Page Title

Panta Ilish

Bangladeshi National Food

Poitabhat or panta bhat is rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion and chili. It is consumed in Bangladesh and the eastern Indian states of West Bengal, Assam, Tripura and Kishanganj, Bihar.

Biriyani

Bangladeshi National Food

Biryani, also known as biriyani, biriani, birani or briyani, is a mixed rice dish that originates from the Muslims of the Indian subcontinent. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region. It is also prepared in other regions such as Iraqi Kurdistan.

Haleem

Bangladeshi National Food

Haleem is a stew popular in the Middle East, Central Asia, and the Indian subcontinent. Although the dish varies from region to region, it always includes wheat or barley, and sometimes meat and/or lentils.

Khichuri

Bangladeshi National Food

Khichdi, or khichri, is a dish from the Indian subcontinent made from rice and lentils, but other variations include bajra and mung dal kichri. In Indian culture, it is considered one of the first solid foods that babies eat. Hindus, who avoid eating grains during fasting, eat Sabudana Khichadi made from sago.

Paratha

Bangladeshi National Food

A paratha is a flatbread that originated in the Indian subcontinent, prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal and Bangladesh, where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.

From Wikipedia

#NATIONALDISH [ BD ]