Southern Asia
Food of Bangladesh
The 6 most iconic national dishes of Bangladesh — real photos, key ingredients and tasty facts behind every plate.
Asia
Hilsa curry
Bangladesh’s best-known fish dish features rich, oily hilsa cooked in a spiced gravy, often with mustard. It is deeply aromatic, savory and prized for the fish’s distinctive flavor.
Did you know?
Hilsa is the national fish of Bangladesh and is especially associated with monsoon-season feasts.
Bhuna khichuri
A fragrant Bengali rice-and-lentil dish cooked until rich and fluffy rather than soupy, often with ghee and warm spices. It is a beloved comfort food, especially on rainy days.
Did you know?
In Bengal, khichuri is strongly linked with the rainy season and is also commonly served during religious festivals.
Kacchi biryani
This celebratory biryani layers marinated raw mutton with fragrant rice and slow-cooks them together for deep flavor. It is one of the signature feast dishes of Dhaka.
Did you know?
The Dhaka style of kacchi biryani is especially famous for including potatoes alongside the meat and rice.
Panta bhat
Cooked rice soaked overnight in water, panta bhat is a humble, cooling dish usually eaten with salt, chilies, onion or fried fish. Its lightly fermented tang makes it especially refreshing in hot weather.
Did you know?
Panta bhat is famously eaten during Pohela Boishakh, the Bengali New Year, as a symbol of rural tradition.
Fuchka
These crisp hollow shells are filled with spiced mashed potato or chickpeas and tangy tamarind water for a sharp, explosive bite. In Bangladesh, fuchka is one of the most beloved street snacks.
Did you know?
Although known by many names across South Asia, the term fuchka is the familiar Bengali name used in Bangladesh.
Shutki bhorta
A pungent mash made from dried fish pounded or mixed with chilies, onion and mustard oil, shutki bhorta is intensely savory and boldly aromatic. It is a regional favorite that can be challenging for newcomers.
Did you know?
Shutki is especially associated with coastal and eastern parts of Bangladesh, where dried fish preservation has long been important.