Bangladeshi cuisine refers to the Bengali cuisine prevalent in Bangladesh. Bangladesh was eastern part of Bengal before partition, hence the two regions share similarities in cuisine. However, Bangladeshi cuisine incorporated beef which is not eaten by the Hindus (in present day West Bengal). 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  can be under water, not surprisingly fish features as the major source of protein in the Bangladeshi diet.

Another integral part of Bangladeshi cuisine is beef, presence of which is a must in most of the feasts and banquets across the country, though consumption of beef is prohibited among the Hindu minority.

The United Kingdom has a particularly strong tradition of what the general population would term Indian cuisine which is in fact a misnomer as the restaurants in question are mainly created by people of Bangladeshi origin. In the second half of the 20th century there was a spurt in the development of so-called Anglo-Indian cuisine, as families from countries such as Bangladesh  migrated to London to look for work.

In the 1960s, a number of inauthentic "Indian" foods were developed by British Bangladeshi chefs, including the widely popular "chicken tikka masala".

Bangladeshi food is now a staple of the British national cuisine. Until the early 1970s more than three quarters of Indian restaurants in Britain were identified as being owned and run by people of Bengali origin.  Until 1998, as many as 85% of curry restaurants in the UK were Bangladeshi restaurants

Meanwhile in the United States, the majority of "Indian" restaurants in New York are run by Bangladeshi Americans. It has been estimated that as many as 95% of them may be run by Bangladeshis.

From Wikipedia.


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