Bangladeshi Cuisine

Bangladeshi cuisine refers to the Bengali cuisine prevalent in Bangladesh. Before the Partition of British 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. With an emphasis on sweet water fish, vegetables and lentils served with rice as a staple diet. Bengali cuisine is known for its subtle (yet sometimes different) flavours, and its huge spread of confectioneries and desserts. It also has perhaps the only traditionally fully developed multi-course tradition from South Asia that is analogous in structure to the modern style of formed cuisine (in three course meal), with food served course-wise rather than all at once like other Asian food culture.

Read more about Bangladeshi Cuisine:  Regional Cuisines, Staple Ingredients and Spices, Cooking Medium and Spices, Common Bangladeshi Recipe Styles, Bengali Meals

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