Good food; Good Mood. Delicious food menu of BD

Pitha 

Pitha is a traditional Bengali food that has no similar word in English, but to explain to the foreigners it is interpreted as cake though there is difference between traditional western cake and Bengali pitha. This food item is part of Bengali culture but not a part of daily food routine, rather it is seasonal dish. It is specially prepared in the winter season. Pithas of the winter season deliver an amazing taste to the people. Some specific category pithas are prepared in Nabanna and Poush Parban. Mostly pithas are sweet, like – Vapa Pitha, Patishapta etc. and few are also spicy, like – Chitai Pitha. Traditionally pithas are served on special occasion, for example – receiving brides or bridegrooms, entertaining guests, on the occasion of get together of relatives and friends. Mostly in rural areas people eat pithas in small meals, such as breakfast. The common ingredients of pithas are wheat flour, molasses, sugar, coconut and oil. Meat and vegetables are often used in making the pithas. Some common popular pithas are – pooli pitha, vapa pitha, patishapta, chitai pitha etc.

Paratha 

Paratha is one of the most common Bengali food item that is taken mostly in breakfast by Bangladeshi people. Paratha is a famous bread in Bangladesh which is made with preparing flour. It is layered with the oil on a griddle. Specifically, Paratha is had in breakfast with Vaji, Lentil or singed eggs and it is not unexpected in Bangladesh. The Nehari – a cooked meat knife things is likewise eaten with the Paratha. In the event that you visit Bangladesh, you will discover Paratha in each morning meal. Imperative to acknowledge, individuals of Bangladesh additionally take Paratha with the sweets. Then again, you will discover Ruti as the option of Paratha.

Biryani 

Biryani is a very popular dish but it is known as a featured dish that is served in wedding functions or in social celebrations. To get ready biriyani dish it requires meat, polao rice, potatos and so forth and those are imbued with warm and electable mixes of sweet-smelling flavors. There is an exceptional sort of biriyani known as Kacchi Biriyani that is extremely celebrated in Bangladesh. "Kacchi" the word alludes to the biriyani fixings being consolidated crude in layers rather than first cooking the meat or rice independently. So in this dish the meat and rice are blended. Kacchi is cooked in a mud broiler generally and the cooking pot is fixed with flour batter to permit the biriyani to cook in its own steam. The fixed pot isn't opened until the biriyani is fit to be served. 

A basic plate of salad is adequate as a side for kacchi biriyani yet generally Shami Kabab and chutney are served close by. Likewise, extremely well known is to have Borhani with kacchi biriyani which is generally yogurt drink. If someone wants to visit Bangladesh he or she must try at least for once the Bangladeshi dish Biriyani.

Haleem

Generally, Haleem is a Lentil cleanser which is blended in with the spicy and meat (Beef, Mutton or Chicken meat). It is moderate prepared food with lentil, grain, and wheat. The meat is blended or kept independently. It takes seven to eight hours to get done with cooking. Indeed, even it is kept hot by lethargic cooking when it is served. You can eat Haleem with the Naan Roti or without Naan Roti. It is presented with the seared onion, lemon, and minced meat. It's anything but a customary food in Bangladesh, and you will discover it in each Hotel of Bangladesh. Haleem is traditionally very popular in Bangladesh and it is a must try dish for a foreigner. In different occasions it is also served to the guests and often in ramadan month in iftar time muslim people like to have Haleem.