The Bangladeshi Kitchen

  • Fish Dopeaja * Fish with Onions

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    This is a very traditional Bangladeshi fish recipe.

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  • Fish Korma

    Fish Korma

    1 hour
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    This is a light yet wonderfully fragrant fish recipe. Korma has its roots in the Mughal cuisine of the Indian subcontinent. It is a characteristic Persian-Indian dish which can be traced back to the 16th century Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, yogurt or […]

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  • Dharosh Bhaji

    Dharosh Bhaji * Okra

    30 minutes
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    This is a favorite recipe of mine and provides ample opportunities to improvise. Ingredients 2 pounds of fresh okra cut into quarter inch slices 1/2 a medium onion very thinly sliced 2 cloves of garlic – finely chopped or sliced 1 tbsp of cooking oil 1 tsp of salt 1/4 tsp of pepper 1/2 tsp […]

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  • Tikiya Kabab

    Tikiya Kabab

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    Tikya Kababs are an almost an essential dish served in formal gatherings along with polaus. These kababs can also be eaten with chapattis or parathas. Ingredients 1 oz (25 g) channa dhal, split 8 oz (225 g) fatless stewing meat 1 brown cardamom, ground 1/2 large onion, chopped 1 bay leaf 1 inch (2.5 cm) […]

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  • Bhuna Khichuri

    Bhuna Khichuri – basic

    45 minutes
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    Khichuri (also known as khichri in the Indian subcontinent) is a dish essentially of rice and lentils. There are an infinite varieties of Khichuri. This version is a basic version quite common in Bangladesh and is often eaten with fried eggplants or scrambled eggs. Ingredients 1 cup Moong daal 1 cup Basmati or other long […]

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  • Beef Vindaloo

    Beef Vindaloo

    1.5 hours
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    Vindaloo is traditionally an Indian dish that derived from the Portuguese dish “Carne de Vinha d’ Alhos”, a dish of meat, usually lamb, with wine and garlic. The “Carne de Vinha d’ Alhos” was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional  version is […]

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