Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple of Bangladesh is rice and fish. The majority of Bangladeshi people are ethnic Bengali, accustomed to Bengali cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and regions. Bangladeshi cooking features more meat dishes than the cuisine of neighbouring West Bengal, India.

Korma or qorma ; Persian: قرما); is a dish with its origin in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy.