🇧🇩Bangladeshi Recipes

Explore Bangladeshi cuisine — panch phoron-spiced dishes, shorshe ilish, bhuna, pithas, and freshwater-fish Bengali cooking.

5 recipes

Bangladeshi cuisine is freshwater-fish-and-rice Bengali cooking built on mustard oil, panch phoron (five-spice), and fresh river fish (especially hilsa/ilish, the national fish). Distinct from broader Indian cooking in its mustard-forward, less-creamy profile. Pitha (rice cakes) and seasonal sweets anchor festival foods.

🧂 Essential Pantry

Mustard oilPanch phoron (five-spice)Hilsa / freshwater fishRiceMustard seedsTurmericGreen chiliesLentils (dal)Jaggery (gur)Bay leaf

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All (5)Main Courses (2)Rice Dishes (2)Desserts (1)

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Bangladeshi · Desserts
Bhapa Pitha (ভাপা পিঠা) — Steamed Rice Cakes with Coconut and Date Palm Jaggery
Bhapa pitha is a beloved Bangladeshi winter pitha, steamed in small molds from damp rice flour, coconut, and khejur gur. It is especially associated with village pitha gatherings, Nabanna, and Poush Sankranti.
67 min 8 278 cal

🌍 Related Cuisines

🇮🇳 Indian 🇱🇰 Sri Lankan

Bangladeshi · Rice Dishes

Panta Bhat (পান্তা ভাত) — Overnight Fermented Rice with Fried Ilish

Panta bhat is Bangladesh’s beloved overnight-soaked rice, cooling, lightly tangy, and traditionally served with mustard oil, onion, green chile, and fried hilsa or ilish. It is especially iconic at Pohela Boishakh tables.

35 min 4 665 cal

🇧🇩Bangladeshi Recipes

🧂 Essential Pantry

📂 Browse by category

Bhapa Pitha (ভাপা পিঠা) — Steamed Rice Cakes with Coconut and Date Palm Jaggery

🌍 Related Cuisines

Panta Bhat (পান্তা ভাত) — Overnight Fermented Rice with Fried Ilish

Kala Bhuna (কালা ভুনা) — Chittagong Dark Beef Bhuna

Morog Polao (মোরগ পোলাও) — Bangladeshi Chicken Pilaf

Bangladeshi Steamed Hilsa (ইলিশ ভাপা) — Mustard-Steamed River Fish