25 Famous Bangladeshi Dishes and Foods

Shorshe Ilish is a delight featuring hilsa fish cooked in a mustard-based gravy popular in Bangladesh.

The key ingredients for making Shorshe ilish include hilsa fish, mustard oil, white mustard, black cumin, green chili, red chili powder, turmeric powder, and salt.

Some variations include lime juice and coriander leaves for added flavor. There is also a variation of the dish known as Shorshe ilish bhapa, which involves a slightly different cooking method.

Chingri malai curry or prawn malai curry is a beloved dish in Bangladeshi cuisine, specifically in its Bengali communities.

The dish is a staple at festive occasions such as weddings and is also a hit among tourists in Cox’s Bazar, a well-known travel spot in this country.

Besides large types of shrimp (like tiger and king) and coconut milk, it also includes a variety of other ingredients, such as clarified butter or mustard oil, along with a mix of onions, ground turmeric, green peppers, and pastes of garlic and ginger.

Machher Jhol is a well-loved spicy fish curry in Bangladesh. You can find it in various regions of India, particularly in Bengali and Odia households.

Overall, Machher Jhol is a spicy stew or gravy served with rice. It is richly flavored with various Indian spices, including grated ginger, turmeric, garlic, and onions.

Potatoes are often included in the curry to act as a thickening agent, and tomatoes are added to give the dish its characteristic reddish hue.

The types of fish commonly used in this dish in Bengali and Odia cuisine include ilish, catla, or rui. There are also smaller-sized fish that are favored for this spicy fish curry.

Bhuna Khichuri is a classic Bangladeshi dish where rice and lentils are fried with aromatic spices like cumin, cardamom, and cinnamon, along with onions and ginger-garlic paste.

This preparation method is known as “bhuna.”. This dish also includes vegetables and sometimes meat, making it a hearty meal.

Fried onions, boiled eggs, and fresh coriander are common toppings. It’s especially popular during monsoon seasons and special occasions.

Panta bhat is a traditional dish from Bangladesh and the Bengal region, consisting of cooked rice that has been soaked and fermented in water.

The dish is particularly popular during the Pahela Baishakh festival, which marks the Bengali New Year (celebrated on 14 April every year in Bangladesh).

To make panta bhat, the rice is usually soaked overnight in water, and the liquid part that forms is known as “Toraṇi.” It is traditionally served with salt, onion, chili, and mashed potatoes, often called “Alu Bhorta.”

It can be garnished with mustard oil, onion, chili, pickle, and served with various types of fish, including the famed “Panta Ilish,” and vegetable curries.

Samosa is a typical snack in Bangladesh with two distinct shapes: a flat triangle and a plumper, pyramid-like form. The pyramid-shaped version, known locally as “shingara,” is a bit smaller than other South Asian countries’ counterparts.

These shingaras are commonly filled with diced potatoes, mixed vegetables, and sometimes even nuts. In certain regions, you can also find them stuffed with beef liver.

The flat, triangular ones are often called “somosa” or “somucha” and are usually filled with a tasty mix of onions and ground meat. Both styles of samosas are popular across the country and are enjoyed by people of all ages.

Fuchka or Puchka is a popular street food in Bangladesh, known as panipuri in other parts of the Indian subcontinent. It consists of a deep-fried, hollow, and crispy bread sphere typically filled with spiced mashed potatoes.

The deep-fried dish is often flavored with tamarind chutney, chili powder, or chaat masala. In the nation, Fuchka is a common snack people of all ages enjoy.

Kacchi biryani is a special Bangladeshi dish, where meat and rice are cooked separately.

In Kacchi biryani, raw marinated meat (typically goat or beef) is layered with partially cooked rice and then cooked together. The meat is marinated with yogurt, ginger, garlic, and an array of spices like cinnamon, cardamom, and cloves.

This slow-cooked delicacy is often garnished with fried onions, boiled eggs, and potatoes, making it a fulfilling meal typically served during special occasions and festivals.

Korma, also known as qorma, is deeply embedded in Bangladeshi culture as part of traditional feasts. It is often made with meat, such as chicken, beef, or lamb, and is cooked in a sauce that typically includes yogurt, cream, or coconut milk.

Korma is flavored with various spices like cardamom, cinnamon, cloves, saffron, and rose water. In this South Asian country, korma is considered a festive food, ideal for special occasions like weddings, Eid, and other celebrations.

Korma is often served with naan, paratha, or rice to soak up the rich sauce. The dish is versatile and can be adapted to suit individual tastes, whether one prefers it mild or spicy, meat-based or vegetarian.

Polao (fulao, pulao, or holao) is a cherished dish in Bangladesh, often making a special appearance during ceremonies and celebrations. What sets pulao apart is its exclusive use of aromatic rice, some varieties only grown in Bangladesh and nearby Indian states with Bengali-speaking communities.

Chicken pulao, known locally as morog pulao, holds a special place in the hearts of the Bangladeshi Muslim community.

In the regions of Sylhet and Chittagong, you’ll find yakhni pulao, a dish similar to Northern India’s yakhni pulao. This version uses a rich mutton stock, called aqni or yakhni, to cook the rice.

Paratha is a flat unleavened bread commonly found in Bangladeshi cuisine and is often enjoyed during various meals.

The name “paratha” is a combination of two words, “parat” and “atta,” which essentially means layers of cooked dough. In this South Asian country, it is commonly referred to as “porota.”

Parathas are generally made from wheat dough, which can be either wholemeal (atta) or white flour (maida). They also incorporate ghee or cooking oil. The dough is often layered by coating it with ghee or oil and folded multiple times, making it flaky.

You can also come across stuffed parathas that include a wide range of ingredients like potatoes (aloo paratha), lentils (dal), and minced meat (keema paratha). One standout example is the Mughlai paratha, which is usually stuffed with spiced minced meat or eggs.

Luchi is a type of deep-fried flatbread particularly famous in Bangladesh and several Indian states, including Uttar Pradesh, Madhya Pradesh, Bihar, Assam, etc.

The term “Luchi” is believed to have originated from the Sanskrit word “Ruchi,” which means something that is appetizing.

The primary ingredient used to make Luchi is maida flour. The dish is often enjoyed with various accompaniments like aloor dum (potato curry) or kosha mangsho (spiced meat curry).

Luchi is preferred during certain religious or ritualistic occasions like Ekadashi, where rice and rice flour are to be avoided. In such instances, it is usually paired with vegetarian dishes like dum aloo.

Jhalmuri is a traditional street snack that originated in Bangladesh. The term “Jhalmuri” is derived from Bengali words where “jhal” means “spicy” and “muri” means “puffed rice”.

Jhalmuri is made from puffed rice mixed with various spices, vegetables, and other ingredients like chanachur (a type of crunchy snack), mustard oil, potato, onion, chili, coriander leaves, lemon, tomato, and salt.

The snack has also gained international attention as well. British chef Angus Denoon discovered Jhalmuri in Kolkata and started selling it in London, while the Bangladeshi diaspora popularized it in cities like New York.

Mishti doi is a traditional Bangladeshi dessert yogurt from the Bengal region. This yogurt also holds a special place in the culinary landscapes of the Indian states of West Bengal, Assam’s Barak Valley, and Tripura.

The main ingredients used to make mishti doi are milk, yogurt (doi), sugar, and jaggery. The dessert is distinct from regular yogurt due to its unique preparation technique.

The flavors of this unique yogurt are very different from those of regular ones since the milk has been cooked and sugared. It has a light yellow hue and a denser, thicker, and creamier texture. Mishti doi is usually placed on an earthen plate before serving.

Ras malai, aka roshmalai or rosmalai, is a famous dessert from Bangladesh. The primary ingredients of this dessert are malai, Chhena, saffron, and sugar.

K.C. Das, who claimed to be this dessert’s maker, said the ras malai name is derived from two Hindi words, ras (means juicy) and malai (means clotted cream). Therefore, ras malai should be called “juicy cream” in English as a whole.

The regular portion of ras malai will need flattened milky balls (chhana, made of milk cooked with vinegar/lime juice) and liquid malai, which is relatively sweet. Although it is pretty sweet and has a lot of calories, you can consider it a reward on your cheat days.

Kala bhuna is a traditional Bangladesh meat curry originating in the Chittagong region. The dish is primarily made from beef or mutton and is seasoned with various spices. Beef Kala bhuna is generally more popular compared to the mutton version.

The name “Kala bhuna” comes from its unique appearance; the meat turns blackish after a prolonged deep frying process with spices. This dish has gained popularity beyond Chittagong and is now enjoyed in other Bangladeshi cities like Khulna, Sylhet, and Dhaka.

Kala bhuna is often served during special occasions such as weddings, Eid celebrations, and during the fasting month of Ramadan for sehri or iftar. When it comes to serving, Kala bhuna is usually eaten with plain polao, porota, naan, ruti, or rice.

Haleem is a celebrated dish in Bangladesh, especially during the Islamic holy month of Ramadan. It is a rich and hearty stew made from a blend of lentils, grains, and meat (usually beef, chicken, or mutton).

Haleem is slow-cooked to a creamy consistency and is often flavored with various spices, including turmeric, cumin, and garam masala. The dish is widely available in restaurants and food stalls during this time.

Haleem is often garnished with fried onions, coriander leaves, and slices of lemon before serving. It is usually enjoyed with naan or paratha, although it can also be eaten independently.

Rasgulla is a Bangladeshi dessert that consists of ball-shaped dumplings made from chhena (a type of cheese) dough cooked in light sugar syrup. The syrup permeates the dumplings, giving them their characteristic sweetness.

The dessert’s name is derived from the words “ras” (juice) and “gulla” (ball). It’s worth noting that the Bengali variant of rasgulla, known as “Banglar rosogolla,” has specific characteristics that distinguish it from other regional variants, making it particularly relevant to locals.

You can notice the significant appearance of these sweets on various special occasions or festivals in this country. The bite-size rasgulla balls have a soft, fluffy, and melt-in-your-mouth texture.

Shahi jilapi is a traditional Bangladeshi sweet treat particularly popular during Ramadan.

Its preparation involves a distinctive coiling technique with dough made from flour, baking powder, powdered milk, and salt, deep-fried and soaked in spiced sugar syrup.

This dessert, originating from the royal kitchens of the Nawabs of Dhaka, symbolizes luxury and was once reserved for special occasions but has now become a staple at iftar and weddings.

Chomchom is a popular Bangladesh sweet originating from the Porabari area in Tangail. The main ingredient is a dough of flour and chhena, which is then deep-fried and soaked in sugar syrup.

Also known as cham cham or chum chum, the sweet is characterized by its oval shape and a rich, creamy texture. It is often garnished with a sprinkle of shredded coconut or khoya (reduced milk). Plus, chomchom is a staple in various celebrations and festivals.

Over time, different variations of chomchom have emerged, including some that are stuffed with fillings like mawa or dried fruits.

Pitha is a traditional food item originating from the Indian subcontinent, particularly famous in Bangladesh.

Pithas are akin to pancakes, dumplings, or fritters and can be sweet or savory. They are primarily made from rice flour, although some versions use wheat flour or, even less commonly, palm or a local root vegetable called ‘ol’.

These versatile treats are prepared in various ways, including steaming, frying, or griddle-cooking, and often feature fillings, garnishes, or sauces.

Pithas are commonly consumed during breakfast, as snacks often accompanied by tea, or even during lunch and dinner. Special sweet varieties are reserved for desserts or festive occasions.

Shemai, a delightful sweet dish from Bangladesh and West Bengal, India, is particularly popular during Eid but enjoyed year-round.

This dessert features sweetened thin noodles, enriched with milk, ghee, sugar, nuts, and spices. Some variants include dried fruits or are made into kheer, a pudding-like version.

Shemai is like a cousin to Sheer Khurma, a dessert from Afghanistan. Some folks like to make it with condensed milk or powdered milk to change up the flavor and texture.

Aloo chop is a popular snack originating from Bangladesh. The dish is primarily made from boiled potatoes that are mixed with a variety of spices and herbs.

The term “Aloo” translates to potato, while “chop” refers to a small cutlet, croquette, or fritter. Aloo chop is usually served hot and is often accompanied by puffed rice, green chilies, and sometimes sauces and salads. It is a vegetarian alternative to other snacks.

Seekh kebab is a Bangladeshi-style kebab made from minced meat, commonly lamb, that is seasoned with a variety of spices and herbs.

To make seekh kebab, the meat is shaped into cylinders around skewers and then grilled. The cooking methods often involve using a mangal or a tandoor oven.

The seasoning for Seekh kebabs includes a mix of garam masala, ginger, garlic, powdered chili, and green chili pepper.

The kebabs are usually soft and juicy, and they are commonly served with accompaniments like raita, lemon wedges, green chutney, salad, and onion slices, or enjoyed with naan or paratha.

Baingan Bharta is a well-known dish in Bangladesh, India, and Pakistan. In Bangladesh, the dish is known as “Begun Bhôrta”. The primary ingredient is eggplant, which is grilled to infuse it with a smoky aroma.

After grilling, the eggplant is minced and mixed with various ingredients like tomatoes, onions, herbs, and spices. Common spices and herbs used include fresh cilantro, chili pepper, garlic, ginger, and cumin. The dish is typically prepared with neutral vegetable oil or mustard oil.

Baingan Bharta is often served with flatbreads like roti or paratha, but it can also be accompanied by rice or raita, a yogurt-based salad.