Bangladesh’s cuisine is a reflection of its rich history, vibrant culture, and abundant natural resources. Known for its bold flavors, unique spices, and the use of fresh, local ingredients, Bangladeshi food is an essential part of the travel experience here. From hearty rice dishes to savory snacks and sweet treats, the culinary landscape of Bangladesh is as diverse as its people. Here are some must-try dishes that capture the essence of Bangladeshi cuisine.

Biryani

Biryani is one of Bangladesh’s most beloved dishes and a must-try for any visitor. Originating from the Mughal era, this flavorful rice dish is typically made with aromatic basmati rice, tender meat (usually mutton, chicken, or beef), and a complex mix of spices, including cloves, cardamom, cinnamon, and saffron. In Bangladesh, biryani is particularly popular in Dhaka, where the recipe has been perfected over generations. Biryani is often cooked in large pots and slow-cooked to allow the spices to infuse every grain of rice and piece of meat, resulting in a richly flavoured and fragrant dish.

Each region in Bangladesh has its own style of biryani, with Dhaka’s version being among the most famous. Old Dhaka Biryani is known for its intense spices and is often served with a boiled egg and potato, adding an extra layer of flavour and texture to the dish. When in Dhaka, trying biryani from iconic restaurants like Star Kabab or Hazir Biriyani is a must.

Fuchka

Known as pani puri in India and golgappa in other parts of South Asia, fuchka is a popular street snack in Bangladesh that offers an explosion of flavours and textures in every bite. Fuchka consists of hollow, crispy shells made from wheat flour, filled with a spicy mixture of mashed potatoes, chickpeas, green chilies, and tangy tamarind water. Each fuchka is carefully crafted to achieve the perfect balance of spicy, tangy, and savoury flavours, creating a snack that’s both satisfying and addictive.

Fuchka is particularly popular in Dhaka and Chittagong, where you’ll find vendors on nearly every corner, each with their own twist on the recipe. This snack is meant to be eaten quickly as the crispy shells are filled with liquid, giving you a burst of flavour with each bite. Fuchka is typically enjoyed as an evening snack, with groups of friends or family often gathering around a stall to savour this beloved treat.

Kacchi Biryani

A culinary treasure of Bangladeshi cuisine, Kacchi Biryani is a unique and traditional version of biryani that differs from the classic recipe. The term “kacchi” refers to the technique of layering uncooked, marinated meat (usually mutton) with rice and cooking it together. The raw meat is marinated with yoghurt and a blend of aromatic spices, such as cumin, coriander, and nutmeg, before being layered with half-cooked rice and slow-cooked in a sealed pot, allowing the flavours to meld together.

Kacchi Biryani is often prepared for special occasions and celebrations, as the process requires time, precision, and skill. The slow-cooking method results in a dish where each grain of rice is infused with the flavours of the spices and the meat, while the meat itself becomes incredibly tender. Traditionally, a whole boiled egg and a potato are added to the biryani, creating a dish that’s rich in flavours, textures, and aromas. Kacchi Biryani is a staple at weddings and family gatherings, and for a taste of authenticity, Dhaka’s Kacchi Bhai and Fakruddin Biryani are renowned for their preparation.

Bhuna Khichuri

Bhuna Khichuri is a comforting and hearty rice and lentil dish often prepared during the monsoon season in Bangladesh. Unlike regular khichuri, where the ingredients are simmered together, Bhuna Khichuri is “bhuna,” or slow-fried, before adding the water. The result is a flavorful dish with a slightly nutty taste, enhanced by spices like cinnamon, cloves, cardamom, and bay leaves. Bhuna Khichuri is typically paired with meat, such as beef or chicken curry, or even with fried fish and pickles, creating a fulfilling and warming meal.

This dish is especially popular during rainy days when people crave something hearty and comforting. It is a staple in Bangladeshi households and is often accompanied by various side dishes such as scrambled eggs, fried vegetables, or even green chilli for a bit of heat.

Shorshe Ilish (Hilsa Fish in Mustard Gravy)

The Hilsa fish, also known as Ilish, is Bangladesh’s national fish and a delicacy, particularly loved in the monsoon season. One of the most popular ways to prepare Hilsa is Shorshe Ilish, where the fish is cooked in a mustard gravy. The dish highlights the bold flavours of mustard seeds, green chilies, and turmeric, creating a thick, tangy, and spicy gravy that complements the rich, oily texture of the Hilsa fish.

Shorshe Ilish is traditionally served with steamed rice, as the mildness of the rice balances out the intense flavours of the mustard gravy. This dish is particularly popular in Bengali households and is a favourite during family gatherings and festivals. Its preparation requires skill to get the mustard paste just right, making it a delicacy best enjoyed in local restaurants or with a home-cooked meal.

Bhorta

Bhorta is a staple of Bangladeshi cuisine and refers to a variety of mashed dishes that incorporate different ingredients, such as vegetables, fish, or lentils, mashed with spices, onions, garlic, and green chilies. Bhorta is known for its simplicity and bold flavours, as each ingredient is mashed and combined with minimal cooking. Popular varieties include Aloo Bhorta (mashed potatoes), Begun Bhorta (mashed eggplant), and Shutki Bhorta (dried fish mashed with spices).

Bhorta is usually enjoyed as a side dish with steamed rice and provides a burst of flavour in every bite. Each type of bhorta has a unique taste, offering travellers a glimpse into the diversity of Bangladeshi flavours. Many traditional meals will include several types of bhorta on the plate, showcasing the variety of ingredients and spices in Bangladeshi cooking.

Mishti (Sweets)

No journey through Bangladeshi cuisine would be complete without indulging in some of its famous mishti (sweets). Bengali sweets are known for their richness and are often made from milk, sugar, and ghee, infused with cardamom or saffron for added flavour. Popular sweets include Rasgulla, soft cheese balls soaked in syrup; Sandesh, a milk-based dessert often flavoured with rose or mango; and Cham Cham, a sweet with a distinctive oval shape and soft, spongy texture.

Perhaps the most beloved of all is Mishti Doi, a creamy, sweetened yoghurt that is slightly caramelised for a rich taste. Mishti Doi is a traditional Bengali dessert and is especially popular in Dhaka. Sweets are often enjoyed during celebrations and special occasions, but visitors will find mishti shops across the country, where they can sample a wide variety of treats.

Panta Bhat

A unique dish of fermented rice, Panta Bhat is particularly popular in rural Bangladesh, especially among farming communities. Traditionally, leftover rice is soaked overnight in water and left to ferment, resulting in a sour, slightly tangy dish often enjoyed with fried fish, onions, and green chilies. Panta Bhat is a common breakfast meal, providing a refreshing and nutritious start to the day, especially in the hot summer months.

This dish is also a part of Pohela Boishakh, the Bengali New Year celebrations, symbolising the rural heritage of Bangladesh. Though simple, Panta Bhat reflects the resourcefulness and culinary traditions of Bangladeshi culture, and is worth trying for a truly local experience.

Haleem

Haleem is a slow-cooked stew made from lentils, wheat, barley, and meat (usually beef or mutton), and flavoured with a blend of spices. This dish is particularly popular during Ramadan as a nutritious meal that provides energy and sustenance. The ingredients are cooked together for several hours, resulting in a rich, thick, and flavorful paste. Haleem is often garnished with fried onions, green chilies, coriander, and lemon juice, adding layers of texture and flavour.

Haleem can be found in many local restaurants and is a comfort food cherished by Bangladeshis. It’s especially popular in Dhaka, where food stalls and restaurants serve it during the evening hours of Ramadan, drawing crowds who eagerly await a taste of this savoury dish.

These are just a few highlights of the diverse and rich cuisine that Bangladesh offers. Each region, from the bustling streets of Dhaka to the serene tea gardens of Sylhet, has its own unique dishes and flavours, creating an exciting culinary journey for any visitor. Whether you’re savouring a steaming plate of biryani, enjoying a tangy bite of fuchka, or indulging in the sweetness of Bengali mishti, Bangladeshi food is sure to leave a lasting impression. For food lovers, a trip to Bangladesh is an adventure through a world of flavours, textures, and culinary traditions that celebrate the heart and soul of Bengali culture.