Traditional and Non-traditional Food Review

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Traditional foods

As I discussed earlier, rice and fish is the staple food of Bangladeshi. There is a famous saying “Mache Bhate Bengali” that means “Bengali by fish and rice.” People use many types of spices and aroma in their dishes to cook meat, fish, and curry every day. Bangladeshi for the most part lean toward little grained rice. Najirshal, Miniket, Katarivog are a regular type of rice eaten by the vast majority of the general population. Kalijira, Chinigura are fragrant rice which is utilized for making Polau, Biriyani, Tehari, Jorda, Payesh (Rice things).

Vorta (mashed vegetable or fish) is a standout amongst the most well-known conventional nourishment thing over all aspects of the nation. It is only a preparation of squashed vegetable (like-potato, papaya, and tomato, eggplant, pumpkin and so on.) with cut onion and green chili or dried chili. This thing likewise comprises with fish and again dried fish which is called ‘Shutki vorta’ in Bangla.

Conventional cooking is separated into the southern, western, eastern and northern piece of Bangladesh. Eastern region is in Sylhet zone uses different aroma and they use a different type of vegetable which is ‘Satkora’ to bring aroma in their food item. Sticky rice and sour flavor are also famous in this region. Peoples in Chittagong zone are used to having spicy and oily food especially ‘Kala vuna’, biriyani, ‘nihari’ which is called ‘Mezbani’ food. As a coastal area, they consume seafood also. In the northern region mostly Rajshahi area, people like sweet items. And in the southern region, Khulna, Jessore, Barishal zone is influenced by West Bengal food habit which is the mixture of sweet, sour and spicy pungent flavor.

Hilsha fish from Padma River is the national fish which is exported to many countries in the world. Sorshe ilish (Hilsha fish with mustard) is the famous fish item of Bengal. Steamed fish in bottle guard leaf or banana leaf is another mouthwatering food item. ‘Macher dopeyaja’ which is fried fish with onion is common in every division of Bangladesh.

Gravy meat, roast and different types of kababs incorporate shikh, Shami, reshmi, shashlik, tikka, and Shami are regular meat item in Bangladesh.

Tea, fruit juice as an organic product is a normal refreshment offered to everybody. Puffed rice, complimented rice, popped rice is the easygoing bite. Singara, Samucha, Alu chop, Naru, Nimki, Moa are customary bites. Mughlai items like ‘Muglai parota’, ‘Shahi tukra’, ‘hot patise’ are common restaurant snack items in Bangladesh.

Jackfruit, Mango, Guava, Banana, Coconut, Lechi, Watermelon, Palm, Futi, Date are tropical fruits of Bangladesh.

These foods are our traditional food and it has a health benefit too. The procedure of making this food came from the ancient people. The preparing of this item has a proper and perfect cooking rule. That is why it is healthy.

Non Traditional foods

The majority of the new stylish food item which is being presented by the media is considered as speedy or extravagance sustenance, not conventional sustenance. It incorporates universal nourishment, for example, Chinese cuisine, Continental cuisine, Arabian sustenance, American nourishment, Japanese cuisine, Packaged or simple to prepare and readymade food and so on.

Maggie two moment noodles, stove made pasta, Knorr soup, chips, roll, bottle juice, milkshake, ketchup are well known bundled food products in Bangladesh. It requires lesser time to prepare this food item so huge numbers of individuals favor having this readymade sustenance. They think it is saving their time but nobody is thinking about the health perspective of food consumption. In the past, one packet Maggie noddle used to serve two people. But now the same packet is coming for one serving only. The nutrition level of this package is not counted seriously. Food labeling is not consumer friendly, as a result, it makes people obese.

So the choices we make for the food are shaped by the choices we have. The choices of available food are being limited. Most of the families are nuclear and both parents are working outside. So there is no one who can prepare healthy food for the child or for the family. That is how everyone is becoming mechanical and started grabbing easy to prepare food.

In this circumstance, restaurant owners are taking most of the advantage. They are offering trendy, mouthwatering food and investing in the alluring advertisement that will attract the attention of the consumers. Among all sustenance’s in the eatery soup, pizza, pasta, burger, white bread, Chicken nuggets, burger, French fry, chicken fry, fried rice, cake, donuts, popcorns, Pepsi, Coca-Cola, coffee, smoothies are getting prevalence. If we consider food value, all of these food items have chicken as a common ingredient.

People are using online food delivery system instead of going outside and buying food. By this way, most of the young generation prefers ordering food which is mostly nontraditional food. This junk food contains fat or unhealthy ingredients which are responsible for many health issues.

Cite this paper

Traditional and Non-traditional Food Review. (2020, Sep 04). Retrieved from https://samploon.com/traditional-and-non-traditional-food/



What are 5 traditional foods?
Five traditional foods include sushi from Japan, tacos from Mexico, pasta from Italy, curry from India, and paella from Spain.
What are the types of traditional food?
Some traditional foods include rice, beans, and tortillas in Mexico; pasta, bread, and olives in Italy; and sushi, noodles, and rice in Japan.
What is a traditional food tradition?
A traditional food tradition is a set of customs and beliefs related to the preparation and consumption of food. These traditions vary between cultures and can be passed down from generation to generation.
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