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Bangladeshi Recipes

20 recipes

Bangladeshi cooking grows out of the Ganges delta, where rivers and rice paddies shape almost every meal. Rice sits at the center of the plate and fish is the favorite protein, above all hilsa (ilish), the national fish. Mustard oil and freshly ground mustard seed give many dishes their sharp bite, while panch phoron (a five-seed spice mix), turmeric and green chilies carry everyday curries. A typical lunch adds lentil dal, vegetable mashes called bhorta and leafy greens. Mughal influence reached Dhaka's kitchens and left behind biryani, haleem, kebabs and rich beef dishes cooked with ghee and browned onions. Sweets are a point of pride: yogurt set in clay pots, milk puddings, fried syrup sweets and many kinds of rice-flour pitha made in winter. Street food in Dhaka and Chattogram runs to puffed rice mixes and tamarind-sour snacks. Festival tables mark Eid, Ramadan iftar and the Bengali New Year with their own special dishes.

Staple ingredients

Breakfast

Main Dishes

Side Dishes

Breads

Desserts

Snacks

Drinks

Common questions

What is Bangladeshi food known for?

Rice with fish curries, above all hilsa, plus mustard-oil dishes, lentil dal, vegetable bhorta (mashes), Dhaka-style biryani and haleem, and a big range of milk sweets and rice-flour pitha.

What is the national dish of Bangladesh?

There is no official one, but rice with hilsa fish is the pairing most often named, since hilsa is the national fish. Many people would also point to kacchi biryani as the dish for celebrations.

Is Bangladeshi food spicy?

Often, yes. Fresh green chilies are used freely and usually served on the side so each person can set the heat. Many dishes are mild, though, such as dal, milk sweets and lightly spiced fish curries.