Rost is a Bengali dish, possibly originating in

Old Dhaka Old Dhaka ( bn, পুরান ঢাকা, Puran Dhaka) is a term used to refer to the historic old city of Dhaka, the capital of Bangladesh. It was founded in 1608 as Jahangirabad or Jahangirnagar ( bn, জাহাঙ্গীরনগ� ...

Bangladesh Bangladesh (}, ), officially the People's Republic of Bangladesh, is a country in South Asia. It is the eighth-most populous country in the world, with a population exceeding 165 million people in an area of . Bangladesh is among the mos ...

(Eastern Bengal, now

). The dish is influenced by the Mughlai cuisine of the

Mughal Empire The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries. Quote: "Although the first two Timurid emperors and many of their noblemen were recent migrants to the subcontinent, the d ...

. The dish is known for including a large array of spices and ingredients and being a little sweet and very rich. The dish has developed several regional variants. Roust 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 Dhaka ( or ; bn, ঢাকা, Ḍhākā, ), formerly known as Dacca, is the capital and largest city of Bangladesh, as well as the world's largest Bengali-speaking city. It is the eighth largest and sixth most densely populated city i ...

Rajshahi Rajshahi ( bn, রাজশাহী, ) is a metropolitan city and a major urban, commercial and educational centre of Bangladesh. It is also the administrative seat of the eponymous division and district. Located on the north bank of the P ...

and

Bogra Bogra ( bn, বগুড়া), officially known as Bogura, is a major city located in Bogra District, Rajshahi Division, Bangladesh. The city is a major commercial hub in Northern Bangladesh. It is the second largest city in Rajshahi Divi ...

in Bangladesh as well as they do.

Influence

The dish was influenced by the Mughal 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 culinary 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 much ghee.

History

It is believed that Rost was first made in

(the then capital of

Bengal Subah The Bengal Subah ( bn, সুবাহ বাংলা; fa, ), also referred to as Mughal Bengal ( bn, মোগল বাংলা), was the largest subdivision of the Mughal Empire (and later an independent state under the Nawabs of Be ...

) made by Muslim chefs for the

Nawabs Nawab ( Balochi: نواب; ar, نواب; bn, নবাব/নওয়াব; hi, नवाब; Punjabi : ਨਵਾਬ; Persian, Punjabi , Sindhi, Urdu: ), also spelled Nawaab, Navaab, Navab, Nowab, Nabob, Nawaabshah, Nawabshah or Nobab, ...

and Zamindars of the city. It was made to combine the

Mughlai cuisine Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islami ...

and

Bengali cuisine Bengali cuisine ( bn, বাঙ্গালী রন্ধনপ্রণালী) is the culinary style of Bengal, a region in the eastern part of the Indian subcontinent encompassing Bangladesh and the Indian states of West Bengal, Tripura ...

, using the large amount of foreign spices such as

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in ...

and extensive amount of ghee and the traditional Bengali spices and sweetness used in

Bengal Bengal ( ; bn, বাংলা/বঙ্গ, translit=Bānglā/Bôngô, ) is a geopolitical, cultural and historical region in South Asia, specifically in the eastern part of the Indian subcontinent at the apex of the Bay of Bengal, predom ...

. The dish was largely confined within the Old City but after the creation of

East Bengal and Assam Eastern Bengal and Assam was an administrative subdivision (province) of British India between 1905 and 1912. Headquartered in the city of Dacca, it covered territories in what are now Bangladesh, Northeast India and Northern West Bengal. Hist ...

when

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 ur, , common_name = East Bengal , status = Province of the Dominion of Pakistan , p1 = Bengal Presidency , flag_p1 = Flag of British Bengal.svg , s1 = East ...

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.{{citation needed, date=February 2022

References

Bangladeshi cuisine Chicken dishes Bengali cuisine