Traditional Bengali Cuisine In Dhaka

1)Biriyani

In Bangladesh's capital, Dhaka, the anarchic traffic congestion along the city's major roads gives you the
opportunity to observe the street food shops. The aroma of their spicy Biryani, which is very popular and
easy to find, will allure you

In 1610, after the Mughal rulers declared Dhaka as the provincial capital, Mughal subedars (equivalent
to British captains) and other high officials arrived in Dhaka to manage the administration. Most came
from Lucknow in present-day India, bringing personal cooks with them. While many subedars were
subsequently transferred from Dhaka, some of the cooks remained, keeping the Biriyani culture alive in
Dhaka by opening shops and allowing the Mughal diet to flourish. It gradually fused with Dhaka's local
cuisine, creating a unique taste, winning the hearts of ordinary people and slowly becoming a regular
part of their diet.

2)Bakhorkhani

As it is most popularly eaten in Old Dhaka, where it is a legitimate practice, the makers of
Bakarkhani will in general have roots in Sylhet. As we know from the historical shards of
evidence, several insubordinate Afghans relocated to the Sylhet area during the Baro-Bhuiyan
period. The Mughals conquered the last Afghan ruler in 1612, and during their reign, they were
used to make a type of bread related to their Afghan culture, which became known as
Bakarkhani.

3) Tehari

Tehari is an authentic Bangladeshi dish of aromatic rice and meat pilaf packing a fiery and flavorful
punch.

It’s a dish of Awadhi origin from India called Tehri, which traditionally consisted of yellow rice and
potatoes, like a vegetable biryani. It was developed for the Hindu bookkeepers of the Muslim Nawab
rulers in South Asia. Tehri became more popular during the Second World War when meat prices
increased substantially and potato became the popular substitute in biryani. The Bangladeshi version
Tehari is unique in the sense that unlike it’s original prototype, ours is non-vegetarian and consists of
short grain aromatic rice, combined with curried meat, cooked in mustard oil and lots and lots of fresh
green chilies

4) KIchuri

'Khichuri' is traditionally a famous dish in South Asian cuisine. When the sky is capped with catastrophic
clouds and it suddenly starts to drizzle, this special dish becomes more appealing.A palpable hot plate of
Khichuri melts our hearts and augments our satiation on a rainy day. Although khichuri is usually cooked
with equal parts rice and lentil, vegetables,meat or other ingredients can be added to make the dish
more delectable.

5) lacchi and Faluda

In 1922, Beauty Lacchi and Faluda was established. After the partition of India, Abdul Aziz, who was its
founder, moved its temporary shop in 30/1 Johnson Road, Dhaka.After the death of the founder, his son
Mohammad Abdul Gaffar became its next proprietor. In 2000, Falooda and five years later some other
items were added.After Mohammad Abdul Gaffar, Mohammad Manik Hossain and Jabed Hossain, his
two sons, got the ownership of the shop in 2001.Due to the COVID-19 pandemic, Beauty Lacchi and
Faluda was closed on 26 March 2020. It then opened in June but closed again due to lack of customers.
It was then reopened around September.
6) Fuchka

Fuchka, the mouth-watering delicacy that reigns the streets of Bangladesh, has earned its place among
the best street foods in Asia.

In a CNN report published recently, the Bangladeshi-version of what is known as Pani Puri, Gol Gappa,
Gup Chup, among other monikers in the Indian subcontinent, has been listed as the sole from
Bangladesh.A little bit sweet, a little sour, a little spicy, fuchka is one of the most ubiquitous street foods
in Bangladesh.