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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 foods of Bangladesh are rice and fish. [1] The majority of Bangladeshi people are ethnic Bengali, with a minority of non-Bengalis, many used to cuisines from different traditions and regions. [2] [3] [4]
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.
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.
During the autumn and winter seasons, festivals dedicated to pitha called pitha mela or pitha utshob are held locally all over Bangladesh. Some common ingredients in pitha are rice flour, milk, coconut and jaggery. It is often served with sweet syrups such as date tree molasses (Bengali: খেজুরের গুড় khejurer guṛ).
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 ...
Akhni (Bengali: আখনী) is a mixed rice dish with its origins among the Bengali Muslims of Chittagong and Sylhet, [1] in eastern Bangladesh. It is often considered to be a particular variation of biryani or polao. The dish is especially popular in restaurants throughout Bangladesh, [2] as well as among the diaspora across the world.
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian state of West Bengal, and Assam's Karimganj district. [1] The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. [2]
In Bangladesh, it is a part of the Pahela Baishakh (Bengali new year festival) festivities. On that day it is consumed as breakfast by urban people. [22] [23] Panta is also served at high-end eateries in Bangladesh [24] [25] Food-stalls maintained mostly by student groups on fair-grounds also serve panta-ilish.