Cuisine

Main article: Bangladeshi cuisine

Traditional platter of panta Ilish, hilsa fish served with panta bhat and bhurta

The culinary tradition of Bangladesh has close relations to surrounding Bengali and North-East Indian cuisine as well as having its own unique traits. Rice and fish are traditional favourites. With an emphasis on fish, vegetables and lentils served with rice as a staple diet. Biryani is a favourite dish of Bangladesh and this includes egg biryani, mutton biryani and beef biryani. Bengaladeshi cuisine is known for its subtle (yet sometimes fiery) flavours, and its huge spread of confectioneries and desserts. Bangladeshis make distinctive sweetmeats from milk products, some common ones being Rôshogolla, Rasmalai, Rôshomalai, chômchôm and kalojam. It also has the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served course-wise rather than all at once.

Agriculture

Main articles: Agriculture in Bangladesh and Fishing in Bangladesh

Rice cultivation in Sylhet

According to FAOSTAT, Bangladesh is one of world's largest producers of:^[82] fisheries^[83] (5th), rice (4th), potato (11th), mango (9th), pineapple (16th), tropical Fruit (5th), onion (16th), banana (17th), jute (2nd), tea (11th).
Jute was once the economic engine of the country. Its share of the world export market peaked in the Second World War and the late 1940s at 80%^[84] and even in the early 1970s accounted for 70% of its export earnings. However, polypropylene products began to substitute for jute products worldwide and the jute industry started to decline. Bangladesh grows very significant quantities of rice, tea, potato, mango, onion and mustard.

Manufacturing