In medieval Bengal the treatment of Hindu widows was much more proscribed than common elsewhere. They led very monastic lives within the household and lived under strict dietary restrictions. Traditional cuisine was deeply influenced by them; they were the important contributors to the kitchen since they were not allowed any interests but religion and housework. Their ingenuity and skill led to many culinary practices; simple spice combinations, the ability to prepare small quantities (since widows often ate alone) and creative use of the simplest of cooking techniques. Most traditional Bangali vegetarian recipes didn’t use onions and garlic. This has led to a definite slant towards ginger in bangali vegetarian food. This treatment of widows in Bengal continued.
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