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Bangladeshi cuisine is relatively new and rapidly developing, the country's independence in 1971 has led to the birth of new cultures and habits and inevitably from this came a new cuisine. Bangladeshi food is often confused with Indian food due to the land being part of India many years ago.
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.
Bengali cuisine can be subdivided into four different types of dishes: eatables (খাদ্য, ভক্ষ্য, or ভোজ্য); চর্ব্য, chôrbyô, or chewables, such as rice or fish; চোষ্য, choshyô, or suckables, such as ambal and tak; লেহ্য, lehyô, or lickables, like chutney; and পেয়, peyô ...
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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.
Bangladeshi spices include a variety of spices that are grown across South and Southeast Asia. Many of the spices are native to the region of Bangladesh, while the others were imported from similar climates and have since been cultivated locally for centuries. [1] Spices are typically heated in a pan with ghee or cooking oil before being added ...
Bangladeshis have a sweet tooth. Sweetmeats of Bangladesh are mostly milk based, and consist of several delights including roshogolla, shondesh, roshmalai, gulab jam, kalo jam, and chom-chom, jilapi and more . Several other sweet preparations are also available. Bangladeshi cuisine is rich and varied with the use of many specialised spices and ...
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