List of Bangladeshi dishes
Bangladeshi cuisine refers to the food and culinary traditions prevalent in Bangladesh. Dating far in the past, the cuisine emphasizes fish, vegetables and lentils served with rice. Because of differences in history and Bangladeshi geography, the cuisine is rich in regional variations. While having unique traits, Bangladeshi cuisine is closely related to that of surrounding Bengali and North-East Indian, with rice and fish traditional favorites. Bangladesh also developed the only multi-course tradition from the Indian subcontinent. It is known as Bengali Kita styled cuisine. The Bangladeshi food is served by course rather than all at one time.[1]
Bangladeshi dishes
| Name | Image | Description |
|---|---|---|
| Alu Bhorta | Dish made of mashed potato | |
| Begun Bhorta | Dish made of mashed aubergine, have similarities with Baba ghanoush | |
| Beef Kala Bhuna | A beef item, very popular to Bangladeshis | |
| Chilli bites | .jpg) | Fried vegetables |
| Black rice | Special local variety of rice | |
| Brown rice[2] | Special local variety of rice | |
| Biryani |  | Special local variety of rice, meat, potato and spices |
| Chomchom sweets | Dessert: cottage cheese, flour, sugar syrup, originated from the district of Tangail | |
| Chingri Malai curry |  | Curry: prawns, coconut, mustard, steamed |
| Dal |  | Lentils |
| Fuchka | A common and popular street snack in Bangladesh specially in Dhaka | |
| Horioh machh | Golden mustard fish curry | |
| Ilish Bhaja | Fried Ilish (Hilsha fish) | |
| Dimer chop | Snacks made from Egg | |
| Doi Fuchka | A common street snack | |
| Jilapi | Sweet | |
| Laddu(Coconut) | Sweet | |
| Koi Macher Curry | Koi Mach Climbing perch curry with Cauliflower | |
| Magur Macher Jhol | Magur mach curry | |
| Morog Polao | Bangladeshi variety of high quality rice like Kalijira, chinigura, Ichagura with chicken | |
| Machher Jhol |  | Curry prepared with fish and various spices |
| Mango pickle | Pickle made from green Mango | |
| Mishti chholar dal | Curry prepared with Bengal gram, coconut and sugar | |
| Mishti doi | Dessert: curd, sugar syrup and /or jaggery | |
| Mughlai paratha | It can be a soft fried bread enhanced by a stuffing of keema (minced meat), egg, onions and pepper;[3] or a paratha stuffed with same things.[4] | |
| Muri laru | Sweet Bengali specialty | |
| Panta bhat | Fermented rice, yogurt, salt and seasonings | |
| Puli Pitha | A Bangladeshi pitha, Dessert item | |
| Payesh | Dessert | |
| Peda |  | Sweet |
| Red Rice[5] | Special local variety of rice | |
| Polao |  | Special local variety of rice, meat, potato and spices |
| Puri | Deep fried flat bread made from maida | |
| Rice | Shada Bhat or Staple food | |
| Roshogolla |  | Dessert prepared with cottage cheese, flour and sugar syrup |
| Roust | Rich lush chicken dish cooked in ghee and an array of aromatic spices. It is a rather sweetish curry with extragavent flavours of each spices to create a unique taste. | |
| Ruti |  | Also known as chapati is a flatbread originating from Bangladesh |
| Rui Bhaja |  | Fried Rui fish, a common dish in Bangladesh |
| Shing Macher Jhol | Shing mach Stinging catfish curry | |
| Sorshe Ilish | Ilish Hilsha curry with mustard and spices | |
| Shobji (curry) |  | Different green or other vegetables |
| Shandesh | Dessert prepared with milk and sugar | |
| Tehari | Special local variety of rice, meat, potato and spices |
Unsorted
See also
References
 |
Wikimedia Commons has media related to Cuisine of Bangladesh. |
- ↑ Bengal
- ↑ "CARBS". The Daily Star. 2013-12-16. Retrieved 2016-04-30.
- ↑ "Cash and Curry". New York Magazine. New York Media, LLC.: 73 30 July 1973.
- ↑ Street Food Around the World: An Encyclopedia of Food and Culture. 9 September 2013. p. 180. ISBN 9781598849554.
- ↑ "CARBS". The Daily Star. 2013-12-16. Retrieved 2016-04-30.
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