| 词条 | Roust |
| 释义 |
| name = Rost | native_name = রোস্ত | image = | caption = | alternate_name = Roast | country = Bangladesh | region = Bengal | creator = | course = Main | type = Curry | served = | main_ingredient = Chicken, Garlic, Ginger, Cardamom, cinnamon powder salt, Orange Blossom, ghee, Onion, Cashews, Ground coriander, Mace, Nutmeg, Mawa, Cream, Rose Water, Sugar, star anise, White chrysanthemum, Cumin, chilli.[1] | variations = | calories = | other = }}Rost is a famous Bengali dish originating in Bangladesh. The dish is influenced by the Persian cuisine by the Mughal Empire. The dish is known for including a large array of spices and ingredients and being a little sweet and very rich. The dish is made during almost all celebratory times in Bengal especially during Eid al-Fitr where it is an important dish always included, however, the dish is made anytime important guests are coming over. The dish is very popularly made in restaurants in Dhaka, Rajshahi and Bogra.[2] InfluenceThe dish was influenced by the Persio-Arabic cuisine of the Sultans of Bengal and the Mughal Emperors. The Persian and arabs were known for their large amount of aromatic spices but limited amount of spiciness. Rôst reflects this type of cullinary style while using more than 10 different spices they are all mild and instead add much richer and aromatic flavour. Rost also still carries much of its Bengali influence through use of garlic and green chillies and lots of ghee. HistoryIt is believed that Rost was first made in Old Dhaka (the then capital of Bengal Subah) made by Muslim chefs for the Nawabs and Zamindars of the city. It was made to combine the Mughlai cuisine and Bengali Cuisine, using the large amount of foreign spices such as saffron and extensive amount of ghee of the Persians and the traditional Bengali spices and sweetness used in Bengal. The dish was largely confined within the Old City but after the creation of East Bengal and Assam when Dhaka was made the Provincial capital, dishes of the city started to become popular as more people travelled in and out of the city. After the creation of East Bengal the dish became one of the most popular dish in the province. In Modern Day Bangladesh, Rost is the most popular dish eaten at every single special occasion. References1. ^http://www.banglarecipe.net/bn/চিকেন-রেসিপি/বিয়ে-বাড়ির-মুরগির-রোস্ট-ত/ 2. ^https://www.jagonews24.com/amp/94923 2 : Bangladeshi cuisine|Chicken dishes |
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