bangladeshi food

Bangladesh's cooking has largely revolted around the very common theme of the traditional cooking practices in Bangladesh. Many Persian-Arabic ingredients in cuisine, including materials-in-India
West Bengal's engagement with cooking is particularly noticeable. Crossing the territorial boundaries, the spread is spread throughout the world.
Regional Impact
Bangladeshi types of cooking and traditional varieties are Bangladeshi
The cooking has been widely reflected in the era of the ages. There are also different variations of food at places. There are differences in many things including dishes, cooking methods, customs, food serving, food naming and taste. Usually the cooking flowing section is divided into administrative divisions.
Among them - permanent residents of Barisal, Chittagong and Khulna divisions are located in the coastal areas, because of their use of marine food in the food list. Also, as well as the marine fish
The use of coconut is particularly noticeable. Fish is converted into dry sun dried in special process. This is seen in Barisal and Chittagong. Along with this, the supply of dried fish at different parts of the country
Including exporting and exporting abroad.
But along with sea fish in Khulna
Freshwater fish has abundance and it is widely used. Known as a guest in Chittagong division
Mezzans are served with beef and lentil pulses. However, instead of eating beef in Barisal or Khulna, chickens, chickens and fish are preferred as food.
Bangladesh is from the very beginning
In Dhaka and its adjacent areas, the practice of serving food with spice flour and plenty of meat is present. This practice still exists in old Dhaka. Biriyani, various types of kebabs, Bakrakhani etc. have been found in centuries-old foods made in various hotels, restaurants.
Foods are consumed with vegetables and vegetables in the west and north-western areas. In addition, spices are also used in a general sense and widely used. Freshwater fish, especially freshwater fish, usually live in the dish or in the dish. In the greater Barisal division, there is a continuation of the mezzan celebration.
The main part of the Bengali food is rice, which is included in the diet of almost everyone. But instead of rice, many eat the bread. Fish, meat, pulses, vegetables, bharta, fried vegetables etc. are eaten with it.
Besides, litchi, parota, pita etc. prepared from flour or flour are also served as food. Among the herbal ingredients, masur Dal, khesari Dal, mung beans, mascalai Dal, gram, etc. are used. Being a summer country, different types of vegetables and fruits are available in Bangladesh.
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Cooking method and spices used
Mainly used in mustard oil and soybean oil for cooking Bengali food. Ghee is also used in preparing some foods. For cooking, the traditional ingredients and spices are ginger, garlic, turmeric, pepper, onion, cumin, cloves, cardamom, cinnamon etc. In Khulna, there is also the use of spicy vegetables called Chuizhal.
Dietary
For daily meals, the food of the refill is usually eaten with some prepared rice or rice. On the other hand, more than one terms are cooked during different occasions. A tradition of Bengalis serving food to guests or guests in the dawatt or the event, but it is currently seen in the practice of professional catering or buffet in any ceremony.
The main positions of food
In the daily diet, rice, pulse, bharta, bhaji, fish bhaji, fish curry, vegetables, meat, roast beet, powders, bread, paraota, kebab, semai, paise etc. are used as the main terms. There are also many Fast Food foods such as burgers, rolls, cakes, soup, chicken fries, fried rice, noodles etc. at different hotel restaurants or at home. On the other hand, special places like Tehri, Biriyani, Kebab etc. are prepared in many restaurants or home homes. [2]
Variety and diversity of Bengali food is huge and huge. Apart from various types of food served and prepared in different ceremonies, different types of rituals, cakes etc. are made for their family or relatives. There are also various types of drinks such as sambat, sugarcane juice, malai, lathi, faluda, borhani, wheal, bell soup, tea, coffee etc.