Bangladeshi Food

The culinary and cultural traditions of Bangladesh have close relations with that of the neighboring Bengal and northeast India, with some unique traits of their own. Rice and fish are traditional favorites with vegetables and lentils also forming a part of their staple diet. The river Brahmaputra, which meets the Bay of Bengal in Bangladesh, has a large influence on the culture and cuisine of this small nation. The culture of this country has been shaped by many renowned poets, writers, saints, filmmakers, musicians, and thinkers.

Hilsa- Fry

Fish With Gravy

Sweet Curd

 Ilish fry Machher jhol Mishti doi Some food items are popular across entire Bangladesh, while some are regional favorites. In Rajshahi and Rangpur areas, the use of freshwater fish is huge. This region is also famous for its sweets. The town of Comilla is famous for its food culture, most notably the Tehari or Biryani, a rice-based dish. Saltwater fish are commonly found in Barisal and Khulna regions, which are also famous for their heavy use of the spice Piper chaba.

 The staples of Bangladeshi cuisine are rice and, to a lesser extent, roti (whole wheat flatbread). These are generally consumed with vegetable, poultry, beef, fish, goat, and mutton curries. Ducks, koel, and pigeons are also eaten in the rural areas. This country also has to offer a host of vegetables, such as a variety of gourds, roots and tubers, leafy green vegetables, succulent stalks, citrons and limes, green and purple eggplants, okra, red onions, banana tree stems and flowers, etc. Mustard and vegetable oils are primarily used for cooking in Bangladesh, along with sunflower oil. Depending on the type of food, ghee is also sometimes used to enhance the flavor. The food can range from sweet to mild or extremely spicy, and it resembles the cuisine of Northern India and Pakistan. It also has some similarity with the northeast Indian cuisine, most notably in the way fish is cooked.

 The most common types of fish eaten in Bangladesh are rui, rohu, katla, magur, hilsa, and chingri. The most relished item in this country is the platter of panta ilish, which is a dish made with rice and curried hilsa fish. The main course comprises rice and flatbreads, like luchi, porota, naan, roti, etc. Curried dishes of chicken, fish, beef, mutton, or daal (lentil soup) are prepared as accompaniments. Certain specialties are gosht bhuna and machher jhol. Biryani, which is a rich rice-based dish, is also served on special occasions as the main course.

Bangladeshi cuisine also has a rich tradition of sweets. Mishti doi, or baked yogurt that is sweetened with charred sugar, is eaten between main course and desserts. The most common sweets and desserts are roshogolla, sandesh, rosh malai, phirni, and malapua. These are typically made during festivals and other special occasions, like weddings. Pitha is also a special Bangladeshi sweet made from rice flour and sugar. They are either pan-fried or boiled.