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
13–24 of 40
Dal Bhorta
Dal bhorta is a Bengali mashed-lentil preparation seasoned with mustard oil, onion, green chilli, garlic, and salt.
Dhakai Biryani
Dhakai Biryani is a richly spiced Bangladeshi rice dish layered with mutton, potatoes, yogurt, ghee, aromatics, and sometimes dried plum.
Doi Maach
Doi Maach is a Bengali fish curry in which fish is simmered in a gently spiced yogurt gravy, commonly enriched with mustard oil.
Dudh Puli
Dudh Puli is a Bengali sweet made from rice-flour dumplings filled with coconut and jaggery, then simmered or served in sweetened milk.
Fuchka
Fuchka is a Bangladeshi street food of crisp flour shells filled with spiced chickpeas and potato and served with tangy tamarind water.
Ilish Bhapa
Hilsa is steamed with mustard paste, mustard oil, green chili, and often coconut into a fragrant Bengali preparation.
Ilish Paturi
Hilsa is coated with mustard paste, mustard oil, and green chili, then wrapped in banana leaf and steamed until tender.
Kacchi Biryani
Marinated raw mutton is layered with rice, yogurt, potato, fried onion, fat, and aromatic spices before being slowly cooked together.
Kasha Mangsho
Kasha Mangsho is a Bengali slow-cooked mutton preparation reduced to a thick, intensely spiced onion gravy.
Lau Chingri
A Bengali preparation of bottle gourd cooked with shrimp, onions, green chile, turmeric, and spices until tender.
Mangshor Jhol
Mangshor Jhol is a Bengali-style light mutton curry in a spiced onion, ginger, and garlic gravy, commonly cooked with potato.
Mezbani Beef
A Chittagong-style Bangladeshi beef curry prepared with onions, aromatics, dried chili, and a robust blend of spices.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.