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<p>Importing a new version from external source</p> <p><b>New page</b></p><div>===Dhaka===<br /> Dhakaiya food is one of the most notable regional Bengali cuisines. The rich culinary customs are influenced by [[Mughal cuisine|Mughlai]], [[Central Asian Cuisine|Central Asian]], [[Armenian cuisine|Armenian]], [[North Indian cuisine|Hindustani]] and native Bengali cuisines. However, it also has dishes unique to Dhaka. The [[Nawab of Dhaka|Nawabs of Dhaka]] had brought Mughlai cuisine to Bengal, that were wholly retained by Dhaka&#039;s culinary community. Due to the high costs of producing Mughlai food, the recipes were limited to the elite classes in colonial India, and slowly expanded as Bangladesh&#039;s economy grew. The main focus on lamb, mutton, beef, yoghurt, and mild spices define the taste of the style. Such dishes as kebab; stuffed breads; &#039;&#039;kacchi biriyani&#039;&#039;; roast lamb, duck, and chicken; &#039;&#039;patisapta&#039;&#039;; Kashmiri tea; and &#039;&#039;korma&#039;&#039; are still served at special occasions like [[Eid al-Fitr|Eid]] and weddings.</div>

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