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  2. The logo of University Grants Commission of Bangladesh – Bangladeshi government university authority: Date: 16 December 1972: ... UGC Bangladesh Logo: Width: 294.08:

  3. File:Independent University, Bangladesh logo final1.png

    en.wikipedia.org/wiki/File:Independent...

    You are free: to share – to copy, distribute and transmit the work; to remix – to adapt the work; Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made.

  4. Category:Bangladeshi logos - Wikipedia

    en.wikipedia.org/wiki/Category:Bangladeshi_logos

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  5. File talk:Bangladesh University of Professionals (BUP) Logo ...

    en.wikipedia.org/wiki/File_talk:Bangladesh...

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  6. Bangladesh University - Wikipedia

    en.wikipedia.org/wiki/Bangladesh_University

    The university was established in 2001 under the Private University Act 1992. [4] The university's founder was Quazi Azher Ali, who served as first vice chancellor of the university from 2001 to 2009.

  7. Bangladeshi cuisine - Wikipedia

    en.wikipedia.org/wiki/Bangladeshi_cuisine

    The rice cake is removed from the tube and has the shape of a candle. The dish may also be made with milk, sugar, coconut, and rice powder. Khichuri is a rice dish similar in consistency to porridge. During the holy month of Ramadan, it is served as a staple food for Iftar. It consists of aromatic rice mixed with spices, ghee, cumin and fenugreek.

  8. Bangladesh to buy Myanmar rice, putting aside Rohingya crisis

    www.aol.com/news/bangladesh-buy-myanmar-rice...

    Bangladesh will buy 100,000 tonnes of rice from Myanmar, putting aside a rift over the Rohingya refugee crisis as the government races to overcome a shortage of the staple food for the country's ...

  9. Pilaf - Wikipedia

    en.wikipedia.org/wiki/Pilaf

    Pilaf (US: / ˈ p iː l ɑː f /), pilav or pilau (UK: / ˈ p iː l aʊ, p iː ˈ l aʊ /) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, [1] [note 1] [2] [note 2] and employing some technique for achieving cooked grains that do not adhere.