Dhaka, previously known as Dacca is the capital of the country of Bangladesh and the principal city of the Dhaka district. It is the largest city of Bangladesh and one of the most populous city of the world with a population of about eleven million.

General climate of Dhaka and the best time to visit Dhaka:

Bangladesh has a subtropical monsoon climate characterized by wide variation in rainfall, moderately warm temperature and high humidity. There is a minor regional climatic variations in the country. Three seasons are generally recognized in the capital as well as in the country : hot and humid summer from March to June, cool rainy season from June to October and a cool and dry winter from October to March. The summer temperature generally ranges between 32°C to 38°C. April is the warmest month in almost all parts of the country. January is the coldest month with an average temparature of about 10°C. Heavy rainfall is characteristic of Bangladesh with the exception of the dry western region of Rajshahi. Both the monsoon and the winter seasons are the best periods to visit Dhaka

Dhaka is the capital and largest city of Bangladesh. The city is located in the geographic center of the country, in the great deltaic region of Ganges and Bramhaputra. The Dhaka division covers a total area of about 3119 sq.km. The city of Dhaka is situated just on the north of the river Burhi Ganga in the south – central part of the country. Its name refers to the dhak tree, once common in the area, or to Dhakeswari (the hidden Goddess) whose shrine is located on the western part of the city. It is the one of the most populous city of the world with a population of about 11 million.

The typical Bengali cuisine is now divided between the independent country of Bangladesh and the Indian state of West Bengal. The Bengali cuisine is well known for the vast variety of rice dishes and various preparations of fresh water fishes. It is also rich and varied with the use of a variety of spices and flavors. The typical ingredient of a traditional bengali cuisine includes:

• Fish – carp(rohu, catla and catfish) , chingri(prawn and shrimp) and forty types of shutki (dried sky fish) and the most popular type iilish (hilsa).

• Khasi or mutton is preferred rather than chicken a variety of dal (lenticles)
• Posto (poppy seed)
• Narkel (ripe coconut)
• Am(mango) – both ripe and unripe

• Cardamom
• Cinnamon
• Long
• Bay leaves
• Peppercorn

Sweets occupy an important place in the diet of the bengalis. Sweets form the main dessert of a typical bangali cuisine. They are generally made of sweetened cottage cheese (chhena), khoa (reduced solidified milk) or of flour. Some of the important sweets of Dhaka are:

• Sondesh
• Roshogolla
• Pantua
• Chomchom
• Pitha

After 1947 the Dhaka municipal government suffered because of the conflicting demands of political expediency and administrative efficiency. With the prevailing chaotic situation and because of the language movement the Dhaka municipality suffered a lot. Even the periodical election was suspended. This situation lasted till 1958 when the military took over. Ayub Khan, the military ruler of the country carried away the necessary change in the basic structure of the government and administration that altered the past system of the government significantly. His basic democracies order of 1959 substantially changed the character of both the urban and rural local bodies.