Roust (original) (raw)
Rost is a Bengali dish, possibly originating in Old Dhaka, Bangladesh (Eastern Bengal, now Bangladesh). The dish is influenced by the Mughlai cuisine of 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 has developed several regional variants.
| Property | Value |
|---|---|
| dbo:abstract | Rost is a Bengali dish, possibly originating in Old Dhaka, Bangladesh (Eastern Bengal, now Bangladesh). The dish is influenced by the Mughlai cuisine of 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 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, Rajshahi and Bogra in Bangladesh as well as they do. (en) |
| dbo:alias | Roast (en) |
| dbo:country | dbr:Bangladesh |
| dbo:ingredient | dbr:Rose_water dbr:Cumin dbr:Chicken dbr:Nutmeg dbr:Onion dbr:Orange_blossom dbr:Chrysanthemum dbr:Cinnamon dbr:Star_anise dbr:Sugar dbr:Khoa dbr:Garlic dbr:Ginger dbr:Cardamom dbr:Ground_coriander dbr:Cream dbr:Cashew dbr:Ghee |
| dbo:ingredientName | Chicken,garlic,ginger,cardamom,cinnamonpowder salt,orange blossom,ghee,onion,cashew,ground coriander,mace,nutmeg,mawa,cream,rose water,sugar,star anise,white chrysanthemum,cuminchili |
| dbo:region | dbr:Old_Dhaka |
| dbo:type | dbr:Curry |
| dbo:wikiPageID | 54801182 (xsd:integer) |
| dbo:wikiPageLength | 3230 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1074375470 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Rose_water dbr:Bengal dbr:Bengal_Subah dbr:Bengali_cuisine dbr:Bogra dbr:Cumin dbr:Curry dbr:East_Bengal_and_Assam dbc:Chicken_dishes dbr:Saffron dbr:Chicken dbr:Nutmeg dbr:Old_City_(Dhaka) dbr:Onion dbr:Orange_blossom dbr:Chrysanthemum dbr:Cinnamon dbr:Eid_al-Fitr dbr:Mughal_Empire dbr:Muslim dbr:Star_anise dbr:Sugar dbr:Khoa dbr:Bangladesh dbr:Garlic dbr:Ginger dbc:Bengali_cuisine dbr:East_Bengal dbc:Bangladeshi_cuisine dbr:Cardamom dbr:Ground_coriander dbr:Cream dbr:Chili_pepper dbr:Dhaka dbr:Old_Dhaka dbr:Cashew dbr:Rajshahi dbr:Ghee dbr:Mughlai_cuisine dbr:Nawabs dbr:Zamindars dbr:Mughal_cuisine |
| dbp:alternateName | Roast (en) |
| dbp:country | Bangladesh (en) |
| dbp:course | Main (en) |
| dbp:mainIngredient | Chicken, garlic, ginger, cardamom, cinnamon powder salt, orange blossom, ghee, onion, cashew, ground coriander, mace, nutmeg, mawa, cream, rose water, sugar, star anise, white chrysanthemum, cumin chili (en) |
| dbp:name | Rost (en) |
| dbp:nativeName | রোস্ত (en) |
| dbp:region | dbr:Old_Dhaka |
| dbp:type | dbr:Curry |
| dbp:wikiPageUsesTemplate | dbt:Citation_needed dbt:Infobox_food |
| dc:type | Main |
| dcterms:subject | dbc:Chicken_dishes dbc:Bengali_cuisine dbc:Bangladeshi_cuisine |
| rdf:type | owl:Thing wikidata:Q2095 dbo:Food |
| rdfs:comment | Rost is a Bengali dish, possibly originating in Old Dhaka, Bangladesh (Eastern Bengal, now Bangladesh). The dish is influenced by the Mughlai cuisine of 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 has developed several regional variants. (en) |
| rdfs:label | Roust (en) |
| owl:sameAs | wikidata:Roust http://bn.dbpedia.org/resource/রোস্ট_(বাংলাদেশি_খাবার) https://global.dbpedia.org/id/3cTvi |
| prov:wasDerivedFrom | wikipedia-en:Roust?oldid=1074375470&ns=0 |
| foaf:isPrimaryTopicOf | wikipedia-en:Roust |
| foaf:name | Rost (en) |
| is dbo:wikiPageWikiLink of | dbr:List_of_Bangladeshi_dishes |
| is foaf:primaryTopic of | wikipedia-en:Roust |