Bangladeshi Cuisine History Bangladesh: A Muslim republic in southern Asia achieved independence in 1971.

Bangladeshi cuisine is a style of food preparation that originated in Bengal: A region whose eastern part is now Bangladesh and whose western part is included in India. Its predominately Muslim population does not eat pork. Beef, goat, lamb and chicken being the main livestock eaten. With its many rivers and long coastline Fish provides a major part of the diet along with rice, various leaves (phata) and a huge variety of vegetables and fish. In taste Bangladeshi cuisine tends to be salty and spicy to western tastes. As a distinct geographical entity, Bangladeshi cuisine is no less distinct. Predominantly a wetland fish is a main source of protein. rice and dal are also staples with the Hindu- Muslim population. Expect dishes to have an assertive use of exotic flavor and fragrant spices like coriander, ginger, garlic, cumin, turmeric, cardamom,cinnamon, and chili s. If you have ever dined at an Indian restaurant in the U.K. most likely you have already experienced Bangladesh cuisine. A Bengali sweet is a must to cool the palate after a spicy meal. Well known for its sweet, spongy, and milky temptations, which include favorites such as Rashogollah, kalo-jam, shandesh and so many others for you to discover.

Egg Biryani Bangladesh National Dish

Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store the Ghee in an airtight container being sure to keep it free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month. Source: Ingredients: 3 cups Basmati Rice 4 cups Water cup Plain Yogurt Eggs 6-12 hard boiled and peeled 3 Eggs beaten then lightly salted beat again 2 medium Onions (thin-sliced) 1 tbsp Ginger Paste (blend the Garlic and the Ginger with 1 tsp water in a food processor till it forms a paste) 1 tbsp Garlic Paste (see food processor instructions next to ginger) 2 Green Chili (thin-sliced) 3-5 each Whole Cloves 10 each Black Peppercorns 3 Bay Leaves 1 tsp Brown Cardamom or Cardamom Powder

2 each Green Cardamom Pods 1 tbsp Red Chili Powder 1 tbsp Coriander Powder 1 tbsp Garam Masala Powder 3-4 Cinnamon Sticks (thin 1/2 inch each) 1 tbsp Cumin Seeds Ghee (See recipe) 6 tbsp. Salt to taste 1 cup Chopped Coriander Leaves Method: 1. Heat Ghee (4 tbsp.) in a pan. Add Cumin seeds, Green and Brown Cardamom, Cinnamon Sticks, Cloves, Black Pepper and the Bay Leaves. Fry for a minute. Reduce the heat 2. Add Sliced Onion, Green Chili, Ginger Garlic Paste and fry until light golden brown. 3. Add Red Chili Powder, Coriander Powder, Garam Masala and Salt. Mix well. 4. Add Rice and Water. Stir well. Cover it and cook for 12 minutes on medium heat. Slowly turn the rice upside down once, while it cooks. 5. Take the remaining three Eggs and beat in a bowl. Add Salt to it and beat again. 6. Heat Oil (1 tbsp.) in a pan. Pour the beaten Eggs. Continuously stir it and cook until golden brown. 7. Add the Scrambled Eggs and Yogurt to the rice and stir slowly. 8. Put the rice in the centre of the dish plate. 9. Garnish with coriander leaves and serve hot with eggs on top. You can slice the Eggs if you prefer for service. Serves 8

signature dish

Prawn Curry. Reshmi Kabab . Tikya Kabab . Vindaloo. Fish Do-peAjA.. Kalia Fish Dopeeaja. Bhapa Ilish Patey (Fish) Fish in Mustard Oil, Chicken Makhani. Rezala Desserts. Misti Doi Mango Lassi Tusha Halwa Shemai Lemon Curd Egg Haloa Shandesh