This word is derived “Ksheer” which means “Milk’

It is an essential dish in many Hindu and Muslim feasts and celebrations. It is traditionally made with rice. It is sprinkled with cashews and raisins, served in most festive occassions, such as Weddings, Eid’s, Puja’s, etc. Although while sugar is commonly used, adding “gur” makes it tasty too.

A similar dessert is called “Pheerni”.

The word biryani is derived from a Persian word which means “fried” or “roasted”. There are many kinds of biryanis and each has a uniqueness about it. This dish is made from a mixture of spices, rice, meat or vegetable and yogurt. The spices used in this food are what contributes to the taste. Theres  a saying “only few poeple can make this difficult dish”.

Weddings in Dhaka are incomplete  without this meal.

Bangladeshi biryani is the most well known biriyani in countries outside Asia.

Street pushcarts and roadside vendors sell their delicious “samosa” to passerby who enjoy immediate gratification from these statisfying snacks. As its cheap..anyone can grab one whenever hungry. Samosa’s are fried, traingular in shape filled with meat, vegetables, potaoes and cheese. Each and every house in Bangladesh knows how to make it…as its a good snack to serve guests in the evening.

It is a perfect companion to a cup of “cha” (tea)….thats what my dad says It is served with chutneys or sauce.

Different regions make different styles of “achar’. Depending on the region and the intended use, achar can be sweet and spicy (I prefer the spicy ones!). It is enjoyed with curries, breads and other dishes to add a new dimension of flavour.

Common choices of ingedient include lemon, ginger, onion, garlic, etc. Often mixed pickle with several vegetables or fruit indredients is also made.

My favourite is mango pickle..i love it with “polao” or “paratha’.

My Favourite!! The most popular snack among the urban people of Bangladesh. There’s not a single peron who didn’t like the taste of this crispy, spicy ummmm….snack….i guess.

Nowadays we get fuchka’s in alot of fast food shops…but we still get the best ones from the “push-cart sellers”. I still enjoy standing next to a fuchka “walla” waiting for my turn to come…with half a dozen customers.

Nowadays, fuchka’s are also served in “Gaye Holud’s”..it is considered as a “classy” item in these occassions. Best part is..it is available throughout the year!!

One of the main attractions of Bangladesh in winter is “Peethas” . It is a traditional food item. Different types of peetha’s are made in the whole year. I think the best time to have it is in winter morning..makes you feel warm!

Some known peetha’s are – Chitoi, Milk Chitoi, Bhapa Peetha, Patishapta Peetha, Chui Peetha, etc.

Village girls and women make different shapes and designed peethas. It is called “Nakshi Peetha”. Generally different kinds of Nakshi Peetha are served in the weddings.

All age groups enjoy this traditional food.

Paan is a South, South East Asian tradition which consists of chewing betel leaf combined with areca nut. There are many regional variations.

In Bangladesh, paan is chewed all over the country by all classes of people. Paan is offered to the guests and festivals irrespective of all religion. The sweet paan of the Khasi tribe is famous for its special quality. Paan is also used in hindu puja, wedding festivals (especially “gaye holuds”) and to visit relatives. It has become a ritual, tradition and culture of our society. Mostly adults are seen enjoying paan with friends and relatives!!

While rice forms the basic staple of Bangladesh, bread is often a part of a meal.

A luchi is deep-fried flat bread made of wheat flour. A typical luchi will measure 4-5 inches in diameter. They are usually served with curries or gravies.

A paratha is also a flat bread, that originated in the Indian subcontinent. It is made with wheat flour, pan fried in ghee or cooking oil, and sometimes stuffed with vegetables, such as boiled potatoes or cauliflower and paneer (thats my favourite!). A paratha, especially a stuffed one can be simply with a blob of butter spread on top but it is best served with pickles, or thick spicy curries of meat and vegetable. Some people prefer to roll up the paratha into a tube and have it with tea, often dipping the paratha into the tea.

I love, enjoy lassi on a hot summer day!! It gives you a very soothing feeling (ummm…if you know what i mean).

Lassi is actually a Punjabi drink…which is also enjoyed in Bangladesh..and the taste also differs. It is one of the easiest things to make: “DOI” mixed with water and you can add sugar if you want. You can choose almost any consistency, from the thinnest to the thickest.

Lassi’s can be of different kinds: Mango, Strawberry, Tomato. There are salted lassi’s, Cumin lassi’s and also saffron lassi’s.

Local dishes are far more better and exotic. Curries cooked with proper spices and hot curry powders, including Korma, Rezala, Bhoona and Masala meat, Chicken, Mutton, Beef and Prawn. All tastes better with Rice in the form of Polao.

Biriyani and Khichuri are available in any reasonable restaurant. Those who do not enjoy rice dishes can try Mughlai Parata, Plain Parata or Naan- all go very well with curries. Seafood and Fresh Water Fish is available in most of the towns. Fish-Lovers should not miss smoked Hilsha, fresh Bhetki and Chingri (lobster/King Prawns) Malaikari, Prawn Dopeyaza.