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Bangladeshi Cuisine
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Geliefert zwischen Mo., 04.05.2026 und Di., 05.05.2026
Details
High Quality Content by WIKIPEDIA articles! 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. 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 the major source of protein in the Bangladeshi diet. There is also a saying which goes, "Mach-e-Bhat-e-Bangali".
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130850029
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- EAN 9786130850029
- Format Fachbuch
- Titel Bangladeshi Cuisine
- Herausgeber Alphascript Publishing
- Anzahl Seiten 148
- Genre Biologie
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