Bangladesh

  • Posted on: 29 October 2014
  • By: admin

Location:
Bangladesh

Currency:
taka (BDT)

Communications:
The telephone code for Bangladesh: + 93

Bangladesh, pronounced: [ˈbaŋlad̪eʃ] ( listen), lit. "The land of Bengal"), officially the People's Republic of Bangladesh (গণপ্রজাতন্ত্রী বাংলাদেশ Gônôprôjatôntri Bangladesh), is a country in South Asia. It is bordered by India to its west, north and east; Burma to its southeast and separated from Nepal and Bhutan by the Chicken’s Neck corridor. To its south, it faces the Bay of Bengal. Bangladesh is the world's eighth-most populous country, with over 160 million people, and among the most densely populated countries. It forms part of the ethno-linguistic region of Bengal, along with the neighbouring Indian states of West Bengal and Tripura.
Bangladesh is dominated by the low-lying Ganges Delta, but has highlands in the north and southeast. The Ganges delta is formed by the confluence of the Ganges (local name Padma or Pôdda), Brahmaputra (Jamuna or Jomuna), and Meghna rivers and their respective tributaries. The Ganges unites with the Jamuna (main channel of the Brahmaputra) and later joins the Meghna, finally flowing into the Bay of Bengal. The alluvial soil deposited by the rivers when they overflow their banks has created some of the most fertile plains in the world. Bangladesh has 57 trans-boundary rivers, making water issues politically complicated to resolve – in most cases as the lower riparian state to India.
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.