Bangladeshi Food

Bangladeshi Food

About Bangladeshi Food

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.