List of Bangladeshi dishes
This is a list of Bangladeshi dishes. Bangladeshi cuisine refers to the food and culinary traditions prevalent in Bangladesh. Dating far in the past, the cuisine emphasizes fish, vegetables and lentils served with rice. Because of differences in history and Bangladeshi geography, the cuisine is rich in regional variations. While having unique traits, Bangladeshi cuisine is closely related to that of surrounding Bengali and North-East Indian, with rice and fish traditional favorites. Bangladesh also developed the only multi-course tradition from the Indian subcontinent. It is known as Bengali Kita styled cuisine. The Bangladeshi food is served by course rather than all at one time.[1]
Bangladeshi dishes
- This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.
| Name | Image | Description |
|---|---|---|
| Alu Pitika | Dish made of mashed potato | |
| Bengena Pitika | Dish made of mashed brinjal | |
| Bhaji | .jpg) | Fried vegetables |
| Black rice | Special local variety of rice | |
| Brown rice | Special local variety of rice | |
| Chhenagaja |  | Dessert: cottage cheese, flour, sugar syrup |
| Chhenapoda |  | Dessert: cottage cheese, flour, sugar syrup |
| Chingri Malai curry |  | Curry: prawns, coconut, mustard, steamed |
| Dal |  | Lentils |
| Goja |  | Sweet |
| Horioh maas | Golden mustard fish curry | |
| Ilish or Chingri Bhape |  | Curry: Ilish (Hilsha fish) or prawn, coconut, mustard, steamed |
| Konir dom | Egg curry | |
| Loskora (Coconut Laddu) | Sweet | |
| Luchi |  | Oily bread made from maida |
| Machher Jhol |  | Curry prepared with fish and various spices |
| Malpua |  | Snacks |
| Masor koni | Fish delicacy | |
| Masor petu | Fish delicacy | |
| Mishti chholar dal | Curry prepared with Bengal gram, coconut and sugar | |
| Mishti doi |  | Dessert: curd, sugar syrup and /or jaggery |
| Mughlai paratha | It can be a soft fried bread enhanced by a stuffing of keema (minced meat), egg, onions and pepper;[2] or a paratha stuffed with same things.[3] | |
| Muri laru | Sweet Bengali specialty | |
| Panta bhat |  | Fermented rice, yogurt, salt and seasonings |
| Pani Pitha | Sweet Assamese specialty | |
| Pani Tenga | Pickle made from mustard | |
| Payokh | Dessert | |
| Peda |  | Sweet |
| Prawn Malai curry | Curry prepared with prawns, coconut cream, crushed mustard seed and red chilies | |
| Red Rice | Special local variety of rice | |
| Rice |  | Staple food |
| Roshogolla |  | Dessert prepared with cottage cheese, flour and sugar syrup |
| Sabji (curry) |  | Different green or other vegetables |
| Shondesh |  | Dessert prepared with milk and sugar |
| Shukto | Curry prepared with vegetables, ghee and milk |
See also
References
 |
Wikimedia Commons has media related to Cuisine of Bangladesh. |
- ↑ Bengal
- ↑ "Cash and Curry". New York Magazine (New York Media, LLC.): 73. 30 July 1973.
- ↑ Street Food Around the World: An Encyclopedia of Food and Culture. 9 September 2013. p. 180. ISBN 9781598849554.
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