Food & Drink

The culinary tradition of Bangladesh is closely related to Indian and Middle Eastern cuisine as well as having many of its own unique traits. Boiled rice constitutes the staple food, and is served with a variety of vegetables, as well as curries, thick lentil soups, and fish and meat preparations of beef, mutton and chicken.

Fish is the dominant kind of meat, cultivated in ponds and fished with nets in the fresh-water rivers of the Ganges delta. More than 40 types of mostly freshwater fish are common, including carp varieties like rui (rohu), katla, magur (catfish), chingri (prawn or shrimp), as well as shutki (dried sea fish).

Bangladeshis make distinctive sweets from milk products; some common ones are Roshgulla, Sandesh, Rosmalai, Gulab Jamun, Kalo Jamun and Chom Chom.

There is limited availability of Western food, although it may be served in some hotels and restaurants. Alcohol is expensive and availability is limited due to strict Muslim customs.