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Season In Bangladesh

Bangladesh is called the land of six seasons (Sadartu). It has a temperate climate because of its physical location. Though the climate of Bangladesh is mainly sub-tropical monsoon, ie warm and humid; Bangla calendar year is traditionally divided into six seasons: Grisma (summer), Barsa (rainy), Sarat (autumn), Hemanta (late autumn), Shhit (winter) and Basanta (spring). Each season comprises two months, but some seasons flow into other seasons, while others are short. Actually, Bangladesh has three distinct seasons: the pre-monsoon hot season from March through May, rainy monsoon season which lasts from June through October, and a cool dry winter season from November through February. However, March may also be considered as the spring season, and the period from mid-October through mid-November may be called the autumn.

Desserts

Misti Dhohi: Sweetened yougurt, Halua: a common dessert ranging from egg halua to carrot, sooji or wheat cream, almond, pistachio, nuts and so on. Sandesh: a milk based dessert, one of the best available. Zorda: Sweetened rice with nuts. Firni: rice flour cooked in milk, sugar and flavourant. Rasgolla & Kalojam: two popular milk-based desserts and made with sugar, flour and ghee. Ros Malai: round sweets floating in a thick milk. Pitha: a blanket term for cakes or pastries including specific varieties such as chitoi, dhupi, takti, andsoha, puli, bhapa and pua

Drinks in bd

Cha: The milky sweet tea available almost everywhere, Lassi: the refreshing yogurt drink. Green coconut water is a fine, safe and refreshing drink. International soft drinks, such as Pepsi, Coca Cola, Fanta, 7-up, Mirinda and Sprite are readilly available. Hard drinks are available in big hotels. On Fridays drinking in public areas is not recommended for foreigners.

Food In bd

Western food is available in all major hotels and most of the big restaurants in import cities. But local dishes are normally far better and more exotic. Curries of many kinds around, cooked with proper spices and hot curry powders, including Korma, Rezala, Bhoona and Masala Gosht, Chicken, mutton, beef, fish and prawns, Chicken Afghani, Chicken Baghdadi, Chicken Kashmiri, Chicken Tikka, boti kabab, shutli kabab and a variety of fish curries should be tried. Rice in the form of pulao,

biriani-with rice and mutton or chicken and khichuri are available in any reasonable restaurant. Those who do not care for rice dishes can try mughlai parata, plain parata or naan, which go very well with curries. Seafood and sweet-water fish are available in most of the towns. Fish-lovers should not miss smoked hilsa, fresh bhetki and chingri (lobster/king prawns) malaikari, Prawn dopyaza.

Dhaka City

Dhaka or Dacca, city, capital of Bangladesh, in Dhaka Division, central Bangladesh. The romanized spelling of the Bengali name was changed from Dacca to Dhaka in 1982. It is located on an arm of the Dhaleswari River in the populous and flood-prone Ganges-Brahmaputra delta and is a major commercial, cultural, and manufacturing center served by the nearby port of Narayanganj. Products include jute, silk, and cotton textiles; carpets; processed food; chemicals; jewelry; and rubber goods. The city's old section, a maze of crowded bazaars and narrow streets, is in marked contrast to Ramna Maidan, a modern well-planned area to the north, where most of the government buildings and educational institutions are located. More than 700 mosques in the city attest to the importance of Islam as the predominant religion. Other landmarks include Lal Bagh Fort and the tomb of Pari Bibi (the wife of a governor of Bengal), both built in the late 17th century, and the large Parliament building (dedicated 1982), designed by Louis I. Kahn. The University of Dhaka (1921), Bangladesh University of Engineering and Technology (1962), and Jahangirnagar University (1970) are located in Dhaka.
An ancient community of uncertain origins, Dhaka rose to importance in the 17th century when it was the Mughal capital of Bengal Province from 1608 to 1639 and again from 1660 to 1704. During that period it became known for the production of fine muslins. The city declined after the capital was moved to Murshidabad in 1704, and it came under British control in 1765. With the partition of British India in 1947, Dhaka became the capital of the Pakistan province of East Bengal, and in 1956 it was made the capital of East Pakistan. The city suffered considerable damage during the 1971 war for independence from Pakistan before becoming the capital of newly independent Bangladesh in late 1971. The city suffered heavy damage during the Bangladesh war of independence (1971). Population (1991) 3,397,190.

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