Cuisine of Bangladesh
Encyclopedia
Bangladeshi cuisine refers to the Bengali cuisine
prevalent in Bangladesh
. Bangladesh was the eastern part of Bengal before the Partition of India
. The Bangladeshi cuisine incorporates many Persian-Arabic elements and the usage of beef greatly sets it apart from the cuisine in West Bengal in India. It also has considerable regional variations. A staple across the country however is rice
, various kinds of lentil
, which is locally known as dal
(sometimes written as daal) & fish
. As a large percentage of the land (over 80% on some occasions) can be under water, either intentionally because of farming practices or due to severe climatological, topographical or geographical conditions, not surprisingly fish
features as a major source of protein
in the Bangladeshi diet. There is also a saying which goes, "Machh-e-Bhat-e-Bangali" (Fish and rice make a Bengali).
An integral part of Bangladeshi cuisine is mutton, the presence of which is a must especially in feasts and banquets. Kabab
from mutton is immensely popular throughout the country. Mutton is used in the preparation of a wide range of dishes including biryani
, tehari, haleem
, and many others. Regional feasts such as the Mezbaan and Ziafat of Chittagong
, Sylhet
, and Comilla
or the Dawat of Dhaka
will remain incomplete without serving spicy Mutton.
more or less correspond to regional divides as well.
The main differences are as follows:
, atta
(a special type of whole wheat flour
), and at least five dozen varieties of pulses, the most important of which are chana (bengal gram), tur (pigeon pea
or red gram), urod
(black gram), and mung
(green gram). Pulses are used almost exclusively in the form of dal
, except chana, which is often cooked whole for breakfast and is processed into flour (beshon
). However, unlike neighbouring Indian food that includes types of rice and bread, the main source of carbohydrates in a "regular" Bangladeshi meal is plain white rice. Different kinds of fried rice, in the forms of pulao and biriyani are eaten mainly on special occasions and at parties.
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.
There are several styles of Bangladeshi bread
, including Luchi, Nan, Tondul rooti, chapati
and paratha
Bengali cuisine
Bengali cuisine is a culinary style originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of West Bengal and the independent country of Bangladesh. Other regions, such as Tripura, and Barak Valley region of Assam also have large native Bengali...
prevalent in Bangladesh
Bangladesh
Bangladesh , officially the People's Republic of Bangladesh is a sovereign state located in South Asia. It is bordered by India on all sides except for a small border with Burma to the far southeast and by the Bay of Bengal to the south...
. Bangladesh was the eastern part of Bengal before the Partition of India
Partition of India
The Partition of India was the partition of British India on the basis of religious demographics that led to the creation of the sovereign states of the Dominion of Pakistan and the Union of India on 14 and 15...
. The Bangladeshi cuisine incorporates many Persian-Arabic elements and the usage of beef greatly sets it apart from the cuisine in West Bengal in India. It also has considerable regional variations. A staple across the country however is rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
, various kinds of lentil
Lentil
The lentil is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds...
, which is locally known as dal
Dal
Dal is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine...
(sometimes written as daal) & fish
Fish
Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...
. As a large percentage of the land (over 80% on some occasions) can be under water, either intentionally because of farming practices or due to severe climatological, topographical or geographical conditions, not surprisingly fish
Fish
Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...
features as a major source of protein
Protein
Proteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...
in the Bangladeshi diet. There is also a saying which goes, "Machh-e-Bhat-e-Bangali" (Fish and rice make a Bengali).
An integral part of Bangladeshi cuisine is mutton, the presence of which is a must especially in feasts and banquets. Kabab
Kebab
Kebab is a wide variety of meat dishes originating in Middle East and later on adopted by the Middle East, and Asia Minor, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer...
from mutton is immensely popular throughout the country. Mutton is used in the preparation of a wide range of dishes including biryani
Biryani
Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā which means "fried" or "roasted"....
, tehari, haleem
Haleem
Haleem is a thick Arabic, Persian, Turkish, and South Asian dish. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keşkek and Harisa. Harisa is also a popular version in Pakistan. Although the dish varies from region to region, it always includes wheat, lentils and meat...
, and many others. Regional feasts such as the Mezbaan and Ziafat of Chittagong
Chittagong
Chittagong ) is a city in southeastern Bangladesh and the capital of an eponymous district and division. Built on the banks of the Karnaphuli River, the city is home to Bangladesh's busiest seaport and has a population of over 4.5 million, making it the second largest city in the country.A trading...
, Sylhet
Sylhet
Sylhet , is a major city in north-eastern Bangladesh. It is the main city of Sylhet Division and Sylhet District, and was granted metropolitan city status in March 2009. Sylhet is located on the banks of the Surma Valley and is surrounded by the Jaintia, Khasi and Tripura hills...
, and Comilla
Comilla
Comilla is a city in south-eastern Bangladesh, located along the Dhaka-Chittagong Highway. It is the administrative center of the Comilla District, part of the Chittagong Division. The Eastern Wing of Bangladesh Highway Police is located in Comilla....
or the Dawat of Dhaka
Dhaka
Dhaka is the capital of Bangladesh and the principal city of Dhaka Division. Dhaka is a megacity and one of the major cities of South Asia. Located on the banks of the Buriganga River, Dhaka, along with its metropolitan area, had a population of over 15 million in 2010, making it the largest city...
will remain incomplete without serving spicy Mutton.
Regional cuisines
Bangladeshi cuisine is a generic terminology to refer to the cooking-style and trend now prevalent in Bangladesh. However, there are several regional variations, in terms of dishes, cooking style, serving style and nomenclature. In general, for cooking purposes, the administrative divisionsDivisions of Bangladesh
||Bangladesh is divided into seven major administrative regions called divisions . Each division is named after the major city within its jurisdiction that serves as the administrative capital of that division:...
more or less correspond to regional divides as well.
The main differences are as follows:
- South - Barisal DivisionBarisal DivisionBarisal Division is located in south-central Bangladesh, with an area of 13,644.85 km2, and with a population of 8,147,000 at the 2011 Census . It is bounded by Dhaka division on the north, the Bay of Bengal on the south, Chittagong division on the east and Khulna division on the west...
, Chittagong Division and Khulna Division, being close to the sea, tend to have a larger use of sea fishes in their cuisines in addition to coconut. Shutki, which is an especially treated dry fish, is extremely popular in these areas. Shutki is also exported from these regions. Dishes especially involving beef and lentils are characteristic of Mezbaan feasts in Chittagong DivisionChittagongChittagong ) is a city in southeastern Bangladesh and the capital of an eponymous district and division. Built on the banks of the Karnaphuli River, the city is home to Bangladesh's busiest seaport and has a population of over 4.5 million, making it the second largest city in the country.A trading...
.
- DhakaDhakaDhaka is the capital of Bangladesh and the principal city of Dhaka Division. Dhaka is a megacity and one of the major cities of South Asia. Located on the banks of the Buriganga River, Dhaka, along with its metropolitan area, had a population of over 15 million in 2010, making it the largest city...
/Central - Dishes involving spiced rice and a lot of meat are usually legacies of Dhaka's past as the capital of Bengali empires. Much of this is still visible in the old city, where dishes like biryaniBiryaniBiryani, biriani, or beriani is a set of rice-based foods made with spices, rice and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā which means "fried" or "roasted"....
, different types of kababKebabKebab is a wide variety of meat dishes originating in Middle East and later on adopted by the Middle East, and Asia Minor, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer...
, Mughlai parata and bakarkhani are made by specialty stores, many of which have existed for over a century.
- West and North-west - Vegetable curriesCurryCurry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
heavily occupy the main eating in these areas. Also, spices are more commonly, and more heavily, used. River fishes (sweet water fishes) are common in the dishes.
- North-east - Large number of lakes around the Sylhet DivisionSylhet DivisionSylhet Division , also known as Greater Sylhet or Sylhet region, is the northeastern division of Bangladesh, named after its main city, Sylhet...
encourages greater use of lake fishes in the cuisine. Because of proximity to the hills in AssamAssamAssam , also, rarely, Assam Valley and formerly the Assam Province , is a northeastern state of India and is one of the most culturally and geographically distinct regions of the country...
, several fruits and pickles that are otherwise absent in rest of the country, such as shatkora are used in cooking and serving, producing a distinct nature to the dining menu here.
Staple ingredients and spices
The staples of Bangladeshi cuisine are riceRice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
, atta
Atta flour
Atta is the Hindi word for oven, and flour is the main ingredient of most varieties of Indian, Bangladeshi and Pakistani bread. Atta generally refers to the oven used in cooking the bread. Flatbreads made from atta, such as chapati, roti, naan and puri, are an integral part of Indian cuisine...
(a special type of whole wheat flour
Whole wheat flour
Whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain. It is used in baking but typically added to other "white" flours to provide nutrients , texture, and body to the finished product....
), and at least five dozen varieties of pulses, the most important of which are chana (bengal gram), tur (pigeon pea
Pigeon pea
The pigeon pea , also known as tropical green pea, toor dāl or arhar dāl , ತೊಗರಿ ಬೇಳೆ kadios , or Congo pea or gungo pea , pois Congo , gandul , gunga pea, or no-eye pea, [Cajanus...
or red gram), urod
Urad (bean)
Vigna mungo, known as urad, urad dal, udad dal, urd bean, urd, urid, black matpe bean, black gram, black lentil [not to be confused with the much smaller true black lentil ], maas , đậu đen or white lentil, is a bean grown in southern Asia...
(black gram), and mung
Mung bean
The mung bean is the seed of Vigna radiata. It is native to the Indian subcontinent.-Description:They are small, ovoid in shape, and green in color...
(green gram). Pulses are used almost exclusively in the form of dal
Dal
Dal is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine...
, except chana, which is often cooked whole for breakfast and is processed into flour (beshon
Gram flour
Gram flour is a cereal flour made from ground chickpeas. It is also known as chickpea flour, garbanzo flour, or besan . Used in many countries, it is a staple ingredient in Indian, Pakistani and Bangladeshi cuisines, and, in the form of a paste with water or yoghurt, a popular facial exfoliant in...
). However, unlike neighbouring Indian food that includes types of rice and bread, the main source of carbohydrates in a "regular" Bangladeshi meal is plain white rice. Different kinds of fried rice, in the forms of pulao and biriyani are eaten mainly on special occasions and at parties.
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
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, ginger
Ginger
Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
, lime
Lime (fruit)
Lime is a term referring to a number of different citrus fruits, both species and hybrids, which are typically round, green to yellow in color, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are a good source of vitamin C. Limes are often used to accent the flavors of foods and...
, coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
, cumin
Cumin
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.-Etymology:...
, turmeric
Turmeric
Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive...
and chilli
Chile powder
Chili powder is the ground, dried fruit of one or more varieties of chili pepper, sometimes with the addition of other spices . It is used as a spice to add piquance and flavor to dishes. In American English the name is usually spelled "chili", or, less commonly, "chile"...
. In sweet dishes, cardamom
Cardamom
Cardamom refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India and Bhutan; they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds...
and cinnamon
Cinnamon
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods...
are amongst the natural flavours.
Regional specialties
- Alu Bhaji occurs across the region.
- LuchiLuchiLuchi , is a deep-fried flatbread made of wheat flour that is typical of Oriya, Assamese and Bengali cuisine. In order to make luchis, a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened using a...
,a flatbread. - Shujir Halua a semolina based halua from across the region.
- FuchkaPanipuriThe golgappa also known as panipuri पानीपूरी, , pani ke pataashe, pāṇīpurī, pāṇī purī, term used in Western India, phuchka , or gup chup is a popular street snack in India. It is a round, hollow puri, fried crisp and filled with a mixture of water, tamarind, chili, chaat masala, potato, onion...
a variant of popular spicy snack.
Other famous Bangladeshi dishes
- Torkari
- BiryaniBiryaniBiryani, biriani, or beriani is a set of rice-based foods made with spices, rice and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā which means "fried" or "roasted"....
Kachchi (mutton) Biriyani, Chicken Biriyani & Tehari (beef). - Khichuri (rice cooked with lentils)
There are several styles of Bangladeshi bread
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
, including Luchi, Nan, Tondul rooti, chapati
Chapati
Chapati or Chapatti or Chapathi is an unleavened flatbread from the Indian subcontinent. Versions of it are found in Turkmenistan and in East African countries Kenya, Uganda and Tanzania...
and paratha
Paratha
A paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
Sweets and desserts
Bangladeshi cuisine has a rich tradition of sweets. The most common sweets and desserts include -- Chômchôm TangailTangailTangail is a town in Tangail District located in central region of Bangladesh. It consists of 5 corporations, 8 municipalities, 72 wards, 211 mahallas. It is located on the banks of Louhajang River, and is part of the Dhaka Division.-Education:...
's Porabarir chomchom is famous - Kalo jam
- Golap JamGulab jamunGulab jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made of a dough consisting mainly of milk solids, traditionally, khoya, an Indian milk product is rolled into a ball together with some flour and then deep fried...
- Rosho-golla
- A wide variety of Pitha - steamed rice cakes or Vapa Pitha, Chitoi Pitha, Pan Pitha.
- Firni also known as Payesh
- KhirKheerKheer also known as Payasam or Payesh is a rice pudding, which is a traditional South Asian sweet dish...
- Halua- there are different types of halua (semolina - shuji, carrot - gajor, almond - badam, boot etc..)
- JilapiJalebi-Further reading:*Epicure's Delectable Desserts of the World By Asha Khatau ISBN 81-7991-119-5...
- Doi - sweetened homemade creamy yoghurt
- Shemai - sweet vermicelli in cinnamon, cardamon and star anise infused milk.
- ShondeshMalpuaMalapua or amalu is an Indian pancake served as a dessert or a snack. It's an Oriya dessert which is also served to Jagannath in his Sakala Dhupa...
- in Bangladesh, this is a palm sugar and rice flour fritter unlike the ShondeshShondeshShondesh is a sweetmeat made from sugar and dairy. There are different varieties of it throughout Bangladesh and West Bengal. The sweet pancake-like snack is eaten in Bangladesh and West Bengal . It is important to note that what those in West Bengal refer as "shondesh" is a type of halwa in...
of West Bengal - Chhana - also known as kacha shondesh, is an unrefined form of shondesh
- Jorda - sweetened rice or vermicili, fried in ghee (clarified butter)
- Shon-papri- Sweet Gram Flour Noodles, very fine delicate with a melt in mouth texture.
- Rosh-malai - small roshogollas in a sweetened milk base; ComillaComillaComilla is a city in south-eastern Bangladesh, located along the Dhaka-Chittagong Highway. It is the administrative center of the Comilla District, part of the Chittagong Division. The Eastern Wing of Bangladesh Highway Police is located in Comilla....
is famous for its Roshmalai. - Khaja & Goja - fried sweets
- Borfi - there are different kinds of them
- Murob-ba - traditionally made Bengali succade with various fruits such as Lime, Citron, Papaya, Mango, Pineapple, Soursop, Watermelon and also Ginger
Beverages
- Borhani (a spiced mughal drink made from yoghurt with various eastern spice), it is generally drunk with biryani or another rich meal.
- Tea
See also
- Overview of Bangla food and Restaurants
- Bengali cuisineBengali cuisineBengali cuisine is a culinary style originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of West Bengal and the independent country of Bangladesh. Other regions, such as Tripura, and Barak Valley region of Assam also have large native Bengali...
- for information on the cuisine of BengalBengalBengal is a historical and geographical region in the northeast region of the Indian Subcontinent at the apex of the Bay of Bengal. Today, it is mainly divided between the sovereign land of People's Republic of Bangladesh and the Indian state of West Bengal, although some regions of the previous...
as a whole, including West BengalWest BengalWest Bengal is a state in the eastern region of India and is the nation's fourth-most populous. It is also the seventh-most populous sub-national entity in the world, with over 91 million inhabitants. A major agricultural producer, West Bengal is the sixth-largest contributor to India's GDP...
in India, as well as Bangladesh. - List of fish in Bangladesh
- CuisineCuisineCuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from...
- PaanPaanPaan, from the word pān is an Indian, Pakistani, Uttarvarshi and Southeast Asian tradition of chewing betel leaf with areca nut and slaked lime paste, and katha brown powder paste, with many regional and local variations...
- Panta bhatPanta bhatPanta bhat is a lightly fermented rice-based dish consumed in Assam, Bangladesh and West Bengal. Panta means "soaked in water" and bhat means "boiled rice". This dish of leftover rice soaked in water to prevent spoiling, is generally served with salt, onion and chili.It is especially popular in...