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
25–36 of 40
Mishti Doi
Mishti doi is a Bengali sweetened, cultured yogurt dessert made by setting milk with yogurt and sugar until thick and gently caramelized.
Morog Polao
Morog Polao is a Bangladeshi chicken-and-rice pilaf seasoned with aromatics, dairy, ghee, and fragrant spices.
Mughlai Paratha
Mughlai Paratha is a pan-fried stuffed flatbread commonly filled with egg and seasoned minced meat, onion, and green chilli.
Murgi Roast
Murgi Roast is a Bangladeshi celebratory chicken dish braised in a rich, fragrant gravy with browned onions, yogurt, and ghee.
Pabda Jhol
Pabda fish is lightly cooked in a thin Bengali gravy with mustard oil, onion, tomato, green chilli, and turmeric.
Panta Bhat
Cooked rice is soaked in water and allowed to ferment overnight, then served cool or at room temperature with salt and fresh accompaniments.
Patishapta
Patishapta is a Bengali filled crepe made from rice and wheat flours with a sweet coconut, jaggery, or milk-based filling.
Pui Shak Chingri
A Bengali leafy-vegetable preparation of Malabar spinach cooked with shrimp, onion, garlic, green chile, and turmeric.
Rezala
Rezala is a gently braised Bangladeshi meat curry made with yogurt, aromatics, and fragrant spices in a pale, mildly rich sauce.
Rui Kalia
A rich Bengali preparation of rohu fish cooked with browned onion, aromatics, and warm spices in a thick savory gravy.
Shorshe Ilish
A Bengali preparation of hilsa fish cooked in a pungent mustard paste and mustard oil sauce with turmeric and green chilli.
Shutki Bhorta
A pungent Bengali mash of dried fish mixed with onion, garlic, green chili, mustard oil, and salt.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.