This paper examines the profound impact of European colonization on Bengal's culinary tradition. Many foods integral to the traditional Bengali cuisine have their roots in Bengal's colonial past. Since the 1500 s, several European colonial powers have settled in different parts of Bengal. Beginning with the Portuguese, followed by the Dutch, French, Danish, and British, each colonial power introduced new fruits, vegetables, ingredients, recipes, and leaving a lasting impact on the Bengali cuisine. Vegetables and fruits that are now staples such as potatoes, tomatoes, beans, and pineapple were introduced by the Europeans. However, the abundance and variety brought by the European colonial powers in Bengali kitchens stands in stark contrast of the Bengal Famine of 1943 that killed over three million people, which historians often attribute to British colonial policies, also left a long-term impact on the culinary practices of the region. It altered the consumption and cooking patterns of households affected by the scarcity of staple food material during the famine. This paper also analyzes this long-term memory of famine on Bengali cuisine. Finally, it discusses the Bengali cuisine continues to evolve and adapt in the globalized twenty-first-century world.