National cuisine Bangladesh, like many cultural traditions of this small but densely populated country, is in close contact with the surrounding regions: Bengal and the north-eastern regions of India. The most popular food are rice and fish, vegetables and lentils are also included in the main food products. The Brahmaputra River, which flows into the Bay of Bengal in Bangladesh, has a great influence on the culture and cuisine of this nation.
The main products of Bangladeshi cuisine
Some food products are popular throughout Bangladesh, and some are only regional favorites. So, in Rajshahi and Rangpur, freshwater fish are widely used for cooking. This region is also famous for its sweets. The city of Comilla is famous for its culture of cooking Biryani dishes based on rice. Sea fish are commonly found in Barisal and Khulne, which are also known for the intensive use of Piper chaba.
The basis of the Bangladeshi cuisine is rice and, to a lesser extent, roti( wheat cake).They are usually eaten with poultry meat, beef, fish, vegetables, lamb and curry. In the countryside, ducks and pigeons often eat. The country also consumes a large number of vegetables, melons, root crops and tubers, lemons and limes, green and purple eggplants, hibiscuses, red onions, banana tree stems and flowers and other local fruits.
Cooking tricks
Along with sunflower oil, mustard and a variety of vegetable oils are used in the preparation. Depending on the type of food, sometimes a flushed liquid oil( from buffalo milk) is used to improve taste. The prepared food can be very diverse: sweet, not spicy or very spicy, and in many respects similar to the cuisine of North India and Pakistan. It also has some commonality with North Indian cuisine, mainly because of the way the fish is cooked.
Common fish species used in Bangladesh are rui, rohu, katla, magur, hilsa, and chingri. The most delicious dish in the country is panta ilish, a dish that is rice with fish, flavored with curry.
The best dishes of the cuisine of Bangladesh
Main dishes such as luchi, porota, nan, roti consist of two components - rice and tortillas. Curry dishes with chicken, fish, beef, lamb or daal( lentil soup) are prepared as an addition to the main dish. Biryani, made on the basis of rice, is also served on special occasions as a main course.
Bangladesh cuisine also has a rich tradition of sweets. Mishti doi( baked yoghurt) is sweetened with burnt sugar, and eat it between the main course and dessert. The most common sweets and desserts are roshogolla, sandesh, rosh malai, phirni, and malapua. They are usually done during the holidays and other special occasions, such as weddings. Pitha is another special Bangladeshi sweetness from rice flour and sugar. It can be baked or boiled.