Traditional food in Bangladesh reflects the country’s culinary past and its rich heritage influenced by the many empires and cultures that inhabited its land. The foods in Bangladesh are based-on spicy. In this article, we will show you some popular foods in Bangladesh to try.
Popular foods in Bangladesh
This is the most common Bangladeshi food of all. Bortha refers to any vegetable that has been cooked and served mashed. This can be anything and everything, from one vegetable only to several, from spicy to mild, from leaves to stems.
Bortha is served in small dishes for sharing and will usually accompany a full meal which includes rice and some kind of curry or fried fish.
Some Bortha can be delicious while others were not my kind, the good thing is that they are usually served in small portions and cost little so you can order a few and see which one you like best.
Biryani is a favorite Bangladeshi food that is very popular in Old Dhaka where it is sold in various stalls and restaurants the oldest of which is Haji Biryani which opened in the 1930s and sells only goat biryani.
The dish is usually made with meat, goat, and chicken are very popular but also prawns or beef are used, cooked in mustard oil, and spiced with saffron, cumin, cloves, bay leaves, chili powder, onions and other spices which give it the traditional yellow strokes and flavor.
Biryani is not just meat and rice cooked together, but the result of a long and slow cooking process in specific dum pots, and the result is a layered dish with two parts of rice and one of protein in the middle.
Biryani is famous in several parts of India, Pakistan, and Bangladesh, each with its own mix of spices, type of protein, and cooking method. In India, one of the most famous biryani comes from Hyderabad.
Panipuri is a street snack that is extremely popular in India, Bangladesh, Pakistan, and Nepal. Small in size, it consists of a hollow puri that is fried until crispy, then stuffed with a combination of flavored water called pani, tamarind chutney, chaat masala, potatoes, onions, hot chillis, and chickpeas.
In North India, panipuri is known as golgappa, gol referring to the crispy shell, and gappa referring to the eating process since these small snacks are typically eaten one at a time. It is believed that panipuri originated in Uttar Pradesh and gradually spread in popularity throughout the country and outside of it.
Today, panipuri stalls are a staple at most fairs, festivals, or weddings in India.
One of the popular foods in Bangladesh to try is Chomchom. It is a traditional sweet from Bangladesh consisting of homemade cottage cheese called chana that is cooked in sugar syrup. It is often flavored with lemon juice and cardamom powder. The sweet treat can be served in a few different varieties – with chopped nuts, malai cream, or grated coconut.
5. Panta bhat
Panta bhat is a wonderful example of Bangladeshi food, also enjoyed throughout the Bengal region, and mostly associated with farmers, laborers, and the working class. It is a hugely popular Bangladeshi dish.
Panta bhat generally uses leftover rice that is soaked in water overnight to ferment, and then served as breakfast the following morning after being seasoned with salt, chili, and onion.
It is a filling and hearty dish, considered to help workers cool down during the hot summer months. You can also drink the water afterward to get a beautiful tangy kick whilst being refreshed!
6. Dhokor Dalna
Dhokor Dalna is considered one of the famous signature dishes of Bangladeshi cuisine. The dish uses lentils or dal to make a fried cake, slightly simmered in a tomato-based gravy and seasoned with spices such as ginger, cumin, and coriander.
The dish is then served with steamed rice or with a bread side such as paratha or chapati.
Dhokar dalna also sometimes utilizes onion and garlic in the preparation, although the traditional method of making the dish excludes these ingredients. If included, however, they combine perfectly with the tomato gravy and spices to result in a super tasty vegetarian-friendly side dish.
Chachchari is a very unique style of cooking spiced vegetables that is unique to Bengali cooking and a traditional Bangladeshi dish.
Chachchari is made by first creating a spice mix of ghee, ginger, mustard seeds, cumin seeds, and fennel among others, before adding chopped vegetables such as potatoes, cauliflower and eggplant. Water is then added along with any further seasoning and the mix is left to simmer.
Once the liquid has mostly evaporated the vegetables start to char, as the signature taste begins to develop.
The charred bits are then stirred into a mustard gravy which is poured onto the vegetables and served.