Top 7 BENGALI FOODS
What to eat in Bangladesh? Top 7 Bengali Foods · Chomchom · Fuchka · Paratha · Bhorta · MOST ICONIC Bhorta · Shami kabab · Jilapi · Haleem.
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01
MAIN INGREDIENTS
MILK
SUGAR
LEMON JUICE
VINEGAR
CARDAMOM
Chomchom is a traditional sweet from Bangladesh consisting of milk that is cooked in sugar syrup. It is often flavored with lemon juice and cardamom powder. The sweet treat can be served in a few different varieties – with chopped nuts, malai cream, or grated coconut.
02
MAIN INGREDIENTS
GHEE
CHICKPEAS
POTATOES
ONION
CORIANDER
CUMIN
CHAAT MASALA
VEGETABLE OIL
SALT
Panipuri is a street snack that is extremely popular in India, Bangladesh, Pakistan, and Nepal. Small in size, it consists of a hollow puri that is fried until crispy, then stuffed with a combination of flavored water called pani, tamarind chutney, chaat masala, potatoes, onions, hot chillis, and chickpeas.
In North India, panipuri is known as golgappa, gol referring to the crispy shell, and gappa referring to the eating process, since these small snacks are typically eaten one at a time. It is believed that panipuri originated in Uttar Pradesh and gradually spread in popularity throughout the country and outside of it.
Today, panipuri stalls are a staple at most fairs, festivals, or weddings in India.
03
MAIN INGREDIENTS
WHEAT FLOUR
GHEE
CHICKPEAS
POTATOES
ONION
CORIANDER
CUMIN
CHAAT MASALA
VEGETABLE OIL
SALT
Golden-brown in color, flaky and layered, paratha is a type of Indian bread that is typically consumed for breakfast. The name comes from a combination of words parat and atta (flour), referring to the cooked, layered dough. It consists of whole wheat flour that is baked in ghee (Indian clarified butter) and comes in round, triangular, square, or heptagonal shapes.
Parathas are often stuffed with ingredients such as boiled potatoes, cauliflower, garlic, ginger, chili, paneer, or radish. They are sometimes accompanied by pickles, yogurt, homemade chutneys, or meat and vegetable curries. In Punjab, paratha is traditionally paired with lassi, a popular yogurt-based drink.
Although the flatbread originated in Peshawar, Pakistan, it has spread throughout India where it can be found at numerous street stands and roadside eateries. The southern Indian version is called parotta. Another way of eating paratha is to roll it into a pipe and dip it into tea.
Versatile, buttery, and aromatic - parathas are irresistible in the morning, and that just may be the key to their popularity.
VARIATIONS OF PARATHA
ALOO PARATHA
LACCHA PARATHA
GOBI PARATHA
PUDINA PARATHA
MOOLI PARATHA
MUGHLAI PARATHA
ANDA PARATA
AJWAIN PARATHA
04
Bhortas or bhartas are a group of dishes mainly associated with Bangladesh. The group encompasses various combinations of mashed herbs, vegetables, or fish whose base typically combines mustard oil, garlic, onions, and red chili peppers. The most common ingredients used in bhortas include eggplants, potatoes, prawns, ilish and other types of fresh and dry fish, as well as numerous other vegetables and herbs.
The ingredients can be steamed, grilled, or roasted before they are combined into a mash. Although they were invented among the Bengali Muslims, bhortas have become an indispensable part of national Bangladesh cuisine. They are served as a side dish or the main course, typically with rice on the side.
VARIATIONS OF BHORTA
PANTA ILISH
05
MAIN INGREDIENTS
GROUND BEEF
GROUND LAMB
GROUND MUTTON
CHICKPEAS
ONION
HOT PEPPERS
GINGER
GARLIC
CUMIN
RED CHILI FLAKES
GARAM MASALA
MINT
BLACK PEPPER
SALT
VEGETABLE OIL
Shami kebab is a variety of kebab made by combining minced lamb, mutton, or beef with split chickpeas, onions, chilis, ginger, garlic, and various herbs and spices such as cumin, red chili flakes, garam masala, and mint leaves. The meat mixture is then seasoned with salt and pepper and shaped into round patties, which are then coated with beaten eggs and pan-fried until their exterior becomes crispy, but the patties remain silky and tender on the inside.
These kebabs are commonly enjoyed in India, Afghanistan, and Pakistan, and make for an excellent snack, appetizer, or an accompaniment to the main course. Believed to have originated in Lucknow, shami kebabs pair well with onions, lime or lemon wedges, roti or naan, and various chutneys on the side.
OTHER VARIATIONS OF KEBAB
TOMBIK DÖNER
CAĞ KEBABI
SOUVLAKI
GYROS
JUJEH KABAB
SHAWARMA
CHAPLI KABAB
06
MAIN INGREDIENTS
WHEAT FLOUR
CORN STARCH
GHEE
YOGURT
YEAST
BAKING SODA
HONEY
CARDAMOM
ORANGE FLOWER WATER
ROSE WATER
SAFFRON
SUGAR
Vegetable Oil
Although it is believed to have its origins in Persia, zulbia or jalebi is an international dessert with variations that spread throughout the Middle East, India, and Asia. In its basic form, this sweet dessert is created by combining flour with yogurt or ghee, as well as baking soda or yeast to create a batter which is then poured in circular patterns directly into the sizzling oil.
The final result is a crispy treat that is then doused in a thick syrup, which can be flavored with rosewater, saffron, honey, orange blossom water, or cardamom. In both Iran and India, zulbia is served on special occasions, and it is usually sprinkled with chopped pistachios or saffron threads.
In India, it is occasionally paired with a dense, milk-based rabri.
07
staple during the month of Ramadan in numerous Middle Eastern countries is a plate of jareesh, a satisfying meal which combines coarse wheat and meat. This centuries-old dish probably originated in Saudi Arabia, but has since spread throughout the entire Middle East and India.
Numerous countries in the area have created their unique varieties, employing authentic ingredients and giving the dish local names. In Middle Eastern countries, harees is usually prepared with coarse ground wheat which is mixed with water, butter, and meat, then left to soak overnight.
Any excess liquid is drained, and all the ingredients are thoroughly mixed to create a homogenous and slightly elastic mixture that looks like a thick porridge. Chicken and lamb are the most common meat varieties employed in harees, but some regional variations also include mutton.
The spices used in the preparation are also regionally influenced: cardamom, cinnamon, and cumin are commonly employed in Arabian countries, garlic and olive oil are usually found in Lebanon, while chili and turmeric are used in Indian variations.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
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