Bangladesh cuisine

Mild, creamy yogurt-based curry with beef, flavored with cardamom.

Steamed sweetened yogurt, often flavored with date palm jaggery, a traditional dessert.

Steamed rice cakes filled with sweet coconut and jaggery, a winter treat.

Mashed vegetables or fish mixed with raw onion, chili, and mustard oil.

A savory, aromatic rice and lentil dish cooked with spices and ghee, often served during monsoon festivals.

Aromatic rice dish with meat, spices, and potatoes, a festive staple.

Prawns steamed in a coconut and mustard paste, a classic Bengali preparation.

Prawns cooked in a creamy coconut milk sauce with mild spices.

Fish dumplings made from chitol fish paste, cooked in a spicy curry, a specialty of the Barisal region.

Spicy chickpea salad with tamarind, onions, and boiled eggs.

A creamy yogurt-based drink made with the famous Fazli mango, a summer specialty.

Crispy semolina shells filled with spicy potato, tamarind water, and chickpeas.

Spicy curry of yellow peas, often served as a street-side snack.

Slow-cooked savory porridge of meat, lentils, and wheat, eaten at Eid.

Spicy curry made with the national fish, hilsa, in mustard sauce.

Puffed rice snack mixed with vegetables, spices, and mustard oil.

Layered raw meat and rice cooked together for a rich, aromatic dish.

Deep-fried, spicy lentil-filled pastry, a popular street snack, especially during festivals.

A light, spicy curry made with crab, potatoes, and mustard oil, a staple in coastal areas.

Dark, spicy beef curry from Chittagong, slow-cooked with onions and spices.