Translations:Bengali cuisine/17/en

Dhaka

Dhakaiya food is one of the most notable regional Bengali cuisines. The rich culinary customs are influenced by Mughlai, Central Asian, Armenian, Hindustani and native Bengali cuisines. However, it also has dishes unique to Dhaka. The Nawabs of Dhaka had brought Mughlai cuisine to Bengal, that were wholly retained by Dhaka'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'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; kacchi biriyani; roast lamb, duck, and chicken; patisapta; Kashmiri tea; and korma are still served at special occasions like Eid and weddings.