Bangladeshi cuisine is the national cuisine of Bangladesh. Bangladeshi cuisine has been shaped by the diverse history and river-line geography of Bangladesh. The country has a tropical monsoon climate. The staple of Bangladesh is rice and fish. The majority of Bangladeshi people are ethnic Bengali, who follow Bengal cuisine, with a minority of non-Bengalis with their own unique cuisine. Bangladeshi food has more meat, especially beef, compared to West Bengal.

Has characteristic parts: Akhni Aloo domhi Aloo gosht Baingan bharta Bangladeshi desserts Bhaat Cardamom Chaathi Chaat Masala Chapati Chapli kebab Chevdo Chicken Jalfrezi Chicken Tikka Masala Chicken korma Chilli paneer Chole bhature Chorchori Chotpoti Dahi puri Dastarkhan Doi begun Galapóngfil Garam Masala Glutinous rice Glutinous rice flour Gosht Halwa poori Jackfruit Jalfrezi Kewra Korma Lassi Ledikeni Luchi Mochikojp Naan Nankhatai Nihari Pakora Panch phoronne Paneer Pantua Paratha Pitha Puri Rice flour Roti Saaghi Saag paneerhi Samosa Samusa Shahi jilapi Shingara Shukto Spice tempering Tarkari Thalihi Tikka Tikka masala
Categories: Bengal cuisine Cuisine Desi cuisine South Asian cuisine
Subcategories: Jumma cuisine Mughlai cuisine
Also known as:
Wikidata ID: Q4855470
Wikipedia title: Bangladeshi cuisine
References:
Wikipedia article: Bangladeshi cuisine
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Aloo gosht
Handi
Mughlai cuisine
Mustard sauce
Paloo
Papri chaat
Qabili palau


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