Bangladeshi cuisine refers to the Bengali cuisine prevalent in Bangladesh.
Bangladesh was the eastern part of Bengal before the Partition of India.The Bangladeshi cuisine incorporates many Persian-Arabic elements and the usage of beef greatly sets it apart from the cuisine in west Bengal in India .It also has considerable religion variation .A staple across the country however is rice,various kinds of lentil, which is locally known as dal and fish.As a large percentage of the land can be under water,either intentionally because of farming practice or due to severe climatological,topographical or geographical conditions,not surprisingly fish features as a major source of protein in the Bangladeshi diet. There is also a saying which goes,''Machh-e-Bhat-e-Bangali''(Fish and rice make a Bengali)
An integral part of Bangladeshi cuisine is beef,the presence of which is a must especially in feasts and banquets.Beef kebab is immensely popular throughout the country.Beef is used in the preparation of a wide range of dishes including biryani,tehari,halim and many others. Regional feasts such as the Mezbaan of Chittagong,the Ziafat of Sylhet/Comilla or the Dawot of Dhaka will remain incomplete without serving spicy beef.Bangladeshi cuisine has a rich tradition of sweets.The most common sweets and desserts include-Chomchom Tangail's porabarir chomchom is famous,Kalo jam,Golap Jam,Rosho-golla,A wide variety of Pitha-stamed rice cakes or Vapa Pitha,Chitoi Pitha,Pan Pitha . Firni also known as Payesh,Halua-there are different types of halua(semolina-shuji,carrot-gajor,almond-badam,boot etc),Doi(sweetened homemade creamy yoghurt), Shemai(sweet vermicelli in cinnamon,cardmon and star anise infused milk),Shondesh(in Bangladesh,this is a palm sugar and rice flour fritter),Morob-ba traditionally made Bengali succade with various fruits such as Lime,Citron,papaya,Mango,Pineapple,Soursop,Watermelon and also Ginger,Borhani(a special mughal drink made from yoghurt with various eastern spice)it's generally had with biryani or other rich meal tea.
Bangladesh was the eastern part of Bengal before the Partition of India.The Bangladeshi cuisine incorporates many Persian-Arabic elements and the usage of beef greatly sets it apart from the cuisine in west Bengal in India .It also has considerable religion variation .A staple across the country however is rice,various kinds of lentil, which is locally known as dal and fish.As a large percentage of the land can be under water,either intentionally because of farming practice or due to severe climatological,topographical or geographical conditions,not surprisingly fish features as a major source of protein in the Bangladeshi diet. There is also a saying which goes,''Machh-e-Bhat-e-Bangali''(Fish and rice make a Bengali)
0 comments:
Post a Comment