Bengali cuisine

Bengali cuisine is the culinary style of Bengal, comprising now most of Bangladesh and parts of India (i.e., West Bengal and Barak Valley). The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to marine fish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis, with chicken and mutton being the most popular. Beef is popular within the Muslim community.However meat from any sources is consumed far less than fish in Bangladesh. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from religious and social functions, such as adda, Poila Boishakh, Eid, and Durga Puja.