What types of foods do they eat in Bangladesh and/or India?

Answer 1

Bangladeshi cuisine is a generic terminology to refer to the cooking-style and trend now prevalent in Bangladesh. However, several regional variations, in terms of dishes, cooking style, serving style and nomenclature, exists. In general, for cooking purposes, the administrative divisions more or less correspond to regional divides as well.

The main differences are as follows:

South - Barisal Division, Chittagong Division and Khulna Division, being close to sea, tend to have a larger use of sea fishes in their cuisines. Shutki, which is an especially treated dry fish, is extremely popular in these areas. Chittagong also exports shutki.
Dhaka - As a cosmopolitan city that has historically been the capital under Persio-Arabic rulers, Dhaka has a very high level of Western influence in its cuisine. Dishes involving fried rice and a lot of meat are usually legacies of Dhaka's past as the capital of Bengali empires. Much of this is still visible in the old city, where dishes like birani, Mughlai porota and bakorkhani are made by speciality stores, many of which have existed for over a century.
West and North-west - The West and North-west have, until recently, been untouched by the fashions and trends in the capital, Dhaka. As a result, the high level of Persio-Arabic influence in the cuisine in and around Dhaka area is absent, or less pervasive, here. Vegetable curries heavily occupy the main eating in these areas. Also, higher level of use of spices is common. River fishes (sweet water fishes) are common in the dishes.
North-east - Large number of lakes around the Sylhet Division encourages greater use of lake fishes in the cuisine. Because of proximity to the hills in Assam, several fruits and pickles that are otherwise absent in rest of the country, such as satkorhai, are used in cooking and serving, producing a distinct nature to the dining menu here.

[edit] Staple ingredients and spices
The staples of Bangladeshi cuisine are rice, atta (a special type of whole wheat flour), and at least five dozen varieties of pulses, the most important of which are chana (bengal gram), toor (pigeon pea or red gram), urad (black gram), and mung (green gram). Pulses are used almost exclusively in the form of dal, except chana, which is often cooked whole for breakfast and is processed into flour (besan).

The most important spices in Bangladeshi cuisine are garlic, ginger, coriander, cumin, turmeric and chilli. In sweet dishes, cardamom and cinnamon are amongst the natural flavours used.

Indian cuisine is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society.

Food is an integral part of India's culture, with cuisines differing according to community, region, and state. Indian cuisine is characterized by a great variety of foods, spices, and cooking techniques. Furthermore, each religion, region, and caste has left its own influence on Indian food. Many recipes first emerged when India was predominantly inhabited by Vedic Hindus. Later, Mughals, Christians, British, Buddhists, Portuguese, and others had their influence. Vegetarianism came to prominence during the rule of Ashoka, one of the greatest of Indian rulers who was a promoter of Buddhism. In India, food, culture, religion, and regional festivals are all closely related

North Indian
North Indian cuisine is distinguished by the higher proportion-wise use of dairy products; milk, paneer (cottage cheese), ghee (clarified butter), and yoghurt are all common ingredients, compared to that of southern India, where milk products, though consumed in large quantities, is usually used unaltered. North Indian gravies are typically dairy-based and employ thickening agents such as cashew or poppy seed paste. Milk-based sweets are also very popular fare, being a particular specialty in Bengal and Orissa. Other common ingredients include chillies, saffron, and nuts.

North Indian cooking features the use of the tandoor, a large and cylindrical coal-fired oven, for baking breads such as naan and khakhra; main courses like tandoori chicken also cook in it. Fish and seafood is very popular in the coastal states of Orissa and West Bengal.

Another important feature on North Indian cuisine are flat breads. These come in many different forms such as naan, paratha, roti, puri, bhatoora, and kulcha.

The samosa is a typical North Indian snack. These days it is common to get it in other parts of India as well. The most common (and authentic) samosa is filled with boiled, fried, and mashed potato. However, sometimes one can get various other fillings as well.

North Indian cuisine has some typical details that are interesting. There are popular things like Buknu, Gujhiya, chaat, daal ki kachauri, jalebi, imarti, several types of pickles (known as achar), murabba, sharbat, pana, aam papad, Poha-Jalebi (from Indore) .

There are several popular sweets (mithai) like mallai ki gillori, khurchan (from Mathura), petha (from Agra), rewdi (from Lucknow), gajak (from Meerut), milk cake (from Alwar), falooda, khaja (from Aligarh), Ras Malai, Gulab Jamun, Laddu, Barfi, Halwa, Gul Qand, Balusahi.

The countries known as Pakistan and Bangladesh were a part of North and East India prior to the partition of India. As a result, the cuisines in these countries are very similar to northern and eastern Indian cuisine.

[edit] South Indian
Main article: South Indian cuisine

Lunch from Karnataka served on a plantain leaf.South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and curry leaves particularly coconut oil, and the ubiquity of sambar and rasam (also called saaru) at meals.

South Indian cooking is even more vegetarian-friendly than north Indian cooking. The practice of naivedya, or ritual offerings, to Krishna at the Krishna Mutt temple in Udipi, Karnataka, has led to the Udipi style of vegetarian cooking. The variety of dishes which must be offered to Krishna forced the cooks of the temple to innovate. Traditional cooking in Udupi Ashtamatha is characterized by the use of local seasonal ingredients. Garam masala is generally avoided in South Indian cuisine.

The vada, bonda, and bajji are typical South Indian snacks.

Answer 2

In Bangladesh we eat rise with food.

Answer 3

Bangladeshi cuisine is a generic terminology to refer to the cooking-style and trend now prevalent in Bangladesh. However, several regional variations, in terms of dishes, cooking style, serving style and nomenclature, exists. In general, for cooking purposes, the administrative divisions more or less correspond to regional divides as well.

Answer 4

Curry is made of spices. it existed in India long before the British Invaded. Curry is originated from India.

Answer 5

they eat.... they are rice/alu/begun/potol/dharosh

Answer 6

I would suppose, Indian food. Vegetable intensive foods, that are often heavily spiced.

Answer 7

There are many types of food do they eat they are rice/alu/begun/potol/dharosh

Answer 8

I am a Bangladesh who lived in Pakistan for about 19 years and visited India twice. So, from my experience I may try to answer as follows:

Bangladesh:
Middleclass peoples' lunch or dinner: We eat plain-cooked rice with fried vegetable and one curry of either fish or meat (chicken, beef or mutton) with Daal (lintel) as last item. A salad dressing of tomato with cucumber and sliced onion with green chili is added. PS. If fish is served in lunch then we go for meat in dinner and vice versa to have some change in the menu. Biryani and such rich foods are taken when there is an external party like wedding or get-togethers etc. For entertaining guests in our home we either cook Pillaow with Korma and such items or go for cooking biryani (chicken or mutton) with beef curry.

For breakfast we either take handmade flat thin-bread (Rooti / Chapati) or handmade flat bread fried in deep oil or with slight oil spread over before the final baking. In B/fast with Rooti we take either omelet or any vegetable fry, mostly potato fried lightly or leftover meat curry from night before, but re-cooked - fried with a bit of onion and spices.

India / Pakistan:
Middleclass peoples' lunch or dinner: they also eat plain-cooked rice but mostly with meat curry (chicken or mutton - No Beef allowed in Indian food) with Daal (lintel or Arhar or Mung or Chana) as 2nd item. A salad dressing of tomato with cucumber with green chili is added. PS. Indians would prefer various types of pickles and sauces with their meal without which the course would be felt as incomplete. Their other item is Pillaow or Biryani which they consume at least once per week. During wedding and such occasion their Kacchi Biryani and such rich foods are very entertaining.

For breakfast they either take Tandoori or handmade flat thin-bread (Rooti / Chapati) or handmade flat bread fried in deep oil or with slight oil spread over before the final baking. In B/fast with Rooti also take either omelet or any vegetable fry, mostly potato fried lightly. They also go for curd or such shakes from curd in B/Fast as well as after meals. PS. In Pakistan they do consume Beef with almost all the meal.

I must apologize if I have not covered all the 16 major districts of Bangladesh and 4 major food-groups in Pakistan (Punjabi, Sindhi, Pathan and Baluchi) and more than 26 food-groups in assuming 26 States/regions in India. I would love to see addition/subtraction of items mentioned in my list, if needed.

Answer 9

Loads of Curry spiced dishes with meat and/or vegetables,diff. beans,lentils,soups,rice and chapatis,nan (delicious sorts of breads)