7 (Bangladeshi) (Iranian)

List by: atasneem, created: 26 Apr 2020, updated: 07 Jun 2020 Public: Users can add dishes

Bengali cuisine has a rich history that goes back thousand of years, somewhere along the way Mughal and British influences also played their part in shaping the Bengali cuisine we understand today.

1. Jhalmuri

Jhal Muri (Bangladeshi)

Jhalmuri is a popular Bengali/Odia street snack, made by mixing puffed rice and chanachur in a bowl, along with onion, chili, lemon and frequently shaking the bowl. Sometimes it is prepared as a soup with tomato, cumin leaf and cucumber. Sometimes it is served with bowl.

(Added by: atasneem)

2. Kati Roll

Kathi Roll (Indian)

Kati Roll is a street-food dish originating from Kolkata, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll.

(Added by: atasneem)

3. Ghugni


Ghugni is a spiced chickpea or Bengal gram based curry which can be enjoyed as a stand-alone snack with toppings of onion, masalas and lemon. It can also be enjoyed as a meal with hot luchi. While it is essentially a vegetarian dish, several preparations also add cooked mutton chunks to the spicy gravy to make the treat more wholesome and tempting.


(Added by: atasneem)

4. Singara


Singara is spiced potato pockets wrapped in thin dough and fried. It is a really tasty and inexpensive snack that you can find almost anywhere in Bangladesh. Basically you can find this in every street and in cheap restaurants. You can taste this with tomato or green chili sauce.

(Added by: atasneem)

5. Pani Poori

Pani puri, Panipuri, Fuchka, Phuchka (Bangladeshi) (Indian)

Common street snack consists on a combination of a puffed fried crisp puri (hollow chip) filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. Served in several regions of the Indian Subcontinent. In East India, it is known as Phuchhka

(Added by: atasneem)

6. Mughlai Paratha


Mughlai Paratha is a popular street food in Kolkata, India and Bangladesh. It can be a soft fried bread enhanced by a stuffing of keema (minced meat), egg, onions and pepper; or a paratha stuffed with the same or similar ingredients.Mughlai paratha was one of those mughlai recipes that entered in undivided Bengal during the Mughal Empire. Mughal rule mostly influenced the cuisine of Dhaka than rural Bangladesh.

(Added by: atasneem)

7. Tandoori soya chaap


Tandoori soya chaap is a dish that combines the rich flavors of Indian spices with the wholesome goodness of soya protein. This is a vegetarian delight that appeals to both meat lovers and those seeking a protein-packed alternative.

(Added by: riponhassn)