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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.
Seven colour tea Traditional Sylheti diet. The Sylhet area of Bangladesh has a number of characteristic dishes and ingredients. It is home to several citrus fruit varieties such as hatkora and thoikor, Adajamir or Ada Lebu, and Ashkul Lebu or Ashkoni Lebu that are commonly used in the region's fish and meat dishes.
Bengali food is often served on plates which have a distinct flowery pattern often in blue or pink. Another characteristic of Bengali food is the use the boti (also called dao or da). It is a long curved blade on a platform held down by one or both feet; both hands are used to hold whatever is being cut and move it against the blade, which ...
Homemade khichadi Khichri prasāda served in areca-leaf traditional bowl, Bengaluru. Khichdi or khichri (Urdu: کھچڑی, romanized: khicṛī, Hindi: खिचड़ी, romanized: khicṛī, pronounced [ˈkʰɪtʃɽiː], Bengali: খিচুড়ি, romanized: Khicuṛi, Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils with numerous variations.
Paya is a traditional food from South Asia. [1] It is served at various festivals and gatherings, or made for special guests. Paya means 'leg'/'feet' in Hindi and Urdu languages. [2] The main ingredients of the dish are the trotters of a cow, goat, buffalo, or sheep, cooked with various spices.
Bangladesh is ethnically homogeneous, with Bengalis comprising 99% of the population. Bangladesh is a Muslim-majority country. Muslims constitute around 90% of the population in Bangladesh while Hindus and Buddhists are the most significant minorities of the country. Christians, Sikhs, and atheists form a very minuscule part of the population ...
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.
Cham cham, Chomchom or chum chum (Bengali: চমচম) is a traditional Bengali sweet, popular throughout the Indian subcontinent. The sweet comes in a variety of colours, mainly light pink, light yellow, and white. It is made from chickpeas [1] and coated with coconut or mawa flakes as a garnish.