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
Rice is the main staple of the Bangladeshi people, served with an array superb curry recipes. Bangladeshi recipes and dishes exhibit strong aromatic flavours and frequently include eggs, potatoes, tomatoes and aubergines. A variety of spices and herbs, along with mustard oil and ghee, is used in authentic Bangladeshi cooking. The main breads are naan, […]Read More
Vegetarian recipes are popular in Bangladesh, and vegetarian dishes and vegetarian snacks are mouth watering delicacies indeed. Whilst greatly influenced by the largely vegetarian cuisine of West Bengal, there is perhaps a greater emphasis on meat in Bangladeshi cooking. Masoor Daal (Lentil) Ingredients masoor daal (lentil) 1 cup peya(n)j (onion) 1 medium/sliced jiraa (cumin seeds)1/2 […]Read More
Bangladeshi desserts owe their origins to Western Bengali influences – and the sweets and confectionery of the eastern region of Bengali are among the most delicious across all Asia. The popularity of such desserts and sweet snacks (mishti) is widespread, and includes recipes such as rasgulla, sandesh and mishti doi… Mishti Doi (sweet yogurt) Ingredients […]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