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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 ...
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.
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]
The culture of Bangladesh is deeply intertwined with the culture of the Bengal region. Basically, Bengali culture refers to the culture of Bangladesh. The Bengal Renaissance contained the seeds of a nascent political Indian nationalism which was the precursor in many ways to modern Indian artistic cultural expression.
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Bamboo shoots are a traditional dish for the Chakma people, and they call it Bhaz-chuu-ryì. [80] Shrimp paste and fish paste are their traditional ingredients for cooking, these are called sidol. The staple food of the Chakmas is rice, supplemented by millet, corn (maize), vegetables, and mustard. The vegetables include yams, pumpkins, melons ...
Food and drink in Bangladesh (7 C, ... Greeting words and phrases of Bangladesh (1 P) H. Cultural history of Bangladesh (5 C, ... Bangladeshi traditions (2 C) W.
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