Sylheti cuisine
Sylheti cuisine () represents the food culture of Sylhetis. It comprises tangy sour Hatkora to spicy hot chicken tikka masala or Hatkora beef, confectionery Tusha Shinni to savoury Nunor Bora and the fermented fish Hutki Shira. Hatkora is a common fruit and used to cook different dishes with fish and meat. Enriched with Vitamin C and antioxidants, Hatkora curry is best eaten with rice. Though Sylhetis are mainly rice and fish eaters, their culinary system is distinctly different to non-Sylhetis. Multicultural people of Barak Valley to Surma valley, and the Sylheti diaspora have influenced the Sylheti food and flavours practiced for ages. Among them, the culinary system of Khasi, Kuki and other tribes are noteworthy. The "cuisine of Sylhet" has grown up depending on the availability of plants and animals in the region. Mainly indigenous with some variety, food culture is performed among the Sylhetis that received some external influences as well. When the 360 disciples of Shah Jalal arrived in this region, they not only brought their distinct cultures but also brought distinct cooking styles of their own. Which included many meat dishes along with chicken, beef and goat cooked Mughlai, Middle-Eastern, and Northern Indian style. Mughlai Porota, Pilau, Korma, Kalia, Roast, Biriyani and Kofta for curry dishes while Zardah, Firni and Kheer for desserts have been also included.

In London, in the 1940s some entrepreneurial Sylhetis began setting up cafés and introduced curry and rice to the menu. But lack of confidence saw the Bangladeshis refer to their food as "Indian". In the United Kingdom, more than 8 out of 10 Indian restaurants are owned by Bangladeshis, 95% of which come from Sylhet. Sylhet is not known for its cuisine, though 80% to 90% British curry-house trace their roots directly to Sylhet. Chefs from Sylhet region developed the British curry to a greater extent since the 1960s. Chicken tikka masala, invented by the Sylhetis is regarded as Britain's National dish since 2001, by Britain’s foreign secretary Robin Cook. The birthday celebration of the British Prime Minister Tony Blair's daughter at a Bangladeshi restaurant proves the popularity of Sylheti cuisine. Historian Lizzie Collingham, in her 2005 book "Curry: A Biography", coined that the "Sylheti curry cooks converted “unadventurous British palates” to a new flavour spectrum".
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Sylhetis
UNK
Q5122910
Hatkora
Concept
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chicken tikka masala
Concept
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Hatkora beef
MISC
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Tusha Shinni
UNK
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Nunor Bora
MISC
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Hutki Shira
MISC
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Hatkora
Concept
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meat
Concept
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Vitamin C
Concept
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antioxidants
Concept
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fish
Concept
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Barak Valley
LOC
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Surma valley
LOC
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Khasi
LOC
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Kuki
Concept
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plants
Concept
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animals
Concept
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Shah Jalal
PER
Q22949248
Mughlai Porota
Concept
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Pilau
Concept
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Korma
Concept
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Biriyani
Concept
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Kofta
Concept
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Zardah
LOC
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Firni
Concept
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Kheer
Concept
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desserts
Concept
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London
LOC
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Bangladeshis
PER
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United Kingdom
LOC
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Sylhet
LOC
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British curry
Concept
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Chicken tikka masala
Concept
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National dish
Concept
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Robin Cook
PER
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British Prime Minister
Concept
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Tony Blair
PER
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Bangladeshi restaurant
UNK
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Sylheti cuisine
UNK
Q92542139
Sylheti cuisine
UNK
1940-01-01T00:00:00Z^^http://www.w3.org/2001/XMLSchema#dateTime
1940
DATE
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position held