Bangladeshi cuisine

Bangladeshi cuisine refers to the Bengali cuisine prevalent in Bangladesh. Bangladesh was eastern part of Bengal before partition, hence the two regions share similarities in cuisine. However, Bangladeshi cuisine incorporated beef which is not eaten by the Hindus (in present day West Bengal). It also has considerable regional variations. A staple across the country however is rice, various kinds of lentil, which is locally known as dal (sometimes written as daal) & fish. As a large percentage of the land (over 80% on some occasions) can be under water, either intentionally because of farming practices or due to severe climatological, topographical or geographical conditions, not surprisingly fish features as the major source of protein in the Bangladeshi diet. There is also a saying which goes, "Macch-e-Bhat-e-Bangali" (Fish and rice make a Bengali).

Another integral part of Bangladeshi cuisine is beef, presence of which is a must in most of the feasts and banquets across the country, though consumption of beef is prohibited among the Hindu minority. Regional feasts such as Mezbaan of Chittagong, Ziafat of Sylhet/Comilla or Dawat of Dhaka will remain incomplete without serving spicy beef.

One of popular cuisine for the Bangladeshi is Biryani. Biryani or biriani

(at left) is rice (usually basmati) made with spices, meat, fish, eggs or vegetables. Premium versions use saffron. The name is derived from the Persian word, which means "fried" or "roasted."

A common dinner is Makher Taukari, a fish curry that uses red chili powder, turmeric, garlic, onion, green chilies, often topped with cilantro.

sources : wiki answer, ezine articles,