Bangladesh

A Bangladeshi one-pot dish of short-grain aromatic rice cooked directly in a bhuna'd beef and whole-spice gravy enriched with ghee, yielding grains that are fully saturated with savory, warming spice.

A Bangladeshi hand-mashed preparation of charred or cooked vegetables, dried fish, or lentils finished raw with mustard oil, green chili, and alliums — served as a pungent, intensely flavored side with rice.

A Bengali one-pot dish of dry-roasted split lentils and aromatic short-grain rice cooked together in a bhunao'd whole-spice masala with ghee into a thick, deeply flavored, darker-than-plain-khichdi mass.

A Bengali festive prawn curry in which large freshwater prawns are briefly seared in ghee, then gently braised in fresh coconut milk with whole aromatics, yielding a subtly sweet, ivory-coloured sauce of restrained heat and uncommon delicacy.

A South Asian staple meal of lentils simmered and tempered with spices and aromatics (dal) served alongside plain steamed rice (bhat) as a self-contained daily meal.

A rich, flaky layered flatbread from Dhaka, Bangladesh, made with ghee and hand‑stretched dough to create crisp, buttery laccha layers.

Fuchka is a crisp hollow wheat puri filled with spiced mashed potato, chickpeas, and tangy tamarind water, served as a popular street‑food snack.

A slow-cooked, savory porridge of wheat, lentils, and beef or mutton simmered for hours and pounded until the meat and grains merge into a thick, homogeneous paste.

A Bengali dish of hilsa fish (Tenualosa ilisha) coated in a sharp paste of ground mustard seeds, green chili, turmeric, and salt, then sealed and steamed in mustard oil so that the fish absorbs the pungent, aromatic paste without frying.

A Bangladeshi feast dish of raw marinated bone-in mutton layered beneath parboiled basmati rice in a sealed vessel and slow-cooked under dum so the meat's juices rise through the rice as both cook to completion simultaneously.

A South Asian one-pot dish of rice and split lentils (commonly mung) cooked together with turmeric and ghee into a soft, comforting porridge or pilaf.

A Bengali dessert of thick set yoghurt sweetened with caramelised jaggery or sugar and cultured in unglazed earthenware pots that wick away moisture for a dense, creamy texture.

A broad Bengali family of rice-flour cakes — steamed, fried, or griddle-set — typically filled or sweetened with date-palm jaggery and grated coconut, made especially during the winter harvest.

Rezala is a traditional Bangladeshi and Mughal‑inspired main‑course stew of tender mutton or chicken cooked in a thin, white yogurt‑poppy‑seed gravy perfumed with whole spices.

A light Bengali fish curry of rohu carp in a thin turmeric-and-cumin broth with potato and the bite of nigella seeds, eaten with plain rice.

A Bengali sweet made from fresh chhena (curd cheese) gently worked with sugar and sometimes lightly cooked, then shaped or moulded into delicate sweetmeats.

Shemai is a Bengali sweet of fine roasted wheat vermicelli cooked in sweetened, cardamom-scented milk and finished with raisins and nuts, classically served at Eid.

A Bengali dish of freshwater fish cooked in a pungent ground-mustard paste sauce, often steamed or lightly simmered with mustard oil and green chilies.

Shorshe Ilish is a traditional Bengali dish featuring Hilsa fish slow‑simmered in a pungent mustard‑seed and green‑chili gravy, finished with mustard oil.

Shutki Macher Jhol is a pungent Bengali curry of sun-dried fish simmered in a thin spiced gravy with mustard oil, chili, garlic, and onion.