Specially Shorshe Ilish

Our Bangladeshi cuisine is a classic culinary art-form. Our food is ecstatic; a pure South Asian delicacy. The spectacular combination of our age old traditional values and a diverse range of perfectly blended spices give Bangladesh cuisines a unique taste for which people from all around the world do not hesitate to come back here again. Our foods and spices are so great that now these rule the whole world. Many of you might have already tasted those in abroad in many restaurants that provide Bangladeshi dishes.

 Most of the Bangladeshi dishes are based on rice. Abundance of fishes in rivers and ponds and our love towards different varieties of fishes in many forms of dishes make the proverb “Fish and rice makes a Bengali” more meaningful. Specially Shorshe Ilish, a dish of smoked hilsha with mustard-seed paste, is considered as the most significant and important part of our Bangladeshi cuisine. Apart from that, we also have curry made out of freshly picked vegetables, different kinds of meat, lentils soup, etc in our dishes. And also, bhorta, mashed boiled vegetable such as potato, beans, papya, dal etc seasoned with onion, chili, mustard oil/ghee and other pungent spices, adds an extra emotional and obviously culinary appeal to our dishes.

Well, apart from the regular dishes mentioned previously, some dishes are specially designed to spice up our celebration and festivals. Biriyani or polao served with meat curries (chicken, beef, lamb etc.) seasoned with proper spices and ghee (butter) gives us and our celebration a heavenly smell and a satisfied tummy.