section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Bangladeshi cuisine, formed by its geographic location and climate, is rich and diverse; sharing its culinary heritage with the neighbouring Indian state of West Bengal. The staple dish is white rice, which along with fish, forms the culinary base. Varieties of leaf vegetables, potatoes, gourds and lentils (dal) also play an important role. Curries of beef, mutton, chicken and duck are commonly consumed, along with multiple types of bhortas (mashed vegetables), bhajis (stir fried vegetables) and tarkaris (curried vegetables). Mughal-influenced dishes include kormas, kalias, biryanis, pulaos, teharis and khichuris.
  
  Among the various used spices, turmeric, fenugreek, nigella, coriander, anise, cardamom and chili powder are widely used; a famous spice mix is the panch phoron. Condiments and herbs used include red onions, green chillies, garlic, ginger, cilantro, and mint. Coconut milk, mustard paste, mustard seeds, mustard oil, ghee, achars and chutneys are also widely used in the cuisine.
  
  Fish is the main source of protein, owing to the country's riverine geography, and it is often enjoyed with its roe. The hilsa is the national fish and is immensely popular; a famous dish is shorshe ilish. Other highly consumed fishes include rohu, pangas, and tilapia. Lobsters, shrimps and dried fish (shutki) also play an important role, with the chingri malai curry being a famous shrimp dish. In Chittagong, famous dishes include kala bhuna and mezban, the latter being a traditionally popular feast, featuring the serving of mezbani gosht, a hot and spicy beef curry. In Sylhet, the shatkora lemons are used to marinate dishes, a notable one is beef hatkora. Among the tribal communities in the Chittagong Hill Tracts, cooking with bamboo shoots is popular. Khulna is renowned for using chui jhal (piper chaba) in its meat-based dishes.
  
  Bangladesh has a vast spread of desserts, including distinctive sweets such as the rôshogolla, roshmalai, chomchom, sondesh, mishti doi and kalojaam, and jilapi. Pithas are traditional boiled desserts made with rice or fruits. Halwa and shemai, the latter being a variation of vermicelli; are popular desserts during religious festivities. Ruti, naan, paratha, luchi and bakarkhani are the main local breads. Hot milk tea is the most commonly consumed beverage in the country, being the centre of addas. Borhani, mattha and lassi are popular traditionally consumed beverages. Kebabs are widely popular, particularly seekh kebab, chapli kebab, shami kebab, chicken tikka and shashlik, along with various types of chaaps. Popular street foods include chotpoti, jhal muri, shingara, samosa and fuchka.