Bangladeshi cuisine is rich and varied with the use of many spices. We have delicious
and appetizing food, snacks, and sweets.
Boiled rice is our staple food. It is served with a variety of vegetables, curry, lentil
soups, fish and meat. Fish is the main source of protein. Fishes are now cultivated in
ponds. Also we have fresh-water fishes in the lakes and rivers. More than 40 types of
fishes are common. Some of them are carp, rui, katla, magur (catfish), chingri (prawn
or shrimp). Shutki or dried fishes are popular. Hilsa is very popular among the people
of Bangladesh.
Panta ilish is a traditional platter of Panta bhat. It is steamed rice soaked in water and
served with fried hilsha slice, often together with dried fish, pickles, lentil soup, green
chilies and onion.
It is a popular dish on the Pohela Boishakh.
The people of Bangladesh are very fond of sweets. Almost all Bangladeshi women
prepare some traditional sweets. ‘Pitha’a type of sweets made from rice flour, sugar
syrup molasses and sometimes milk, is a traditional food loved by the entire
population. During winter Pitha Utsab, meaning pitha festival is organized by
different groups of people.
Sweets are distributed among close relatives when there is good news like births,
weddings, promotions etc. Sweets of Bangladesh are mostly milk based. The common ones are roshgulla,
sandesh, rasamalai, gulap jamun, kal jamun and chom-chom. There are hundreds of
different varieties of sweet preparations. Sweets are therefore an important part of the
day-to-day life of Bangladeshi people.
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