bangla ranna


Chittagong chicken 22
Growing up, I have heard my father speaking to his sibling is Chatgaiyya bhasa (Chittagong language), but I still can't figure out what they say :). The language may be as hard as learning Mandarin to me, but I have heard storied from my grandfather about the beautiful beaches and the picturesque countryside and I wish to visit it someday. As, for now I am happy with the rich and spicy dish this port city of Bangladesh has to offer – the morichut and of course the shutki maach.

Chittagong Chicken


Chingri Bhendi 5
Its probably because Bengal being such a fertile land and with loads of rivers the balance between vegetables and fish is always there. Whereas in the Western parts of India though the majority of population is vegetarian they mostly stick to different types of lentils for their daily home made recipes.What is your opinion of this?

Bhendi Diye Chingri


Narkel pepe 3
Though I almost hate ripe papayas, but I'm in love with the raw green ones. The raw papaya has high amount of the papain enzyme. It is good for the skin as well as the heart. But, its most important benefit is it helps as a digestive enzyme. And, probably because of this the dida (grandmother from mom's side) also used to put a few slices of papaya when she prepared mutton curry, to tenderize the meat.

Narkel Diye Pepe – Raw Papaya with Grated Coconut Curry



Moog Dal 18
Fan us on Facebook . You can also Subscribe to BengaliCuisine by Email When it comes to vegetarian recipes, Bengalis have countless options to serve. Even though we are branded as the fish loving and fish eating class, there is not a single household who does not have a purely vegetarian dish to serve […]

Kancha Muger Dal – Raw Yellow Lentil Soup















Lauer Choklar Chakka_2 10
You can never imagine what using-up-to-the-bottom means if you never had this dish. Chhechki, as it is popular know throughout Bengal is an Indian form of the very popular Chinese style of cooking - stir fried. The softness of the gourd peel and potato pieces with the grainy texture of the whole mustard and poppy seed make this dish a must have. Try it out and you'll want more.

Lau Khoshar Chhechki