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Bangladesh

Hilsa, panta bhat and mustard-rich Bengali cooking.

Iconic recipes

Hilsa fish in pungent mustard-poppy seed gravy.

Hilsa fish steamed in pungent mustard sauce with green chili and mustard oil — Bengal's prized dish.

Fermented rice soaked overnight, served chilled with onion, chili, lime and fried hilsa or dried fish.

Old Dhaka raw-marinated mutton biryani layered with basmati, potato and ghee.

Toasted rice and moong dal cooked together with whole spices — Bengal's monsoon comfort.

Bangladesh's national fish — hilsa steamed in mustard, green chili and coconut.