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Bangladeshi cuisine (Bengali: বাংলাদেশের রান্না) is the national cuisine of Bangladesh. It dominated by Bengali cuisine and has been shaped by the diverse history and riverine geography of Bangladesh. The country has a tropical monsoon climate.
Rice is the main staple of Bangladesh and is served with a wide range of curries. Sublime Bangladeshi dishes exhibit strong aromatic flavors; and often include eggs, potatoes, tomatoes and aubergines. A variety of spices and herbs, along with mustard oil and ghee, is used in Bangladeshi cooking. The main breads are naan, paratha, roti, bakarkhani and luchi. Dal is the second most important staple after rice. Freshwater fish is a distinctive feature of the country's gastronomy. Major fishes include the ilish (hilsa), pabda (butterfish), rui (rohu), pangash (pangas catfish), chitol (clown knifefish), magur (walking catfish), bhetki (barramundi) and tilapia. Meat consumption includes beef, mutton, venison, chicken, duck, squab and koel. Vegetable dishes- mashed (bhurta), boiled (sabji) and leaf-based (saag) are widely served. Lobsters and shrimps are also often prevalent.
Gourmet pulao is served during feasts and festivals. Different types of Bengali biryani include the Kachi (mutton), Tehari (beef), Ilish Pulao (hilsa) and Murg Pulao (chicken). Kebabs include the sheekh, reshmi, shashlik, tikka and shami. The country is home to a huge spread of Bengali desserts and confectioneries, ranging from pan-fried or steamed rice cakes (pitha) to halwa and sweets made from fruits and sweetened cheese. Black tea is widely consumed as the national beverage and offered to guests as a gesture of welcome. Popular snacks include samosas and rolls. The phuchka is a major street food. The Chittagong Hill Tracts in southeastern Bangladesh features bamboo shoot cuisine. Bangladesh is also the world's fifth-largest producer of tropical fruits.
Ancient Bengali diets included rice, fish, honey, dairy and vegetables. The region was an administrative and commercial bastion in South Asia during early Hindu and Buddhist kingdoms; and later Muslim sultanates. Mughlai cuisine developed in Bengal after the establishment of the province of Mughal Bengali in 1576, as part of the Mughal Empire. The city of Dhaka played an important role in influencing Bengali food with Mughal elements. The British Empire ruled the region for nearly two hundred years between the 18th and 20th centuries, during which the Bengal Renaissance shaped the emergence of modern Bengali cuisine. During the British Raj, Calcutta influenced many Bengali dishes. In the southeast, Arakan cuisine from Burma influenced dishes in Chittagong, particularly dried fish.
The Partition of Bengal in 1947 resulted in the separation of West Bengal from the Muslim-majority East, causing many shifts in demographics and culinary styles. Today, as opposed to the largely vegetarian cuisine in West Bengal, there is a greater emphasis on meat in Bangladesh.
Bangladeshi cuisine incorporates a large number of cosmopolitan influences, a legacy of the region's historic trade links with Arabia, Persia, Portugal, the United Kingdom and Burma. The Portuguese in Dhaka developed cheese. The British introduced tea.
Islamic dietary laws are prevalent across Bangladesh. Halal foods are food items that Muslims are allowed to eat and drink under Islamic dietary guidelines. The criteria specifies both what foods are allowed, and how the food must be prepared. The foods addressed are mostly types of meat allowed in Islam.
Bangladeshi people follow certain rules and regulations while eating. It includes hospitality and way of serving as well. This is known as Bengali Keta. The culture also defines the way to invite people in weddings and for the dinner as well. The gifts are given on different occasions. The Bengali Keta includes the way of serving the utensils in a proper manner.[1]
In Bangladeshi cuisine, some foods are popular across the entire region, while others are specific to a particular area.
Western Region: Mainly known as Khulna and Jessore areas; and very close to the West Bengal of India (the second highest region of Bengalis in the world). The cuisine of these areas are known as authentic Bengali recipes. Mug dal with hilsha fish head, dalna, chachari, luchi-payesh, hilsha with mustard, etc. are very popular in both the part of Bengal.
Northern Region: The Northern part of Bangladesh has a strong influences of Eastern Indian states mainly Assam & Manipur. The main characteristic of this foods is they are mainly sweet and lots of uses of banana throats, raw papaya fruit, raw mango, urad lentils & grilled or smoked vegetables.
Central Region: Capital Dhaka city & its territory region are the central region, where fresh water fishes are much more popular & due to different ruling period the cuisines of this region is versatile. Old Dhaka area is famous for the Nawab Awadhi cuisine. In the Old Dhaka different types of kebabs, nans, bakhar-khani, kachchi & pakki biriyani, haleem, mutton bhuni kichuri & specially mentioned mutton tehari are popular across the country.
Eastern Region: Sylheti’s people are mainly rice and fish eaters and their choice and method of cooking is distinctly different to non-Sylheti’s. Traditional dishes will include sour dishes such as tengha (or tok) cooked with vegetables such as Amra, Defal, Olives (Belfoi), Dewwaa, Amshi, Mango Choti (Aam Choti), Kul (Boroi), Hatkhora (or Shatkora), Ada Zamir (Ada Lembu), and any other sour lemon-like tasty vegetable. Additionally, it is worth noting that the 360 disciples mentioned earlier, not only brought with them their distinct cultures but also brought distinct cooking styles of their own. These included many types of meat dishes including chicken.
Southern Region: The Southern region of Bangladesh also includes the tribal areas who have their different style of cooking methods & ideas. Other than that the most southern part of this region is mainly influenced by the Arakan cuisine. Dry fish (shutki), bamboo shoots, sea fishes, and many more are the specialty of this region. They also use lots of spicy flavors & coconuts in their food preparations.
Rajshahi & Northern Part: Rajshahi mangoes are considered to be the best in the country. Sweet dishes are also popular. The Northern parts of the country is also renowned for growing Pineapple, Guava, Watermelon, white or sweet melon, green bell apple, wood apple (kotbel), tropic grape, jujube (kul/boroi), pear, litchi, carambola (kamranga) etc.
Sylhet: A citrus fruit called shatkora is sometimes used in meat dishes. Freshwater fishes are more readily available than saltwater ones.
Chittagong and southern region: Ziafat or Mezban feasts are popular throughout the area where characteristic "heavy" dishes—dishes rich in animal fat and dairy—are featured. Saltwater fish and seafood are quite prevalent in these areas.Shutki (dried fish) are more available here than in other parts of the country. Bangladesh's Southern region is also popular worldwide for its fisheries industries with over 100 types of fishes export every day from this region.
Barisal and Khulna: Piper chaba is a flowering vine in the family Piperaceae. It is called "Chui Jhal" in Bangladesh. Chui Jhal is originally the twig of a Piper chaba. It is a very expensive spice in Bangladesh, has great medicinal value, and tastes somewhat like horseradish. People in Khulna, Bagerhat, and Shatkhira cut down the stem, roots, peel the skin and cut it into small pieces and cook them with meat and fishes, especially with mutton. They love the spicy pungent flavor of spice all year round. A wide range of sweet water fishes are available in this region which are highly famous all over the country.
Mustard oil and vegetable oil are the primary cooking mediums in Bangladeshi cuisine, although sunflower oil is also used. However, depending on type of food, clarified butter (ghee) is often used for its aromatic flavors.
Bangladeshi food varies between very 'sweet' and mild to extremely spicy. It resembles food in other parts of Asia. There are also slight similarities with South East Asian and North East Indian food customs. The most common condiments, herbs and spices in Bangladeshi cuisine are garlic, onion, ginger, turmeric, ghee, coriander, cumin, dry bay leaves, chili pepper, and chili powder.
The pãch poron is a general purpose spice mixture composed of fenugreek seed, nigella seed, cumin seed, and black mustard seed. This mixture is more convenient for vegetarian dishes and fish preparations.
The use of spices for both meat and vegetable dishes is quite extensive and includes many combinations. The combination of whole spices, fried and added at the start or finish of cooking as a flavoring is special to each dish. Whole black mustard seeds and freshly ground mustard paste are also a typical combination. A pungent mustard sauce called kashundi is sauce in snacks or, sometimes makes a base ingredients for fish dishes and vegetable dishes popular in Bangladesh.
The following are a list of characteristic Bangladeshi recipe styles. You can note the influence in the food here. Each entry here is actually a class of recipes, producing different dishes depending on the choice of ingredients. There are different tastes to which the Bangladeshi palate cater to. These include:
Each dish is to be eaten separately with a small amount of rice or 'ruti' so that individual flavors can be enjoyed. The typical Bangladesh fare includes certain sequences of food. Two sequences are commonly followed, one for ceremonial dinners such as a wedding and the day-to-day sequence. Both sequences have regional variations, and sometimes there are significant differences in a particular course in Bangladesh.
Ceremonial occasions such as weddings used to have elaborate serving rituals, but professional catering and buffet-style dining can be seen now. The traditions have not disappeared; large family occasions and the more lavish ceremonial feasts will still have the same traditional rituals.
Bangladeshi foods contain staples like rice and flat breads. Different traditional flat breads include Luchi, Porota, Bakhorkhani, Nan, Ruti, rice flour flatbread, Chitai Pitha, and many more. Dishes from chicken, beef, fish or mutton, dal (a spicy lentil soup) and vegetables commonly accompany rice and flat breads. Traditional dishes can be 'dry', such as 'gosht bhuna' (chicken/beef/mutton). Items with jhol (sauce) are often curried. Bangladeshi cuisine frequently uses fresh vegetables, which generally vary with season. Vegetables are also used for light curries.
On special occasions like weddings or other similar ceremonies, Bangladeshi people serve guests with Biryani, which is very popular in the cities and urban areas, and Borhani, a drink which aids digestion.
In Bengali cuisine, Chutney is mainly given at the end of the meal. It is a sweet & sour thickened curry mainly made with local seasonal fruits like raw mango, jujube, Bengal quince, etc. with pach foron (five mix spices) & sugar.
Bengalis take pride on their desserts. Bengalis are the pioneer of making and inventing a variety of sweets in the Indian Subcontinent (pre-partition period). Most of which has been created by the Ghosh's (dessert maker or dairy product seller cast) of Bangladesh.
The last item before the sweets is Doi or baked yogurt.[3] It is generally of two varieties, either natural flavour and taste or Mishti Doi (sweet yogurt), typically sweetened with charred sugar. This brings about a brown colour and a distinct flavour. Bangladeshi cuisine has a rich tradition of sweets. The most common sweets and desserts include:
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