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While having unique traits, Bangladeshi cuisine is closely related to that of surrounding Bengali and North-East Indian, with rice and fish as traditional favorites. Bangladesh also developed the only multi-course tradition in South Asia. It is known as Bangaliketa styled cuisine. Bangladeshi food is served by course rather than all at once.
They bought fish and chip restaurants and developed them into full service Indian restaurants. [67] They based the cuisine offered there on that sold by established Anglo-Indian restaurants and on Mughal Cuisine. [67] More than 8 out of 10 of over 8,000 "Indian restaurants" in the UK are owned by Bangladeshis, [32] [68] 95% of who come from Sylhet.
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Name Image Main ingredients Remarks Amriti of Sylhet: Bundiya: Ghee-based Bogurar doi: Milk, Sugar: Milk-based Chanar goja: Chhena, sugar, ghee: Milk-based Chanar Jilapi of Dhaka: Chhena, sugar, ghee
In rural Bangladesh, many people eat makna fried, popped, or raw. [11] [12] During the colonial period, many Western food shops were established in Kolkata, making puff pastries, channa, chocolate, and chips especially popular. Dishes such as chop, gravy cutlet, sponge rasogolla, and ledikeni. [11]
Used in cooking food and desserts to increase flavor. Large cardamom [8] বড় এলাচ Boro elaach Very earthy and darkly aromatic. Cinnamon [1] দারচিনি Daarchini Give aromatic flavor in food. Coriander seed [9] ধনে Dhone Garam masala [1] গরম মশলা Garam Mashla
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In 1931, the East Bengal Cinematograph Society released the first full-length feature film in Bangladesh, titled the Last Kiss. The first feature film in East Pakistan, Mukh O Mukhosh, was released in 1956. During the 1960s, 25–30 films were produced annually in Dhaka. By the 2000s, Bangladesh produced 80–100 films a year.