Bangladeshi cuisine refers to the Bengali cuisine prevalent inBangladesh. 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 ofprotein 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 cuisine is beef, the presence of which is a must especially in feasts and banquets. Beef kebab 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 of Chittagong, the Ziafat of Sylhet/Comilla or theDawat of Dhaka will remain incomplete without serving spicy beef.
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