Bread - Pasta - Cheese - Rice Sauces - Soups - Desserts Herbs and spices Other ingredients
The cuisine of Bangladesh has considerable regional variations.
A staple across the country however is rice and various kinds of lentil, which is locally known as dal (sometimes written as daal). As a large percentage of the land (over 80% on some occasions) can be under water, either intentionally because of farming practices or due to severe climatological, topographical or geographical conditions, not surprisingly fish features as the major source of protein in the Bangladeshi diet. There is also a saying which goes, "Mach-e Batth-e Bangali" (Fish and rice make a Bengali)
Another integral part of Bangladeshi cuisine is beef, presence of which is a must in most of the feasts and banquets across the country,though consumption of beef is prohibited for minority hindus.Regional feasts such as Mezbaan of Chittagong, Ziafat of Sylhet/Comilla or Dawat of Dhaka will remain incomplete without serving hot beef.

Staple ingredients and spices

Aloo Bhaji occurs across the region.
Luchi
Shujeer Halwa a sweet from across the region. Regional specialties
There are several styles of Bangladeshi bread, including Luchi, chapati and paratha

Torkari
Biryani Other famous Bangladeshi dishes

Peetha
Gulab jamun
Rasgulla
Pheerni
Kheer
Halwa Bangladeshi food abroad

Bengali cuisine - for information on the cuisine of West Bengal, India.
Indian cuisine
Wikibook's Cuisine of India
Cuisine
Paan