Bangladeshi cuisine

Bangladeshi cuisine is the national cuisine of Bangladesh. Bangladeshi cuisine has been shaped by the diverse history and river-line geography of Bangladesh, as well as being intertwined with the Indian subcontinent. The country has a tropical monsoon climate.

Bangaliketa (Etiquette)

Bangladeshi people follow certain rules and regulations while eating. It includes warm hospitality and particular ways of serving as well. This is known as Bangaliketa (Bengali: বাঙালি কেতা). The culture also defines the way to invite people to weddings and for dinner. Gifts are given on certain occasions. Bangaliketa also includes a way of serving utensils in a proper manner.[better source needed]

Culinary style and influences

Bangladeshi cuisine has over time been largely influenced by the Mughlai cuisine left behind by the Mughal dynasty of the Indian subcontinent. This has led Bangladeshi cuisine to include many rich aromatic dishes such as biriyani and korma that requires the use of a large array of spices along with an extensive amount of ghee. Dhaka being the Mughal capital of the Bengal Subah (which includes the modern Bangladesh and the Indian state of West Bengal) was a major trading center in the Indian subcontinent; so many culinary styles from around the world influenced the city's cuisine. After Dhaka became the capital of Bangladesh, the populace began to adopt the cuisine of the city with many elements of Persian, Turkish and Arabic mixed with local influence, becoming hugely popular.

Regional impact

The cooking style and genre of traditional Bangladeshi cooking is widely reflected in the coming decades. It is also possible to notice differences in the differences between foods. There are differences in many things, including dishes, cooking methods, rituals, serving food, naming food, flavors. In most administrative departments, the prevailing style of cooking is more or less divided.

In the midst of - Barisal, Chittagong, Khulna Division permanent resident of the sea near the area are more likely to use their seafood diet. Also, the use of coconut in addition to sea fish is particularly noticeable. The fish is transformed into a special process by drying it in the sun. This section is seen in Barisal and Chittagong. Besides, exports are exported to various parts of the country including drying supplies and marketing.

However, Khulna has an abundance of freshwater fish as well as fresh water and is widely used. In the Chittagong Division, the hostesses, known as guests, were served with beef and lentils. However, instead of beef in Barisal or Khulna, chickens, poultry and fish are preferred as food.

From the earliest times, the capital of Dhaka and its surrounding areas connected to spice rice and lots of meat with the food served is common practice. This ritual still exists in old Dhaka. Centuries-old dishes like biryani, different types of kebabs, bakrakhani, etc. are found in various hotels and restaurants.

Western and north-western areas sabjisahayoge vegetables to the diet are widely accepted. Besides, spices are also common sense and widely used. River fish, especially freshwater fish, are also commonly found on foot or in the dish. In the Greater Barisal Division, the launch of the host organization is going on at present.

The main part of Bengali food is rice, which is almost always included in the diet. However, many eat bread instead of rice. With it fish, meat, pulses, vegetables, rice, vegetables are eaten.

In addition, luncheons, flour, flour, flour, etc. are also served as food. Lentils are used in lentils, lentils, cucumbers, lentils, masculine pulses, legumes, etc. Being a tropical country, different types of vegetables and fruits are available in Bangladesh.

Spices used in cookery

Mustard oil and soybean oil are mainly used for cooking Bengali food. Ghee is also used to prepare certain foods. Common ingredients and spices for cooking are ginger, garlic, turmeric, pepper, onion, cumin, cloves, cardamom, cinnamon, etc. Also khulanancale cuijhalera, a kind of seasoning can be used.

Aharapaddhati

For daily meals, refrigerated foods are usually consumed individually with prepared vegetables, including some rice or bread. On the other hand, multiple terms are cooked during different occasions. It is a tradition of the Bengalis to serve food to guests or guests at a feast or ceremony, but some of the occasions have been followed by professional catering or buffet procedures.

The main food items

In the daily diet, rice, pulses, rice, bhaji, fish fry, fish curry, vegetables, meat, roasted sourdough, pulao, bread, Parota, kebab, semai, pies, etc. are used as the main terms. Also, at present, many fast food dishes such as burgers, rolls, cakes, soups, chicken fries, fried rice, noodles, etc. are prepared at various hotel restaurants or at home. On the other hand, special terms like tehri, biryani, kebab etc are prepared in many restaurants or houses.

The variety and variety of Bengali cuisine is huge and huge. In addition to the various dishes served and prepared on different occasions, different types of dishes, peaches, etc. are made for their families or relatives. Besides, Bengali dishes include various types of drinks like sarbat, sugarcane juice, malai, lachi, phaluda, borhani, ghol, salsa sabat, tea, coffee etc.

Name	Course	Producing region	Description
Balish Misti	Dessert	Netrokona	Balish Mishti (lit. pillow sweet), called because of its pillow-like shape and huge size, has a history of almost hundred years.
Bograr Doi (Yogurt of Bogra)	Dessert	Bogra	In Bangladesh the most famous variation of Mishti Doi is in Bogra and people of Bogra are known to make the best Mishti Doi
Comillar Ras malai	Dessert	Comilla	Ras malai or rossomalai is a dessert originating from the Indian subcontinent. Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chhana soaked in malai (clotted cream) flavoured with cardamom. Rasmalai of Comilla created by "Matree Bhandar" is the best and oldest in Bangladesh. It is very popular sweet all over the country.
Chowk Bazaar Iftar	All courses	Old Dhaka	Chowk Bazaar was one of the most famous business and social meeting centres of Dhaka in the Mughal period. During Ramadan Chowk Bazaar is famous for its Iftar items which include Moghul cuisine and other traditional items. Almost 500 different types of Ifter are prepared for Holy Ramadan.
Chui Jhal Mangsho	Main course	South Bengal	Piper chaba is called চুই ঝাল (Chui Jhal) or চই ঝাল (Choi Jhal) in the South Bengal region of Bangladesh. People in Bangladesh's south-western districts like Khulna, Jessore, Bagerhat, Satkhira and Narail cut down the stem, roots, peel the skin and chop it into small pieces - and cook them with meat and fish, especially with mutton. It is a relatively expensive spice in Bangladesh, and the roots are usually more expensive than the stems because of their stronger aroma. The taste is similar to horseradish.
Dhakai Bakarkhani	Entrée	Old Dhaka	Bakarkhani or BaqarKhani, also known as bakar khani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine of the Indian subcontinent. Dhakai Bakarkhani, the traditional food/snack of the people of old Dhaka is famous for its quality and taste. Bakarkhani is mainly dished up with tea.
Haji Biriyani	Main course	Old Dhaka	Haji Biriyani (also known as Hajir Biriyani) is the Chevon biryani dish made with highly seasoned rice and goat's meat. The recipe includes highly seasoned rice, chevon, mustard oil, garlic, onion, black pepper, saffron, clove, cardamom, cinnamon, salt, lemon, doi (yogurt), peanuts, cream, raisin and small amount of cheese (either cow or buffalo). The recipe has been handed over the founder of the restaurant to his next generation.
Kala Bhuna	Main course	Chittagong	Beef Kalo/Kala Bhuna is one of the famous beef recipe in Bangladesh. And the specialty of the recipe is its spices. Beef shoulder pieces are cooked with traditional spices till become dark and tender. Kala buna and Mejbani Mangsho preparations are signature dishes of the port city Chittagong.
Mejbani Mangsho	Main course	Chittagong	The Chittagong region is famous for spicy and hot curries – mainly of beef. Mejbani Gosht is very popular and famous. Mezban is a Persian word literally meaning a host. The word now means 'community feasting', a tradition that originated in Dhaka region.
Muktagachar monda	Dessert	Muktagachha, Mymensingh	Monda is a traditional sweetmeat. The sweet, first made in 1824, is reputed in Bangladesh and many countries for its originality, taste and flavour.
Natorer Kachagolla (Kachagolla of Natore)	Dessert	Natore	Natore in the Rajshahi Division is famous for Kachagolla. Though it is called golla (means small ball in native Bengali languages) but it has no common shape like other sweetmeat items. It is made of pure chhena or paneer (which is made by curdling the milk and separating the whey from it) and sugar.
Porabarir/Tangailer Chomchom (Chomchom of Tangail)	Dessert	Porabari, Tangail	Chomchom, cham cham, or chum chum (Bengali: চমচম) is a traditional Bengali sweet originated from Porabari, Tangail, Bangladesh. It is a very popular dessert in Bangladesh and India. The sweet is oval and brownish.
Seven Color Tea	Beverage	Moulvibazar	Seven-colour tea or seven-layer tea is a well-known hot beverage in Bangladesh.[17][18] Romesh RamGour invented the seven-layer tea after discovering that different tea leaves have different densities. Each layer contrasts in colour and distinct taste, from syrupy sweet to spicy cloves. The result is an alternating dark/light band pattern throughout the drink giving the tea its name.
Shatkora beef	Main course	Sylhet	In Bangladesh, the thick fleshy rind of the Citrus macroptera, known as Shatkora, is eaten as a vegetable. It has a unique taste and aroma. The thick rind is cut into small pieces and cooked (either green or ripe) in beef, mutton, and fish curries. Curries cooked with shatkora and beef or mutton is now served in many Bangladeshi/Indian restaurants in the UK. A beef shatkora dish cooked by local chefs in Sylhet, Bangladesh (where the shatkora originates from) is featured in the British celebrity chef Rick Stein's cookery programme Rick Stein's Far Eastern Odyssey (Episode 6), which was broadcast by the BBC on 20 August 2009.