Bangladeshi cuisine refers to the Bengali cuisine prevalent in Bangladesh. Bangladesh was the eastern part of Bengal before the Partition of India. The Bangladeshi cuisine incorporates many Persian-Arabic elements and the usage of beef greatly sets it apart from the cuisine in West Bengal in India. It also has considerable regional variations. A staple across the country however is rice, various kinds of lentil, which is locally known as dal (sometimes written as daal) & fish. As a large percentage of the land (over 80% on some occasions) can be under water, either intentionally because of farming practices or due to severe climatological, topographical or geographical conditions, not surprisingly fish features as a major source of protein in the Bangladeshi diet. There is also a saying which goes, "Machh-e-Bhat-e-Bangali" (Fish and rice make a Bengali).
An integral part of Bangladeshi Muslim cuisine is beef, the presence of which is a must especially in feasts and banquets. Kabab from beef is immensely popular throughout the country. Beef is used in the preparation of a wide range of dishes including biryani, tehari, haleem, and many others. Regional feasts such as the Mezbaan and Ziafat of Chittagong, Sylhet, and Comilla or the Dawat of Dhaka will remain incomplete without serving spicy beef.
Bangladeshi cuisine is a generic terminology to refer to the cooking-style and trend now prevalent in Bangladesh. However, there are several regional variations, in terms of dishes, cooking style, serving style and nomenclature. In general, for cooking purposes, the administrative divisions more or less correspond to regional divides as well.
The main differences are as follows:
South - Barisal Division, Chittagong Division and Khulna Division, being close to the sea, tend to have a larger use of sea fishes in their cuisines in addition to coconut. Shutki, which is an especially treated dry fish, is extremely popular in Barisal and Chittagong. Shutki is also exported from these regions. In Khulna fresh water fish is more readily available and consumed. Dishes especially involving beef and lentils are characteristic of Mezbaan feasts in Chittagong Division. Beef is rarely seen in Barisal or Khulna, instead chicken and fish is more common.
Dhaka/Central - Dishes involving spiced rice and a lot of meat are usually legacies of Dhaka's past as the capital of Bengali empires. Much of this is still visible in the old city, where dishes like biryani, different types of kabab, Mughlai parata and bakarkhani are made by specialty stores, many of which have existed for over a century.
West and North-west - Vegetable curries heavily occupy the main eating in these areas. Also, spices are more commonly, and more heavily, used. River fishes (sweet water fishes) are common in the dishes.
North-east - Large number of lakes around the Sylhet Division encourages greater use of lake fishes in the cuisine. Because of proximity to the hills in Assam, several fruits and pickles that are otherwise absent in rest of the country, such as shatkora are used in cooking and serving, producing a distinct nature to the dining menu here.
Pork is not consumed by the Bangladeshi Muslims on religious grounds while beef is not usually consumed by Bangladeshi Hindus for the same reason. Farm raised chicken (Broiler & Layer varieties) have gained popularity as a good source of animal protein across the nation over the last ten years. Bangladeshi cuisine is similar to Indian cuisine but it is still distinct due to the additions of certain ingredients found in Persian-Arabic-Mughal dishes.
