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.
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Tehari
Old Dhaka spiced rice with small beef chunks and mustard oil. Ready in 40 min prep and 1 hr 30…
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Tetul Achar
Tamarind pulp cured with mustard oil, chilli and panch phoron until dark. Ready in 40 minutes prep and 20 minutes…
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Tok Doi
Plain sour set curd sold in clay pots, eaten after rice to cool the mouth. Ready in 10 minutes prep…