Monday, February 15, 2016




Bangladesh  ( The land of Bengal ) , officially the People’s Republic of Bangladesh is a country in South Asia . It is bordered by India to its west , North and East ; Myanmar ( Burma ) to its southeast  and is separated from Nepal and Bhutan by chicken’s Neck corridor. To the south of it , the Bay of Bengal .

 It was part of India before 1947. During the India – Pakistan partition , it was separated and known then as East Pakistan under the rule of Pakistan .
  Due to the liberation war got independence in 1971.


  As the country was connected to India , most of their cooking style and recipes are similar to Indian cuisine especially Bengali.

 Bangladesh shares its culinary heritage with the neighbouring country India’s State West Bengal.

 White Rice is the staple Bangladeshi cuisine , along with many vegetables and lentils.

 Bengali briyanis , pulaos and khichuris are widely used  along with mustard sauce , ghee , sunflower oil and fruit chutneys in Bangladeshi cooking.

 Fish is the main course of protein , Hilsa is the national fish and ppular in Bangladesh. Seafood holds an important place in the cuisine especially Lobsters , Shrimps  and dried fish.

 Meat consumption  includes chicken , beef , mutton , Venison , duck and squab.

 Bangladeshi desserts are similar to Bengali desserts made of milk  like Roshogolla , Roshomalai , Chomchom , Mishti Doi  . Pithas are traditional boiled desserts made with rice or fruit. Halwa is popular too.
 Naan , paratha , Luchi and Bakarkhani are the main local breads . Black tea is the national beverage and offered to guests as a gesture of welcome. Kebabs are popular especially Seekh Kebabs , chicken tikka and shashliks.

 I have Tried few of the Bangladeshi recipes……


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