• Bangladeshi Cuisine

  • (Bangladesh)

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Bangladeshi cuisine (Bengali: বাংলাদেশের রান্না) is the national cuisine of Bangladesh. It is dominated by Bengali cuisine and has been shaped by the diverse history and riverine geography of Bangladesh. The country has a tropical monsoon climate.

Rice is the main staple of Bangladesh and is served with a wide range of curries. Sublime Bangladeshi dishes exhibit strong aromatic flavors; and often include eggs, potatoes, tomatoes and aubergines. A variety of spices and herbs, along with mustard oil and ghee, is used in Bangladeshi cooking. The main breads are naan, paratha, roti, bakarkhani and luchi. Dal is the second most important staple after rice. Fish is a staple in Bangladeshi cuisine, especially freshwater fish, which is a distinctive feature of the country's gastronomy. Major fish dishes include (ilish), pabda (butterfish), rui (rohu), pangash (pangas catfish), chitol (clown knifefish), magur (walking catfish), bhetki (barramundi) and tilapia. Meat consumption includes beef, lamb, venison, chicken, duck, squab and koel. Vegetable dishes, either mashed (bhurta), boiled (sabji), or leaf-based (saag), are widely served. Lobsters and shrimps are also often prevalent. https://en.wikipedia.org/wiki/Bangladeshi_cuisine

makha = kneaded
kancha = raw
golla = ball

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Dishes: 7 / 71


(0 ) (Bangladeshi)

Sandesh can be made with the use of chhena or cottage cheese. The simplest kind of sandesh in Bengal is ...


(0 ) Polaw, Pilaw (Bangladeshi)

Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also ...

Shami Kebab

(0 ) شامی کباب‎, शामी ... (Bangladeshi) (Indian) (Pakistani)

It is a local variety of kebab from the Indian subcontinent. It is composed of a small patty of minced ...

Sheer Khurma

(0 ) Sheer khorma, شير... (Afghan) (Bangladeshi) (Indian)

It is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Afghanistan, India, Pakistan, Bangladesh ...


(0 ) পান্তুয়া (Bangladeshi) (Indian)

It is a local confection of eastern India and Bangladesh. It is a traditional Bengali sweet made of deep-fried balls ...


(0 ) Shirmal (Bangladeshi) (Indian) (Iranian)

It is a saffron-flavored traditional flatbread made in Iran, Bangladesh, Awadh, Lucknow region and Hyderabad, India, probably from Persian influences. ...


(0 ) مغز‎, মগজ (Bangladeshi) (Indian) (Pakistani)

It is an offal dish generally consisting of fried brain in spicy sauce found in the cuisines of India, Pakistan, ...

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