Bangladeshi cuisine
Bangladeshi Cuisine
Bangladeshi cuisine (Pronunciation: /bæŋɡləˈdɛʃi kwiˈzin/) refers to the food and culinary traditions prevalent in Bangladesh. Bangladeshi cuisine has been shaped by the diverse history and riverine geography of Bangladesh. The country has a rich culinary heritage, with deeply flavored recipes handed down from generation to generation.
Etymology
The term "Bangladeshi cuisine" is derived from "Bangladesh", the country's name, and "cuisine", a French word meaning "kitchen" or "cooking style". "Bangladesh" itself comes from "Banga", a historical and ethnolinguistic region in South Asia, and "desh", meaning "country" in Bengali.
History
Bangladeshi cuisine has evolved over centuries and has been influenced by various cultures such as Arab, Persian, Turkish, Mughal, and British due to trade, conquests, and colonization. The cuisine is known for its unique taste and aroma, achieved through a variety of spices and flavors.
Ingredients
The staple food in Bangladesh is rice, with a large variety of vegetables, lentils, and fish being the most common accompaniments due to the country's abundant water bodies. Spices, such as turmeric, cumin, coriander, and chili, are used extensively in Bangladeshi cuisine.
Dishes
Some of the most popular dishes in Bangladeshi cuisine include Biryani, Korma, Bhuna, Haleem, Pitha, and Mishti. Each dish has its unique preparation method and flavor profile, often varying by region.
Regional Variations
Bangladeshi cuisine varies by region, with the Dhaka, Chittagong, Sylhet, and Rajshahi regions each having their distinct culinary styles and specialties.
See Also
References
External Links
External links
- Medical encyclopedia article on Bangladeshi cuisine
- Wikipedia's article - Bangladeshi cuisine
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