We have to choose three Indian cuisines for the rest of our lives, so I will judge regional cuisines according to their nutritional value, spice tolerance (please, this is India), taste and diversity. After carefully examining the cuisines of all countries according to this parameter, the Bangladeshi cuisine has won.

West Bengal is a very small land, but it is a paradise for all kinds of dieters. Bangladeshi cuisine provides the largest choice and variety for vegetarians and non-vegetarians. Although a small state, this region produces the most vegetables and the second most livestock meat, making West Bengal a paradise for gourmets. West Bengal happens to be the largest meat consumer (99% of the population).

There are many kinds of Bangladeshi cuisine because of its soil, rich resources and favorable climate. Geographical location (Tibet-Himalaya-Ganges Delta-Bay of Bengal) also contributes to the diversity of Bangladeshi cuisine. Bangladesh has far more vegetarian choices than other vegetarian countries in Rajasthan and Gujarat. In addition, unique vegetables such as taro, banana flower and water lily are only found in West Bengal.

Bangladeshi food contains high protein and a lot of minerals. Fish is rich in omega fatty acids, minerals and phosphorus, and is an indispensable part of Bangladeshi cuisine. Because it is located at the junction of ocean and river, the delicacies here include bony and cartilaginous fish, including marine mollusks such as oysters. Bangladesh is also the only state with both high mountains (Tibet-Himalayas) and Bay of Bengal. After 1 China people fled to Kolkata, Bangladeshi cuisine was the only state that was really influenced by Tibetans and China people. In the 196s, Kolkata was a refuge for persecuted China people. Their culture merged with the local Bangladeshi culture, forming a very unique fusion dish

Bangladeshi fried noodles that can be found in other parts of India-China people came to Kolkata in the late 195s to make their own Chinese noodles with local spices and vegetables. This dish is essentially made of local spices, which makes Chinese food more like Indian food. Fried potatoes are also used, which is the unique feature of noodles all over India.

Bangladeshi food is not too spicy, which is good news for all types of people. Taste diversity, from the hottest pepper (bhot Jalokia, also found in Bangladesh) to the sweetest delicious food in Bangladesh

The vegetable yield in West Bengal, India's top ten meat producing states, is the highest. Some very popular Bangladeshi dishes are: Bengal fragrant rice (NV), the most unique variety of Indian fragrant rice, which has few spices and mainly emphasizes the taste of rice. Unlike Hyderabad or anywhere else, you won't feel heavy or have dysentery after eating it. Bonus: Eggs, chicken/mutton/beef and potatoes are all available.