Bangladesh has an interesting approach to cuisine. The country is unique because of its different climate, and thus ability to grow uncommon fruits, vegetables, and grains. The cuisine has been influenced by the Mughlai style leftover from Persian rule. As such, Bangladeshi cuisine now includes many dishes that are heavily aromatic and use a wide variety of spices and ghee, such as kormas, curries, and biryani.
Here are some of the most famous dishes within the culture.
- Balish Mishti is a pillow with a sweet filling named for its likeness in shape and texture to a pillow.
- Shatkora beef is a stew or curry that includes the vegetable Shatkora which has an unusual taste and smell. The thick vegetable is sliced into smaller pieces and cooked together with meat and spices.
- Haji Biriyani is a recipe made from heavily seasoned rice and meat from a goat. The recipe features mustard, garlic, black pepper, saffron, clove, cinnamon, salt, lemon yogurt, cream, raisin, cheese, and chevon.
- Chui Jhal Mangsho is native to South Bengal but popular in Bangladesh. The Chaba vegetable is chopped into small pieces and cooked with meat or fish. It is an expensive and aromatic spice, and the roots are more highly favored due to the richer smell.
People in Bangladesh follow specific regulations and rules during meals. Warm hospitality is the most important factor and seen in the distinct methods of serving, as well as the unique way of using serving utensils. The set of rules is called Bangaliketa and contains instructions for cultural events such as weddings, coming of age ceremonies and the like. Gifts are common practice and given at particular intervals in the meal. Ceremonial clothing is often donned for special types of meals and cultural events, usually with bright colors and different cuts depending on the type of celebration.