy seeds to make it. It is said that the people of Bengal use rice and bread to eat this food at the time of Iftar. They also add a little bit of baking powder to make it crisper and lighter. This dish is one of Bangladesh’s seasonal dishes and is served with lentils and tea.
Batter coated deep fried eggplant slices
All orders need to be placed minimum 48 hours in advance to be available for delivery. Same day delivery will not available. Currently we are delivering food only through our online partners Swiggy Genie or Dunzo. If there are some additional charges it will be borne by the vendor. However, the deliveries will be limited to certain areas only. Incase you are not able to order due to delivery restrictions, please reach out to us and we will try our best to serve you.
Beguni - Jumbo Pack
Special Bengali Treat for Bengali Food Lovers in Hyderabad. Beguni (বেগুনী) is a Bengali snack originating from the Bengal region of the Indian subcontinent, made of eggplant (also known as aubergine or brinjal) which is sliced and battered before being either fried or deep fried in oil. This dish is also popular in eastern India, especially West Bengal. A similar European dish is known as aubergine fritters. An almost identical dish is made in the Caribbean, namely in Trinidad & Tobago and Guyana, called baiganee, consisting of sliced eggplant battered in pholourie batter.
Beguni is also a quintessential component of the Bengali monsoon cuisine, where it is consumed along with rice and lentil preparation called Khichuri. It is also served as a snack and consumed with tea.
The cuisine of Bengal consists of dishes from both East and West Bengal i.e. undivided Bengal era as well as the dishes which originated in the city of Kolkata during the British rule. There is an emphasis on vegetarian cuisine, specially during festivals and is most commonly prepared without onion and garlic. A Mughlai influence on the cuisine is due to the their rule over certain parts of Bengal and the last Mughal emperor Wajid Ali Shah has said to have contributed a lot to the Bengali cuisine.
About the vendor
Monilum Foodies, expert in North Indian, Bengali & Oriya dishes serving in Hyderabad since last three years. They are greatest choice for Bengali food lovers in Hyderabad. The Bengalis in Hyderabad swear by their quality and consistency when it comes to food. Their prime goal towards customer is to offer Value for Money every time.
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