Bangladeshi cuisine
[1] The majority of Bangladeshi people are ethnic Bengali, with a minority of non-Bengalis, many used to cuisines from different traditions and regions.
Since Bangladesh's independence there have been many new dishes often spin offs on authentic Indian and Pakistani foods that have come into existence, for example shorse Ilish and tel koi.
This includes rich, aromatic dishes such as biriyani and korma that require the use of a large array of spices along with a great deal of ghee.
Dhaka was the Mughal capital of the Bengal Subah and a major trading center in South Asia.
Traders, immigrants and visitors brought culinary styles from around the world, which influenced the city's cuisine.
[7] The culinary customs of the nation's capital have been influenced by Mughlai, Central Asian, Armenian, Persian and native Bengali cuisines.
Mughlai cuisine is often lavish and expensive, and was out of reach for many people up for many centuries, becoming more widespread as Bangladesh's economy grew.
It is characterised by use of meat and dairy ingredients such as lamb, mutton, beef and yoghurt together with mild spices.
Its dishes include kebab; stuffed breads; kacchi biriyani; roast lamb, duck, and chicken; patisapta; Kashmiri tea and korma are still served at special occasions like Eid and at weddings.
[9][10][11] Chowk Bazaar in Old Dhaka is a centuries-old food market and a focal point during Ramadan for the Iftar meal after sunset.
[12][13][14] Dhakaiya paratha is a multi-layered bread that found popularity in Kolkata when immigrants from Dhaka introduced it there following the Partition of India.
[25][26] Mejbani Gosht is a beef curry for special occasions;[27][26] a Mejban or Mezban is a communal feast.
[31][32] Durus kura or duroos is a dish comprising a whole chicken cooked in thick broth, served with rice, either as polao or khichuri.
Chittagong is near the coast and has several dishes using sea fish,[36] including rupchanda (silver pomfret) and loita (Bombay duck).
[40] Sumoh gorang is a dish cooked in bamboo and Hebaang is baked in banana leaves in a mud oven.
[42][43][44][45] The Garo people are an ethnic and religious minority in Mymensingh region with their own unique culture and cuisine.
[30] The Santal people in the Rajshahi region[51] eat crab, pork, squirrel, and fish[51] and tend to use fewer spices in their cooking.
Red and white Birin rice (also transliterated as Biroin or Bireen) is found only in the Sylhet region.
[62] Some local dishes incorporate hidol, a pungent chutney of dried fish matured in earthenware pots.
Bakarkhani is a flatbread that resembles porota and is commonly eaten during Iftar, the evening meal during the month of Ramadan[64] Handesh is a snack made of deep-fried dough sweetened with molasses or sugar.
Nunor Bora is a savoury snack made of rice flour and with onion, ginger and turmeric, fried to a golden colour.
Tusha Shinni is a dessert halwa made from sweetened dough with nuts and raisins that is usually served on special occasions.
The culinary historian Lizzie Collingham wrote that"Sylheti curry cooks converted "unadventurous British palates" to a new flavour spectrum".
[82][83]Ledikeni is a light fried reddish-brown ball made of chhena and flour, soaked in sugar syrup.
[87] Ras malai is a dessert of balls of chhana milk solids in a cream sauce flavoured with cardamom.
