Assalamulaikum, I hope everything is going well. I'm @sumayaorin, writing from Dhaka, Bangladesh. Bangladesh is a country with a rich past in terms of language, history, freedom, and cuisine. And I am pleased to be a Bangladeshi.As I've always loved food, and I have an interest in knowing and tasting different cuisines. So, today I'm going to highlight the cuisine of my country under the headline Taste of Bangladesh. Where you'll discover the rich and delightful flavors of our country's culinary heritage. And I hope you find it enjoyable and informative!
Bangladesh is home to many rivers. And the freshwater fish from these rivers are a staple in Bangladeshi cuisine. Bangladesh is the fourth-largest producer of rice. Therefore, Bangladeshi cuisine is dominated by rice and fish. The famous saying "Machhe bhatte Bangali "means "Fish and rice make a Bengali."
The foods of Bangladesh and India share a lot of similarities. Many of the aromatic spices and scents used in Mughlai cuisine are also used in Bangladeshi cuisine. Despite having a shared border with the Indian state of West Bengal, there is a significant difference between the cuisines of the two nations. As Bangladesh is a Muslim-dominant country, Bangladeshi food is halal. It does, however, permit meat (pork and other pig-derived items are prohibited) and shellfish. When they are available, fresh veggies are frequently utilized in meat recipes.
Bangladesh is known for being the land of six seasons. There is a shift in the dishes that are eaten each season. Traditional Bangladeshi cooking uses mustard oil. The "panchphoron" (5-spice) mix of mustard, fennel, and fenugreek is an essential spice mixture used in many dishes.
Luchi is a type of breakfast that includes fried puffy bread, sabzi (mixed vegetables), and lentils or omelets. Chai (chai) is the preferred beverage. Panta bhat is a breakfast dish found in rural Bangladesh. This rice has been left over from dinner and soaked overnight in water. Then it is allowed to ferment. It's a savory porridge made with onions, diced green chilies, salt, and other spices. It is a hearty dish often eaten in summer because it is believed to cool one's body.
Lunch is usually rice, fish/meat curries, or lentils with vegetables. Similar to lunch, dinner is also served. The national dish of Bangladesh is Hilsa (or Ilish) curry. The Hilsa fish is the kind of all fish which is cheap in season and readily available. In Monsoon, this fish marinated with chili paste and turmeric after being pan-fried, and served with mustard gravy is called Shorshe Elish which is famous in Bangladesh. The Hilsa fish is used in Bangladeshi cuisine along with many other types. Head, tail, eggs, and all fish parts are used in different recipes. Dhokar Dalna is another signature dish from Bangladesh. This is where fried lentil cakes (Dhokar) are simmered with a tomato-and-potato gravy that traditionally doesn't use garlic or onions
Similar to the British high tea custom, Bangladeshis have a mid-afternoon/early afternoon tradition of cha (tea) and nashta (snacks). Served with tea and conversation are savory and sweets that are frequently fried. An Indian samosa variation is the singara. It is a puff pastry filled with vegetables and potatoes that have been seasoned. Bangladeshi samosas have a flaky Singara crust with a filling of cabbage and other veggies. However, the crust of Bangladeshi samosas is crisp.
Mostly Bangladeshi desserts are dairy-based. Rash Malai which is made of paneer ball and sweetened with rosewater and spices. Misty doi , Roshogolla,Pantoa, Khieer, and Paesh have different level of popularity in Bengali desserts. The season of winter is the month of different kinds of pitha pulli (Baked or fried cake). Which is a very old and traditional ritual of the Bengali people maintain. Pithas like Vapa, Puli, and Dudh Chitoi are famous.
So, here I have just tried to focus on the highlighted part of Bengali cuisine however the arena is quite vast with its tradition and taste. And throughout the world, Bangladeshi Is famous for its country's culinary heritage
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