The Bangladesh is a country of rivers and the Bengali people formed a rich heritage with marked differences from neighboring regions. Our Bangladeshi food is a classic culinary art-form, halal and delighted with pure South Asian delicacy. Our foods and popular spices such as herbs, rice, fish meats and rutis are so spectacular that now these leading the whole world. Bangladesh also famous for deserts such as various kind of sweets, cakes, pudding, phirni etc which mostly made with rice and cow milk. Many of you might have already tried those in overseas in many restaurants that provide Bangladeshi dishes. Below you will find details of top 10 Bangladeshi food that you must try during your visit.
Bangladeshi Breakfast in the morning
Paratha is a breakfast item which is usually takes in the morning. It is originated throughout areas of India, Sri Lanka, Pakistan, Nepal and Bangladesh.
How to make Paratha Recipe
- 2 cups whole wheat flour (atta)
- 1 to 2 spoon of oil
- 1/4 tea spoon salt
- water for kneading the dough
- Oil or ghee for roasting
Making the dough for Paratha
Mix all ingredient together flour, salt, oil in a wide mixing bowl. Pour water little by little to make a tight or stiff dough. Knead well to make the dough soft and pliable. You can grease some pinch of oil and cover it for an hour. Then knead the dough lightly. Divide the dough to 6 to 8 parts. Then roll them to balls. Again cover it for a while.
To Fry Paratha
First heat a fry pan or tawa until hot on a medium high flame. Fry paratha on a medium high flame each side until brown spot appear. Dizzle ghee or or butter on both sides. Now serve paratha with curry or chutney.
Rice Cakes (pitha, পিঠা)
Pitha or Rice Cake is a very traditional food of Bangladesh. Especially in winter, over hundreds of variations are prepared in different districts and rural areas. It made often with the addition of palm sugar (taaler gur), molasses (khejurer gur), date palm juice or coconut. Some pithas are prepared with milk as well. Different types of pitha are the main snacks and also breakfast items in the rural parts of the country. Common methods of preparation include steaming, deep frying and a combination of both methods. Clay pots and banana leaves are widely used for making pitha. Bhapa pitha, puli, nokshi pitha, chitoi, patishapta, pakon, teler pitha, malpoa, pua pitha, tushi pitha, chapri, chhita pitha, taal pitha, patar pithaand bibikhana are some of the common varieties.