This is my first slide here.Here i have presented the most popular food of my country.

1. Bangladeshi Food

2. About Bangladeshi Food
Bangladesh is small country in size but there are many types of foods.
This country is rich in vegetables and fish and fruits. So, we have huge
varities when it comes to cooking. There are many people who like to eat
very much. today I share with you some foods .

3. Bograr Doi
Curd / Yogurt (Doi) is the
most famous food in
Bangladesh. It is a
delicious dairy product
and made from cow
milk. Yogurt of Bogra
(Bogurar Doi) is the best
in taste and quality. ...
Because of Yogurt this
word as like synonym
word of Bogura district

4. Dhakai Bakarkhani
Bakarkhani or BaqarKhani, also known
as bakar khani roti, is a thick, spiced flat-
bread that is part of the Mughlai cuisine
of the Indian subcontinent. Dhakai
Bakarkhani, the traditional food/snack of
the people of old Dhaka is famous for its
quality and taste. Bakarkhani is mainly
dished up with tea.

5. Haji Biriyani
Haji Biriyani (also known as Hajir
Biriyani) is the Chevon biryani dish
made with highly seasoned rice and
goat's meat. The recipe includes
highly seasoned rice, chevon,
mustard oil, garlic, onion, black
pepper, sn, salt, lemon, doi (yogurt),
peanuts, cream, raisin and small
amount of cheese (either cow or
buffalo). The recipe has been handed
over the founder of the restaurant to
his next generationaffron, clove,
cardamom, cinnamo.

6. Comillar Ras malai
Ras malai or rossomalai is a
dessert originating from the Indian
subcontinent. Ras malai consists of
sugary white cream, or yellow-
coloured (flattened) balls of
chhana soaked in malai (clotted
cream) flavoured with cardamom.
Rasmalai of Comilla created by
"Matree Bhandar" is the best and
oldest in Bangladesh. It is very
popular sweet all over the countr.

7. Kala Bhuna
Beef Kalo/Kala Bhuna is one
of the famous beef recipe in
Bangladesh. And the
specialty of the recipe is its
spices. Beef shoulder pieces
are cooked with traditional
spices till become dark and
tender. Kala buna and
Mejbani Mangsho
preparations are signature
dishes of the port city
Chittagong.

8. Mejbani Mangsho
The Chittagong region is famous
for spicy and hot curries – mainly
of beef. Mejbani Gosht is very
popular and famous. Mezban is a
Persian word literally meaning a
host. The word now means
'community feasting', a tradition
that originated in Dhaka region.

9. Muktagachar monda
Monda is a traditional sweetmeat.
The sweet, first made in 1824, is
reputed in Bangladesh and many
countries for its originality, taste
and flavour.

10. Chomchom of Tangail
Chomchom, cham cham,
or chum chum (Bengali:
চমচম) is a traditional
Bengali sweet originated
from Porabari, Tangail,
Bangladesh. It is a very
popular dessert in
Bangladesh and India.
The sweet is oval and
brownish.

11. Chowk Bazaar Iftar
Chowk Bazaar was one of the
most famous business and
social meeting centres of
Dhaka in the Mughal period.
During Ramadan Chowk
Bazaar is famous for its Iftar
items which include Moghul
cuisine and other traditional
items. Almost 500 different
types of Ifter are prepared
for Holy Ramadan.

12. Shatkora Beef
In Bangladesh, the thick fleshy rind of the Citrus
macroptera, known as Shatkora, is eaten as a
vegetable. It has a unique taste and aroma. The
thick rind is cut into small pieces and cooked
(either green or ripe) in beef, mutton, and fish
curries. Curries cooked with shatkora and beef or
mutton is now served in many Bangladeshi/Indian
restaurants in the UK. A beef shatkora dish cooked
by local chefs in Sylhet, Bangladesh (where the
shatkora originates from) is featured in the British
celebrity chef Rick Stein's cookery programme Rick
Stein's Far Eastern Odyssey (Episode 6), which was
broadcast by the BBC on 20 August 2009.

13. Seven Color Tea
Seven-colour tea or seven-layer tea is
a well-known hot beverage in
Bangladesh.Romesh RamGour
invented the seven-layer tea after
discovering that different tea leaves
have different densities.[19][18] Each
layer contrasts in colour and distinct
taste, from syrupy sweet to spicy
cloves. The result is an alternating
dark/light band pattern throughout
the drink giving the tea its name.

14. Chui Jhal Mangsho
Piper chaba is called চু ই ঝাল (Chui Jhal) or চই
ঝাল (Choi Jhal) in the South Bengal region of
Bangladesh. People in Bangladesh's south-
western districts like Khulna, Jessore,
Bagerhat, Satkhira and Narail cut down the
stem, roots, peel the skin and chop it into
small pieces - and cook them with meat and
fish, especially with mutton. It is a relatively
expensive spice in Bangladesh, and the roots
are usually more expensive than the stems
because of their stronger aroma. The taste is
similar to horseradish.

15. Kachagolla of Natore
Natore in the Rajshahi Division
is famous for Kachagolla.
Though it is called golla
(means small ball in native
Bengali languages) but it has
no common shape like other
sweetmeat items. It is made of
pure chhena or paneer (which
is made by curdling the milk
and separating the whey from
it) and sugar.