Bangladeshi cuisine

Bangladeshi cuisinehas been shaped by the region'shistoryand river-linegeography.Bangladeshhas atropical monsoon climate. The staple of Bangladesh is rice and fish.The majority of Bangladeshi people areethnicBengali, with a minority of non-Bengalis, many used to cuisines from different traditions and regions.
Bangladeshi cuisine is relatively new and rapidly developing, the country's independence in 1971 has led to the birth of new cultures and habits and inevitably from this came a new cuisine. Bangladeshi food is often confused with Indian food due to the land being part of India many years ago. Bangladeshi food is often authentic Indian dishes with small changes based on availability of spices and meats, the region is mostly known for its abundance of fish and rice, and as a result a large proportion of this new and developing cuisine contain both fish and rice. Indian foods and Bangladeshi foods are confused and balled into one since Bangladesh was formerly part of India, however Bangladeshi cuisine refers to the food invented in the nation of Bangladesh after its independence in 1971; Indian cuisine would account for the foods invented by the bengalis who lived while the territory was under India's possession. Since Bangladesh's independence there have been many new dishes often spin offs on authentic Indian and Pakistani foods that have come into existence, for example shorse Ilish and tel koi. 
Many Bangladeshi's migrated to the UK bringing authentic Indian recipes with them, recipes they had grown up with and kept in the family for years. Indian cuisine was popular in Bangladesh and influenced the overwhelming majority of their food and when they brought these authentic Indian dishes that had inspired their own cuisine back home to the UK they saw an explosion in demand. Indian cuisine became one of the most popular in the UK rapidly after its introduction, nowadays many Bangladeshi owned restaurants add authentic Bangladeshi foods to the menu supplementing the authentic Indian dishes they provide and creating a more diverse menu.
Bangladeshi culinary habits were strongly influenced by the cuisine of the area'sMughal rulers. This includes rich, aromatic dishes such asbiriyaniandkormathat require the use of a large array of spices along with a great deal ofghee.Dhakawas the Mughal capital of theBengal Subahand a major trading center inSouth Asia. Traders, immigrants and visitors brought culinary styles from around the world, which influenced the city's cuisine. After Dhaka became the capital ofEast Bengal, Persian, Turkish and Arabic-influenced dishes became popular.Black pepper andchui jhalwere used to add spiciness before  chili was introduced from theAmericas.
Rice is the staple food of Bangladesh,while fish is the most common source of protein in Bangladesh.There are 250 plant-based ingredients in Bangladeshi cooking.The use of mustard oil is common.
The culinary customs of the nation's capital have been influenced byMughlai,Central Asian,Armenian,Persianand native Bengali cuisines. The city's cuisine  also has unique local dishes.
TheNawabs of Dhakabrought 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 andkormaare still served at special occasions likeEidand at weddings.
Chowk Bazaarin Old Dhaka is a centuries-old food market and a focal point during Ramadan for the Iftar meal after sunset.
Dhakaiyaparathais a multi-layered bread that found popularity in Kolkata when immigrants from Dhaka introduced it there following thePartition of India.
Haji biryaniis a rice dish originating from a Dhaka restaurant of the same name. The dish consists of rice, goat meat and spices.
Bakarkhaniis a thick, spicedflat-breadfromMughlai cuisineoften served with tea.Dhakai Bakarkhaniis the variant found in Dhaka, where it has been prepared for centuries.
Morog pulaois a signature dish of the city, an aromatic ricepilafwith chicken.
In Chittagong and the surrounding region curries are generally highly spiced and often include beef.Mejbani Goshtis a beef curry for special occasions;aMejbanorMezbanis a communal feast.
Beef dishes are popular with Bengali Muslims and often served at Mezban feasts, where they indicate prosperity.
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.
Kala bhuna, blackened beef, is a dish from Chittagongmade of beef shoulder cooked with spices until  dark and tender.
Durus kuraorduroosis a dish comprising a whole chicken cooked in thick broth, served with rice, either aspolaoorkhichuri.It also a part ofRohingyaCuisine.
Akhni, also commonly known asOrosher Biriyaniis a biriyani variant made withchinigurarice (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,includingrupchanda(silver pomfret) andloita(Bombay duck).Shutkiis cured and driedloita, a pungent delicacy typical of the region.Churi(ribbonfish) is dried then cooked with chili and onions.Koral/bhetki(barramundi) andgiant tiger prawnsfrom the Bay of Bengal are eaten in coastal regions.
The Chittagong Hill Tracts are home to tribes with their own culture and cuisine.Chakmacuisine usessidol, a paste made from fermented shrimps and fish, andsuguni, dried shrimp or fish.Their dishes use more herbs from the hills more than the spices common in Bengali dishes.Important seasonal ingredients include wild mushrooms and the Flowers of ginger and turmeric plants.Sumoh gorangis a dish cooked in bamboo andHebaangis baked in banana leaves in a mud oven.Marmacuisine uses a paste of dried fish callednappi.Rice beer is a popular drink.
In Mymensinghdoiyogurt is  often combined withpuffedorflattened rice.
Mondais a sweet yogurt patty fromMuktagachhar, first made in 1824.
TheGaro peopleare an ethnic and religious minority in Mymensingh region with their own unique culture and cuisine.Their cuisine is notable for the use of pork, eel, and turtle meat.The Garo brew liquor at homeand cook with soda and in bamboo.
Northern Bangladesh has numerous dairy farms that produce yogurt (doi).Yogurt is also made of evaporated milk which gives it a more intense taste, similar tokheer.Biral Upazilais well known for largeKoi fishwhich are baked in banana leaves.Catlafish is commonly cooked in doi yogurt.
Bograis well known nationally and internationally for itssweet curds.
TheRangpurregion has a beef dish cooked with pumpkin.
TheSantal peoplein the Rajshahi regioneat crab, pork, squirrel, and fishand tend to use fewer spices in their cooking.They produce an alcoholic drink from rice calledhadia.They make liquor using palm tree resin which is used for ritual ceremonies.
Piper chabais a fiery aromatic spice grown in South Bengal. It pre-dates the introduction of chilli from the Americas in the 16th century.Its peeled and chopped stem and roots are added to meat and fish dishes.
Barisal, a coastal region, uses coconut in cooking.
The Sylhet area of Bangladesh has a number of characteristic dishes and ingredients. It is home to several citrus fruit varieties such ashatkoraandthoikor, Adajamir or Ada Lebu, and Ashkul Lebu or Ashkoni Lebu that are commonly used in the region's fish and meat dishes.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 makeTengaorKhatta.
Akhniis amixed rice dishsimilar tobiryaniorpolao, made with meat and/or vegetables.
Red and whiteBirinrice (also transliterated asBiroinorBireen) is found only in the Sylhet region.It is eaten in savoury and sweet dishes and is the main ingredient forChunga Pitha, a traditional rice cake prepared by stuffingsticky riceinside 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.
Khichuriis a rice dish similar in consistency toporridge. During the holy month of Ramadan, it is served as a staple food forIftar. It consists of aromatic rice mixed with spices, ghee, cumin and fenugreek. It is also offered to sick people mixed with ginger.
Beef Hatkhorais a traditional festive dish of beef cooked with hatkora juice.
Aash Bashis a traditional dish using duck and bamboo shoots. It is also known as Aash ar Khoril.
Fish is eaten both curried and fried. Dried and fermented fish calledshutkialso known by many locals of Sylhet ashutkiorhukoin, and hatkora, a bitter and fragrant citrus fruit are used in fish curries. Extremely hotNaga Morichpeppers are used in broths.
Some local dishes incorporatehidol, a pungent chutney of dried fish matured in earthenware pots.This includesHutki Shira, a fish curry with vegetables.
Thoikor Tengais a dish fish cooked with thoikor, a bitter citrus fruit that grows in the Sylhet region.
Bakarkhaniis a flatbread that resemblesporotaand is commonly eaten during Iftar, the evening meal during the month of Ramadan
Handeshis a snack made of deep-fried dough sweetened with molasses or sugar. It is served on special occasions such as the festival ofEid al-Fitr.
Nunor Borais a savoury snack made of rice flour and with onion, ginger and turmeric, fried to a golden colour.
Tusha Shinniis a desserthalwamade from sweetened dough with nuts and raisins that is usually served on special occasions.
Seven Color Teais a colourful drink with multiple different layers of flavoured tea.
In the early 20th century sailors from Sylhet, known asLascars, settled in theUnited Kingdom.They  bought fish and chip restaurants and developed them into full service Indian restaurants.They based the cuisine offered there on that sold by established Anglo-Indian restaurants and onMughal Cuisine.
More than 8 out of 10 of over 8,000 "Indian restaurants" in the UK are owned by Bangladeshis,95% of who come from Sylhet.
The culinary historianLizzie Collinghamwrote that
Amritiis a flower-shaped deep-fried dessert in sugary syrupthat is popular in Dhaka and Tangail.
Chomchomis a traditional sweet that originated inPorabari.The sweet is oval and brown.
Boondiis popular during Ramadan.
Balish Mishti(lit.pillow sweet) is a large pillow-shaped sweet from Natore District.
Jilapiis a pretzel-shaped sweet in syrup that is popular throughout South Asia.Shahi jilapi(royal jilapi) is a very large, pinwheel-shaped variant from Dhaka.
Kachagollais a dessert made of dairy ingredients and sugar that is from Natore District inRajshahi Division.It may have been presented to the 18th century rulerRani Bhabani.
Ledikeniis a light fried reddish-brown ball made ofchhenaand flour, soaked in sugar syrup.It was devised in the mid-19th century and named afterLady Canning, the wife of  theGovernor-General of India.
Pantuais the Bengali version ofgulab jamun.
Ras malaiis a dessert of balls ofchhanamilk solids in a cream sauce flavoured with cardamom.
Taal, the fruit of thePalmyra palmis used in a variety of desserts.
Dimer Jordaalso known as Egg Jorda or Egg Halwa is a Bangladeshi informal popular sweet dish. It is halwa made using egg and milk.
As a majority Muslim country,alcohol sales in Bangladeshare controlled. A government permit is necessary to purchase alcoholic drinks.