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Bangladeshi cuisine
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. With an emphasis on sweet water fish, vegetables and lentils served with rice as a staple diet. Bengali cuisine is known for its subtle (yet sometimes different) flavours, and its huge spread of confectioneries and desserts. It also has perhaps the only traditionally fully developed multi-course tradition from South Asia that is analogous in structure to the modern style of formed cuisine (in three course meal), with food served course-wise rather than all at once like other Asian food culture.
http://en.wikipedia.org/wiki/Bangladeshi_cuisine
Indian cuisine
Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religious and cultural choices.
The development of these cuisines have been shaped by Hindu and Jain beliefs, in particular vegetarianism which is a common dietary trend in Indian society.[1] There has also been Islamic influence from the years of Mughal and Delhi Sultanate rule, as well as Persian interactions on North Indian and Deccani cuisine.[2] Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies.[3][4]
Historical incidents such as foreign invasions, trade relations and colonialism have also played an important role in introducing certain food types and eating habits to the country. For instance, potato, a staple of North Indian diet was brought to India by the Portuguese, who also introduced chillies and breadfruit among other things.[5] Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery.[6] Spices were bought from India and traded in exchange for rubber and opium from Malacca. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.[7][8]
http://en.wikipedia.org/wiki/Indian_cuisine
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