Dhaka Street Food

August 23, 2015 Ivan Teh - RunningMan 0 Comments

Dhaka Street Food


Dhaka Street Food is part of the Bengali cuisine in Bangladesh. Noted for its subtle, yet sometimes fiery flavours, Bengali cuisine has an emphasis on ingredients such as fish, lentils, and rice. Besides a large influence from West Indian cuisine and South Indian cuisine, Dhaka Street Food in Bangladesh is also heavily influenced by British cuisine, Chinese cuisine, and Turkish cuisine.

Food in Dhaka can be found along the streets in pushcarts, in kiosks, in small cafes, in mid-range restaurants, and fine-dining establishments. Street side stalls and kiosks are plentiful, but not particularly hygienic, and should be avoided in general. The cuisine of Bangladesh / Bengali cuisine features freshwater fish and agricultural ingredients prominently. Common ingredients used in many Dhaka dishes include beef, chicken, fish, mutton, goat, rice, wheat, prawns, shrimp, crab, lentils, onions, celery, mustard, tomatoes, ginger, bitter gourd, eggplant / aubergine, potatoes, spices, milk and more.

Bengali cuisine is also noted for its use of unique cooking tools, such as the boti, a curved blade attached to a platform, operated by foot. A typical meal of Dhaka Street Food is usually a one-dish affair, though the traditional method of serving dishes in Bangladesh is multiple courses, served one at a time in order, which is still practised in traditional ceremonies or when eating with family.


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Beef Bhuna is a popular dish amongst the Muslim community of Dhaka, Bangladesh. It's made by stewing chunks of beef in a spice mixture of onions, ginger, garlic, salt, powdered cumin, powedered corainder, powdered turmeric, powdered cardamom, pepper, chili, tomatoes, lemon juice, tamarind juice, cloves, cinnamon sticks, bay leaves, and garnished with coriander leaves. It's considered a wet curry dish, often served with rice or bread.

Beef Bhuna 01


Beef Bhuna 02



Beer isn't common here, and the available beers tend to be light. Beer Hunter is a pale golden lager, with a slight zesty citrus taste and a light, white foam head. Inoffensive but terribly light, also, the brand looks like they copied it off a more famous Australian beer brand commonly drunk in the United Kingdom... namely, Foster's Beer.

Beer Hunter



The Chapati in Bangladesh is similar to those served in Singapore, or in India. It's normally eaten as a staple, along with other dishes, in particular, dry curry or wet curry.

Chapati



The incredibly sinful, decadent, yet addictive Dhal Butter Fry is made with yellow lentils, tomatoes, onions, powdered cumin, butter, ginger, powdered turmeric, salt, and garlic, then garnised with coriander leaves. Super unhealthy, but so tasty I couldn't stop eating it!

Dhal Butter Fry 01


Dhal Butter Fry 02



The Fried Rohu Fish features a freshwater fish known as Rohu, a firm, white flesh fish, with many small bones, which is commonly found in Dhaka, Bangladesh. This dish is made with fillets of rohu fish, ginger, onions, powdered turmeric, powdered cumin, powdered coriander, chili, cloves, cinnamon sticks, bay leaves, pepper, salt, rice flour, lemon juice, and garlic.

Fried Rohu Fish 01


Fried Rohu Fish 02



A sour Mango Pickle, served as part of a set meal here. It's made with green / unripe mangoes, fenugreek seeds, fennel seeds, mustard seeds, nigella seeds, and mustard oil.

Mango Pickle



The Yoghurt Plain from Bangladesh is served as part of a meal, just like in Singapore or in India. It's almost like a condiment here, paired with each mouthful of food.

Yoghurt Plain



A typical Vegetable Bhaji here may feature a variety of different vegetables, though common ones such as potatoes, carrots, celery, cauliflower, and / or onions are normally used. The vegetables are cooked in a spice mixture of bay leaves, garlic, powdered cumin, mustard seeds, chili, curry powder, and garnished with cilantro leaves. It's considered a dry curry dish, eaten along with rice or bread.

Vegetable Bhaji



The Thosai is Bangladesh is similar to those served in both Singapore and India, the difference is the other side dishes it's paired with. For a Thosai Chicken Masala set meal, the large, crisp Thosai is served with chunks of chicken masala, chana masala, mango pickle, yoghurt plain, and a coconut chutney.

Thosai Chicken Masala 01


Thosai Chicken Masala 02



Payesh is a popular Bengali dessert, similar to the Rice Kheer served in North India, or the Pal Payasam served in South India. It's made with boiled rice, milk, and sugar, flavoured with cardamom, raisins, saffron, cashew nuts, pistachios, and / or almonds. The difference is that Payesh is creamier but less sweet than either Kheer or Payasam. In Dhaka and throughout Bangladesh, this is considered an auspicious food, usually associated with birthday celebrations.

Payesh 01


Payesh 02



The Hospose Khichuri is a gourmet delicacy, usually reserved for religious ceremonies, or served on rainy days. Known in India as Khichdi, it's made with short grain rice, lentils / mung beans, ghee / clarified butter, onions, garlic, powdered turmeric, powdered cumin, cloves, cinnamon sticks, bay leaves, ginger, salt, and lot of chili. Tender, boneless chunks of chicken, beef, or mutton are stuffed within, and it's served with vegetables (eggplant / aubergine, cucumbers, celery) on the side. Hospose Khichuri has a dry texture, a prominent savoury taste with some sweetness, and a lingering spicy burn.

Hospose Khichuri 01


Hospose Khichuri 02


Hospose Khichuri 03






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