Foods in Bangladesh

1. Traditional Foods in Bangladesh

2. Food Habit in Bangladesh
Rice and fish are the main staple food of Bangladeshi
people. The famous proverb "mache bhate bangali"
translates as "Bangali by fish and rice. " Since rice is the
main food for both rich and poor Bengalis alike, a
trademark food item of Bangladesh is "pitha" (rice
cakes)
Bangalis eat rice every day and at every meal. At
daybreak a farm labourer or a fisherman starts his long
day with a meal of panta, plain boiled rice soaked
overnight in water and allowed to ferment a little. This
watery rice, mixed with salt and CHILLI, makes a filling
breakfast for the poor. Moodi or hudoom (puffed rice),
cheera (flattened rice) and khoi (popped rice) are some
other items of a traditional breakfast in most Bengali
homes in rural areas.

3. Hilsa/Ilish curry
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.
Biryani, whilst not unique to
Bangladesh, is a spicy rice dish
made with meat or fish, rice,
potatoes and spices. In the Bengali
region, popular meats include
mutton, goat, chicken and beef, but
there is such a wide variety of
biryani dishes available that anyone
can try.
Biryani
Chingri/Shrimp malai curry is
the most famous Bangladesh
curry dish based on coconut
milk, and is revered throughout
the region, including India.
Chingri/ Shrimp
Malai Curry

4. Dal/ Daal/ Dhal
Dal isn’t unique to Bangladesh but it is
so commonly eaten by Bangladeshi’s
that it is unequivocally worth
mentioning. Dal refers to lentils, peas
and beans that are dried and split, and
then often boiled, seasoned and served
in various different forms, most
commonly as a thick soup.
Panta bhat Paratha
Panta bhat is a wonderful example
of Bangladeshi food, also enjoyed
throughout the Bengal region.
Panta bhat generally uses leftover
rice that is soaked in water
overnight to ferment, and then
served as breakfast the following
morning after being seasoned by
salt, chili and onion.
Paratha is a flatbread that is
widely eaten throughout
Bangladesh, either as a side to
other meals or stuffed and served
on its own, often for breakfast or
as a snack.

5. Dhokar dalna Shami kababsChorchori
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.
Chachchari is a very unique
style of cooking spiced
vegetables that is unique to
Bengali cooking and a
traditional Bangladeshi dish.
Shami kababs are hugely popular in Bangladesh
and throughout the Indian subcontinent. Whilst
there are a wide range of different kababs
available in Bangladesh, Shami kababs are
unreservedly the most popular. They are often
served on special occasions which shows just
how popular they are. Beef is most commonly
used but can sometimes be replaced with lamb
or mutton.

6. Rice with Curry, Vorta, Vaji,
and Daal – Everyday
Bangladeshi food
Plain rice is the main food in Bangladesh.
It is served with different fish and meat
curry, vorta (mash) of different vegetables
and fish, bhaji (fried) of different
vegetables, and patla daal (lentil soup).
There is a proverb in Bangladesh – “rice
and fish makes the Bengali people”. From
this, you can understand that fish and rice
is the most popular food in Bangladesh.
Morog Polao (Chicken Pilaf)
Morog Polao is a very rich flavorful
full dish where chicken and rice is
cooked with spices, yogurt and
clarified butter (ghee). Nowadays to
make it little less rich, oil and ghee
are used together.
Kachchi Biryani
Kachchi biryani is usually a featured
dish for weddings and social
gatherings and celebrations. Layers of
meat, rice, and potatoes are infused
with warm and delectable blends of
aromatic spices to prepare Kachchi
biryani.

7. Bhuna Khichuri
The Bengali word “Bhuna Khichuri” means browning,
mixing or deep frying spices with rice and lentil. It is
the richer version of the plain old Khichuri. Bhuna
means braised, so this dish is kind of slow-cooked to
infuse the flavors and the spices as opposed to the
simple process of cooking everything together during
the other times. You cannot ignore the beautiful aroma
while it is braising and cooking!
Patla Khichuri – Romantic
Bangladeshi Food
Patla Khichuri is the actual traditional Khichuri of Bangladesh
cooked plainly with rice and lentil. It is semi-liquid. Usually
different seasonal vegetables, spinach, and potatoes are added
with it. It is eaten with any meat curry – beef, mutton, or chicken.
Also eaten with a fried egg or begun bhaja (fried eggplants). Just a
teaspoon of ghee brings out the actual essence of this yummy dish.
Patla Khichuri is a romantic food of Bangladesh. During the heavy
rain of a monsoon day, a hot plate of patla khichuri with meat is
what any traditional Bengali people want!

8. Street Food of Bangladesh

9. Fuchka
Fuchka is the most popular street food
in Bangladesh, served mainly in the
evening. It has a unique spicy, sour,
crispy taste. It consists of a round,
hollow puri, fried crisp and filled with
a mixture of flavored water, tamarind
chutney, chili, chaat masala, potato,
onion, and chickpeas.
Falooda
Falooda is a cold dessert very popular in
Bangladesh. Traditionally it is made from
mixing rose syrup, vermicelli, sweet basil
(sabza/takmaria) seeds, and pieces of jelly
with milk often topped off with a scoop of
ice cream, lastly garnished with chopped
fruits. The vermicelli used for preparing
Falooda is made from wheat, arrowroot,
cornstarch, or sago pearls.
Misti Doi
(Sweet Yogurt)
Sweet Yogurt is a traditional Bengali
dessert item which is locally known as
Mishti Doi. It is a healthy low-fat
dessert. No Bengali occasion is complete
without Sweet Yogurt and Sweets. It is
not your regular yogurt. Also, it is not at
all runny as curd. It is thick, dense and
more like creamy cheesecake.

10. Haleem
Haleem is basically spicy lentil soup very
popular in Bangladesh. Haleem is made of
wheat, barley, meat (usually minced meat of
beef or mutton), different types of lentils,
spices, and sometimes rice is also used. This
dish is slow-cooked for seven to eight hours,
which results in a paste-like consistency,
blending the flavors of spices, meat, barley,
and wheat.
Grilled Chicken with Naan Roti
Grilled Chicken has become very popular in Bangladesh recently.
You can find mouth-watering grilled chicken almost every street.
Chicken is marinated with spices and later grilled on the griller.
The chicken is super moist inside but crunchy bits of chars
outside makes them taste heavenly. Grilled chickens are
normally served with Naan Rooti (an oven-baked flatbread),
mayonnaise, and simple salads. This is an evening snack, mostly
available after 5.00 pm on the restaurants.

11. Bangladeshi Pitha’s
Pati Sapta Pitha Muger Pitha Chitoi Pitha Bhapa Pitha
Pitha is a Bangla word which means the indigenous and traditional food
of Bangladesh. There is no similar word in English for Pitha. But Pitha is
similar to the word Cake.
Pitha are made of rice flour, molasses, sugar, coconut, oil etc. Some
Pitha are made of different kinds of vegetables.
Dudh Chitoi Pitha

12. Sweet Lassi Borhani
This is a spicy yogurt drink served
on weddings or big parties with
Biryani, Tehari, Bhuna Khichuri, or
Morog Polao. It is a traditional
drink and is very easy to make.
Borhani balances the spiciness of
the main food and it has
ingredients like mint, cumin, and
yogurt. It also helps digestion.
Lassi is a popular traditional yogurt-
based drink from Bangladesh. Lassi is a
blend of yogurt, water, spices and
sometimes fruit. Lassis are enjoyed
chilled as a hot-weather refreshment,
mostly taken with lunch. It is a very
popular drink in Bangladesh which you
must try at least once while visiting
Bangladesh.
Rasmalai is a unique Bangladeshi delicacy. This
Bangladeshi dessert is flattened cheese ball soaked
in malai (clotted cream) flavored with cardamom.
Malai or clotted cream itself has a unique texture.
Malai is made by heating non-homogenized whole
milk to about 80 °C for about one hour and then
allowing to cool. A thick yellowish layer of fat and
coagulated proteins forms on the surface, which is
skimmed off. The process is usually repeated to
remove most of the fat.
Rasmalai

13. Thank You