About Food
Bangladeshi cuisine (Bengali: বাংলাদেশের রান্না) 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.
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: বাঙালি কেতা). 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.
Culinary style and influences:
Bangladeshi cuisine has over time been largely influenced by the Mughlai cuisine left behind by the Persian Rulers. This has led Bangladeshi cuisine to include many rich aromatic dishes such as biriyani and korma that requires the use of a large array of spices along with an extensive amount of ghee. Dhaka being the Mughal Capital of the Bengal Subah (Which Includes the modern Bangladesh and the Indian states of West Bengal) was a major trading center in South Asia, so many culinary styles from around the world influenced the city's cuisine. After Dhaka became the capital of East Bengal, Bangladesh the populace began to adopt the cuisine of the city with many unknown Persian, Turkish and Arabic influenced dishes becoming hugely popular.
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Characteristics of Bengali cuisine:
Bengali cuisine can be subdivided into four different types of dishes, charbya, or food that is chewed, such as rice or fish; choṣya, or food that is sucked, such as ambal and tak; lehya, or foods that are meant to be licked, like chuttney; and peya, which includes drinks, mainly milk.
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