Bangladesh is a small country in South Asia, but with some great cuisine and a rich culture. This Historyplex article has put forth a brief introduction to Bangladeshi food and culture.
The culinary and cultural traditions of Bangladesh have close relations with that of the neighboring Bengal and northeast India, with some unique traits of their own. Rice and fish are traditional favorites with vegetables and lentils also forming a part of their staple diet. The river Brahmaputra, which meets the Bay of Bengal in Bangladesh, has a large influence on the culture and cuisine of this small nation. The culture of this country has been shaped by many renowned poets, writers, saints, filmmakers, musicians, and thinkers.
Rice is the main staple of the Bangladeshi people, served with an array superb curry recipes. Bangladeshi recipes and dishes exhibit strong aromatic flavors 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.
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.
A delicate Bengali fish curry. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish. The contrasting texture
Bangladeshi food in a home is the best – it’s cooked with the care and love of a woman’s hands.
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