Bangladesh was the eastern part of Bengal before the Partition of India. The Bangladeshi cuisine incorporates many Persian-Arabic elements and the usage of beef greatly sets it apart from the cuisine in West Bengal in India. A staple across the country however is rice, various kinds of lentil, which is locally known as dal (sometimes written as daal) & fish. As a large percentage of the land (over
80% on some occasions) can be under water, either intentionally because of farming practices or due to severe climatological, topographical or geographical conditions, not surprisingly fish features as a major source of protein in the Bangladeshi diet. There is also a saying which goes, "Machh-e-Bhat-e-Bangali" (Fish and rice make a Bengali). An integral part of Bangladeshi cuisine is beef, the presence of which is a must especially in feasts and banquets. Beef kebab is immensely popular throughout the country. Beef is used in the preparation of a wide range of dishes including biryani, tehari, haleem, and many others. Regional feasts such as the Mezbaan of Chittagong, the Ziafat of Sylhet/Comilla or the Dawat of Dhaka will remain incomplete without serving spicy beef.
