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Ingredients and Spices

The staples of Bangladeshi cuisine are rice, atta (a special type of whole wheat flour), and at least five dozen varieties of pulses, the most important of which are chana (bengal gram;and these are used in different forms, may be whole or after processing them in a mill that removes the skin,eg dhuli moong or dhuli urad.some times mixed with rice and excellent for digestion food called khichri similar to the chick pea but smaller and more flavorful), toor (pigeon pea or red gram), urad (black gram) and mung (green gram). Pulses are used almost exclusively in the form of dal, except chana, which is often cooked whole for breakfast and is processed into flour (besan).

The most important spices in Bangladeshi cuisine are garlic, ginger, coriander, cumin, turmeric and chilli. In sweet dishes, cardamom and cinnamon are amongst the natural flavours used.


Bangladeshi Cusine Abroad

Britain 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. Some of the earliest such restaurants were opened in Brick Lane in the East End of London, a place that is still famous for this type of cuisine and now renamed as Bangla Town, with even the street signs bilingual.

In the 1960s, a number of inauthentic "Indian" foods were developed, including the widely popular "chicken tikka masala". This tendency has now been reversed, with subcontinental restaurants being more willing to serve authentic Indian, Bangladeshi and Pakistani food, and to show their regional variations. Indian food is now a staple of the British diet: although ironically it can be argued that it is Bangladeshi cuisine that can be regarded as part of the core of the British national cuisine.


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