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Bangladeshi cuisine: Recipes 1.0
Bangladeshi cuisine (Bengali:বাংলাদেশেররান্না) is the national cuisine of Bangladesh. It isdominated byBengali cuisine and has been shaped by the diversehistory andriverine geography of Bangladesh. The country has atropicalmonsoon climate.Rice is the main staple of Bangladesh and is served with awiderange of curries. Sublime Bangladeshi dishes exhibitstrongaromatic flavors; and often include eggs, potatoes, tomatoesandaubergines. A variety of spices and herbs, along with mustardoiland ghee, is used in Bangladeshi cooking. The mainbreads arenaan,paratha, roti, bakarkhani and luchi. Dal is the secondmostimportant staple after rice. Fish is a staple inBangladeshicuisine, especiallyfreshwater fish, which is adistinctive featureof the country's gastronomy. Major fish dishesinclude ilish(hilsa), pabda (butterfish), rui (rohu),pangash(pangas catfish),chitol (clown knifefish), magur (walkingcatfish), bhetki(barramundi) and tilapia. Meat consumption includesbeef, lamb,venison, chicken,duck, squab and koel. Vegetable dishes,eithermashed (bhurta), boiled (sabji), or leaf-based (saag), arewidelyserved. Lobsters and shrimps are also often prevalent.App Bangladeshi cuisine: Recipes has many popular recipes.Thoseare as follows:Beef SamosasIndian Fish CurryButter Lamb GravyAuthentic Bangladeshi Beef CurryBengali Chicken Curry with PotatoesIndian Mustard FishPrawn Malai CurryEgg and Potato CurryAdipoli Parathas
