“Bhojonbilashi” (roughly translated as gourmand) is a commonly used expression coined to profile the people of Bangladesh to illustrate their love for indulging in food and consumption. In Bangladesh, it is common to eat four meals a day, starting with a home-cooked breakfast, a heavy lunch followed by evening snacks at 7pm, usually from outside street vendors, and ending the day with an extravagant dinner including rice, lentils , meat (or fish) and vegetables. Daily food preparation is a big deal in the home with at least 2 or 3 accompaniments with rice. The country's sixty-four districts boast unique and individual culinary delights that represent their identity. Over time, different rulers from different regions shaped the culinary construct of Bengal, even before colonization (which shaped the modern culinary fusions of Bangladesh). The Bengal region was one of the first states of Hindustan (India) to be colonized by the British who ruled India for over 200 years. The impact of colonization on consumption has been explored in the context of Western cultures in numerous discourses by theorists such as Werner Sombart (1928 cited in Sassatelli, 2007) and Arjun Appadurai (1988 cited in Sassatelli, 2007), however, looking at others Dall' On the other side of the coin, very little has been explored about culinary colonization in South Asia, particularly Bangladesh. The Bengal region has been the melting pot of culinary colonization with influences that can be traced back as early as the 13th century, from the various trading links of Turkish rule to the Mughals, the French, the Portuguese and finally the English who created the modern culinary construct of Bengal (West Bengal Tourism Department,