A FOOD TRADITION
Bangladeshi Bengali Cuisine
The Bengali cooking tradition of Bangladesh centers on rice, freshwater fish, mustard, pulses, vegetables, meat dishes, pitha, and regional sweets.
Dishes linked to this cuisine
1–12 of 40
Alu Bhorta
Alu bhorta is a Bengali mashed-potato preparation mixed with mustard oil, onion, green chilli, and seasoning.
Bakarkhani
Bakarkhani is a dense, flaky Bangladeshi layered flatbread enriched with ghee and often made with milk, sugar, and salt.
Beef Kala Bhuna
A richly browned Bangladeshi beef dish slowly cooked with onions, garlic, ginger, oil, and toasted spices until intensely savory.
Begun Bhorta
Begun bhorta is a Bengali mashed-roasted-eggplant preparation combined with mustard oil, onion, green chilli, and seasoning.
Bhapa Pitha
Bhapa Pitha is a Bengali steamed rice-flour cake layered with coconut and date-palm jaggery.
Bhuna Khichuri
Rice and lentils are toasted and simmered with water, oil, aromatics, and spices into a savory, richly seasoned one-pot dish.
Chingri Malai Curry
A Bengali prawn curry in a mildly spiced coconut-milk sauce commonly flavored with onion, ginger, garlic, and turmeric.
Chitoi Pitha
Chitoi Pitha is a soft steamed Bengali rice cake made from rice flour batter and commonly served as a savory or sweet snack.
Chitol Muitha
Bengali fish dumplings made from chitol fish are simmered in an onion-and-spice gravy.
Cholar Dal
A Bengali preparation of split Bengal gram simmered with aromatics and warm spices, often finished with coconut and ghee.
Chomchom
Chomchom is a Bengali milk sweet made from fresh chhena shaped into cylinders and simmered in sugar syrup, often with a cardamom-scented or dairy-rich filling.
Chotpoti
Chotpoti is a Bangladeshi savory snack of cooked peas and chickpeas with potato, tamarind, onion, chilies, and commonly boiled egg.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.