Bangladeshi cuisine refers to the Bengali cuisine prevalent in Bangladesh. Bangladesh was part of West Bengal before partition, hence the two regions have a common cuisine. However, Bangladeshi cuisine incorporated beef which is not eaten by Hindus. It has considerable regional variations. A staple across the country however is rice and various kinds of lentil, which is locally known as dal (sometimes written as daal) & fish.
Another integral part of Bangladeshi cuisine is beef. Aloo Bhaji, Luchi (flatbread), Shujeer Halwa, Fuchka, Torkari, Biryani.
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