Hilsa (or ilish) curry is the national dish of Bangladesh, made from the Hilsa fish, and is one of the most popular traditional Bangladeshi dishes. The Hilsa fish is marinated in turmeric and chili paste, before slowly frying on a low heat and serving with mustard gravy and rice. The result is a combination of sweet and sour flavors with an incredible spicy kick.

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Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the subcontinent and among the diaspora from the region. It is generally made with spices, rice, and meat

Chingri malai curry also known as Prawn malai curry, is a Bengali curry made from prawns and coconut milk and flavored with spices. The main ingredients are prawns and coconut milk, along with ghee or mustard oil, onions, turmeric powder, chopped green chilli, garlic paste, and ginger paste flavored with spices.Lobster malai curry is a variation of this dish.The hard shells of the prawns are removed and marinated. The prawns are then fried in hot oil along with onion, ginger, …

Dal is a popular dish throughout the Indian subcontinent, made from lentils, peas, and beans. Bangladeshi people have dal with rice or naan roti at lunch or dinner.

Panta Bhat is a traditional platter of Panta bhat with fried Ilish slice, supplemented with dried fish (Shutki), pickles (Achar), dal, green chillies and onion in Bangladesh.Panta Bhat is a popular serving for the Pohela Boishakh festival. Pohela Boishakh is the new year of Bangladesh. They welcome the new year by serving this Panta Bhat dish.

Parathas are one of the most popular breakfast in Bangladesh, made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly. It can be served with egg fry, Currys, vaji or also with tea.

A common Bengali dish of steamed cakes made with eggs, potatoes and spices and simmered in an aromatic curry.

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Dhokor Dalna is considered one of the famous signature dishes of Bangladeshi cuisine. The dish uses lentils or dal to make a fried cake, slightly simmered in a tomato-based gravy and seasoned with spices such as ginger, cumin, and coriander.

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Chachchari is a very unique style of cooking spiced vegetables that is unique to Bengali cooking and a traditional Bangladeshi dish. Chachchari is made by first creating a spice mix of ghee, ginger, mustard seeds, cumin seeds and fennel among others, before adding chopped vegetables such as potatoes, cauliflower, and eggplant.

A local variety of kebab from South Asia. It is part of the Pakistani, Indian, and Bangladeshi cuisines. It is composed of a small patty of minced or ground meat, with ground chickpeas, egg to hold it together, and spices. Shami kebab is eaten as a snack or an appetizer.

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