Life-style in Bangladesh

Cuisine

Main article: Bengali food

File:Panta iLish .jp2g

Panta Ilish - a tradtional platter of Panta bhat with fried Hilsa slice, supplemented with dried fish (Shutki), pickles (Achar), dal, green chillies and onion - is a popular serving for the Pohela Boishakh festival.

Bangladesh is famous for its distinctive culinary tradition, and delicious food, snacks and savories. Boiled rice constitutes the staple food, and is served with a variety of vegetables, fried as well as curries, thick lentil soups, and fish and meat preparations of beef, mutton and chicken.

Sweetmeats of Bangladesh are mostly milk based, and consist of several delights including Roshgulla, Sandesh, Rasamalai, Gulap Jamun, Kalo Jamun, Chom Chom. Several other sweet preparations are also available.

Bengali cuisine is rich and varied with the use of many specialized spices and flavours.

Fish is the dominant source of protein, cultivated in ponds and fished with nets in the fresh-water rivers of the Ganges delta. More than forty types of mostly freshwater fish are common, including carp varieties like rui (rohu), katla, magur (catfish), chingŗi (prawn or shrimp), as well as shuţki (dried sea fish). Salt water fish (not sea fish though) Ilish (hilsa ilisha) is very popular among Bengalis, can be called an icon of Bengali cuisine.

Dress

Portion of a sari woven at Sonargaon

Bangladeshi people have unique dress preferences. Bangladeshi men wear panjabi on religious and cultural occasions, lungi as casual wear and shirt-pant on formal occasions. Sari is the main dress of Bangladeshi women. Sari weaving is a traditional art in Bangladesh. Salwar kameez is also very popular especially among the younger ladies.