Bangladeshi cuisine refers to the Bengali cuisine prevalent in Bangladesh. Before the Partition of India, Bangladesh was situated in the eastern part of the then-province of Bengal. The Bangladeshi cuisine incorporates many historical Persian-Arab elements and the usage of various ingredients greatly sets it apart from the cuisine in West Bengal in India. It also has considerable regional variations. A staple across the country however is rice and various kinds of lentils, 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 a major source of protein in the Bangladeshi diet. There is also a saying which goes, "Machh-e-Bhat-e-Bangali" (Fish and rice make a Bengali).
Contributions by Northamerica1000, Nandinissaha, and Adnandastagir.