Baku Kitchen! An independent reference of traditional food

Bangladesh

Rice-and-fish heartland: mustard-laced hilsa, bhortas, biryanis, khichuri and legendary milk sweets. That is the short version of what Bangladesh cooks. Look for Shorshe Ilish (national hilsa fish cooked in pungent mustard sauce), Kacchi Biryani (dhaka wedding biryani of raw marinated mutton layered with rice) and Fuchka (crisp shells stuffed with spiced chickpeas, egg and tamarind water). Hilsa cooked in ground mustard; hilsa is Bangladesh’s national fish and Padma hilsa received a geographical indication in 2017. This atlas has 36 Bangladesh dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

36 dishes.

BakarkhaniBakarkhaniThick layered dry bread stamped and baked hard, eaten with teaBeguniBeguniAubergine slices in gram-flour batter, deep-fried and eaten hot with muriBel SharbatBel SharbatWood apple pulp beaten with water, sugar and ice into a fragrant coolerBhapa PithaBhapa PithaSteamed rice-flour cake filled with date-palm jaggery and grated coconutBhortaBhortaMashes of aubergine, potato or dried fish with mustard oil and chiliesBhuna KhichuriBhuna KhichuriRich rice-and-lentil pilaf cooked for rainy days and feastsBorhaniBorhaniPeppery mint-yoghurt drink served alongside biryani at weddingsChingri Malai CurryChingri Malai CurryPrawns simmered in thick coconut milk with green chilli and turmericChitoi PithaChitoi PithaPlain steamed rice cakes from a loose fermented batter, eaten with fiery bhortaChomchomChomchomOblong chhena sweet soaked in syrup and dusted with dried milkChotpotiChotpotiTangy pea-and-potato stew topped with grated egg and tamarindFuchkaFuchkaCrisp shells stuffed with spiced chickpeas, egg and tamarind waterJhalmuriJhalmuriPuffed rice tossed with mustard oil, chilies and chanachurKacchi BiryaniKacchi BiryaniDhaka wedding biryani of raw marinated mutton layered with riceKacha GollaKacha GollaLoose, crumbly fresh-cheese sweet eaten with a spoon rather than shapedKala BhunaKala BhunaBeef fried down with onion and spice until almost black, dense and intenseKasundiKasundiSharp fermented mustard sauce, eaten with fried fish and raw green mangoLebu ChaLebu ChaStrong black tea with lemon, salt and green chilli served in glassesLuchiLuchiSmall puffed white-flour bread fried in oil, eaten with potato curryMezbani GoshtMezbani GoshtFiery beef curry cooked in vast pots for community feastsMishti DoiMishti DoiCaramelised sweet yoghurt set in earthen pots; Bogura famousMorog MusallamMorog MusallamWhole chicken stuffed with eggs and slow-braised in a spiced yoghurt gravyMorog PolaoMorog PolaoCelebratory chicken pilaf, mild and aromaticPanta BhatPanta BhatFermented soaked rice with fried hilsa and chilies; Bengali New Year dishPithaPithaWinter rice cakes steamed or fried with date molasses and coconutPiyajuPiyajuFritters of ground lentils and sliced onion, fried crisp and saltyRasmalaiRasmalaiFlattened cheese dumplings soaked in thickened saffron milk; Cumilla specialtySandeshSandeshPressed fresh-cheese sweet moulded into shells and flowers, scented with cardamomSeven Colour TeaSeven Colour TeaLayered tea of different densities poured into a glass in visible bandsShemaiShemaiSweet vermicelli in milk, essential for Eid morningsShidolShidolDried punti fish pounded with taro and fermented in sealed earthen potsShorshe IlishShorshe IlishNational hilsa fish cooked in pungent mustard sauceShutkiShutkiSun-dried salted river and sea fish, cooked into pungent curries and mashesTehariTehariOld Dhaka spiced rice with small beef chunks and mustard oilTetul AcharTetul AcharTamarind pulp cured with mustard oil, chilli and panch phoron until darkTok DoiTok DoiPlain sour set curd sold in clay pots, eaten after rice to cool the mouth

  • Bakarkhani

    Thick layered dry bread stamped and baked hard, eaten with tea. Ready in 40 min prep and 25 min cooking.…

  • Bel Sharbat

    Wood apple pulp beaten with water, sugar and ice into a fragrant cooler. Ready in 20 minutes prep and none…

  • Beguni

    Aubergine slices in gram-flour batter, deep-fried and eaten hot with muri. Ready in 20 min prep and 20 min cooking.…

  • Bhorta

    Mashes of aubergine, potato or dried fish with mustard oil and chilies. Ready in 20 min prep and 20 min…

  • Bhuna Khichuri

    Rich rice-and-lentil pilaf cooked for rainy days and feasts. Ready in 25 minutes prep and 45 minutes cooking. Serves 6.…

  • Bhapa Pitha

    Steamed rice-flour cake filled with date-palm jaggery and grated coconut. Ready in 30 min prep and 30 min cooking. 10…

  • Borhani

    Peppery mint-yoghurt drink served alongside biryani at weddings. 20 min to prepare. 8 glasses. A drink recipe from Bangladesh.

  • Chingri Malai Curry

    Prawns simmered in thick coconut milk with green chilli and turmeric. Ready in 20 min prep and 30 min cooking.…

  • Chitoi Pitha

    Plain steamed rice cakes from a loose fermented batter, eaten with fiery bhorta. Ready in 20 min prep and 30…

  • Chomchom

    Oblong chhena sweet soaked in syrup and dusted with dried milk. Ready in 45 min prep and 40 min cooking.…