Cuisine
Bangladesh
Bangladeshi food, like that of neighbouring West Bengal, is built on rice and fish – as the saying goes, fish and rice make a Bengali. Mustard oil and mustard seed, the five-spice blend panch phoron and ilish (hilsa), the national fish cooked in dozens of ways, all play a central part. Dhaka’s Muslim cooking adds biryani and kebabs, and sweets made from milk and fresh chhana curd are among the best loved in the region.
- 4 dishes
- Main dishes: 3
- Desserts and sweets: 1
- vegetarian: 2
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main dish
Biryani
Fragrant basmati rice layered with marinated meat, fried onions and saffron, then slowly steamed under a sealed lid.
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main dish
Shorshe ilish (hilsa in mustard sauce)
Hilsa steaks simmered in a pungent sauce of ground mustard seed, mustard oil and green chillies.
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main dish · vegetarian
Dal
Thick, soft-cooked lentils with turmeric, finished with a tadka of spices sizzled in hot ghee.
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dessert · vegetarian
Gulab jamun
Fried milk-dough balls soaked in a warm syrup scented with cardamom and rose water.
Bangladesh on other Ominuvo maps
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- Languages of the worldBangla · official languageSource: Unicode CLDR (Unicode License v3)
- Prices around the worldBangladeshi taka (BDT)Source: ISO 4217
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- Castles map2 castles and palacesSource: Wikidata (CC0 1.0)
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