Regional Speciality:
Chittagong:
Chittagong’s culinary tradition is known for Mezban and mixed rice dishes such as kala bhuna, which has beef shoulder and traditional spices. Dried fish (shutki) is more readily available in the Chittagong region than in other parts of Bangladesh.
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.
Due to the high cost of producing Mughlai food, recipes were restricted to the elite in colonial India and slowly expanded as the economy of Bangladesh grew. The main focus is on lamb, mutton, beef, yogurt and mild spices that define the taste of the style. Dishes such as kebabs; stuffed bread; kachi biryani; roast lamb, duck and chicken; patishapta; Kashmiri tea; and korma are still served on special occasions such as Eid and weddings. Due to the high grade of the food, excessive use of expensive ingredients such as ghee and making the food melt in the mouth is crucial to the perception of the food.
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,
differing by using different grains and additives such as dates, figs and berries. In addition to European foods such as chocolate, Calcutta also received culinary influences from its Chinese diaspora. Phuchka, also imitated as panipuri elsewhere in India, is a common Bengali street food made of fried dough crusts and potato and chickpea fillings, usually served alongside bhelpuri, masala chai, ghugni and chaat stalls found in a small stall.
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. Nourishment is the most center of individuals and culture when it comes to celebrations and occasions. This can be since multi-crop development is exceptionally common in Bangladesh, which is known for creating a wide assortment of rice of great quality.
Various vegetables and fruits are grown here all year round. West Bengal has a vast coastline with more than 60 rivers flowing in and out, the main rivers are Ganga, Hooghly, Ajay, Jalanji, Damodar, Teesta, Runarayan, Mahananda R. et al. The state has a lake and ponds as part of its culture and heritage that provide the populace with a variety of fish like Ruhi, Katla, Pabda, Tangra, Koi and many more. Traditionally, ghee and mustard oil are used in cooking, however, the former has now been replaced by refined oils for the more modern and health-conscious Bengali.
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 imperative places in a Bengali domestic and one will continuously see a gather of individuals gathering to talk about their favorite creator or their favorite dish. A ordinary daily eating schedule consists of four meals during the day, counting breakfast, lunch, some snacks in the evening, and dinner. The every day feast platter is exceptionally mindful, and the serving is additionally exceptionally 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.. . 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.
