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!!

Luchi and Paratha


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.

Regional variations of dishes

There are several regional variations, in terms of dishes, cooking style and serving style in Bangladesh.

* South: Barisal Division., Chittagong Division and Khulna Division, being close to the sea, tend to have a larger use of sea fishes in their cuisines in addition to coconut milk. “Shutki”, which is a dry fish, is extremely popular in thses areas.

* Dhaka: This city exhibits a great deal of western influence in its cuisine. Dishes involving fried rice and a lot of meat are usually legacies of Dhaka’s past as the capital of Bengali empires. Much of this can still be seen in the old city, where dishes like biriyani, mughlai porota and bakorkhani are made is speciality stores, many of which have existed for over a century.

* West and North-West: Vegetable curries heavily occupy the main eating in these areas. Also, spices are more commonly, and more heavily used. River fishes (sweet water fishes) are common in the dishes.

* North-East: Large number of lakes around the Sylhet Division encourages greater use of lake fishes in the cuisine. Because of the proximity to the hills in Assam, several fruits and pickles that are otherwise that are not seen in therest of the country, such as “satkhora” are used in cooking and serving, giving a distict taste to the dining menu here.

Main dish in Bangladesh

Many people mistake Bangladeshi food as being the same as Indian food. Bangladeshi food has its distinct taste and character. Especially the variety of our curry dishes. The cuisine of bangladesh has considerable regional variations.

A staple across the country however is rice and various kinds of lentil, which is locally known as “daal’ and fish. Fish features as the major source of protein in Bangladeshi diet. There is also a saying which goes, “Mach-e-Bhat-e-Bangali”, fish and rice make a Bengali!!



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.

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