Jump to content

Bangladeshi cuisine

From Wikipedia, the free encyclopedia
(Redirected from Cuisine of Bangladesh)
For the broader cuisine in the Bengal region, see Bengali cuisine.

Traditional Pohela Boishak meal with Illish
Prawn curry cooked with coconut milk
Samosa is a popular snack
Fuchka is a popular street food.
Part of a series on the
Culture of Bangladesh
History
People
Languages
Traditions
Mythology and folklore
Cuisine
Entrées
Main dishes
Desserts
Drinks
Festivals
Religion
Art
Literature
Genres
Institutions
Awards
Music and performing arts
Dance
Theatre
People
Media
Sport
Monuments
Symbols

Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple of Bangladesh is rice and fish.[1] The majority of Bangladeshi people are ethnic Bengali, accustomed to Bengali cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and regions.[2][3][4]

History

[edit]

Bangladeshi culinary habits were strongly influenced by the cuisine of the area's Mughal rulers. This includes rich, aromatic dishes such as biriyani and korma that require the use of a large array of spices along with a great deal of ghee. Dhaka was the Mughal capital of the Bengal Subah and a major trading center in South Asia. Traders, immigrants and visitors brought culinary styles from around the world, which influenced the city's cuisine. After Dhaka became the capital of East Bengal, Persian, Turkish and Arabic-influenced dishes became popular.[5] Black pepper and chui jhal were used to add spiciness before chili was introduced from the Americas.[6]

Culinary style and influences

[edit]

Rice is the staple food of Bangladesh,[1] while fish is the most common source of protein in Bangladesh.[1] There are 250 plant-based ingredients in Bangladeshi cooking.[1] The use of mustard oil is common.[7]

Specialties by region

[edit]

Dhaka

[edit]
Bakarkhani in Dhaka, Bangladesh

The culinary customs of the nation's capital have been influenced by Mughlai, Central Asian, Armenian, Persian and native Bengali cuisines. The city's cuisine also has unique local dishes.[8]

The Nawabs of Dhaka brought Mughlai cuisine to Bengal. Mughlai cuisine is often lavish and expensive, and was out of reach for many people up for many centuries, becoming more widespread as Bangladesh's economy grew. It is characterised by use of meat and dairy ingredients such as lamb, mutton, beef and yoghurt together with mild spices. Its dishes include kebab; stuffed breads; kacchi biriyani; roast lamb, duck, and chicken; patisapta; Kashmiri tea and korma are still served at special occasions like Eid and at weddings.[9][10][11]

Chowk Bazaar in Old Dhaka is a centuries-old food market and a focal point during Ramadan for the Iftar meal after sunset. [12][13][14]

Dhakaiya paratha is a multi-layered bread that found popularity in Kolkata when immigrants from Dhaka introduced it there following the Partition of India.[15]

Haji Biriyani

Haji biryani is a rice dish originating from a Dhaka restaurant of the same name. The dish consists of rice, goat meat and spices.[16][17][18][19][20]

Bakarkhani is a thick, spiced flat-bread from Mughlai cuisine often served with tea. Dhakai Bakarkhani is the variant found in Dhaka, where it has been prepared for centuries.[21][22]

Morog pulao is a signature dish of the city, an aromatic rice pilaf with chicken.[23][24]

Traditional meal: mustard seed Ilish curry, Dhakai biryani and pitha

Chittagong Division

[edit]

In Chittagong and the surrounding region curries are generally highly spiced and often include beef.[25][26] Mejbani Gosht is a beef curry for special occasions;[27][26] a Mejban or Mezban is a communal feast.[26]

Mezban preparations

Beef dishes are popular with Bengali Muslims and often served at Mezban feasts, where they indicate prosperity.[27][28][26]

Hindus tend to cook with fish rather than beef. The Hindu community of Chittagong organises Mezban feasts each year as "Chittagong Parishad", with curries of fish and vegetables.[26]

Kala bhuna, blackened beef, is a dish from Chittagong[29][30] made of beef shoulder cooked with spices until dark and tender.[31][32]

Durus kura or duroos is a dish comprising a whole chicken cooked in thick broth, served with rice, either as polao or khichuri.[33][34] It also a part of Rohingya Cuisine.[35]

Akhni, also commonly known as Orosher Biriyani is a biriyani variant made with chinigura rice (an aromatic, short-grained rice). It contains cubes of beef or goat meat with potatoes and dried fruits.

Chittagong is near the coast and has several dishes using sea fish,[36] including rupchanda (silver pomfret) and loita (Bombay duck).[36] Shutki is cured and dried loita, a pungent delicacy typical of the region.[36] Churi (ribbonfish) is dried then cooked with chili and onions.[36] Koral/bhetki (barramundi) and giant tiger prawns from the Bay of Bengal are eaten in coastal regions.[36][37]

Chittagong Hill Tracts

[edit]

The Chittagong Hill Tracts are home to tribes with their own culture and cuisine.[38][39] Chakma cuisine uses sidol, a paste made from fermented shrimps and fish, and suguni, dried shrimp or fish.[40] Their dishes use more herbs from the hills more than the spices common in Bengali dishes.[40] Important seasonal ingredients include wild mushrooms and the Flowers of ginger and turmeric plants.[40] Sumoh gorang is a dish cooked in bamboo and Hebaang is baked in banana leaves in a mud oven.[40] Marma cuisine uses a paste of dried fish called nappi.[4] Rice beer is a popular drink.[4]

Tribal food in Chittagong hill tracts

Greater Mymensingh

[edit]

In Mymensingh doi yogurt is often combined with puffed or flattened rice.[41]

Monda is a sweet yogurt patty from Muktagachhar, first made in 1824.[42][43][44][45]

The Garo people are an ethnic and religious minority in Mymensingh region with their own unique culture and cuisine.[3][46] Their cuisine is notable for the use of pork, eel, and turtle meat.[3] The Garo brew liquor at home[3] and cook with soda and in bamboo.[47]

Northern Bangladesh

[edit]

Northern Bangladesh has numerous dairy farms that produce yogurt (doi).[48] Yogurt is also made of evaporated milk which gives it a more intense taste, similar to kheer.[48] Biral Upazila is well known for large Koi fish[48] which are baked in banana leaves.[49] Catla fish is commonly cooked in doi yogurt.[48]

Bogra is well known nationally and internationally for its sweet curds.[50]

Bograr Doi (curd)

The Rangpur region has a beef dish cooked with pumpkin.[30]

The Santal people in the Rajshahi region[51] eat crab, pork, squirrel, and fish[51] and tend to use fewer spices in their cooking.[52] They produce an alcoholic drink from rice called hadia.[51] They make liquor using palm tree resin which is used for ritual ceremonies.[51]

Southern Bangladesh

[edit]

Piper chaba is a fiery aromatic spice grown in South Bengal. It pre-dates the introduction of chilli from the Americas in the 16th century.[6][53][29][54] Its peeled and chopped stem and roots are added to meat and fish dishes.[55]

Barisal, a coastal region, uses coconut in cooking.[56]

Sylhet Division

[edit]
Seven colour tea
Traditional Sylheti diet

The Sylhet area of Bangladesh has a number of characteristic dishes and ingredients. It is home to several citrus fruit varieties such as hatkora and thoikor, Adajamir or Ada Lebu, and Ashkul Lebu or Ashkoni Lebu that are commonly used in the region's fish and meat dishes.[57][58][59][32][60] Although Ashkul Lebu or Ashkoni Lebu is unheard of amongst many Sylhetis due to lack of knowledge on it, and it is most likely to be nearly extinct; the juices of Ashkul Lebu is used to make Tenga or Khatta.

Rice dishes

[edit]

Akhni is a mixed rice dish similar to biryani or polao, made with meat and/or vegetables.

Red and white Birin rice (also transliterated as Biroin or Bireen) is found only in the Sylhet region.[61] It is eaten in savoury and sweet dishes and is the main ingredient for Chunga Pitha, a traditional rice cake prepared by stuffing sticky rice inside young bamboo and smoking it slowly. The rice cake is removed from the tube and has the shape of a candle. The dish may also be made with milk, sugar, coconut, and rice powder.

Khichuri is a rice dish similar in consistency to porridge. During the holy month of Ramadan, it is served as a staple food for Iftar. It consists of aromatic rice mixed with spices, ghee, cumin and fenugreek. It is also offered to sick people mixed with ginger.

Meat dishes

[edit]

Beef Hatkhora is a traditional festive dish of beef cooked with hatkora juice.

Aash Bash is a traditional dish using duck and bamboo shoots. It is also known as Aash ar Khoril.

Fish dishes

[edit]
mashed vegetables

Fish is eaten both curried and fried. Dried and fermented fish called shutki also known by many locals of Sylhet as hutki or hukoin, and hatkora, a bitter and fragrant citrus fruit are used in fish curries. Extremely hot Naga Morich peppers are used in broths.[62]

Some local dishes incorporate hidol, a pungent chutney of dried fish matured in earthenware pots.[63] This includes Hutki Shira, a fish curry with vegetables.

Thoikor Tenga is a dish fish cooked with thoikor, a bitter citrus fruit that grows in the Sylhet region.

Other foods from Sylhet

[edit]
Fob

Bakarkhani is a flatbread that resembles porota and is commonly eaten during Iftar, the evening meal during the month of Ramadan[64]

Handesh is a snack made of deep-fried dough sweetened with molasses or sugar. It is served on special occasions such as the festival of Eid al-Fitr.

Sylheti rice-cakes and dumplings

Nunor Bora is a savoury snack made of rice flour and with onion, ginger and turmeric, fried to a golden colour.

Tusha Shinni is a dessert halwa made from sweetened dough with nuts and raisins that is usually served on special occasions.

Seven Color Tea is a colourful drink with multiple different layers of flavoured tea.[65][66]

Bangladeshi-run restaurants in Great Britain

[edit]

In the early 20th century sailors from Sylhet, known as Lascars, settled in the United Kingdom.[67] They bought fish and chip restaurants and developed them into full service Indian restaurants.[67] They based the cuisine offered there on that sold by established Anglo-Indian restaurants and on Mughal Cuisine.[67]

More than 8 out of 10 of over 8,000 "Indian restaurants" in the UK are owned by Bangladeshis,[32][68] 95% of who come from Sylhet.[69][70][71]

The culinary historian Lizzie Collingham wrote that

"Sylheti curry cooks converted "unadventurous British palates" to a new flavour spectrum".[72]

Sweets

[edit]

Amriti is a flower-shaped deep-fried dessert in sugary syrup[73] that is popular in Dhaka and Tangail.[74][75]

Chomchom is a traditional sweet that originated in Porabari.[76][77] The sweet is oval and brown.

Boondi is popular during Ramadan.[78]

Balish Mishti (lit. pillow sweet) is a large pillow-shaped sweet from Natore District.[79]

Jilapi is a pretzel-shaped sweet in syrup that is popular throughout South Asia.[80] Shahi jilapi (royal jilapi) is a very large, pinwheel-shaped variant from Dhaka.[81]

Kachagolla is a dessert made of dairy ingredients and sugar that is from Natore District in Rajshahi Division.[82] It may have been presented to the 18th century ruler Rani Bhabani.[82][83]

Dessert made with the fruit of Palmyra palm

Ledikeni is a light fried reddish-brown ball made of chhena and flour, soaked in sugar syrup.[84] It was devised in the mid-19th century and named after Lady Canning, the wife of the Governor-General of India.[85][86]

Pantua is the Bengali version of gulab jamun.[87]

Ras malai is a dessert of balls of chhana milk solids in a cream sauce flavoured with cardamom.[88][89]

Taal, the fruit of the Palmyra palm is used in a variety of desserts.[90]

Dimer Jorda

Dimer Jorda also known as Egg Jorda or Egg Halwa is a Bangladeshi informal popular sweet dish. It is halwa made using egg and milk.

Beverages

[edit]
  • Borhani, (Bengali: বোরহানী) is a traditional yogurt-like[91] drink[92] Borhani is made from sour doi, green chilli, mustard seeds, black salt, coriander and mint.[93] It is popular as a digestive after heavy meals[94] or as an appetizer beforehand.[95][96][97]
  • Taal er rosh (Palm juice) is the sap extracted from palm trees and drank as a cool beverage in summer.[98]
  • Rooh Afza is a concentrated squash made by Hamdard Bangladesh.[99]
  • Ghol and matha are buttermilk drinks made in Bangladesh, especially in the village of Solop in Ullahpara Upazila of Sirajganj District.[100]
  • Lassi is a blend of yogurt with water and either spices or sweet flavourings.[101]

Alcoholic beverages

[edit]

As a majority Muslim country, alcohol sales in Bangladesh are controlled. A government permit is necessary to purchase alcoholic drinks.[102]

See also

[edit]

Further reading

[edit]
  • Bangladeshi Restaurant Curries, Piatkus, London – ISBN 0-7499-1618-4 (1996)
  • Curries – Masterchef Series, Orion, London – ISBN 0-297-83642-0 (1996)
  • Curry, Human & Rousseau, South Africa – ISBN 0-7981-3193-4 (1993)
  • Kerrie, in Afrikaans, Human & Rousseau, South Africa – ISBN 0-7981-2814-3 (1993)
  • Petit Plats Curry, French edition, Hachette Marabout, Paris – ISBN 2-501-03308-6 (2000)
  • 2009 Cobra Good Curry Guide, John Blake Publishing, London – ISBN 1-84454-311-0
  • Bangladesh – Mariam Whyte, Yong Jui Lin
  • World and Its Peoples: Eastern and Southern Asia – Marshall Cavendish Corporation –
  • Bangladesh – Stuart Butler
  • Bangladeshi Cuisine – Shawkat Osman
  • Multicultural Handbook of Food, Nutrition and Dietetics

References

[edit]
  1. ^ a b c d "Food Product". Banglapedia: the National Encyclopedia Of Bangladesh. Retrieved 2 November 2022.
  2. ^ Roy, Pinaki; Deshwara, Mintu (9 August 2022). "Ethnic population in 2022 census: Real picture not reflected". The Daily Star. Retrieved 2 November 2022.
  3. ^ a b c d "Garo, The". Banglapedia. Retrieved 2 November 2022.
  4. ^ a b c "The Marma". Banglapedia. Retrieved 2 November 2022.
  5. ^ "Bangladesh cuisine part I - delectable and diverse". The Daily Star. 6 December 2016. Retrieved 15 March 2019.
  6. ^ a b Sen, Pritha (25 August 2017). "Choi: The forgotten fire in Indian food". mint. Retrieved 2 November 2022.
  7. ^ Pearce, Melissa (10 July 2013). "Defining Bengali Cuisine: The Culinary Differences of West Bengal and Bangladesh". Culture Trip. Retrieved 2 November 2022.
  8. ^ Ray, Utsa (5 January 2015). Culinary Culture in Colonial India. Cambridge University Press. pp. 210–215.
  9. ^ "Historical Sketch | Bengal Cuisine". bengalcuisine.in. Archived from the original on 8 March 2021. Retrieved 10 March 2019.
  10. ^ "The Nawabs of Dhaka And Their Regal Cuisine". KIXP. 26 February 2015. Retrieved 10 March 2019.
  11. ^ Anand, Shilpa Nair (7 May 2018). "Food of the Nawabs". The Hindu. ISSN 0971-751X. Retrieved 10 March 2019.
  12. ^ "Eyewitness: Chak Bazar iftar market in old Dhaka". The Guardian.
  13. ^ Auzias, Dominique; Labourdette, Jean-Paul (2016). BANGLADESH 2017 Petit Futé. Petit Futé. pp. 133–. ISBN 979-10-331-4296-6.
  14. ^ "Dhaka Chawk Bazar Meetup". 1 June 2017.
  15. ^ Service, Tribune News. "Undivided Kitchens: Refugees brought back techniques and dishes left behind during Partition". The Tribune. Retrieved 3 November 2022.
  16. ^ Mydans, Seth (8 July 1987). "For a secret stew recipe, time is running out". The New York Times. Retrieved 30 April 2015.
  17. ^ Siddiqua, Fayeka Zabeen (5 September 2014). "A Mouthful of Happiness". The Daily Star. Retrieved 7 April 2023.
  18. ^ Jamil, Syed Maqsud (2 August 2013). "Eateries of Dacca". The Daily Star. Retrieved 7 April 2023.
  19. ^ "Binging on Boishakh". The Daily Star. 12 April 2005. Retrieved 7 April 2023. Then whisk yourselves off to the mother ship of all biriyani houses--Haji Biriyani in Old Town.
  20. ^ Sakhawat, Adil. "Haji Biriyani: The Scintillating Taste from Old Dhaka". Daily Sun. East West Media Group. Archived from the original on 18 May 2015. Retrieved 7 April 2023. Dhaka is famous for many delicious food items. Among them Haji Biriyani is not only the best in Bangladesh but also among Bangladeshis living around the world. There are a few things that have been carrying great inheritance for decades in the ancient part of Dhaka city.
  21. ^ "Old Dhaka Bakarkhani – A Legendary Bread". 19 October 2013.
  22. ^ "Bakarkhani: delight in every bite". Daily Sun. 24 April 2016. Retrieved 17 September 2018.
  23. ^ "Jhunu Polao Ghor: Serving aromatic 'morog polao' for 51 years". The Business Standard. 9 April 2021. Retrieved 3 November 2022.
  24. ^ Mahmud, Faisal. "Heritage, history, and Dhakaiya food in Bangladesh". Al Jazeera. Retrieved 3 November 2022.
  25. ^ "Majestic Mezban". The Daily Star. 11 October 2013.
  26. ^ a b c d e Ahmad Mamtaz (2012). "Mezban". In Sirajul Islam; Miah, Sajahan; Khanam, Mahfuza; Ahmed, Sabbir (eds.). Banglapedia: the National Encyclopedia of Bangladesh (Online ed.). Dhaka, Bangladesh: Banglapedia Trust, Asiatic Society of Bangladesh. ISBN 984-32-0576-6. OCLC 52727562. OL 30677644M. Retrieved 10 November 2024.
  27. ^ a b Fayeka Zabeen Siddiqua (10 October 2013). "Majestic Mezban". The Daily Star. Archived from the original on 4 August 2018. Retrieved 23 July 2019.
  28. ^ "Palate from the port". The Daily Star. 5 January 2016. Retrieved 12 July 2020.
  29. ^ a b "Famous regional dishes at Utshob offer authentic tastes of Bangladeshi cuisine". The Business Standard. 15 October 2022. Retrieved 2 November 2022.
  30. ^ a b Ranjana, Shahana Huda (4 July 2022). "Make simple but traditional beef dishes this Eid". The Daily Star. Retrieved 2 November 2022.
  31. ^ "How to make Kalabhuna". The Business Standard. 10 July 2022. Retrieved 2 November 2022.
  32. ^ a b c Akbar, Ahsan (21 March 2021). "From kala bhuna to shatkora curry – let's all get a taste for Bangladesh". The Guardian. Retrieved 2 November 2022.
  33. ^ Futuro, Sistemas do. "IOM". rohingyaculturalmemorycentre.iom.int (in Portuguese). Retrieved 19 September 2022.
  34. ^ Rassiq Aziz Kabir (1 March 2022). "The foods you should try when you visit Chattogram". The Financial Express. Dhaka. Retrieved 18 September 2022.
  35. ^ আরাকান আর চট্টগ্রামের ঐতিহ্যবাহী 'দুরুস কুরা' (in Bengali). odhikar.news. 1 November 2019. Retrieved 21 September 2022.
  36. ^ a b c d e "Coastal cuisines of Bangladesh". Dhaka Tribune. 24 March 2019. Retrieved 3 November 2022.
  37. ^ "Coastal Food of Bangladesh (Part 1)". Dhaka Tribune. 12 March 2019. Retrieved 3 November 2022.
  38. ^ "Chittagong Hill Tracts". Banglapedia. Retrieved 2 November 2022.
  39. ^ Khaing, Myat Moe (9 August 2022). "Navigating a world without Indigenous representation". The Daily Star (opinion). Retrieved 2 November 2022.
  40. ^ a b c d Lena, Chiangmi Talukder (16 February 2021). "Flavours from the hills". The Daily Star. Retrieved 2 November 2022.
  41. ^ "Top 4 Reasons Why I Love Mymensingh - Bproperty". A blog about homes, trends, tips & life | Bproperty. 23 March 2021. Retrieved 3 November 2022.
  42. ^ "Sweetmeat Monda: A rich tradition". The Daily Star. 8 July 2012. Retrieved 19 August 2017.
  43. ^ "Six sweetmeats which branding Bangladesh". Daily Sun. Retrieved 19 August 2017.
  44. ^ "The interesting history behind sweetmeat 'Monda'". The Financial Express. Retrieved 3 November 2022.
  45. ^ Islam, Reema (16 April 2018). "Muktagacha Monda: The Sole Survivor Of A Lost Era Of Bengal". Retrieved 12 April 2023.
  46. ^ "Mymensingh bids farewell to Fr Rabanal who taught the Garo how to grow rice". AsiaNews. Retrieved 2 November 2022.
  47. ^ "Indigenous Cuisines". Meghalaya Tourism. Retrieved 2 November 2022.
  48. ^ a b c d "Delicious Cuisine of Northern Bangladesh – Part III". Dhaka Tribune. 13 May 2019. Retrieved 3 November 2022.
  49. ^ "Delicious Cuisine Northern Bangladesh - Part I". Dhaka Tribune. 29 April 2019. Retrieved 3 November 2022.
  50. ^ Hossain, Md. Rakib (14 August 2014). "Yogurt of Bogra (Bograr Doi)".
  51. ^ a b c d "The Santals". Banglapedia. Retrieved 4 November 2022.
  52. ^ "Santali Food: A taste of Nature by Santals". Santhaledisom.com. 3 January 2015. Archived from the original on 4 November 2022. Retrieved 4 November 2022.
  53. ^ Roy, S. Dilip (16 November 2021). "Piper chaba bringing extra earnings for farmers in north". The Daily Star. Retrieved 2 November 2022.
  54. ^ "2 game changers in regular meat curry". The Financial Express. Retrieved 2 November 2022.
  55. ^ "Chui Jhal, the special spice of southern Bangladesh". Prothom Alo. 12 October 2018. Retrieved 2 November 2022.
  56. ^ "The 'chalk and cheese' cuisine of East and West Bengal". The Economic Times. Retrieved 2 November 2022.
  57. ^ Kabir, Ihtisham (5 July 2014). "Citrus Story". The Daily Star. Retrieved 3 April 2023.
  58. ^ "Mumbai Food: Bangladeshi Dishes Straight From Sylhet At Restaurant In BKC". Mid-Day. 14 April 2019. Retrieved 28 April 2020. the shatkora lemon...native to Sylhet in Bangladesh, the citrus fruit looks like a grotesque cousin of lime, but is only larger and tastes like grapefruit
  59. ^ Chowdhury, Dwoha (9 September 2022). "Sylhet's citrus getting popular at home and abroad". The Daily Star. Retrieved 2 November 2022.
  60. ^ "Sylhet's Shatkora ranks high in cooking flavourful dishes". Dhaka Tribune. 29 December 2019. Retrieved 2 November 2022.
  61. ^ "History of Sylhet Birin rice". jalalabadbarta.com (in Bengali). 26 April 2020. Retrieved 9 December 2018. The red-white sticky type of fragrant 'Bireen Chaal' is only found in the Sylhet region, hence an undisputed trademark of Sylhet!
  62. ^ Begum, Dina (8 March 2019). "The 6 Seasons of Bangladeshi Cuisine". Great British Chefs. Retrieved 26 April 2020. Sylhet favours fiery curries made with pastes of fresh and dried chillies, roots and spices. Dried and fermented fish called shutki are used in vegetable broths and dry dishes. Shatkora, a bitter and fragrant citrus fruit, as well as the extremely hot naga chilli, also form part of the local diet.
  63. ^ "Shidol Chutney". Atlas Obscura. 21 December 2017. Retrieved 28 April 2020.
  64. ^ "Akhni and Khichuri are favorites of Sylhetis for Iftar". Prothom Alo (in Bengali). 20 July 2013. Retrieved 19 April 2020. Bakharkhani is another accompaniment to Iftar in Sylhet. The practice of eating Bakharkhani with tea during Iftar or at night has been going on for ages. There are four types of sweet and savory bakharkhani, which cannot be found anywhere else but Sylhet, some vendors said.
  65. ^ Baker, Vicky (28 August 2016). "Making rainbows in a glass – seven-layer tea in Bangladesh". The Guardian. Retrieved 2 November 2017.
  66. ^ Shay, Christopher. "One Glass, Seven Layers of Tea - Scene Asia". Wall Street Journal Blog. Retrieved 7 November 2017.
  67. ^ a b c Colás, Alejandro; Edwards, Jason; Levi, Jane; Zubaida, Sami (2018). Food, Politics, and Society: Social Theory and the Modern Food System (1 ed.). University of California Press. ISBN 978-0-520-29195-9. JSTOR 10.1525/j.ctv5j026t.
  68. ^ "BBC World Service". London: BBC World. Retrieved 28 April 2020.
  69. ^ "From Bangladesh to Brick Lane". The Guardian. 21 June 2002. Retrieved 28 April 2020.
  70. ^ "The great British curry crisis". Financial Times. 8 January 2016. Retrieved 28 April 2020.
  71. ^ "What's The Difference Between A Curry House And An Indian Restaurant?". npr.org. 5 December 2017. Retrieved 28 April 2020.
  72. ^ "Who killed the great British curry house?". The Guardian. 12 January 2017. Retrieved 28 April 2020.
  73. ^ "Make Amriti at home". The Telegraph. Retrieved 3 November 2022.
  74. ^ Habib, Ahsan. "Sweets: A must have on Eid". The Daily Star. Retrieved 3 November 2022.
  75. ^ Shakil, Mirza (4 October 2013). "The falling business". The Daily Star. Retrieved 3 November 2022.
  76. ^ "Porabarir Chomchom goes international, puts Tangail on the map". Dhaka Tribune. 19 December 2019. Retrieved 2 November 2022.
  77. ^ "Tracing the history of Bengal's famous sweet Chom Chom!". Get Bengal. Retrieved 2 November 2022.
  78. ^ Parvin, Salina (20 April 2021). "Iftar recipes using sunflower oil". The Daily Star. Retrieved 2 November 2022.
  79. ^ "Top Ten Famous Sweets of Bangladesh". #Foodiez. Archived from the original on 18 January 2018. Retrieved 17 January 2018.
  80. ^ "Jalebi's zigzag journey to modern day fusions". The Financial Express. Retrieved 3 November 2022.
  81. ^ মচমচে জিলাপির কদরই আলাদা. Jugantor (in Bengali). Retrieved 3 November 2022. A variant on the traditional name is Shahi Jilapi. This Jilapi originated in Chowk Bazaar...can range from 1 to 4-5 kg in weight.
  82. ^ a b "Natore's Kachagolla, a taste fit for royalties". Dhaka Tribune. 21 December 2019. Retrieved 3 November 2022.
  83. ^ "Indian Cooking Tips: How To Make Kachagolla, The Softest Bengali Sweet (Recipe Inside)". NDTV Food. Retrieved 3 November 2022.
  84. ^ Krondl, Michael; Rath, Eric; Mason, Laura; Quinzio, Geraldine; Heinzelmann, Ursula (1 April 2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 9780199313624. Retrieved 25 September 2015.
  85. ^ Krondl, Michael (2011). Sweet Invention: A History of Dessert. Chicago Review Press. pp. 67–70. ISBN 9781556529542. Retrieved 25 September 2015.
  86. ^ Bose, Shib Chunder (1883). The Hindoos as they are: A description of the manners, customs, and inner life of Hindoo Society in Bengal (2 ed.). Calcutta: Thacker, Spink and Co. p. 51.
  87. ^ Roy, Madhushree Basu (25 October 2019). "Pantua- The Bengali Gulab Jamun but it's Different". Pikturenama. Retrieved 2 November 2022.
  88. ^ "- Rasmalai in Matri Bhandar". offroadbangladesh.com.
  89. ^ "Succulent Rasmalai of Comilla". Daily Sun. 20 June 2016. Retrieved 17 September 2018.
  90. ^ Parvin, Salina (12 September 2022). "Palm Fruit recipes: 6 ways to enjoy taal". The Daily Star. Retrieved 2 November 2022.
  91. ^ "Bangladesh cuisine part 2-- delectable and diverse". The Daily Star. 13 December 2016. Retrieved 20 February 2019.
  92. ^ Jyoti Prakash, Tamang (2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer. pp. 77–89. ISBN 9788132228004.
  93. ^ "Mint and herbs help bring solvency". The Daily Star. 16 May 2017. Retrieved 19 February 2019.
  94. ^ "10 Dishes From South Asia That You Must Try at Least Once". India.com. 6 June 2015. Retrieved 20 February 2019.
  95. ^ Clark, Melissa (16 May 2014). "Yogurt Drinks, Not Too Smooth". The New York Times. ISSN 0362-4331. Retrieved 19 February 2019.
  96. ^ "Review: Nobanno's new outpost brings Bengali flavours westside". Stuff. Retrieved 19 February 2019.
  97. ^ "Local Knowledge: Haji's Biryani House". Broadsheet. Retrieved 19 February 2019.
  98. ^ Parvin, Salina (22 September 2020). "The versatile palm juice". The Daily Star. Retrieved 4 November 2022.
  99. ^ Mashal, Mujib (7 July 2021). "Across Borders and Divides, One 'Heavenly' Refresher Cools Summer Heat". The New York Times. ISSN 0362-4331. Retrieved 4 November 2022.
  100. ^ Topu, Ahmed Humayun Kabir (12 September 2022). "Solop buttermilk, a brand in and of itself". The Daily Star. Retrieved 4 November 2022.
  101. ^ "Making lassi at home is easier than you thought". The Financial Express. Retrieved 4 November 2022.
  102. ^ a b c d "Bangladesh booze makers toast new liquor laws". Nikkei Asia. Retrieved 4 November 2022.
  103. ^ "Carew and Co mulling introduction of beer". Dhaka Tribune. 29 December 2021. Retrieved 4 November 2022.
  104. ^ Dhruba, Golam Mujtaba. "Carew ramps up alcohol production. Not enough, sellers say". bdnews24.com. Retrieved 4 November 2022.
  105. ^ "Tribal Culture". Banglapedia. Retrieved 4 November 2022.
[edit]
Retrieved from "https://en.wikipedia.org/w/index.php?title=Bangladeshi_cuisine&oldid=1252555125"