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Chhenabara

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Sweetmeat from the Indian subcontinent

Chhanabora is asweetmeat from theIndian subcontinent made fromchhena andsyrup.^[1] It is attested from the 16th century.^[2] It is related torosogolla andpantua, sharing a cottage cheese basis with the former and a burnt brown crust with the latter. According to local legend, it was created when MaharajaManindrachandra Nandi ofCossimbazar ordered his cook to create a dessert that was neither rosogolla nor pantua. It is common inMurshidabad and outsize chhanabora are a common gift for high-ranking visitors.^[3]

References

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^Banerji, Chitrita (2001).The Hour of the Goddess: Memories of Women, Food, and Ritual in Bengal. Seagull Books. p. 100.ISBN 978-81-7046-183-8.
^Achaya, K. T. (1994).Indian food: a historical companion. Oxford University Press. p. 132.ISBN 978-0-19-562845-6.
^Biswas, Nefertiti (September 3, 2012)."Eye-poppers from nawab land".The Telegraph. Archived fromthe original on November 27, 2015.

Bangladeshi dishes

Main and side dishes

Meat	Akhni Alu gosht Satkara Beef Biryani Haji biryani Chicken korai Chicken tikka Durus kura Gosht Hash O Bash Jalfrezi Kala bhuna Kebab Seekh kebab Shami kebab Keema matar Kofta Korma Mezban Mogoz bhuna Murgi musollom Mutton curry Nihari Paya Polao Posondo Roast chicken Roust Tandoori chicken Tikka
Seafood	Chingri malai curry Daab chingri Domachha Fried fish Hutki Shira Machh bhaja Machher jhol Shorshe ilish Thoikor Tenga
Vegetarian	Alur Dom Bhorta Begun bhorta Alu Bharta Bini/biran bhat Chacchari Chira Dal Forash Haleem Khichra Khichuri Norom khichuri Panta bhat Ponir Shak Shorba Shukto Tehari Torkari Zorda polao

Snacks and sauces

Breads

Beverages

Sweetmeats

Bangladeshi diaspora

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