Dhaka:
Dhakaiya cuisine is one of the most famous regional delicacies. The rich culinary customs are influenced by the indigenous cuisines of Mughrei, Central Asia, Armenia, Hindustani and Bengal. The Nawabs of Dhaka brought Mughlai cuisine to Bengal, and the culinary scene of Dhaka has fully preserved these delicacies.
Kolkata:
In Kolkata, many local street vendors own small shops where they sell their homemade wares. Items such as cheese (paneer) can be eaten as is or made into sweet sandesh, rosogolla or chanar payesh. Cow’s milk is especially used in various types of payesh from Kolkata,
Sylhet:
Sylhet prides itself on a variation of the famous pilaf dish, Akhni, in which the rice is boiled and the chicken is then cut into pieces. Common meat varieties include beef, chicken, lamb, and duck/goose such as Hash O Bash. They also proudly have a tradition of Beef Hatkora, a rice dish consisting of wild citrus fruits not found in other parts of Bangladesh.
Food & Culture:
Bangladesh and its culture showcase its rich heritage and culture. It can be easily said that food is one of the most important things in Bangladesh.
Food is an important factor as it hosts both traditional norms and creative queues. The variety of food in Bengali is the pride of the state. Food is the main focus of people and culture when it comes to celebrations and events. This is because multi-crop cultivation is very common in Bangladesh, which is known for producing a wide variety of rice of good quality.
Ghee still has its place as it goes well with hot rice. As a result, locally grown and found products dominate the Bengali food platters.
Let’s take a look at the daily diet of a Bangladeshi family.
Bengalis who are known to be foodies are not only fond of different delicacies but also happy to serve their guests or ‘athitis’ which they consider to be Narayan (Lord Vishnu).
The bookshelf and the kitchen are two of the most important places in a Bengali home and one will always see a group of people gathering to discuss their favorite author or their favorite dish. A normal daily eating routine consists of four meals during the day, including breakfast, lunch, some snacks in the evening, and dinner. The daily meal platter is very thoughtful, and the serving is also very scientific.
Banglar swad:
Bengali cuisine is one of the best blends of non-vegetarian and vegetarian cuisine. Bengal is known as the country of ‘March Al Bhat’ which means ‘fish and rice’. A wide variety of Bengali dishes for festivals, occasions and seasons are an integral part of Bengali culture. Literature, songs, paintings and movies have a nostalgic appeal. Bengali cuisine has a unique blend of the world’s best gastronomy and diverse Indian culinary styles. Rasgulla and Bengali sweets are world famous. Bringing visitors and tourists a taste of Bengali cuisine.
Bengali Mutton Curry:
It is about the famous “kasha mangsho” Mutton Kasha of the last century which is one of Kolkata’s signature dishes and was first presented commercially under the name “Golbari” by the New Punjab Hotel located at Five Points Shyambazar by the already The old Ratan Arora was established around 1915 – the original dish from 1920 has a few other specialties, slow cooked dark brown dry lamb curry with chapati smothered in soft ghee, vinegar pickled onion rings and tamarind chutney. In that era, there were no other meat restaurants nearby. Few dessert shops and some other fried shops are the main residents. Hence, golbari food has always encountered large crowds from the very beginning. One day, the shop was full of hungry customers. The chicken was just cooked and dried in oil “kasha”. Curry is far from us. Hungry customers yelled with their voices that what they wanted was ready and the meat was served, thus giving birth to the famous “Golbarir kasha mangsho”. The price was 60 paisa, now it is 140 rupees.
Kolkata-r- rosogolla:
Rasogolla is a syrupy dessert popular in the Indian subcontinent, especially Orissa, West Bengal and Mauritius. The dish originated in Orissa many centuries ago, but a whitish, spongy variety (called ‘Bengal Rasgulla’ or ‘Sponge Rasgulla’) became popular in Bengal in the 19th century. Rasogolla are balls of chana (Indian cottage cheese) and semolina dough cooked in a light sugar syrup.Do this until the syrup seeps into the dumplings.
Bardhaman-er- sitabhog:
This is actually a Bengali specialty called Sita-Bhog. A myth about the name of this candy is that it is one of the most popular sweets in matasita. Mostly this recipe is famous in Vardaman district of West Bengal.. But nowadays in West Bengal, including Kolkata, you will find it in every confectionery store. Sometimes it’s white, sometimes it’s yellow. But about its taste, you simply can’t resist your mouth. Since the whole preparation is more difficult than other sweets, it is also not expensive.
