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 traditional favorites. Bangladesh also developed the only multi-course tradition from the Indian subcontinent. It is known as Bengali Kita styled cuisine. The Bangladeshi food is served by course rather than all at one time.[1]

Bangladeshi dishes

Name Image Description
Alu Bhorta[citation needed] Dish made of mashed potato
Begun Bhorta[citation needed] Dish made of mashed aubergine
chilli bites Chilli Bites (Bhaji).jpg Fried vegetables
Black rice[citation needed] Special local variety of rice
Brown rice[2] Special local variety of rice
Biryani[citation needed] Hyderabadi Chicken Biryani.jpg Special local variety of rice, meat, potato and spices
Chhenagaja[citation needed] Chenagaja.jpg Dessert: cottage cheese, flour, sugar syrup
Chhenapoda[citation needed] Chennapoda.jpg Dessert: cottage cheese, flour, sugar syrup
Chingri Malai curry Chingri Malai Curry.jpg Curry: prawns, coconut, mustard, steamed
Dal Dal Makhani.jpg Lentils
Fuchka 123px A common street snack in several regions of the Indian subcontinent
Goja Deep-fried Wheat Flour Cake - Kolkata 2011-04-15 2312.JPG Sweet
Horioh machh[citation needed] Golden mustard fish curry
Ilish or Chingri Bhapa Ilish.JPG Curry: Ilish (Hilsha fish) or prawn, coconut, mustard, steamed
Dimer dom[citation needed] Egg curry
Doi Fuchka Dahi paani puri.JPG A common street snack
Loshkora (Coconut Laddu)[citation needed] Sweet
Luchi Luchi.jpg Deep fried flat bread made from maida
Machher Jhol MACHHA HALADI.jpg Curry prepared with fish and various spices
Malpua Malapua.jpg Snacks
Mishti chholar dal Curry prepared with Bengal gram, coconut and sugar
Mishti doi Mishti Doi.jpg Dessert: curd, sugar syrup and /or jaggery
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]
Muri laru[citation needed] Sweet Bengali specialty
Panta bhat Pakhala.jpg Fermented rice, yogurt, salt and seasonings
Pani Pitha[citation needed] Sweet Assamese specialty
Pani Tenga[citation needed] Pickle made from mustard
Payesh[citation needed] Dessert
Peda[citation needed] Dharwad peda.jpg Sweet
Chingri Malai curry Curry prepared with prawns, coconut cream, crushed mustard seed and red chilies
Red Rice[5] Special local variety of rice
Polao Polu.jpg Special local variety of rice, meat, potato and spices
Rice Nasi putih cooked rice.JPG Staple food
Roshogolla Rasagolla.JPG Dessert prepared with cottage cheese, flour and sugar syrup
Roust Rich lush chicken dish cooked in ghee and an array of aromatic spices. It is a rather sweetish curry with extragavent flavours of each spices to create an unique taste.
Ruti GuyaneseRoti.JPG Also known as chapati is a flatbread originating from Bangladesh
Shobji (curry) Indiandishes.jpg Different green or other vegetables
Shandesh Sondeshnolen.jpg Dessert prepared with milk and sugar
Tehari Tehri With Kachumbar Salad.JPG Special local variety of rice, meat, potato and spices


See also


  1. ^ Bengal
  2. ^ "CARBS". The Daily Star. 2013-12-16. Retrieved 2016-04-30. 
  3. ^ "Cash and Curry". New York Magazine. New York Media, LLC.: 73 30 July 1973. 
  4. ^ Street Food Around the World: An Encyclopedia of Food and Culture. 9 September 2013. p. 180. ISBN 9781598849554. 
  5. ^ "CARBS". The Daily Star. 2013-12-16. Retrieved 2016-04-30.