| http://www.w3.org/ns/prov#value | - Expensive spices such as saffron, cinnamon or cloves were used very sparingly if at all; nuts, dry fruits, milk and milk products (such as cream, ghee or curd) were similarly scarce.[6] In spite of all these restrictions, however, the food evolved to be anything but crude and limited???its deceptively simple preparations drew upon Bengal???s vast larder of vegetable options and were often elaborat
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