Search results
Results from the WOW.Com Content Network
The two main types of Bengali tea are dudh cha (milk tea) and masala cha. Srimangal, the tea capital of Bengal, is famed for the Seven Color Tea whilst Dhaka is famed for the borhani. Traditional fruit juices (rosh) are also drunk such as sugarcane juice, mango juice, palm fruit juice, date juice as well as basil seed or tukma-based drinks.
Borhani, (Bengali: বোরহানী) is a traditional yogurt-like [91] drink [92] Borhani is made from sour doi, green chilli, mustard seeds, black salt, coriander and mint. [93] It is popular as a digestive after heavy meals [94] or as an appetizer beforehand. [95] [96] [97]
This is a list of Bengali sweets and desserts. Most of these sweet dishes are unique to Bangladesh but some of them originally came from other parts of the Subcontinent and re-made as a new Bangladeshi versions of them. To know more check out: Bangladeshi cuisine, Bengali cuisine, Mughlai cuisine and South Asian cuisine.
Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.
Shihan Chowdhury jumps in the kitchen with his mother to whip up a classic spice-filled Bengali chicken dish, fish, and a side of chitoi pitha. The post TikTok-famous chef cooks traditional ...
Because of differences in history and Bangladeshi geography, the cuisine is rich in regional variations. 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.
Mezban (Bengali: মেজবান), locally known as Mejjan (Chittagonian: মেজ্জান) is a popular social festival held in the Chittagong region by Bengali Muslims of Bangladesh. [1] Historically Mezban is a traditional regional Bengali feast and nowadays refers to both the regional tradition and the feast that results in common ...
Shukto (Bengali: শুক্তো) is a popular vegetable dish in Bengali cuisine usually served with rice in the West Bengal state of India and in the neighbouring country Bangladesh. [1] It has slightly bitter taste and is especially served in the banquets of Bengali social ceremonies like Annaprasana , Sraddhya or Bengali Wedding as a part ...