Like its cousins found in India, Pakistan, and other parts of South Asia, Bangladesh has a rich cultural history.
Like its cousins found in India, Pakistan, and other parts of South Asia, Bangladesh has a rich cultural history. That extends to its culinary traditions and a strong belief in the fusion of many disparate yet familiar ingredients such as spices, herbs, rice, seafood, and bread. Thanks to its shared border with the Hindu-majority state of West Bengal, Bengali cuisine has influenced Bangladesh in more ways than one. While it may not be possible to travel to Dhaka right now, you may have friends or relatives that have come to this country from their birthplace. This intro to Bangladeshi cuisine should get your appetite going!
Hilsa Curry
This fish curry is often considered to be the signature dish of Bangladesh. Consequently, it is wildly popular across the nation. A marinade of turmeric and chili paste gives it an intense kick. Low-heat frying techniques are combined with a final touch of mustard gravy and the omnipresent rice typical throughout this part of the world. Make sure to eat every part of the fish, including the head and the eggs!
Changri Malai Curry
Another type of delicious curry is called Changri Malai. It is a coconut milk-based curry and even maintains a place of honor in India, where curry is already one of the most highly-adored dishes there. This creamy and loaded seafood curry includes proteins in the form of prawns or shrimp. Malaysian sailors first brought this curry dish to Bangladesh by way of the Bay of Bengal. Even though it seems difficult to master, you can try to make some for yourself in your home kitchen.
Dhal
You might recognize the word dhal applied in different culinary contexts, such as belonging to the Indian subcontinent at large. Lentils, peas, and beans are dried, split, seasoned, and boiled, and then served as a thick and hearty soup. However, it isn’t served on its own; you’ll be plied with naans, rotis, chapatis, and other types of traditional bread alongside rice and veggies.
Panta Bhat
Did you know that fried rice is often a remix of old white rice that has been dried out in the fridge? Panta bhat follows this principle, but the finished product turns out to be quite different. Leftover rice soaks in water to start fermenting. Then, as the next day begins, it’s used as a breakfast staple along with seasonings such as salt, chili, and onions. Despite how filling and satisfying it is, it’s often favored by field workers laboring in hot weather common in the summertime. Water on the side is used as a refreshing beverage and lends the dish another level of tangy flavor!
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