Main course

Bangladeshi foods contain staples, such as rice and flat breads. Different traditional flat breads include Luchi, Porota, Bakhorkhani, Nan, Ruti, Rice Flour Flatbread, Chitai Pitha, and many more. Dishes made from chicken, beef, fish or mutton, as well as dal (a spicy lentil soup) and vegetables commonly accompany rice and flat breads. Traditional dishes can be 'dry', such as gosht bhuna (chicken/beef/mutton). Items with jhol (sauce) are often curried. Bangladeshi cuisine frequently uses fresh vegetables, which generally vary with season. Vegetables are also used for light curries.

On special occasions, such as weddings or other similar ceremonies, Bangladeshi people serve guests with Biryani, which is very popular in the cities and urban areas, and Borhani, which is a spicy drink that is known to aid digestion.

This is a list of Bangladeshi dishes. Bangladeshi cuisine refers to the food and culinary traditions prevalent in Bangladesh. Dating far in the past, the cuisine emphasizes fish, vegetables and lentils served with rice. Because of differences in history and Bangladeshi geography, the cuisine is rich in regional variations. While having unique traits, Bangladeshi cuisine is closely related to that of surrounding Bengali and North-East Indian, with rice and fish traditional favorites. Bangladesh also developed the only multi-course tradition from the Indian subcontinent. It is known as Bengali Kita styled cuisine. The Bangladeshi food is served by course rather than all at one time.

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.

NAME	DESCRIPTION
ALU PITIKA[CITATION NEEDED]	DISH MADE OF MASHED POTATO
BENGENA PITIKA[CITATION NEEDED]	DISH MADE OF MASHED BRINJAL
BHAJI	FRIED VEGETABLES
BLACK RICE[CITATION NEEDED]	SPECIAL LOCAL VARIETY OF RICE
BROWN RICE[2]	SPECIAL LOCAL VARIETY OF RICE
CHHENAGAJA[CITATION NEEDED]	DESSERT: COTTAGE CHEESE, FLOUR, SUGAR SYRUP
CHHENAPODA[CITATION NEEDED]	DESSERT: COTTAGE CHEESE, FLOUR, SUGAR SYRUP
CHINGRI MALAI CURRY	CURRY: PRAWNS, COCONUT, MUSTARD, STEAMED
DAL	LENTILS
GOJA	SWEET
HORIOH MAAS[CITATION NEEDED]	GOLDEN MUSTARD FISH CURRY
ILISH OR CHINGRI BHAPE	CURRY: ILISH (HILSHA FISH) OR PRAWN, COCONUT, MUSTARD, STEAMED
KONIR DOM[CITATION NEEDED]	EGG CURRY
LOSKORA (COCONUT LADDU)[CITATION NEEDED]	SWEET
LUCHI	DEEP FRIED FLAT BREAD MADE FROM MAIDA
MACHHER JHOL	CURRY PREPARED WITH FISH AND VARIOUS SPICES
MALPUA	SNACKS
MASOR KONI[CITATION NEEDED]	FISH DELICACY
MASOR PETU[CITATION NEEDED]	FISH DELICACY
MISHTI CHHOLAR DAL	CURRY PREPARED WITH BENGAL GRAM, COCONUT AND SUGAR
MISHTI DOI	DESSERT: CURD, SUGAR SYRUP AND /OR JAGGERY
MUGHLAI PARATHA	IT CAN BE A SOFT FRIED BREAD ENHANCED BY A STUFFING OF KEEMA (MINCED MEAT), EGG, ONIONS AND PEPPER;[3] OR A PARATHA STUFFED WITH SAME THINGS.[4]
MURI LARU[CITATION NEEDED]	SWEET BENGALI SPECIALTY
PANTA BHAT	FERMENTED RICE, YOGURT, SALT AND SEASONINGS
PANI PITHA[CITATION NEEDED]	SWEET ASSAMESE SPECIALTY
PANI TENGA[CITATION NEEDED]	PICKLE MADE FROM MUSTARD
PAYOKH[CITATION NEEDED]	DESSERT
PEDA[CITATION NEEDED]	SWEET
PRAWN MALAI CURRY	CURRY PREPARED WITH PRAWNS, COCONUT CREAM, CRUSHED MUSTARD SEED AND RED CHILIES
RED RICE[5]	SPECIAL LOCAL VARIETY OF RICE
RICE	STAPLE FOOD
ROSHOGOLLA	DESSERT PREPARED WITH COTTAGE CHEESE, FLOUR AND SUGAR SYRUP
SABJI (CURRY)	DIFFERENT GREEN OR OTHER VEGETABLES
SHONDESH	DESSERT PREPARED WITH MILK AND SUGAR
SHUKTO[CITATION NEEDED]	CURRY PREPARED WITH VEGETABLES, GHEE AND MILK