Bangladeshi cuisine
Bangladeshi cuisine is the national cuisine of Bangladesh. It is dominated by Bengali cuisine and has been shaped by the diverse history and riverine geography of Bangladesh. The country has a tropical monsoon climate.
History[edit | edit source]
Bangladeshi cuisine has over the centuries been influenced by the Mughal Empire, the British Empire, and the neighboring regional cuisines of India and Burma. During the Mughal rule in the Bengal region, the cuisine was influenced by Middle Eastern cooking techniques. The British influence came from the British Raj, when western cooking techniques and dishes were introduced.
Ingredients[edit | edit source]
The staple food in Bangladesh is rice, with a large variety of vegetables, lentils, fish and meats as part of the diet. Spices play a crucial role in Bangladeshi cuisine, with the use of chili pepper, turmeric, garlic, ginger, cumin, coriander, and mustard seed.
Dishes[edit | edit source]
Some of the most popular dishes in Bangladeshi cuisine include Biryani, Korma, Rozala, Kebab, Pitha, Halwa, and Payesh. These dishes are often served during special occasions and festivals.
Regional Variations[edit | edit source]
There are regional variations in Bangladeshi cuisine, with dishes in the eastern regions like Sylhet and Chittagong differing from those in the western regions like Dhaka and Rajshahi.
See Also[edit | edit source]
References[edit | edit source]
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