A FOOD TRADITION
Old Dhaka Cuisine
Old Dhaka cuisine is the historic urban cooking tradition of Dhaka's settled neighborhoods, shaped by Bengali, Mughal, Central Asian and other South Asian influences. It emphasizes rice dishes, breads, meat, aromatic rice, kebabs, rich gravies and elaborate sweets, alongside Bengali fish and vegetable preparations. Techniques include dum cooking, slow reduction, skewering, tawa frying and baking in traditional ovens. Its best-known examples are kacchi biryani, bakarkhani and tehari, with morog polao, kebabs and borhani also associated with celebratory meals. This is a city-based cultural cuisine, not a claim that Mughlai dishes originated exclusively in Bangladesh.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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