Shebali
The Shebali originally came from West Bengal. They sailed to The Isle of Shehrabad and founded The Queendom of Shehrabad. The Shebali practice Durgarani and are a matriarchal society.
Culture
Culture and cultural heritage
Cuisine
Shebali cuisine is heavily influence by West Bengali cuisine. In West Bengal, there is an emphasis on fish, vegetables, and lentils served with the staple rice. Most of the people also consume eggs, chicken, mutton, and shrimp. Panta bhat (rice soaked overnight in water) with onion and green chili is a traditional dish consumed in rural areas. Common spices found in a Bengali kitchen include cumin, ajmoda (radhuni), bay leaf, mustard, ginger, green chillies and turmeric. Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. Bengalis make distinctive sweetmeats from milk products, including Rôshogolla, Chômchôm, Kalojam and several kinds of sondesh. Pitha, a kind of sweet cake, bread, or dim sum, are specialties of the winter season. Shebali cuisine also includes coconut, tamarind, almond dishes as The Isle of Shehrabad grow all three food naturally. The Shebali also eat certain seabirds and their eggs along with chickens and goats. They do not have cows and instead use goat’s milk.
Common Customs, traditions and rituals
The Shebali Wedding is highly complex ritual.
The Shebali also follow the Bengali food traditions of adda (intellectual conversation over tea and pastries), or the Annaprashana (baby’s first solid food). It has the only traditionally developed multi-course tradition.
The Shebali also follow the Bengali food traditions of adda (intellectual conversation over tea and pastries), or the Annaprashana (baby’s first solid food). It has the only traditionally developed multi-course tradition.
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