Chapati bread is the commonest, simplest, most popular bread in the sub-continent of South Asia (India, Pakistan, Bangladesh, etc.). It is the perfect accompaniment for spicy dishes, seafood and eggs. Bits of torn off chapati can be used as scoops for any main dish. It is a flat, tortilla-like bread which is cooked on a […]Read More
Bangladeshi food varies between very sweet and mild to extremely spicy, and even tourists from other South East Asian countries find the food spicy. It closely resembles north-east Indian and S.E. Asian food – more than any other part of the Subcontinent, most likely due to geographic and cultural proximity.
Bangladeshi meals almost always include plain white rice or bhat. Fried rice, in the forms of polao and biriyani, are mostly eaten on special occasions. The most important flavours in Bangladeshi cuisine are garlic, ginger, lime, coriander, cumin, turmeric and chili. In sweet dishes, cardamom and cinnamon are amongst the natural flavours.
Fresh sweet water fish is one of its most distinctive features; Bengal’s countless rivers, ponds and lakes teem with innumerable varieties of fish such as rohu, hilsa, koi or pabda. Almost every village across Bengal has aquaculture ponds, and at least one meal a day will include a fish dish.
The variety of fruits and vegetables on offer is amazing. A plethora of gourds, roots & tubers, leafy greens, succulent stalks, lemons and limes, eggplants, onions, plantain, beans, okra, banana tree stems and flowers, jackfruit and pumpkins are available the produce markets.
Chicken & mutton are always the favorite meat items across Bangladesh. Beef is more popular now & often cooked in nawabi style, influenced by Awadhi cuisine. Pork is eaten mainly by anglo-Christian community & tribal people.
Bangladesh Cuisine, Food & Recipes
Kalia Ingredients Meat 2 lbs Oil 1/2 cup Onion paste 1/4 cup Ginger paste 1 tbsp Garlic paste 2 tsp Turmeric paste 2 tsp Chili paste 1 tsp Cumin paste 2 tsp Coriander paste 2 tbsp Ground pepper 1 tsp Cinnamon 3 1″ sticks Cardamom 3 Bay leaf 1 Potatoes 1 lb Directions Cut the […]Read More
Masoor Daal(Lentil) Ingredients masoor daal (lentil) 1 cup peya(n)j (onion) 1 medium/sliced jiraa (cumin seeds)1/2 tsp. halood (turmeric powder) 1/2 tsp. laban (salt) to taste 1 tbsp. ka(n)chaa lankaa (green chilli) 1 Directions Wash and boil daal in 2-1/2 cup of water. Mash the daal when completely done. Heat 3 tbsp. of oil. Roast cumin […]Read More
Misti Doi(sweet yogurt) Ingredients 1 litre long life (UHT) full cream milk 1 litre long life (UHT) single cream 1 cup natural yogurt 1 can sweetened condensed milk 1 cup sugar Directions That’s it, mix them together ( no need to boil and cool the milk ) and put the mix in the oven at […]Read More
Pineapple Chutney Tomato Chutney Cherry Chutney(1) Cherry Chutney(2) Kiwi Chutney Pineapple Chutney Courtesy: Sangeeta Ghosh Ingredients (for a serving size of 8 – cooking time : 45 mins) 2 medium pineapples 2 kashmire chillies 1 lime, juiced 1 ginger piece 2″ chopped 1 cup sugar 1 tbsp salt 100 gms dates or dried apricot finely […]Read More
Bangladesh did not exist as a distinct geographic and ethnic unity until independence. The region had been a part of successive Indian empires, and during the British period it formed the eastern part of a hinterland of Bengal, which was dominated by the British rulers and Hindu professional, commercial, and landed elites. After the establishment […]Read More
Islam, the state religion, is the faith of 88 percent of the population, almost all of whom adhere to the Sunni branch. Hindus make up most of the remainder, and the country has small communities of Buddhists, Christians, and animists. Bangladesh is one of the largest Muslim countries in the world. Most Bangladeshi Muslims are […]Read More
The People’s Republic of Bangladesh, formerly East Pakistan, is bounded to the west and northwest by West Bengal (India), to the north by Assam and Meghalaya (India), to the east by Assam and Tripura (India) and by Myanmar (Burma) to the southeast. Dhaka, the historic city and capital of Bangladesh, lies on the Buriganga River. […]Read More
The Story of The Hilsa Shad Mizanur Rahman, Ph.D. Formerly of the Department of Fisheries and Marine Biology University of Bergen, Norway Hilsa shad, one of the most important tropical fish of the family clupeidae under the genus Tenualosa and species ilisha is anadromous in nature, not a common phenomenon in tropical water compared to […]Read More
Bangladesh has a rich tradition of Art. Specimens of ancient terracota and pottery show remarkable artistry. Modern painting was pioneered by artists like Zainul Ahedin, Qamrul Hasan. Anwarul Haque, Shafiuddin Ahnied, Shafiqul Amin, Rashid Chowdhury and S.M. Sultan. Zainul Ahedin earned worldwide fame by his stunning sketches of the Bengal Famine in 1943. Other famous […]Read More