Americans Try Bangladeshi Food With Their Cabbie

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Bangladeshi cuisine (Bengali: বাংলাদেশের রান্না) is the national cuisine of Bangladesh. It is dominated by Bengali cuisine and has been shaped by the diverse history and riverine geography of Bangladesh. The country has a tropical monsoon climate.

Rice is the main staple food of Bangladesh and is served with a wide range of curries. Sublime Bangladeshi dishes exhibit strong aromatic flavors; and often include eggs, potatoes, tomatoes and aubergines. A variety of spices and herbs, along with mustard oil and ghee, is used in Bangladeshi cooking. The main breads are naan, paratha, roti, bakarkhani and luchi. Dal is the second most important staple food which is served with rice/porota/luchi. Fish is a staple in Bangladeshi cuisine, especially freshwater fish, which is a distinctive feature of the country's gastronomy. Major fish dishes include (ilish), pabda(butterfish), rui (rohu), pangash (pangas catfish), chitol (clown knifefish), magur (walking catfish), bhetki (barramundi) and tilapia. Meat consumption includes beef, lamb, venison, chicken, duck, squab and koel. Vegetabledishes, either mashed (bhurta), boiled (sabji), or leaf-based (saag), are widely served. Lobsters and shrimps are also often prevalent.

Gourmet pulao is served during feasts and festivals. Different types of Bengali biryani and pulao include Kachi (mutton), Tehari (beef), Ilish and Murg (chicken). Different types of kebabs include shikh, reshmi, shashlik, tikka and shami. The country is home to a huge spread of Bengali desserts and confectioneries, ranging from pan-fried or steamed rice cakes (pitha) to halwa and sweets made from fruits and sweetened cheese. Tea is widely consumed as the national beverage and offered to guests as a gesture of welcome. Popular snacks include samosas, pakoras,jhalmuri(puffed rice mixed with various spices), pitha(rice cakes),rolls etc.. The phuchka and "chotpoti" are major street foods. The Chittagong Hill Tracts in southeastern Bangladesh features bamboo shoot cuisine. Bangladesh is also the world's fifth-largest producer of tropical fruits.

Chhole kulcha in Roadside | Indian Street Food | Spicy Food | Popular Street Food

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There are many styles of cooking in Punjab. In the villages many people still employ the traditional infrastructure for cooking purposes. This includes wood-fired and masonry ovens. In the past many people employed wood-burning stoves. But this method is dying out. One derivation from this type of cooking is the tandoori style of cooking commonly known as tandoor.^[4] In India, tandoori cooking is traditionally associated with Punjab^[5] as Punjabis embraced the tandoor on a regional level.^[6] This style of cooking became popular in the mainstream after the 1947 partition when Punjabis resettled in places such as Delhi.^[7] In rural Punjab, it is common to have communal tandoors,^[8][9] which are also called Kath tadoorsin Punjabi.^[10]

Kulche Chole (Punjabi Street Food)

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Punjabi cuisine is associated with food from the Punjab region of India and Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking style that is now famous in other parts of India, UK, Canada and in many parts of the world.

The local cuisine of Punjab is heavily influenced by the agriculture and farminglifestyle prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include Sarson da saag and makki di roti.

Basmati rice is the indigenous variety of Punjab and many varieties of rice dishes have been developed with this variety. The cooked rice is known as Chol in the Punjabi language. Many vegetable and meat based dishes are developed for this type of rice.^[1][2][3]

A Punjabi Platter | Food in The Heart of Punjab

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Punjabi cuisine is associated with food from the Punjab region of India and Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking style that is now famous in other parts of India, UK, Canada and in many parts of the world.

The local cuisine of Punjab is heavily influenced by the agriculture and farminglifestyle prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include Sarson da saag and makki di roti.

Basmati rice is the indigenous variety of Punjab and many varieties of rice dishes have been developed with this variety. The cooked rice is known as Chol in the Punjabi language. Many vegetable and meat based dishes are developed for this type of rice.^[1][2][3]

Indian Street Food Tour in Hyderabad, India

Indian curry.

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A staple food, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. The staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of staples.^[1]

Staple foods vary from place to place, but typically they are inexpensive or readily-available foods that supply one or more of the three organic macronutrients needed for survival and health: carbohydrates, proteins, and fats. Typical examples of staples include tubers and roots; and grains, legumes, and other seeds. Early agricultural civilizations valued the foods that they established as staples because, in addition to providing necessary nutrition, they generally are suitable for storage over long periods of time without decay. Such nonperishable foods are the only possible staples during seasons of shortage, such as dry seasons or cold temperate winters, against which times harvests have been stored. During seasons of plenty, wider choices of foods may be available.

Most staple plant foods are derived either from cereals such as wheat, barley, rye, maize, or rice; or starchy tubers or root vegetables such as potatoes, yams, taro, arrowroot, or cassava.^[2] Other staple foods include pulses (dried legumes), sago (derived from the pith of the sago palm tree), and fruits (such as breadfruit and plantains).^[3] Staple foods may also contain (depending on the region): sorghum, olive oil, coconut oil and sugar (e.g. from plantains).^[4][5][6] Most staples are plant materials, but in some communities fishing is the primary source of nutrition.^[7]

Gordon Ramsay’s Top 5 Indian Dishes

Great food.

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Ingredients[edit]

Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India,^[18] and coconut oil along the western coast, especially in Kerala.^[20] Gingelly (sesame) oil is common in the south since it imparts a fragrant nutty aroma.^[21] In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India.^[22] Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium.^[23] Butter-based ghee, or deshi ghee, is used frequently, though less than in the past. Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed except for coastal areas, as well as the North East.Staple foods of Indian cuisine include pearl millet (bājra), rice, whole-wheat flour (aṭṭa), and a variety of lentils, such as masoor (most often red lentils), toor (pigeon peas), urad (black gram), and mong(mung beans). Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively.^[19] Some pulses, such as channa or cholae (chickpeas), rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour (besan).

The most important and frequently used spices and flavourings in Indian cuisine are whole or powdered chilli pepper (mirch, introduced by the Portuguese from Mexico in the 16th century), black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lasoon).^[24] One popular spice mix is garam masala, a powder that typically includes five or more dried spices, especially cardamom, cinnamon (dalchini), and clove.^[25] Each culinary region has a distinctive garam masala blend—individual chefs may also have their own. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (tejpat), coriander leaves, fenugreek leaves, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati^[26] and South Indian cuisine.^[27] Sweet dishes are often seasoned with cardamom, saffron, nutmeg and rose petal essences

.

AMAZING Indian Food in Kerala, India

I am hungry.

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Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions.^[1] There has also been Middle Eastern and Central Asian influence on North Indian cuisine from the years of Mughal rule.^[2] Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies.^[3][4]

Historical incidents such as foreign invasions, trade relations and colonialism have played a role in introducing certain foods to the country. For instance, the potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, who also introduced chillies and breadfruit.^[5] Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery.^[6] Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Middle East, North Africa, Sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean.^[7][8]