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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.
Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple of Bangladesh is rice and fish. [1] The majority of Bangladeshi people are ethnic Bengali, accustomed to Bengali cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and ...
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.
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]
Chotpoti (Bengali: চটপটি Côṭpôṭi), is a Bengali street food popular in Bangladesh, mostly in urban areas. [2] [1] [3] [4] The word 'chotpoti' translates to 'spicy' (as in, having many different spices, not simply 'hot').
Bhapa pitha is a type of rice pitha from the eastern part of the Indian subcontinent in Eastern India, Northeast India, Bangladesh, and Nepal. [2] Bhapa/Bhakka is considered to be a traditional winter dish in Bangladesh. [3] [4] [5] It is a steamed rice cake made out of freshly ground rice flour. The filling is composed of coconut and date ...
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).
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.