Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Bangladeshi_cuisine> ?p ?o }
- Bangladeshi_cuisine abstract "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 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 after rice. 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. Vegetable dishes, 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. Black tea is widely consumed as the national beverage and offered to guests as a gesture of welcome. Popular snacks include samosas, pakoras and rolls. The phuchka is a major street food. The Chittagong Hill Tracts in southeastern Bangladesh features bamboo shoot cuisine. Bangladesh is also the world's fifth-largest producer of tropical fruits.".
- Bangladeshi_cuisine thumbnail Bd_bazaar.jpg?width=300.
- Bangladeshi_cuisine wikiPageExternalLink a-welcome-drink-for-summer-parties-refreshing-jeera-pani.
- Bangladeshi_cuisine wikiPageExternalLink File:Achar_e_chetnins.jpg.
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- Bangladeshi_cuisine wikiPageRevisionID "708141032".
- Bangladeshi_cuisine wikiPageWikiLink Arab_world.
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- Bangladeshi_cuisine wikiPageWikiLink Bakarkhani.
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- Bangladeshi_cuisine wikiPageWikiLink Bengali_renaissance.
- Bangladeshi_cuisine wikiPageWikiLink Bhurta.
- Bangladeshi_cuisine wikiPageWikiLink Biryani.
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- Bangladeshi_cuisine wikiPageWikiLink Category:Bangladeshi_cuisine.
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- Bangladeshi_cuisine wikiPageWikiLink Category:Bengali_cuisine.
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- Bangladeshi_cuisine wikiPageWikiLink Chaunk.
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- Bangladeshi_cuisine wikiPageWikiLink Chittagong.
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- Bangladeshi_cuisine wikiPageWikiLink Hinduism.
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- Bangladeshi_cuisine wikiPageWikiLink Honey.
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- Bangladeshi_cuisine wikiPageWikiLink Ilish.
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- Bangladeshi_cuisine wikiPageWikiLink Kheer.
- Bangladeshi_cuisine wikiPageWikiLink Khulna.
- Bangladeshi_cuisine wikiPageWikiLink Koel.
- Bangladeshi_cuisine wikiPageWikiLink Kofta.
- Bangladeshi_cuisine wikiPageWikiLink Kolkata.
- Bangladeshi_cuisine wikiPageWikiLink Korma.
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- Bangladeshi_cuisine wikiPageWikiLink List_of_culinary_fruits.
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- Bangladeshi_cuisine wikiPageWikiLink Lobster.
- Bangladeshi_cuisine wikiPageWikiLink Luchi.
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- Bangladeshi_cuisine wikiPageWikiLink Mitha_dahi.