Bangladesh advanced from India, and it's anything but an unexpected that the Bangladeshi food is to a great extent Bengali. Rice is the primary staple sustenance of Bangladeshi individuals and it is presented with an extensive variety of curries. Magnificent Bangladeshi dishes display solid fragrant flavors; and frequently incorporate eggs, potatoes, tomatoes and aubergines. An assortment of flavors and herbs, alongside mustard oil and ghee, is utilized as a part of Bangladeshi cooking. The primary breads are naan, porota, roti, bakarkhani and luchi. Dal is the second most imperative staple sustenance which is presented with rice/porota/luchi. Fish is a staple in Bangladeshi food, particularly freshwater angle, which is an unmistakable element of the nation's gastronomy. Real fish dishes incorporate ilish (hilsa), pabda (butterfish), rui (rohu), pangash (pangas catfish), chitol (clown knifefish), magur (walking catfish), bhetki (barramundi) and tilapia. Meat utilization incorporates hamburger, sheep, venison, chicken, duck, squab and koel. Vegetable dishes, either pounded (bhorta), bubbled (sabji), or leaf-based (saag), are generally served. Fish, for example, lobsters and shrimps are additionally frequently predominant.