Bangladeshi cuisine () is the national cuisine of Bangladesh. Bangladeshi cuisine has been shaped by the diverse history and river-line geography of Bangladesh. The country has a tropical monsoon climate. The staple of Bangladesh is rice and fish. The majority of Bangladeshi people are ethnic Bengali, who follow Bengali cuisine, with a minority of non-Bengalis with their own unique cuisine. Bangladeshi food has more meat, especially beef, compared to West Bengal. History Bangladeshi cuisine has over time been largely influenced by the Mughlai cuisine left behind by the Mughal rulers. This has led Bangladeshi cuisine to include many rich aromatic dishes such as biriyani and korma that require the use of a large array of spices along with an great deal of ghee. Dhaka being the Mughal capital of the Bengal Subah (which includes the modern Bangladesh and the Indian states of West Bengal) was a major trading center in South Asia, so many culinary styles from around the world influenced the city's cuisine. After Dhaka became the capital of East Bengal, the Bangladeshi populace began to adopt the cuisine of the city with many unknown Persian, Turkish and Arabic-influenced dishes becoming popular. The food used to be spiced with black pepper and chui jhal before the arrival of green chili from the Americas. Bangaliketa (etiquette) Bangladeshi people follow certain rules and regulations while eating. It includes warm hospitality and particular ways of serving as well. This is known as (). The culture also defines the way to invite people to weddings and for dinner. Gifts are given on certain occasions. also includes presentation of serving utensils in a proper manner. Culinary style and influences Rice is the staple food of Bangladesh, while fish is the most common source of protein in Bangladesh. There are 250 plant-based ingredients in Bangladeshi cooking. The use of mustard oil is common. Specialties by region Dhaka Dhakaiya food is one of the most notable regional cuisines. The rich culinary customs are influenced by Mughlai, Central Asian, Armenian, Hindustani and native Bengali cuisines. However, it also has dishes unique to Dhaka. The Nawabs of Dhaka had brought Mughlai cuisine to Bengal, that were wholly retained by Dhaka's culinary community. Due to the high costs of producing Mughlai food, the recipes were limited to the elite classes in colonial India, and slowly expanded as Bangladesh's economy grew. The main focus on lamb, mutton, beef, yoghurt, and