Life Style: Ruchi hails from Bengal, Assam, Orissa and other parts of Eastern India. It is traditionally made from wheat flour. It is fried in oil or grease. Rochi is usually round, thin and golden white in color and looks like puri.
Luchi is lighter and more tender than puri. Puri is usually made from wheat flour, but it is also made from refined wheat flour. If we look at the history, the story of Ruchi is very ancient which is also mentioned in Bengali literature and ancient folklore. It is believed that making Lochi originated in the royal kitchens of Bengal.
It was made for kings and queens. Its white-golden color is considered a royal delicacy and its mild taste differentiates it from common rotis and parathas.
Alor Dam is also known as Alu Dam. Spicy potato curry slow cooked with oil and spices. Its taste is spicy and spicy and goes well with Lochi. The story of Alur Dum is also a part of traditional Bengali cuisine.
When the Bengalis discovered the potato and brought it to India, they started including it in their diet and cooking it with spices. There are many stories about Dum Aloo, but one of the most famous stories is that potato cultivation was introduced in India in the late 18th century by European traders such as the Portuguese and the British.
Bengalis started preparing potatoes in different ways and thus this delicious dish Aloo II came into existence. The traditional way of making dam alur is to cook it on low flame so that the potato absorbs the spices better and it becomes very tasty.
Ruchi and Arul Dum are part of Bengali cuisine and culture. This dish is prepared in some form or the other in every Bengali family, especially during festivals, pujas and special occasions. Ruchi and Alur Dhoom are very important in Durga Puja, Kali Puja and other Bengali festivals. It is traditionally served for breakfast or lunch. It is said that its taste is the most delicious among home-made dishes.
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