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Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple of Bangladesh is rice and fish. [1] The majority of Bangladeshi people are ethnic Bengali, accustomed to Bengali cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and ...
A bowl of mutton biryani. Haleem, a stew. Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal, Tripura and Assam 's Karimganj district. [1] The cuisine has been shaped by the region's diverse history and climate.
Beef Curry. Common beef curry in Bangladesh. Gorur Kolija Bhuna (Beef Liver Curry) Beef liver curry. Gorur Vuri Bhaja/Vuna (Cooked beef belly) Dish made of beef belly with local spices. Chicken roast. Bangladeshi style chicken roast. Rich lush chicken dish cooked in ghee and an array of aromatic spices.
National Curriculum and Textbook Board traces its origins to the East Pakistan School Textbook Board which was established in 1954. In 1971, the Bangladesh School Textbook Board was established. In 1976 it was constituted as the National Curriculum and Syllabus Committee and the National Curriculum Development Centre was established in 1981.
Pre-primary level (class k-2) [19] Primary level (class 3–8) [19] Secondary level (class 9–12) [20] Tertiary level [21] At all levels of schooling, students can choose to receive their education either in English or Bangla. [22] Bangladesh has allocated 60 percent of primary school teaching positions specifically for women. [23]
File:Bangladesh-Education-Fact-Sheets V7 (1).pdf. File. File history. File usage. Metadata. Size of this JPG preview of this PDF file: 463 × 599 pixels. Other resolutions: 185 × 240 pixels | 371 × 480 pixels | 593 × 768 pixels | 1,275 × 1,650 pixels. Original file (1,275 × 1,650 pixels, file size: 5.65 MB, MIME type: application/pdf ...
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food ...
[7] [8] It is modeled after British Universities. [9] Currently it is the largest public research university in Bangladesh, with a student body of 46,150 and a faculty of 1,992. It has made significant contributions to the modern history of Bangladesh.