Bangladeshi
cuisine is the national cuisine of Bangladesh. Rice is the main staple
of Bangladesh. Dal (Lentil) is the second most important staple after
rice. Rice is served with a wide range of vegetables and others dishes.
The others popular foods of Bangladesh are
Fish ilish (hilsa), pabda (butterfish), rui (rohit), pangash (pangas
catfish), chital (clown knife fish), magur (walking catfish), bhetki
(barramundi)
Lentil/Dal Bengal gram (chhola), pigeon peas (red gram), black gram (biuli), and green gram (mung bean).Lentil/Dal is processed into flour (beshon).
Meat beef, mutton, venison, chicken, duck, squab and koel.
Biryani Kachi (mutton), Tehari (beef), Ilish Pulao (hilsa) and Morag Pulao (chicken).
Kebab sheekh, reshmi, shashlik, tikka and shami.
Dessert Rasgulla, Shondesh, Mishti Doi (sweet curd), Rosh-malai, jilapi, Khir/payes, Zarda, Chomchom.
Pitha bhapa piţha (steamed), pakan piţha (fried), and puli pitha (dumplings), chondropuli, pati shapta, chitai piţha, aski pitha, muger puli and dudh puli.
Bread Nan, paratha, roti, bakarkhani and luchi.
There are also many more food items are available in Bangladesh. They are most popular foods too.