9 Traditional Bangladeshi Dishes You Must Try – Authentic Flavors

Traditional Bangladeshi Dishes

So, you think you know about food, huh? Well, buckle up because we’re about to take a culinary trip to Bangladesh.  Forget your boring toast and cereal because Bangladesh offers special mouthwatering flavors that you’ll absolutely love.

From the street vendors to the grandest of weddings, every corner of this country is about food. If you haven’t tasted these traditional dishes, are you even living? Here are 9 must-try Bangladeshi dishes that’ll have you booking your next flight to Dhaka.

1. Kachchi Biryani

Let’s begin with the OG of all biryanis – the Kachchi Biryani. This ain’t your average, everyday biryani. This is a carefully crafted, layered masterpiece.  I’m talking tender chunks of meat, usually mutton, mixed with rice and potatoes, all seasoned to perfection and slow-cooked until every single grain of rice is bursting with flavor.

This dish is traditionally served at weddings and big social shindigs. If you haven’t had the privilege of trying this masterpiece, did you even really attend the wedding in Bangladesh? An absolute must-try.

Why You Must Try It

  • Layers of marinated meat, rice, and potatoes.
  • Cooked with a special blend of spices.
  • Reserved for special occasions – because you deserve only the best.


  • 1 kg of Polao rice
  • 2 kg of large Mutton pieces
  • 1½ cup of Ghee
  • 500 gm (or 6 to 7) of Potatoes, same sized
  • 2 cups of Chopped onions
  • 2 tablespoons of Ginger paste
  • 1 tablespoon of Garlic paste
  • 1 tablespoon of Cumin powder
  • 1 tablespoon of Chili powder
  • 1½ cup of Plain yogurt
  • 1 teaspoon of Jaiphal (nutmeg) powder
  • ½ teaspoon of Jaitri (mace) powder
  • ½ teaspoon of Cinnamon powder
  • 1 teaspoon of Crushed cloves
  • 1 teaspoon of Green cardamom (choto elachi) powder
  • 10 to 12 of Whole black pepper
  • 8 to 10 of Dried prunes (alu bukhara)
  • 8 to 10 of Almonds
  • 10 to 12 of Raisins
  • 4 to 5 tablespoons of Kewra
  • Salt, as needed
  • Just a little Ground turmeric, for color

2. Paratha

Paratha is the breakfast superstar of Bangladesh. Flaky, buttery, and sometimes even stuffed, this is the kind of breakfast that’ll really pick you up.

Pair that bad boy with some Bhaji (that’s mixed veggies for the uninitiated) or lentils, and if you’re feeling extra fancy, throw in a fried egg. Breakfast for champions, indeed.

Why You Must Try It

  • Unleavened flatbread, flaky and delicious.
  • Best enjoyed with Bhaji or lentils.
  • Fried eggs make it even better.


  • ½ cup water or add as required
  • 240 grams of whole wheat flour (atta), which is equivalent to 2 cups
  • ½ teaspoon salt or add as required, to taste
  • 1 to 2 teaspoons of oil or ghee (clarified butter)
  • Additional oil or ghee, as required, for roasting

3. Bhuna Khichuri

Bhuna Khichuri is the real deal. It’s similar to your standard Khichuri but with an extra kick to it. It’s a richer, more indulgent version that’s quite potent. They slow cook this thing with rice and lentils, and you can get it with beef, mutton, or chicken.

So, depending on your mood, you can really customize it. But no matter what protein you go with, this dish is pure comfort food perfection.

Why You Must Try It

  • Rice and lentils braised with spices.
  • Often includes beef, mutton, or chicken.
  • Slow-cooked to perfection.


  • 2 cups (400 g) basmati rice
  • 1 cup (200 g) moong dal
  • Scant 1 cup (200 ml) vegetable oil or ghee
  • 10½ oz (300 g) white onion, thinly sliced into half moons
  • 2 one-inch pieces of cassia bark
  • 2 Indian bay leaves (tej patta)
  • 3 green cardamom pods
  • 1 1⁄2 tsp. ground turmeric
  • 4 1⁄4 cups warm water
  • 2 1⁄2 tsp. salt
  • 2-in piece of fresh ginger, grated
  • 6 whole green chiles

4. Morog Polao

This is the go-to dish for any kind of celebration, that’s for sure. You got your chicken, your rice, and a whole bunch of spices and yogurt thrown in there. One thing is certain: Morog Polao packs a flavor punch like no other.

This dish is practically a requirement at any kind of festival or gathering. You take one bite and you’ll be going back for seconds, no doubt about it.

Why You Must Try It

  • Chicken and rice infused with spices and yogurt.
  • Served during special occasions.
  • Flavorful and rich.


  • 10 pcs. chicken legs and thighs, washed and drained
  • 5 cups Tilda Pure Basmati rice
  • 1/2 cup yogurt
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1 1/4 tsp salt, divided
  • 2 tbsp pulao seasoning mix
  • 1/4 cup oil
  • 1/4 cup + 1 tbsp ghee, divided
  • 3 cups sliced onions, divided
  • 2 bay leaves
  • 4 cardamom pods
  • 8-10 whole black peppers
  • 2 small cinnamon sticks
  • 1 tbsp ginger paste
  • 1/2 tsp garlic paste
  • 2 tbsp almond powder, mixed with water to form a paste
  • 6 green chilies, divided
  • 1 tsp sugar
  • 1 tsp kewra water
  • About 6 cups hot water
  • 1 cup hot milk

5. Haleem

Haleem is no ordinary soup – it’s a whole different beast. This spicy, thick lentil dish is slow-cooked for hours on end, and it really hits the spot when you need something to warm your bones.

As far as evening snacks go, Haleem is the ultimate comfort food – it gives you a warm hug and fills you up.

Why You Must Try It

  • Spicy lentil soup.
  • Slow-cooked for hours.
  • Popular evening snack.


  • 500 ml desi ghee
  • 150 gms onion, fried
  • 50 gms dal chana
  • 30 gms green chilly paste
  • 10 gms turmeric powder
  • 50 gms garlic paste
  • 1/2 tsp lamb (boneless)
  • 100 gms wheat (broken)
  • 150 gms moong dal (washed)
  • 10 Cloves
  • 4 Bay leaves
  • 1 gms saffron
  • 6 gms mace
  • 10 gms green cardamom
  • 3-4 litre lamb stock

6. Misti Doi

Misti Doi is one of my favorite desserts. This traditional Bengali treat is basically just sweetened yogurt that’s been left to ferment overnight, but don’t let that simple description fool you – it’s about as creamy and divine as desserts come.

Why You Must Try It

  • Sweet yogurt dessert.
  • Made by boiling milk and fermenting overnight.
  • Creamy and delicious.
  • Super-easy to make.


  • ½ teaspoon green cardamom powder
  • 2 tablespoons Curd or a yogurt starter
  • 1 litre whole milk
  • 175 to 180 grams palm jaggery, finely chopped – can be substituted with brown sugar (¾ cup)

7. Fuchka

Let’s talk some street food, Fuchka, to be precise. This dish is essentially a crispy little puri shell, filled to the brim with tangy water, sweet tamarind chutney, and a medley of potatoes, onions, and chickpeas.

It’s a flavor explosion, even though it seems rather simple. And if you’re strolling the streets of Bangladesh and you’re not scarfing down Fuchka, then you’re seriously missing out.

Why You Must Try It

  • Hollow puri filled with flavorful water and tamarind chutney.
  • Stuffed with a mixture of potatoes, onions, and chickpeas.
  • The ultimate street food experience.



  • 1 cup of semolina, not yet roasted
  • 1/4 cup of multipurpose flour
  • 1/3 cup of water


  • A pulp of tamarind, weighing 50 grams
  • 3 cups of water
  • 1 teaspoon of salt
  • 1/2 teaspoon of black salt
  • 1 1/2 tablespoons of roasted and ground coriander
  • 1 tablespoon of roasted and ground red chili
  • 1 1/2 teaspoons of roasted and ground cumin
  • 3 tablespoons of sugar
  • A squeeze of lime juice, about 1 teaspoon


  • 3 cups of white peas
  • 2 potatoes of medium size
  • 2 tablespoons of red onion, finely chopped
  • 4-5 green chilies, freshly chopped
  • 1 teaspoon of roasted and ground coriander
  • 1 teaspoon of roasted and ground cumin
  • 1 teaspoon of roasted and ground red chili
  • 2 tablespoons of coriander, freshly chopped
  • Salt to taste, about 1/2 teaspoon
  • A squeeze of lime juice, about 1/2 teaspoon

8. Falooda

Falooda is the hidden gem of Bangladeshi cuisine that is actually really easy to make at home. It’s got a combo of rose syrup, vermicelli, basil seeds, jelly, and milk, all topped off with a scoop of ice cream.

Sounds a little out there, I know, but trust me – it’s sweet, it’s refreshing, and it’s an absolute godsend on those sweltering summer days.

Why You Must Try It

  • Made from rose syrup, vermicelli, and sweet basil seeds.
  • Topped with jelly and ice cream.
  • Sweet and refreshing.


  • 4 cups milk – chilled or cold almond milk
  • 4 scoops Vanilla Ice Cream
  • 6 tablespoons rose syrup or add as needed
  • 12 tablespoons cooked falooda sev – about ¾ cup cooked falooda sev
  • 6 tablespoons soaked sabja seeds
  • 10 to 12 pistachios – unsalted, sliced or slivered
  • 10 to 12 almonds – slivered or chopped
  • 10 to 12 cashews – chopped
  • 10 to 12 raisins or 4 to 8 glazed cherries

9. Rasmalai

Rasmalai is the crown jewel of Bangladeshi desserts. Flattened cheese balls soaked in clotted cream flavored with cardamom.  Found in every sweet shop worth its salt, Rasmalai is a dessert you’ll keep coming back to.

Why You Must Try It

  • Flattened cheese balls in clotted cream.
  • Flavored with cardamom.
  • A sweet shop favorite.


Mixture of Milk

  • 3-3.5 cups of whole milk
  • Sugar, ⅓ cup
  • Salt, a pinch of ⅛ tsp
  • Cardamom pods, 5-6 in number
  • Pistachios, slivered, 1 tbsp

“Pedas” or Dough of Rasmalai

  • Milk powder, full fat, 1 cup
  • Baking powder, ¾ tsp
  • Flour, all purpose, 1 ½ tsp
  • Oil, vegetable, 2 tsp
  • Egg, large, beaten (56g)

Final Words

So, there you have it. Fourteen traditional Bangladeshi dishes that you absolutely must try. If your mouth isn’t watering by now, check your pulse.

Some of these dishes are actually super easy to make at home, so even if you haven’t had the opportunity to visit the streets of Bangladesh just yet, try making some of them at home. Trust me, they are absolutely worth your time!

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