List of Sweets of Bangladesh

 

* Chomchom

*Peetha- rice cakes, differ fromregion to region

*Kalo Jaam

*Roshogolla

*Pheerni

*Kheer

*Halua (Halwa):there are different types of halua – almond, carrot, etc.

*Jeelapi and Amriti

*Doi (yoghurt)

*Shemai

*Shondesh (an extremely popular dessert associated with the Bengali’s)

*Jorda: sweetened rice, fried in ghee(clarrified butter)

*Shon papri

*Roshomalai

*Khaja and Goja: fried sweets

*Borfi: there are different kinds of them. For e.g: of coconut

*Murobba: traditionally made with a type of melon.

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Staple ingredients and spices

The staple of Bangladeshi cuisine are rice, 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), toor (pigeon pea or red gram), urad (black gram), and mung (green gram). Pulses are used almost exclusively in the formof dal, except chana, which is often cooked whole for breakfast and is processed into flour (besan).

The most important spices in Bangladeshi cuisine are garlic, ginger, coriander, cumin, turmeric and chilli. In sweet dishes, cardamom and cinnamon are amongst the natural flavours.

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Panta Illish

Panta Illish ~ a traditional Bengali platter of stale rice (in soup) with fried Hilsa slice, supplemented with dried fish (Shutki), pickles (Achar), dal, green chillies and onion- is a popular serving for “Pohela Boishakh” festival in Bangladesh.

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Regional variations of dishes

There are several regional variations, in terms of dishes, cooking style and serving style in Bangladesh.

* South: Barisal Division., 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 milk. “Shutki”, which is a dry fish, is extremely popular in thses areas.

* Dhaka: This city exhibits a great deal of western influence in its cuisine. Dishes involving fried rice and a lot of meat are usually legacies of Dhaka’s past as the capital of Bengali empires. Much of this can still be seen in the old city, where dishes like biriyani, mughlai porota and bakorkhani are made is speciality stores, many of which have existed for over a century.

* West and North-West: Vegetable curries 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 Division encourages greater use of lake fishes in the cuisine. Because of the proximity to the hills in Assam, several fruits and pickles that are otherwise that are not seen in therest of the country, such as “satkhora” are used in cooking and serving, giving a distict taste to the dining menu here.

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Beef and Bangladesh

Another integral part of Bangladeshi cuisine is “beef”. Presence of which is a must in most of the feasts and banquets across the country, though consumption of beef is prohibited for minority Hindus. Regional feast as Mezbaan of Chittagong, Ziafat of Sylhet or Comilla, Dawat of Dhaka will remain incomplete without serving hot beef.

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Main dish in Bangladesh

Many people mistake Bangladeshi food as being the same as Indian food. Bangladeshi food has its distinct taste and character. Especially the variety of our curry dishes. The cuisine of bangladesh has considerable regional variations.

A staple across the country however is rice and various kinds of lentil, which is locally known as “daal’ and fish. Fish features as the major source of protein in Bangladeshi diet. There is also a saying which goes, “Mach-e-Bhat-e-Bangali”, fish and rice make a Bengali!!

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