This article is part of the Cuisine series
Foods
Bread - Pasta - Cheese - Rice Sauces - Soups - Desserts Herbs and spices Other ingredients Image File history File links Title_Cuisine_2. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... For other uses, see Bread (disambiguation). ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Rice (disambiguation). ... For other uses, see Sauce (disambiguation). ... For other uses, see Soup (disambiguation). ... Not to be confused with Desert. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... For other uses, see Spice (disambiguation). ... Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...
Regional cuisines
Asia - Europe - Caribbean South Asia - Latin America Middle East - North America - Africa Other cuisines...
Preparation techniques and cooking items
Techniques - Utensils Weights and measures
See also:
Kitchens - Meals Wikibooks: Cookbook

The cuisine of Bangladesh has considerable regional variations. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: // Belarusian cuisine Bulgarian cuisine Czech cuisine Hungarian cuisine Jewish cuisine Polish cuisine Romanian cuisine Russian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Nordic cuisine Danish cuisine Finnish cuisine Icelandic cuisine Lappish... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... In recipes, quantities of ingredients may be specified by mass (weight), by volume, or by count. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ...

A staple across the country however is rice and various kinds of lentil, which is locally known as dal (sometimes written as daal). 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 Batth-e Bangali" (Fish and rice make a Bengali) For other uses, see Rice (disambiguation). ... Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ... Dal (also spelled dhal, dahl, or daal) is a Sanskrit term common to many South Asian languages referring to pulses which have been stripped of their outer hulls and split, as well as to the thick, spicy stew prepared therefrom, a mainstay of Indian cuisine. ... For other uses, see Fish (disambiguation). ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ...

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 for minority hindus.Regional feasts such as Mezbaan of Chittagong, Ziafat of Sylhet/Comilla or Dawat of Dhaka will remain incomplete without serving hot beef. This article is about Chittagong as a city in Bangladesh. ... Sylhet (previously Shilhat and Jalalabad; Sylheti: Bengali: সিলেট, Sileţ) is a major city in north-eastern Bangladesh. ... Dhaka (previously Dacca; Bengali: Ḍhākā; IPA: ) is the capital of Bangladesh and the principal city of Dhaka District. ...

Regional cuisines

Bangladeshi cuisine is a generic terminology to refer to the cooking-style and trend now prevalent in Bangladesh. However, several regional variations, in terms of dishes, cooking style, serving style and nomenclature, exists. In general, for cooking purposes, the administrative divisions more or less correspond to regional divides as well.

The main differences are as follows:

• South - Barisal Division, Chittagong Division and Khulna Division, being close to sea, tend to have a larger use of sea fishes in their cuisines as well as lots of coconut milk. Shutki, which is an especially treated dry fish, is extremely popular in these areas. Chittagong also exports shutki.

• Dhaka - As a cosmopolitan city that has historically been the capital under Persio-Arabic rulers, Dhaka has a very high level of Western influence in its cuisine. Dishes involving fried rice and a lot of meat are usually legacies of Dhaka's past as the capital of Bengali empires. Much of this is still visible in the old city, where dishes like birani, Mughlai porota and bakorkhani are made by speciality stores, many of which have existed for over a century.

• West and North-west - The West and North-west have, until recently, been untouched by the fashions and trends in the capital, Dhaka. As a result, the high level of Persio-Arabic influence in the cuisine in and around Dhaka area is absent, or less pervasive, here. Vegetable curries heavily occupy the main eating in these areas. Also, higher level of use of spices is common. River fishes (sweet water fishes) are common in the dishes.

• North-east - Large number of lakes around the Sylhet Division encourages greater use of lake fishes in the cuisine. Because of proximity to the hills in Assam, several fruits and pickles that are otherwise absent in rest of the country, such as satkorhai, are used in cooking and serving, producing a distinct nature to the dining menu here.

Barisal is located in south-central Bangladesh. ... Chittagong Division is one of the six administrative divisions of Bangladesh. ... Khulna Division is an administrative region in south-west Bangladesh. ... This article is about Chittagong as a city in Bangladesh. ... Dhaka (previously Dacca; Bengali: Ḍhākā; IPA: ) is the capital of Bangladesh and the principal city of Dhaka District. ... Iraqi Biryani (as served in Amman, Jordan) The name biryani or biriani (Urdu بریانی ;Hindi बिरयानी) is derived[1] from the Persian word beryā(n) (بریان) which means fried or roasted. Biryani is a family of Middle Eastern, Southern Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and... This article is about the dish. ... Sylhet is the Northeastern division of Bangladesh, named for its main city, Sylhet. ... Assam   (Assamese: অসম Ôxôm) is a north eastern state of India with its capital at Dispur, a part of Guwahati. ...

Staple ingredients and spices

The staples of Bangladeshi cuisine are rice, atta (a special type of whole wheat flour), and at least five dozen varieties of pulses, the most important of which are chana (bengal gram), toor (pigeon pea or red gram), urad (black gram), and mung (green gram). Pulses are used almost exclusively in the form of dal, except chana, which is often cooked whole for breakfast and is processed into flour (besan). For other uses, see Rice (disambiguation). ... Atta flour is a form of wheat flour used in South Asian cooking. ... Whole wheat flour is a powdery substance derived by grinding or mashing the whole wheat grain. ... The Food and Agricultural Organisation of the United Nations (FAO) defines pulses as annual leguminous crops yielding from one to 12 grains or seeds of variable size, shape and colour within a pod. ... Binomial name Cicer arietinum L. The chickpea, garbanzo bean or bengal gram (Cicer arietinum) is an edible pulse of the Leguminosae or Fabaceae family, subfamily India. ... Binomial name (L.) Millsp. ... Binomial name Vigna mungo (L.) Hepper White lentils Urad, also referred to as the urd bean, urd, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. ... Binomial name (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ... Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ... Gram flour (also known as chana dall, chana flour, besan or chickpea flour) is an ingredient used in Indian cuisine. ...

The most important spices in Bangladeshi cuisine are garlic, ginger, coriander, cumin, turmeric and chilli. In sweet dishes, cardamom and cinnamon are amongst the natural flavours. Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... For other uses, see Ginger (disambiguation). ... Binomial name L. Percentages are relative to US recommendations for adults. ... Geerah redirects here. ... Binomial name Linnaeus Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. ... Chile Powder for sale in Bolivia Chile powder is the ground, dried fruit of one or more varieties of chile pepper, most commonly red pepper or cayenne pepper, both of the species Capsicum Annuum. ... This article is about the herbs. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ...

Regional specialties

• Aloo Bhaji occurs across the region.
• Luchi
• Shujeer Halwa a sweet from across the region.

Other famous Bangladeshi dishes

• Torkari
• Biryani

There are several styles of Bangladeshi bread, including Luchi, chapati and paratha Iraqi Biryani (as served in Amman, Jordan) The name biryani or biriani (Urdu بریانی ;Hindi बिरयानी) is derived[1] from the Persian word beryā(n) (بریان) which means fried or roasted. Biryani is a family of Middle Eastern, Southern Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and... For other uses, see Bread (disambiguation). ... An Indian girl baking chapatis. ... Aloo (potato) paratha Parathas being made and served hot, Parathe Wali Gali in Delhi, Dec 2006. ...

Some sweets and desserts

• Chômchôm
• Peetha - rice cakes, differ from region to region
• Kalo jaam
• Gulab jamun (Golap jaam)
• Rasgulla (Roshogolla)
• Pheerni
• Kheer
• Halwa Halua - there are different types of halua (semolina - shooji, carrot - gajor, almond - badam etc..)
• Jeelapi & Amirti
• Doi - sweetened homemade creamy yoghurt
• Shemai - vermicilli
• Shondesh - an extremely popular dessert associated with the Bengalis
• Chchana - also known as kaacha shondesh, is an unrefined form of shondesh
• Jorda - sweetened rice or vermicili, fried in ghee (clarified butter)
• Chchon papri
• Roshomalai - small roshogollas in a sweetened milk base
• khaja & Goja - fried sweets
• Borfi - there are different kinds of them
• Murobba - traditionally made with a type of melon (chaal kumrar murobba)

By Scott Kriebel (vega4@gwu. ... Gulab jamun (gul-aab jaa-mun) is a popular Indian sweet dish comprised of fried dough in a sweet syrup flavoured with cardamom seeds and rosewater or saffron. ... Rasgulla (Bangla: রসগোল্লা Rôshogolla [ˈrɔʃoˌgolːa]; Hindi: Rasgulla; Oriya: Rasagolla) is a dessert from Orissa and Bengal consisting of balls of unripened cheese or cottage cheese (chenna) soaked in a sugary syrup. ... Pheerni (or Phirni) is an Indian rice pudding (dessert) similar to kheer. ... It has been suggested that this article or section be merged into Payasam. ... Halva (modern English spelling), halava (Sanskrit transliteration), halvah (Hebrew transliteration), halawi (Arabic transliteration), helva (Turkish transliteration) or halwa (alternate Hindi transliteration) is a confection made from semolina. ...

Bangladeshi food abroad

Britain has a particularly strong tradition of what the general population would term Indian cuisine which is in fact a misnomer as the restaurants in question are mainly created by people of Bangladeshi origin. In the second half of the 20th century there was a spurt in the development of so-called Anglo-Indian cuisine, as families from countries such as Bangladesh (particularly from the Sylhet Division) migrated to London to look for work. Some of the earliest such restaurants were opened in Brick Lane in the East End of London, a place that is still famous for this type of cuisine and now renamed as Bangla Town, with even the street signs bilingual. (19th century - 20th century - 21st century - more centuries) Decades: 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s 1990s As a means of recording the passage of time, the 20th century was that century which lasted from 1901–2000 in the sense of the Gregorian calendar (1900–1999... Sylhet is the Northeastern division of Bangladesh, named for its main city, Sylhet. ... Brick Lane is a street in the East End of London and heart of the citys Bangladeshi community. ... The East End of London, known locally as the East End, is an area, with no formal authority or boundaries, that spans a number of administative districts of London in England. ...

In the 1960s, a number of inauthentic "Indian" foods were developed by Bangladeshi chefs, including the widely popular "chicken tikka masala". This tendency has now been reversed, with subcontinental restaurants being more willing to serve authentic Indian, Bangladeshi and Pakistani food, and to show their regional variations. Year 1960 (MCMLX) was a leap year starting on Friday (link will display full calendar) of the Gregorian calendar. ... Chicken Tikka Masala has origins in the Indian subcontinent. ...

Bangladeshi food is now a staple of the British National Cuisine.

See also

• Bengali cuisine - for information on the cuisine of West Bengal, India.
• Indian cuisine
• Wikibook's Cuisine of India
• Cuisine
• Paan

By Scott Kriebel (vega4@gwu. ... , West Bengal (Bengali: পশ্চিমবঙ্গ Poshchimbôŋgo) is a state in eastern India. ... One of the most highly evolved cuisines in the world over the past three thousand years, the multiple families of Indian cuisine are characterized by their sophisticated and subtle use of many spices and herbs. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... Betel pepper (Piper betle) vines Shopkeeper making Paan in an Indian store Paan, pan (in many Indic languages, हिन्दी : पान ), or beeda (in Tamil) is a type of Indian snack, which consists of fillings wrapped in a triangular package using leaves of the Betel pepper (Piper betle) and held together with a...

External links

Wikibooks Cookbook has an article on

Cuisine of India

Wikimedia Commons has media related to:

Indian cuisine

• Bangla Recipes - Bengali and Indian Recipes
• Overview of Indian food and some easy recipes
• The largest Bangladeshi recipe's Online

• Everything about Indian cuisine, recipes and more
• Rewri & Gajjak
• The Myth of "Indian" Food
• Eating the Bangladeshi way