Food

Bangladesh has always been famous throughout the subcontinent for its sweets. In the olden days there were some famous names like Maranchand and Kalachand sweets. Now their next generations are carrying on the business as Maranchand and sons and Maranchand and grand sons etc. There are some new sweet shops now which are popular like Alauddin (Green Road), Muslim sweets (Shegun Bagicha and Shanti nagar), Ambala (Dhanmondi R/A) etc. They all sell the standard sweets like raw-shoh-gohl-la, shawn-desh, chawm chawm, kaalo jaam, raw-shoh maalaai, mishti doi, praan hara, jilebi etc. For all these sweets the main ingredients are milk and sugar. In some new upmarket shops in Gulshan area in Dhaka they have started experimenting and developing modified versions of these sweets to suit the modern palate, who are used to western sweets
 * Sweets**

Bangladesh is also famous for its street food though foreigners should be careful because of the hygiene maintained by these street vendors. It is easy to get upset stomach and diarrhea if you are not used to spicy food. People have also been known to have come back from Bangladesh with typhoid or jaundice because of having taken street food. When trying out street food ensure the following: (a) the place is clean (b) the food is prepared in front of you (dont take pre-prepared food) (c) the person preparing the food is wearing clean clothes and his body and hands look clean. Watch him for sometime and observe him - how he handles his food, where he wipes his hand, what else he does while preparing the food etc. (d) how the food is served (e) what type of water is used for cleaning utensils and oil for fying
 * Street Food - snack**

Loo-chiSmall saucer sized pancake with hollow inside - eaten with fried potatoes (alu bhaji), omelette or other cooked dishes
 * Shingara** is the most common snack. It is made from ruff puff pastry filled with vegetables or meat and deep fried, called samosa in the west. Tasty and filling
 * Daal-puri**Small saucer sized pancake with lentil stuffing and deep fried
 * Paw-raa-thaa**Medium sized, either round or square shaped bread made from ruff puff pastry and deep fried. Called roti paratha in the west.
 * Mugh-laai paw-raa-thaa**Paratha with stuffing like eggs or minced meat
 * Nim-kee**Small triangular shaped flat bread made from ruff puff pastry
 * Chawt-poh-tee**Chick peas mixed with different spices
 * Phuch-kaa**Small pancakes (about 1.5 inch diameter) with hollow inside. A hole is made on top middle to pour spiced chawt-paw-tee mix and turmetic juice. Put in mouth one by one.

Common drinks Bangladeshis drink are Lassi- A refreshing yogurt drink and Chai- Milky sweet tea available most anywhere.

Bangladesh abounds with a large variety of tropical and sub-tropical fruits. The most widely cultivated fruits are mango, jackfruit, black berry, pineapple, banana, litchi, lemon, guava, custard apple, wood apple, elephant apple, golden apple, Indian berry, papaya, tamarind, melon, watermelon, cashew nut, pomegranate, Palmyra, plum, rose apple, Indian olive, and Indian jujube. There are many minor edible fruits that are locally available in the wild and are also cultivated, such as latkan, monkey jack, uriam, rattan, river ebony, garcinia, water coconut, wild date palm, etc. info from: [|Food] Bangladesh, land of poets and artists, is also known for its delicious food. Cooking is considered an art, and as a guest in a Bengali home, one never lacks for delicious foods. Bengali curries, pulaos, and sweets are loved the world over. Bangladesh food festivals combine the excitement of a celebration that reflects the unique culture and tradition of Bangladeshis and the taste of homemade preparations. The indigenous customs and festivals that has been preserved and nurtured through the ages are principally centered around agricultural practices. These include nabonno (the festival of the new harvest) and pawhela boishAkh (the Bengali new Year). Religion has also played a distinct role in shaping the mores and traditions of Bangladeshi life.



**Desserts**
Sandesh, (a milk based dessert), Zarda (sweetened rice with sugar, ghee and colour), Firni (rice flour cooked in milk with sugar and flavouring), Rasgulla and Kalojam-two popular milk-based desserts (made with sugar, flour and ghee), Rosh Malai (round sweets floating in thick milk), Pitha (a blanket term for cakes or pastries including specific varieties) such as Chitoi, Dhupi, Tokti, Andosha, Bhofa Puli and Poa are common and popular sweet items. Among some other widely popular sweetmeats Rajbhog, Khirmohan, Raskadarnba, Danadar and Chhanar Mudki Kalojam deserve mention.