Parathas are a bread dish originating from the Indian subcontinent; one of the most popular breakfast dishes throughout western, central and northern regions of India as well as in Pakistan. This recipe uses the most popular filling – Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.
Category: Bangladeshi Cuisine and Recipes
Bangladeshi cuisine refers to the Bengali cuisine prevalent in Bangladesh. Before the Partition of India, Bangladesh was situated in the eastern part of the then-province of Bengal. This is a culinary style originating in Bengal, a region in the eastern South Asia which is now divided between the Bangladesh and the West Bengal. Other regions, such as Tripura, and Barak Valley region of Assam also have large native Bengali populations and share this similar cuisine.
Bangladeshi food varies between very sweet and mild-to extremely spicy, many tourists even from other South East Asian and Subcontinental countries find the food spicy. It resembles North East Indian and South East Asian food more closely than that of any other part of the Subcontinent, most likely due to geographic and cultural proximity. The most important flavours in Bangladeshi cuisine are garlic, ginger, lime, coriander, cumin, turmeric and chilli. In sweet dishes, cardamom and cinnamon are amongst the natural flavours.
Gulab jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Rasbari, served with or without curd, which is a popular dessert on all occasions. It is made of a dough consisting mainly of milk solids. Traditionally, khoya, an Indian milk product (buffalo milk) is rolled into a ball together with some flour and then deep fried, but at a low temperature.