Bangladeshi Cuisine and Recipes

Bangladeshi cuisine refers to the Bengali cuisine prevalent in Bangladesh. Before the Partition of India, Bangladesh was situated in the eastern part of the then-province of Bengal. This is a culinary style originating in Bengal, a region in the eastern South Asia which is now divided between the Bangladesh and the West Bengal. Other regions, such as Tripura, and Barak Valley region of Assam also have large native Bengali populations and share this similar cuisine.

Aloo Posto – Bengali Potatoes with Poppy Seeds

Potatoes sauteed in a thick coating of poppy seeds is a signature dish from Bengali cuisine.

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Bangladeshi Cuisine

Bangladeshi food varies between very sweet and mild-to extremely spicy, many tourists even from other South East Asian and Subcontinental countries find the food spicy. It resembles North East Indian and South East Asian food more closely than that of any other part of the Subcontinent, most likely due to geographic and cultural proximity. The most important flavours in Bangladeshi cuisine are garlic, ginger, lime, coriander, cumin, turmeric and chilli. In sweet dishes, cardamom and cinnamon are amongst the natural flavours.

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Gulab Jamun

Gulab jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Rasbari, served with or without curd, which is a popular dessert on all occasions. It is made of a dough consisting mainly of milk solids. Traditionally, khoya, an Indian milk product (buffalo milk) is rolled into a ball together with some flour and then deep fried, but at a low temperature.

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Tandoori Chicken with Pilaf

Tandoori chicken is a popular Bangladeshi, Indian and Pakistani dish consisting of roasted chicken prepared with yoghurt and spices.

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