Bangladeshi cuisine is vast and varied, influenced by Persian, Moghul and Southeast Asian flavours. Core ingredients include mustard oil, panch phoron (Bengali five spice), date molasses, coconut, dried and fermented fish. There is a focus on locally grown and seasonal produce, which makes Bangladeshi cuisine rich in vegetarian and vegan dishes. While rice is a staple in everyday meals, often featuring in every meal, fish comes a close second. Fish is fried, steamed in banana leaf and cooked into light stews and rich curries.
Bhorta, a mash made of mainly vegetables and also fish and meat, is integral to everyday eating, mixed and eaten with plain rice. These make for a simple lunch or first course to a multi-course meal. Bangladeshi food is traditionally eaten in courses, unlike other countries in the subcontinent, starting with vegetarian dishes, fish, meat and ending with something sweet. Bangladeshis have an affinity with sweets, and no get-together or celebration is complete without an assortment.
The flora and fauna of the country
