Renowned Foods in India & Bangladesh
India and Bangladesh have different kinds of foods. From the point of view of taste and value, these foods are completely different. In general, rice, Dar, fish, vegetables, and meat are our main dishes. The Bangladeshi people eat three meals a day. In the morning we eat ruti, porota, biscuits, vegetables, chicken, tea and so on for breakfast in the city, and rural people use cold, hot, sour, chili or chen rice. At lunch, people in different areas take different foods according to their choices and needs. Most people eat rice, vegetables and fish at lunchtime. There is a common saying: “Fish and rice do Bengali.” When cooking, our chef uses different types of spices, such as garlic, chili, turmeric, onion, cinnamon, parsley, cumin, or mustard seeds, to make our food more delicious.
Indian cuisine is a variety as immense as it vast geographical expanse. The only co-inciding point is the relation with the Eastern cuisine, especially West Bengal. The cuisine of West Bengal is the classic Bengali treat of Rice, cooked pulses(Dal), Sobji Torkari- a spicy vegetable preparation, Mangshor Torkari- Meat Curry and Chutney and Papad followed up with Sweet Curd, Rasogolla(look it up) and Paan(Betel leaf encasing a stock of items).
Bangaldeshi dishes are tbe exact same. Little varies in this case but the people of Bangladesh prefer more spicy preparations and the Bengali vegetable preparation may sometimes be sweet too as in the case of Aloo Posto (Steamed Potatoes cooked with Poppy seeds and Sugar). Also the Bangladeshi people have a special Bamboo curry that is incredibly spicy. Indian food is very often made up of ingredients that do not share very many flavor compounds. For example, coconut chutney is made of coconuts, onions, green chillis and curry leaves. These ingredients share very few flavors.