Yesterday, I wrote about Bengali cuisine. Actually, if you live overseas, you might not even have heard about this regional cuisine, for Indian food -- if there is a pan-Indian cuisine -- has long been dominated by North Indian, or Tandoori, Mughlai (the food of the former Muslim rulers) and South Indian cuisines.
Tandoori is, indeed, the face of Indian dining abroad. When I lived in the United States, every Indian restaurant I went to had Tandoori delights on the menu. Ask anyone familiar with Indian food and that person will probably say Tandoori chicken before you can say chutney. Even in India, it's these cuisines that stand for Indian food.
However, Bengali food is becoming popular in India. A recent article, "Bengal on the Menu," in The Telegraph (See the Links section on the right) talks about how Bengali cuisine is finding its rightful place on restaurant tables around the country.