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From Wikipedia,
the free encyclopedia Bangladeshi
cuisine refers to the Bengali cuisine prevalent in Bangladesh. Bangladesh
was part of West Bengal before partition, hence the two regions have a
common cuisine. However, Bangladeshi cuisine incorporated beef which is not
eaten by Hindus. It has considerable regional variations. A staple across
the country however is rice and various kinds of lentil, which is locally
known as dal (sometimes written as daal) & fish. As a large percentage of
the land (over 80% on some occasions) can be under water, either
intentionally because of farming practices or due to severe climatological,
topographical or geographical conditions, not surprisingly fish features as
the major source of protein in the Bangladeshi diet. There is also a saying
which goes, "Mach-e-Bhat-e-Bangali" (Fish and rice make a Bengali)
Another integral part of Bangladeshi cuisine is beef, presence of which is a
must in most of the feasts and banquets across the country, though
consumption of beef is prohibited among the Hindu minority. Regional feasts
such as Mezbaan of Chittagong, Ziafat of Sylhet/Comilla or Dawat of Dhaka
will remain incomplete without serving hot beef. |
