List of Bangladeshi dishes

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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? ]

Contents

Bangladeshi dishes

Bangladeshi Beef curry.jpg

Vegetable items

NameImageDescription
Alu Bhorta Meshed potato (alu bharta).jpg Dish made of mashed potato and dried chilies
Begun Bhorta Baingan Ka Bhurta.JPG Dish made of mashed aubergine, have similarities with Baba ghanoush
Lau ChingriSpicy curry made with calabash and shrimp
Lal Shak bhaja Lal shak bhaja DSCN2795.jpg Cooked red spinach
Mango pickle Mango Pickle (17280922024).jpg Pickle made from green Mango
Ruti GuyaneseRoti.JPG Also known as chapati is a flatbread originating from Bangladesh
Shobji (curry) Vegetable curry (3587163023).jpg Different green or other vegetables

Rice items

NameImageDescription
Black rice [ citation needed ]Special local variety of rice
Brown rice [2] Special local variety of rice
Biryani Kacchi Biriyani.jpg Special local variety of rice, meat, potato and spices
Bhuna Khichuri bhunaa khicudd'i 1.jpg Rice dish with beef/chicken/mutton
Morog PolaoBangladeshi variety of high quality rice like Kalijira, chinigura, Ichagura with chicken
Kacchi BiriyaniBiriyani with mutton
Panta bhat Panta Ilish.jpg Fermented rice, yogurt, salt and seasonings
Polao Lunch with Polao and Beef.JPG Special local variety of rice, meat, potato and spices
Red Rice [2] Special local variety of rice
Rice 804Cooked rice.jpg Shada Bhat or Staple food
Tehari Tehari.jpg Special local variety of rice, meat, potato and spices

Fish items

NameImageDescription
Chingri Malai curry Chingri Malai Curry.jpg Curry: prawns, coconut, mustard, steamed
Nodir (River) Pangas Bhuna Nodir (River) Pangas Bhuna.jpg Curry of river Pangasius pangasius
Horioh machh[ citation needed ]Golden mustard fish curry
Ilish Bhaja Ilish Bhaja (Fried Hilsha).jpg Fried Ilish (Hilsha fish)
Koi Macher Curry Koi machher tel jhal.jpg Koi Mach Climbing perch curry
Machher Jhol MACHHA HALADI.jpg Curry prepared with fish and various spices
Magur Macher Jhol Magur Macher Jhol.jpg Magur mach curry
Rui Bhaja Fried Rohu in Bangladesh.jpg Fried Rui fish, a common dish in Bangladesh
Shing Macher Jhol Shing Macher Jhol.jpg Shing mach Stinging catfish curry
Sorshe Ilish Smoked Hilsa cooked with Mustard seeds.jpg Ilish Hilsha curry with mustard and spices
Shutki Bhuna Shutki(Dried Fish) Kosha - Home Made - Howrah - West Bengal - 008.jpg Cooked dried fish

Vegetables and fish together

NameImageDescription
Shing Mach with Fulkopi ( Cauliflower with Stinging catfish) Shing Mach with Fulkopi ( Cauliflower with Stinging catfish).jpg Cauliflower curry with Stinging catfish

Meat items

NameImageDescription
Beef Kala bhuna Kala bhuna 1.jpg A beef (or mutton) curry, very popular to Bangladeshis. From Chittagong
Beef Curry Bangladeshi Beef curry.jpg Common beef curry in Bangladesh
Gorur Kolija Bhuna (Beef Liver Curry) Gorur Kolija Bhuna (Beef Liver Curry).jpg Beef liver curry
Gorur Vuri Bhaja/Vuna (Cooked beef belly) Gorur Vuri Bhaja.jpg Dish made of beef belly with local spices
Chicken roast Chicken roast in a table 01.jpg 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 Bhuna chicken.JPG Common chicken curry in Bangladesh
Mutton Curry Amma ka Rogan Josh.jpg Common mutton curry in Bangladesh

Lentils/dal and stew

NameImageDescription
Dal Dal Makhani.jpg Lentils
Haleem Haleem 2 by Monir.jpg 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 dalCurry prepared with Bengal gram, coconut and sugar
MashKalai daal Mashkalai Daal.jpg Stew/daal of black gram

Drinks

NameImageDescription
Borhani A Glass of Borhani.jpg Cucumber based drink
Lassi laacchi.jpg Yogurt based drink

Pitha

NameImageDescription
Bhapa pitha Bhapa Pitha.jpg Steamed rice cake made out of freshly ground rice flour with brown sugar syrup or jaggery
Nakshi Pitha Nokshi pitha01 04.jpg Designed rice flour cake
Kuli Pitha Kuli Pitha (kuli pitthaa).jpg Rice flour cake with coconut and brown sugar

Sweets & desserts

NameImageDescription
Chomchom sweets BD Porabarir Chamcham.JPG Dessert: cottage cheese, flour, sugar syrup, originated from the district of Tangail
Rasmalai Rasmalai (6599245397).jpg A popular desert. Rasmalai from Cumilla city is the most popular one
Falooda Falooda of Euro Hut, Dhaka.jpg Made with variety of items
Laddu(Coconut)[ citation needed ]Sweet
Jilapi Jilapi, Traditional Bangladeshi Sweetmeat, 13 April 2014 in Dhaka, Bangladesh.jpg Made with flour and syrup
Mishti doi bgudd'aar di.jpg Dessert: curd, sugar syrup and /or jaggery
Muri laru[ citation needed ]Sweet Bengali specialty
Payesh [ citation needed ] Kheer with condensed milk (cropped).jpg Dessert made of milk, rice and sometimes jaggery
Pera [ citation needed ] Dharwad peda.jpg Sweet
Roshogolla IMG-20210411-WA0003.jpg Dessert prepared with cottage cheese, flour and sugar syrup
Shandesh Dessert prepared with milk and sugar

Snacks and street food

NameImageDescription
Chotpoti .jpg Street food, also made in household
Fuchka Deshi Fuchka.jpg A common and popular street snack in Bangladesh specially in Dhaka
Dimer chopSnacks made from Egg
Doi Fuchka
Doi fuchka. .jpg
A common street snack
Haleem Haleem 2 by Monir.jpg A popular stew made of variety of lentils with beef/mutton. Bangladeshi version of Haleem is very different from the Hyderabad one.
Jhalmuri Jhalmuri (Bangladesh), bhelpuri (India) .jpg Made with puffed rice and many other spices
Mughlai paratha Mughlai Paratha.jpg 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

See also

Related Research Articles

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<span class="mw-page-title-main">Bangladeshi cuisine</span> Culinary traditions of Bangladesh

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<span class="mw-page-title-main">Dal bhat</span> Lentil and rice dish

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.

<span class="mw-page-title-main">Luchi</span> Deep-fried flatbread made of wheat flour

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.

<span class="mw-page-title-main">Panta bhat</span> Rice-based dish originating in 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.

<span class="mw-page-title-main">Balinese cuisine</span> Cuisine tradition from the Island of Bali

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<span class="mw-page-title-main">Jhalmuri</span> Bengali street snack

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.

<span class="mw-page-title-main">Dahi (curd)</span> Fermented milk product

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.

<span class="mw-page-title-main">Soft Khichuri</span>

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.

<span class="mw-page-title-main">Dhakaiyas</span> Indo-Aryan cultural group

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.

<span class="mw-page-title-main">Chunga Pitha</span>

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.

<span class="mw-page-title-main">Shukto</span> Bengali vegetable dish

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.

References

  1. Bengal
  2. 1 2 "CARBS". The Daily Star. 2013-12-16. Retrieved 2016-04-30.
  3. "Cash and Curry". New York Magazine. New York Media, LLC. 30 July 1973. p. 73.
  4. Kraig, Bruce; Colleen Taylor Sen Ph, D. (9 September 2013). Street Food Around the World: An Encyclopedia of Food and Culture. Abc-Clio. p. 180. ISBN   9781598849554.
  5. Blog, BD Food. "BD Food Menu, Price and Review". BD Food Blog. Retrieved 31 December 2022.