Bangladeshi Food

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• published: 11 Apr 2016
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Bangladeshi cuisine Bangladeshi cuisine (Bengali: বাংলাদেশের রান্না) 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. 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. Fish is a staple in Bangladeshi cuisine, especially freshwater fish, which is a distinctive feature of the country's gastronomy. Major fish dishes include (ilish), pabda (butterfish), rui (rohu), pangash (pangas catfish), chitol (clown knifefish), magur (walking catfish), bhetki (barramundi) and tilapia. Meat consumption includes beef, lamb, venison, chicken, duck, squab and koel. Vegetable dishes, either mashed (bhurta), boiled (sabji), or 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 and pulao include Kachi (mutton), Tehari (beef), Ilish and Murg (chicken). Different types of kebabs include shikh, 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, pakoras 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 Bengal 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 the Arab world, Persia, Portugal, the United Kingdom, and Burma.[citation needed] 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.