Bangladeshi cuisine (Bengali: ?????????? ??????) is the national cuisine of Bangladesh. It is dominated by Bengali cuisine and has been shaped by the diverse history and riverine geography of Bangladesh. The country has a tropical monsoon climate.
Video Bangladeshi cuisine
Background
Rice is the main staple food of Bangladeshi people and it is served with a wide range of curries. Sublime Bangladeshi dishes exhibit strong aromatic flavours; and often include eggs, potatoes, tomatoes and aubergines. A variety of spices and herbs, along with mustard oil and ghee, is used in Bangladeshi cooking. The main breads are naan, porota, roti, bakarkhani and luchi. Dal is the second most important staple food which is served with rice/porota/luchi. Fish is a staple in Bangladeshi cuisine, especially freshwater fish, which is a distinctive feature of the country's gastronomy. Major fish dishes include ilish (hilsa), pabda (butterfish), rui (rohu), pangash (pangas catfish), chitol (clown knifefish), magur (walking catfish), bhetki (barramundi) and tilapia. Meat consumption includes beef, lamb, venison, chicken, duck, squab and koel. Vegetable dishes, either mashed (bhorta), boiled (sabji), or leaf-based (saag), are widely served. Seafood such as lobsters and shrimps are also often prevalent.
Gourmet pulao is served during feasts and festivals. Different types of Bengali biryani and pulao include Kachi (mutton), Tehari (beef), Ilish and Murg (chicken). Different types of kababs include shikh, reshmi, shashlik, tikka and shami. The country is home to a huge range of Bengali desserts and confectioneries, ranging from pan-fried or steamed rice cakes (pitha) to halwa and sweets made from fruits and sweetened cheese. Tea is widely consumed as the national beverage and offered to guests as a gesture of welcome. Popular snacks include samosas, pakoras, jhalmuri (puffed rice mixed with various spices), pitha (rice cakes), and Bread roll. The phuchka and "chotpoti" are major street foods. The Chittagong Hill Tracts in southeastern Bangladesh feature bamboo shoot cuisine. Bangladesh is also the world's fifth-largest producer of tropical fruits.
Maps Bangladeshi cuisine
History
Ancient Bengali diets included rice, fish, honey, dairy and vegetables. The region was an administrative and commercial bastion in South Asia during early Hindu and Buddhist kingdoms; and later Muslim sultanates. Mughlai cuisine developed in Bengal after the establishment of the province of Mughal Bengal in 1576, as part of the Mughal Empire. The city of Dhaka played an important role in influencing Bengali food with Mughal elements. The British Empire ruled the region for nearly two hundred years between the 18th and 20th centuries, during which the Bengal Renaissance shaped the emergence of modern Bengali cuisine. During the British Raj, Calcutta influenced many Bengali dishes. In the southeast, Arakan cuisine from Burma influenced dishes in Chittagong, particularly dried fish.
The Partition of Bengal in 1947 resulted in the separation of West Bengal from the Muslim-majority East, causing many shifts in demographics and culinary styles.
Bangladeshi cuisine incorporates a large number of cosmopolitan influences, a legacy of the region's historic trade links with the Arab world, Persia, Portugal, the United Kingdom, and Burma. The Portuguese in Dhaka developed cheese. The British introduced tea.
Halal
Islamic dietary laws are prevalent across Bangladesh. Halal foods are food items that Muslims are allowed to eat and drink under Islamic dietary guidelines. The criteria specifies both what foods are allowed, and how the food must be prepared. The foods addressed are mostly types of meat allowed in Islam.
Bangaliketa (Etiquette)
Bangladeshi people follow certain rules and regulations while eating. It includes warm hospitality and particular ways of serving as well. This is known as Bangaliketa (Bengali: ?????? ????). The culture also defines the way to invite people to weddings and for dinner. Gifts are given on certain occasions. Bangaliketa also includes a way of serving utensils in a proper manner.
Bengali cuisine has the only traditionally developed multi-course tradition from the subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served course-wise rather than all at once.
Regional cuisines
In Bangladeshi cuisine, some foods are popular across the entire region, while others are specific to a particular area.
Eastern region
The eastern part of Bangladesh has strong influences from Northeast Indian states, such as Assam and Tripura. The main characteristic of this food is that it is mainly sweet and has a lot of uses of banana throats, raw papaya fruit, raw mango, urad lentils and grilled or smoked vegetables. The staples of Sylheti people are mainly rice and fish. Their choice and method of cooking is distinctly different to non-Sylhetis. Traditional foods include sour dishes, such as tengha (or tok) cooked with vegetables, including amra, defal, olives (belfoi), dewwaa, amshi, mango choti (aam choti), kul (boroi), hatkhora (or shatkora), ada zamir (ada lembu), and any other sour lemon-like tasty vegetable. Also many types of meat dishes, including chicken.
Chittagong Regions: Ziafat or Mezban feasts are popular throughout the area, where characteristic "heavy" dishes--dishes rich in animal fat and dairy--are featured. Saltwater fish and seafood are quite prevalent in these areas. Shutki (dried fish) is more available in this region than in other parts of the country. Bangladesh's Southern region is also popular worldwide for its fisheries industries with over 100 types of fishes exported every day from this region.
Southeastern region: The Southeastern region of Bangladesh includes the tribal areas that have their own style of cooking methods and ideas. Other than that, the most southern part of this region is mainly influenced by the Arakan cuisine of Burma. Dried fish (shutki), bamboo shoots, sea fish, and many more are the specialties. They use lots of spicy flavours and coconuts in their food preparations.
Central region
The capital Dhaka and its territory region make up the central region, where fresh water fish are more popular. Due to different ruling periods, the cuisine of this region is versatile. The Old Dhaka area is famous for the Nawab Awadhi cuisine. In Old Dhaka, kebabs, naans, bakarkhani, kachchi and pakki biriyani, haleem, mutton bhuni kichuri, Roust and speciality mutton tehari are examples of dishes that became popular in other parts of the country.
Northern region
Rajshahi & Northern Regions: Rajshahi mangoes are considered to be the best in the country. Sweet dishes are also popular. The Northern parts of the country is also renowned for growing pineapple, guava, watermelon, white or sweet melon, green bell apple, wood apple (kotbel), tropic grape, jujube (kul/boroi), pear, litchi, carambola (kamranga), etc. Also famous are the mishti doi of Bogra which are known to be the best in Bangladesh with the desserts of the North being considered amongst the most sweet and delicant in the whole nation.
Southern region
The western areas mainly include the Khulna and Jessore areas and is very close to the West Bengal of India (the region with the second largest concentration of Bengalis in the world). The cuisine of these areas are known as authentic Bengali recipes. Mug dal with hilsha fish head, dalna, chachchari, luchi-payesh, hilsha with mustard are very popular in this region like neighboring West Bengal in India. Coconut milk is very popular in this region. Barisal and Khulna: Piper chaba is a flowering vine in the family Piperaceae. It is called "Chui Jhal" in Bangladesh. Chui Jhal is originally the twig of a Piper chaba. It is a very expensive spice in Bangladesh, has great medicinal value, and tastes somewhat like horseradish. People in Khulna, Bagerhat, and Shatkhira cut down the stem, roots, peel the skin and cut it into small pieces and cook them with meat and fishes, especially with mutton. They love the spicy pungent flavor of spice all year round. A wide range of sweet water fishes are available in this region, which are highly famous all over the country.
Culinary style and influences
Bangladeshi cuisine has overtime been largely influenced by the Mughlai cuisine left behind by the Persian Rulers. This has made Bangladeshi cuisine to include many rich aromatic dishes such as Biriyani and Kormas that requires the use of a large array of spices along with an extensive amount of Ghi. Dhaka being the Mughal Capital of the Bengal Subah (Which Includes the modern Bangladesh and the Indian states of West Bengal, Bihar, Jharkhand and Tripura) was a major trading centre in South Asia so many culinary styles from around the world influenced the city's cuisine. After Dhaka became the capital of East Bengal then Bangladesh the populace began to adopt the cuisine of the city with many unknown Persian, Turkish and Arabic influenced dishes becoming hugely popular.
In Bangladesh the people have adopted a distinct method of cooking and presenting food from their Indian brothers. In Bangladesh meat is a staple with Beef being the most popular meat followed by Chicken and goat meat with Duck being occasionally eaten and Pork eaten only by the Christian and tribal minorities. Meats are usually cooked in a variety of ground and whole spices and tend to be spicy. The most popular method to cook meat is Bhuna which is when the meat and onions are fried for a long time with ground and whole spices over high heat. While meats are hugely popular in Bangladesh, Fish is the main protein with it being associated with their Bengali identity. Fish is usually cooked in a lightly spiced gravy to allow for the flavour of the fish not to be overpowered. Jhole or ???? is the main method to cook the fish along with vegetables such potatoes and aubergines. However Shutki is also a popular way to eat fish which is drying, frying and then cooking the fish in a gravy. Shutki is known for its pungent aroma and its spicy and tangy flavour.
Foods and ingredients
- Riverine Areas: Bengal's main staple food of sweet water fish comes from this riverine region. The rivers of Bangladesh are filled with thousands of types of fish. Ilish, Rui, Katol, Koi, Papda, Boal, Citol, Magur, Sing, Mola, Dhlea, etc. are favourites to all. Bangladesh's "Paddar Ilish" (Padma Ilish, Bengali: ?????? ????) is popular in Bengali communities all over the world.
- The staples of Bangladeshi cuisine include rice, which is a common component of most everyday meals and, to a lesser extent, "ruti" (an unleavened whole wheat bread).
- "Atta" (a unique type of whole ground wheat flour) is used for making Luchi, Porota, Pitha, etc.
- Lentils/Pulses (legumes) includes at least five dozen varieties; the most important of which are Bengal gram (chhola), pigeon peas, red gram, black gram (biuli), and green gram (mung bean). Pulses are used almost exclusively in the form of 'dal', except 'chhola', which is often cooked whole for breakfast and is processed into flour (beshon).
- As a tropical country, a wide variety of green vegetables and fruits are available in Bangladesh. A host of gourds, roots and tubers, leafy greens, succulent stalks, citrons and limes, green and purple eggplants, red onions, plantains, broad beans, okra, banana tree stems and flowers, lotus roots, green jackfruit, red pumpkins, and mushrooms are to be found in the vegetable markets or kacha/sabji bazaar.
- Local and hybrid chicken, beef and mutton dishes are favourites across Bangladesh, as well as bird dishes, such as group duck and pigeons.
Medium and spices
Mustard oil and vegetable oil are the primary cooking mediums in Bangladeshi cuisine, although sunflower oil and peanut oil are also used. However, depending on the type of food, clarified butter (ghee) is often used for its aromatic flavours.
Bangladeshi food varies between very sweet and mild to extremely spicy. It resembles food found in other parts of Asia. There are also slight similarities with South East Asian and North East Indian food customs. The most common condiments, herbs and spices in Bangladeshi cuisine are garlic, onion, ginger, turmeric, ghee, sumac, coriander, cumin, dry bay leaves, chili pepper, and chili powder.
The pãch poron is a general purpose spice mixture composed of fenugreek seeds, nigella seeds, cumin seeds, and black mustard seeds. This mixture is more convenient for vegetarian dishes and fish preparations.
The use of spices for both meat and vegetable dishes is quite extensive and includes many combinations. The combination of whole spices, fried and added at the start or finish of cooking as a flavouring is special to each dish. Whole black mustard seeds and freshly ground mustard paste are also a typical combination. A pungent mustard sauce called kashundi is sauce for snacks or sometimes makes a base ingredient for fish dishes and vegetable dishes popular in Bangladesh.
Common recipe styles
The following is a list of characteristic Bangladeshi recipe styles. Each entry is a class of recipes, producing different dishes depending on the choice of ingredients. There are tastes to which the Bangladeshi palate cater to. These include:
- Achar: Assortment of pickled fruit, vegetables or spices. Generally flavoured with mustard oil, mustard seeds, aniseeds, caraway seeds, and asafoetida or hing.[1]
- Bawra (????): Anything that has been mashed, mixed with thick batter and then formed into a rough roundish shape and deep fried, generally in soybean or mustard oil. Generally it is served with rice as a starter, or served with puffed rice crisps or as a single snack. The bora has quite a few kinds. When potatoes are fried in a light chickpea flour batter, they are called fuluri (giving rise to the Trinidadian pholourie).
- Bhaja (????): Anything fried (especially potato, aubergine (eggplant), cauliflower, cabbage, fish, chicken) after it has been salted or dipped in any kind of water-based batter. Does not include croquettes or crumb-coated items.
- Bhapa (????): Fish or vegetables steamed with spices.
- Bhate (????): A vegetable that has been put in the pot where rice is cooking. It is cooked with the rice. Generally, the vegetable includes potatoes, butternut squash, raw papayas, bitter gourd, snake gourd and okra. It is often eaten with a tinge of mustard oil or ghee and salt. For this, generally "atap chawl" rice is used. It's is a short-grained, glutinous rice that cooks quickly and preferred because of its creamy quality and ability to become sticky. That aids the dish when it comes to mashing. At serving, fresh ghee or butter, and salt to taste, is mixed and mashed by hand and then eaten. A raw green chili, and a boiled and shelled egg, sometimes accompany this dish.
- Bhorta (????): Any vegetable, such as potatoes, aubergine (eggplant), beans, sour mangoes, papaya, pumpkins and shrimp, dried fig or even dal, first boiled whole and then mashed and seasoned with red shallot, fresh chili, mustard oil/ghee and spices.
- Chap (???): Bengali-style croquettes, usually coated with crushed biscuits or breadcrumbs.
- Chutney: Generally, the Bengal region is one of the pioneers for this dish, making it with everything, including preserved mango sheets, called amshotto.
- Dom (??): Vegetables, especially potatoes, or meat, cooked over a covered pot containing water, slowly over low heat, slightly steaming. The word is derived from the dum technique popular in Mughlai cuisine.
- Ghonto (????): Complementary vegetables (e.g., cabbage, green peas, potatoes, banana blossom, coconut, chickpeas, etc.) are chopped or finely grated and cooked with pouron and ground spices. Dried pellets of dal are often added to the ghonto. Ghee is commonly added at the end. Non-vegetarian ghontos are made, with fish or fish heads added to the vegetables. The famous muri ghonto is made with fish heads cooked in a fine variety of rice. Some ghontos are very dry while others are thick and juicy.
- Kalia (???????): A very rich preparation of fish or meat using a lot of oil or ghee with a spicy sauce usually based on ground ginger and fresh shallots pasted or fried along with a tempering of gorom moshla.
- Kofta: Ground meat croquettes bound together by spices or eggs, served alone or in savoury gravy.
- Korma: It involves egg, fish or meat cooked in a mild yogurt-based sauce with ghee, and often poppy seed paste is added. People of southern Bangladesh add coconut milk to many of their dishes and korma is no exception.
- Paturi: Generally, oily fish is sliced evenly and wrapped in a banana leaf, after the fish has been basted with freshly pasted mustard with a hint of mustard oil, chili, turmeric and salt.
- Posto: Anything (especially potato, aubergine) cooked with poppy seed paste as the main flavouring agent. Often poppy seed paste with some mustard oil is eaten mixed with rice all by itself as a mild beginner in a meal.
- Shak (???): Green leafy vegetables, like spinach and mustard greens, are shredded and cooked until they wilt in a touch of oil and tempering of nigella seeds.
- Torkari: A general term often used in Bengali, the same way 'curry' is used in English. The word first meant uncooked garden vegetables. From this, it was a natural extension to mean cooked vegetables or even fish and vegetables cooked together.
Structure of meals
Each dish is to be eaten separately with a small amount of rice or ruti, so that individual flavours can be enjoyed. The typical Bangladeshi fare includes certain sequences of food. Two sequences are commonly followed, one for ceremonial dinners, such as a wedding, and the other for day-to-day sequence. Both sequences have regional variations, and sometimes there are significant differences in a particular course in Bangladesh.
Ceremonial occasions, such as weddings, use to have elaborate serving rituals, but professional catering and buffet-style dining can be seen now. The traditions have not disappeared; large family occasions and the more lavish ceremonial feasts will still have the same traditional rituals.
Main course
Bangladeshi foods contain staples, such as rice and flat breads. Different traditional flat breads include Luchi, Porota, Bakhorkhani, Nan, Ruti, Rice Flour Flatbread, Chitai Pitha, and many more. Dishes made from chicken, beef, fish or mutton, as well as dal (a spicy lentil soup) and vegetables commonly accompany rice and flat breads. Traditional dishes can be 'dry', such as gosht bhuna (chicken/beef/mutton). Items with jhol (gravy) are often curried. Bangladeshi cuisine frequently uses fresh vegetables, which generally vary with season. Vegetables are also used for light curries.
On special occasions, such as weddings or other similar ceremonies, Bangladeshi people serve guests with Biryani and Kababs along with other side dishes, which is very popular in the cities and urban areas, and Borhani, which is a spicy drink that is known to aid digestion. Another popular meal is Polao with Rost and other dishes such as Egg korma and Rezala and Kala Bhuna (a beef bhuna). In Bengali culture it is considered rude to only cook a few items so a large array is often made for the guests at least 5/6 dishes.
Chutney
In Bengali cuisine, Chutney is mainly served at the end of a meal. It is a sweet & sour thickened curry usually made with local seasonal fruits, such as raw mango, jujube, Bengal quince, etc. with pãch poron (five mix spices) and sugar.
Desserts
Bengalis take pride on their desserts. Bengalis are the pioneers of making and inventing a variety of sweets in the Indian Subcontinent (pre-partition period). Most of these sweets have been created by a Ghosh (a dessert maker or dairy product seller cast).
The last item before the sweets is Doi (baked yogurt). It is generally of two varieties, either natural flavour and taste or Mishti Doi (sweet yogurt), typically sweetened with charred sugar. This brings about a brown colour and a distinct flavour. Bangladeshi cuisine has a rich tradition of sweets. The most common sweets and desserts include:
- Rasgulla - Rasgulla, locally pronounced "Roshogolla" or "Rashgolla", is a sweet made with channa (posset/curdled milk) and sugar syrup. It is one of the most widely consumed sweets. The basic version has many regional variations.
- Khir Toast - Delicate sweet made of ricotta with a thick cream inside
- Vogh sagar - most famous in Dhaka, Bangladesh and Canada
- Saffron Vogh - made with ricotta, a must for bengali wedding in Dhaka and Canada
- Channer Shondesh is a dessert created with milk and sugar.
- Chhanar Mishti - A sweet made from chickpea flour with sugar/jaggery/molasses. Nowadays, there are various types of Chhanar Mishthi available all across Bangladesh.
- Mishti Doi - Sweetened homemade creamy yogurt; prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either guda/gura (brown sugar) or khajuri guda/gura (date molasses), and allowing the milk to ferment overnight.
- Naru - It is usually home-made and used as offerings in Hindu rituals of praying to their deities.
- Rosh-malai - Small rashgollas in a sweetened milk base; Comilla is famous for its Rosh-malai.
- Khaja - Deep fried sweets made from wheat flour and ghee, with sugar and sesame seeds as the coating.
- Mua - Cooked with rice flakes and jaggery.
- Hawai'i Mishti - Made with sugar and given various forms.
- Chhana is fresh, unripened curd cheese made from water buffalo milk.
- Chhaner jilapi - Made in a manner very similar to regular jalebi except they are made with chhana.
- Khir is a common Bangladeshi sweet dish. Phirni, together with Zarda, is also typical during Shab-e-Barat and Eid. It is cooked with dense milk, sugar/jaggery, and scented rice (kalijira rice). Although it takes a lot of time to cook, it is one of the main features of Bangladeshi desserts. A thicker version of khir is used as filling for pitha.
- Gurer Shondesh is a fritter made from rice flour and palm sugar.
- Goja - A light sweet snack made from flour and sugar, and often served as street food, which is consumed both as dessert and starter.
- Chômchôm (????) (originally from Porabari, Tangail District in Bangladesh) - This sweet goes back centuries. The modern version of this oval-shaped sweet is reddish brown in colour and has a denser texture than the rôshogolla. It can also be preserved longer. Granules of maoa or dried milk can also be sprinkled over chômchôm.
- Shemai - It is made with vermicelli prepared with ghee or vegetable oil.
- Balushahi is made from a stiff dough made with all-purpose flour, ghee and a pinch of baking soda. One-inch-diameter (25 mm), 1/2-inch-thick (13 mm) discs are shaped with hands, fried in ghee or oil and dunked in thick sugar syrup so that there is a sugar coating. They are very sweet, but tasty with a slightly flaky texture.
- Pi?ha - In Bangladesh, the tradition of making different kinds of pan-fried, steamed or boiled sweets, lovingly known as "pi?he" or "pitha", still flourishes. These little balls of heaven symbolises the coming of winter, and the arrival of a season where rich food can be included. The richness lies in the creamy silkiness of the milk, which is often mixed with molasses or jaggery made from either date palm or sugarcane, and sometimes sugar. They are mostly divided into different categories based on the way they are created. The most common forms of these cakes include bhapa pi?ha (steamed), pakan pi?ha (fried) and puli pi?ha (dumplings), among others. The other common pithas are chondropuli, gokul, pati shapta, chitai pi?ha, aski pitha, muger puli and dudh puli. Generally, rice flour goes into making the pitha.
Beverages
- Akher gur Shorbot - sugarcane juice with jaggery
- Akher Rosh - sugarcane juice
- Borhani - a spicy drink usually served in gatherings, banquets and weddings. It aids digestion.
- Ghol - whisked salted milk
- Jeera pani - a drink boasting fresh, lively flavors and generally served as an appetizer or welcome drink.
- Khejur Rosh - date palm juice
- Tea
- Malai
- Faluda
- Mango juice (Amer shorbot)
- Watermelon juice (Tormujer shorbot)
- Juice of Bengal quince (Bel er shorbot)
Specialties by region
See also
- List of Bangladeshi dishes
- Bengali cuisine
- Bengali spices and their English names
- Chaunk
- Panta bhat
References
Further reading
- Bangladeshi Restaurant Curries, Piatkus, London - ISBN 0-7499-1618-4 (1996)
- Curries - Masterchef Series, Orion, London - ISBN 0-297-83642-0 (1996)
- Curry, Human & Rousseau, South Africa - ISBN 0-7981-3193-4 (1993)
- Kerrie, in Afrikaans, Human & Rousseau, South Africa - ISBN 0-7981-2814-3 (1993)
- Petit Plats Curry, French edition, Hachette Marabout, Paris - ISBN 2-501-03308-6 (2000)
- 2009 Cobra Good Curry Guide, John Blake Publishing, London - ISBN 1-84454-311-0
- Bangladesh - Mariam Whyte, Yong Jui Lin
- World and Its Peoples: Eastern and Southern Asia - Marshall Cavendish Corporation -
- Bangladesh - Stuart Butler
- Bangladeshi Cuisine - Shawkat Osman
- Multicultural Handbook of Food, Nutrition and Dietetics
External links
- Media related to Cuisine of Bangladesh at Wikimedia Commons
Source of the article : Wikipedia
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