Bangladeshi dishes
This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
Bangladeshi cuisine refers to the food and culinary traditions prevalent in Bangladesh. Dating far in the past, the cuisine emphasizes fish, vegetables and lentils served with rice. Because of differences in history and Bangladeshi geography, the cuisine is rich in regional variations. While having unique traits, Bangladeshi cuisine is closely related to that of surrounding Bengali and North-East Indian, with rice and fish as traditional favorites. Bangladesh also developed the only multi-course tradition in South Asia. It is known as Bangaliketa styled cuisine. Bangladeshi food is served by course rather than all at once. [1] [ self-published source? ]
| Name | Image | Description |
|---|---|---|
| Alu Bhorta |  | Dish made of mashed potato and dried chilies |
| Begun Bhorta |  | Dish made of mashed aubergine, have similarities with Baba ghanoush |
| Lau Chingri | Spicy curry made with calabash and shrimp | |
| Lal Shak bhaja |  | Cooked red spinach |
| Mango pickle |  | Pickle made from green Mango |
| Ruti |  | Also known as chapati is a flatbread originating from Bangladesh |
| Shobji (curry) |  | Different green or other vegetables |
| Name | Image | Description |
|---|---|---|
| Black rice [ citation needed ] | Special local variety of rice | |
| Brown rice [2] | Special local variety of rice | |
| Biryani |  | Special local variety of rice, meat, potato and spices |
| Bhuna Khichuri |  | Rice dish with beef/chicken/mutton |
| Morog Polao | Bangladeshi variety of high quality rice like Kalijira, chinigura, Ichagura with chicken | |
| Kacchi Biriyani | Biriyani with mutton | |
| Panta bhat |  | Fermented rice, yogurt, salt and seasonings |
| Polao |  | Special local variety of rice, meat, potato and spices |
| Red Rice [2] | Special local variety of rice | |
| Rice |  | Shada Bhat or Staple food |
| Tehari |  | Special local variety of rice, meat, potato and spices |
| Name | Image | Description |
|---|---|---|
| Chingri Malai curry |  | Curry: prawns, coconut, mustard, steamed |
| Nodir (River) Pangas Bhuna |  | Curry of river Pangasius pangasius |
| Horioh machh[ citation needed ] | Golden mustard fish curry | |
| Ilish Bhaja |  | Fried Ilish (Hilsha fish) |
| Koi Macher Curry |  | Koi Mach Climbing perch curry |
| Machher Jhol |  | Curry prepared with fish and various spices |
| Magur Macher Jhol |  | Magur mach curry |
| Rui Bhaja |  | Fried Rui fish, a common dish in Bangladesh |
| Shing Macher Jhol |  | Shing mach Stinging catfish curry |
| Sorshe Ilish |  | Ilish Hilsha curry with mustard and spices |
| Shutki Bhuna |  | Cooked dried fish |
| Name | Image | Description |
|---|---|---|
| Shing Mach with Fulkopi ( Cauliflower with Stinging catfish) |  | Cauliflower curry with Stinging catfish |
| Name | Image | Description |
|---|---|---|
| Beef Kala bhuna |  | A beef (or mutton) curry, very popular to Bangladeshis. From Chittagong |
| Beef Curry |  | Common beef curry in Bangladesh |
| Gorur Kolija Bhuna (Beef Liver Curry) |  | Beef liver curry |
| Gorur Vuri Bhaja/Vuna (Cooked beef belly) |  | Dish made of beef belly with local spices |
| Chicken roast |  | Bangladeshi style chicken roast. Rich lush chicken dish cooked in ghee and an array of aromatic spices. It is a rather sweet curry with extravagant flavours of each spice to create a unique taste. |
| Chicken Curry |  | Common chicken curry in Bangladesh |
| Mutton Curry |  | Common mutton curry in Bangladesh |
| Name | Image | Description |
|---|---|---|
| Dal |  | Lentils |
| Haleem |  | A famous stew made of a variety of lentils with beef/mutton. The Bangladeshi version of Haleem is very different from the Hyderabad one. |
| Mishti chholar dal | Curry prepared with Bengal gram, coconut and sugar | |
| MashKalai daal |  | Stew/daal of black gram |
| Name | Image | Description |
|---|---|---|
| Borhani |  | Cucumber based drink |
| Lassi |  | Yogurt based drink |
| Name | Image | Description |
|---|---|---|
| Bhapa pitha |  | Steamed rice cake made out of freshly ground rice flour with brown sugar syrup or jaggery |
| Nakshi Pitha |  | Designed rice flour cake |
| Kuli Pitha |  | Rice flour cake with coconut and brown sugar |
| Name | Image | Description |
|---|---|---|
| Chomchom sweets |  | Dessert: cottage cheese, flour, sugar syrup, originated from the district of Tangail |
| Rasmalai |  | A popular desert. Rasmalai from Cumilla city is the most popular one |
| Falooda |  | Made with variety of items |
| Laddu(Coconut)[ citation needed ] | Sweet | |
| Jilapi |  | Made with flour and syrup |
| Mishti doi |  | Dessert: curd, sugar syrup and /or jaggery |
| Muri laru[ citation needed ] | Sweet Bengali specialty | |
| Payesh [ citation needed ] |  | Dessert made of milk, rice and sometimes jaggery |
| Pera [ citation needed ] |  | Sweet |
| Roshogolla |  | Dessert prepared with cottage cheese, flour and sugar syrup |
| Shandesh | Dessert prepared with milk and sugar |
| Name | Image | Description |
|---|---|---|
| Chotpoti |  | Street food, also made in household |
| Fuchka |  | A common and popular street snack in Bangladesh specially in Dhaka |
| Dimer chop | Snacks made from Egg | |
| Doi Fuchka |  | A common street snack |
| Haleem | | A popular stew made of variety of lentils with beef/mutton. Bangladeshi version of Haleem is very different from the Hyderabad one. |
| Jhalmuri |  | Made with puffed rice and many other spices |
| Mughlai paratha |  | It can be a soft fried bread enhanced by a stuffing of keema (minced meat), egg, onions and pepper; [3] or a paratha stuffed with same things. [4] |
| Puri | Deep fried flat bread made from maida |
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal and Tripura. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with chicken and mutton meat being the most popular. Beef is popular within the muslim community. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, Poila Boishakh, Eid feast.
Pilaf, pilav or pilau is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.
The culture of Bangladesh is intertwined with the culture of the Bengal region of the Indian subcontinent. It has evolved over the centuries and encompasses the cultural diversity of several social groups of Bangladesh. The Bengal Renaissance of the 18th early 19th centuries, noted Bengali writers, saints, authors, scientists, researchers, thinkers, music composers, painters, film-makers have played a significant role in the development of Bengali culture. The culture of Bangladesh is deeply intertwined with the culture of the Bengal region. Basically Bengali culture refers to the culture of Bangladesh. The Bengal Renaissance contained the seeds of a nascent political Indian nationalism which was the precursor in many ways to modern Indian artistic cultural expression.
South Asian cuisine, includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.
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.
Dāl bhāt is a traditional meal from the Indian subcontinent. It consists of steamed rice and a cooked lentil or other pulses stew called dal. It is a staple food in these countries. Bhāt or chāwal means "boiled rice" in a number of Indo-Aryan languages.
Luchi or Lusi or Luchui is a deep-fried flatbread, made of Maida flour. Luchi is especially popular in the Indian states of Uttar Pradesh, Madhya Pradesh, Bihar, Assam, Odisha, West Bengal and Tripura and in the neighbouring country Bangladesh.
Panta Bhat or PoitaBhat consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi. It is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion, chili and mashed potatoes or "Alu Makha". It is consumed in eastern Indian states of West Bengal, Odisha (Pakhala), Jharkhand, Chhattisgarh, Assam, Tripura and in the country of Bangladesh. Panta Bhat with Ilish (Hilsha) is the National Dish of Bangladesh. It is a popular dish on the day of Pahela Baishakh or Bengali new year. It has been described in documents from 17th century. Panta bhat has more micronutrients than fresh rice. It is traditionally considered as beneficial in conditions.
Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian. The island's inhabitants are predominantly Hindu and culinary traditions are somewhat distinct with the rest of Indonesia, with festivals and religious celebrations including many special foods prepared as the offerings for the deities, as well as other dishes consumed communally during the celebrations.
Jhalmuri is a popular street snack in the Bengali, Bihari and Odia cuisines of the Indian subcontinent, made of puffed rice and an assortment of Indian spices, vegetables, Bombay mix (chanachur) and mustard oil. It is popular in Bangladesh and in the neighbouring Indian states of Bihar, West Bengal, Tripura and Odisha. It became popular in London when a British chef named Angus Denoon tried this snack in Kolkata and started selling it on the streets of London. The popularity of Jhalmuri has also reached other western cities like New York City through the Bangladeshi diaspora.
Curd, also mosaru or dahi or Thayir or Perugu, is a traditional yogurt or fermented milk product, originating from and popular throughout the Indian subcontinent. It is usually prepared from cow's milk, and sometimes buffalo milk or goat milk. The word curd is used in Indian English to refer to homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat-treated fermented milk.
Soft Khichuri, also known as Norom Kisuri is one kind of rice-based meal which is similar in consistency to porridge, a popular dish in the Sylhet region of Bangladesh. It is a traditional food in Sylheti cuisine that is served most dinner tables during the holy month of Ramadan. Being a staple food for iftar, Soft Khichuri at home and Akhni for serving the guest is a tradition of Sylhet. Aromatic rice mixing with various spices including ghee, kalozira and fenugreek to cook Kisuri. There are two types of Soft Khichuri; white soft khichuri (jau/zau) and yellow soft khichuri (kisuri). Chana, Chickpea, piyaju, Bakarkhani, potato chops, egg chops, Beguni, vegetables and leaf pakora, Jalebi, Sharbat, phirni are the side dishes of Sylheti Iftar items. Among the sweetmeats, Sylhet's specialty is Imarti. It is specially made of without any food color for Iftari. Though it looks like jilapi, there is a difference between them in size and taste.
The Old Dhakaites are an Indo-Aryan cultural group viewed as the original inhabitants of Dhaka. They are sometimes referred to as simply Dhakaites or Dhakaiya. Their history dates back to the Mughal period with the migration of Bengali cultivators and merchants to the city. The cultivators came to be known as Kutti and they speak Dhakaiya Kutti, a dialect of Bengali and the merchants came to be known as Khoshbas and speak Dhakaiya Urdu. There are sizeable populations in other parts of Bangladesh. The Old Dhakaiyas maintain a distinct regional identity in addition to their ethnic Bengali identity, due to cultural, geographical and historical reasons. They have been described as a wealthy but very closed-off community; evidently being a minority in their own hometown. It is said that some people living in Greater Dhaka are even unaware of the existence of an Urdu-speaking non-Bihari minority community although their presence dates back centuries.
Chunga pitha, also known as chungapura pitha, is a traditional rice cake (pitha) originating in the Sylhet region of Bangladesh. Though its main ingredients are bamboo and glutinous (sticky) rice, it is also made with binni rice, milk, sugar, coconut, and rice powder. This unique delicacy is prepared when sticky rice is stuffed inside young bamboo and smoke slowly. It is popularly known as a distinct and traditional food in Bengali cuisine.
Beef Hatkhora or Internationally known as Sylheti Beef; is a part of Bengali cuisine consisting of rice, satkara citrus, and beef curry. Whilst having its origins in the Sylhet Division of Bangladesh, the dish has now gained popularity across the country and among the British Bangladeshi diaspora in the United Kingdom. At the time of Eid-ul-Adha, it is a famous dish. The presence of a citrus fruit makes the dish unique among Bangladeshi curries in terms of taste and aroma. A soupy variant of the dish is made with the bones of cow feet, and in other variants, the beef is sometimes replaced with fish or other meats.
Shukto is a popular vegetable dish in Bengali cuisine usually served with rice in the West Bengal state of India and in the neighbouring country Bangladesh. It has slightly bitter taste and is especially served in the banquets of Bengali social ceremonies like Annaprasana, Sraddhya or Bengali Wedding as a part of traditional Bengali thali.
| Main and side dishes |
|
|---|---|
| Snacks and sauces | |
| Breads | |
| Beverages | |
| Sweetmeats | |
| Bangladeshi diaspora | |
| Dishes by origin |
| ||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| By type and origin |
| ||||||||||||||||||||
| By type |
| ||||||||||||||||||||
