Local Famous Dish

Local famous dish in Bangladesh

Bangladesh is one of the famous country for its traditional food. One districts have its own tradition and its local dish is most popular in whole country. Here is some local famous dish history and recipe.

(1) Mejban beef of Chittagong

PC: Tanqiul Hasan


Mejban means guests,hospitality. Mejban is called regional language of Chittagong region and mejbani means its hospitality. It is most popular dish in the Chittagong region. But now a days it is famous in whole country.

In the event of death of loves ones, birthdays, own success, entry into new home, circumcision of Akika and Sunnah.



Beef 2 Kg

Onion Paste 500 gm

Onion sliced 500 gm

Ginger paste 100 gm

Garlic paste 100 gm

Mustard seeds paste 25 gm

Nut paste 25 gm

Coconut paste 100 gm

Coriander powder 1 tabspoon

Cumin powder 1 tabspoon

Chili powder 1 and 1/2 tabspoon

Turmeric powder 1 tabspoon

Garam masala paste ( Cardamom, Cinnamon, Cloves ) as needed

Tomato 500 gm

Mustard oil 250 liter

Ghee 150 gm

Green chili 5-6

Mix powder ( Cumin 10, coriander 10 gm, dry red chili 5-6, bay leaf 4)

3 Cardamom      2 Cinnamon         4 Cloves

Bell pepper 1/2 teaspoon

Fenugreek 1 tabspoon          1 Nutmeg     Jain 1/2 teaspoon

Radhuni 1/2 teaspoon


At first beef washed well and then let the water fall.

Now mix all ingredients including oil in a pan. Pan put on stove.

Now cook on medium heat. If need ,then add water (2 cup). Now cook on medium heat about 30 minutes and occasionally it rinse. If need water then add some hot water. When it will be thick then add green chili, cloves, cardamom, cinnamon, fenugreek, nutmeg, radhuni, jain and a small ghee. Now remove from heat.

Add some onion chopped fried for garnishing.

Courtesy : Prothom Alo

(2) Basmoti Polao

PC : Nasrin Alter Sume

This is the 2 step cooking. 1st step for Moti ingredients and 2 and step for Polao.


Moti’s ingredients

Beef paste 2 cup

Dry chili powder 1 teaspoon

Ginger chopped 2 tabspoon

Garlic 4-5 cloves

Onion chopped 1/2 cup

Chickpea 1/2 cup

Poly seeds paste 1 tabspoon

Cumin 1 teaspoon

Bell pepper 7/8 pieces

Coriander leaves chopped

1 Green chili chopped

Salt & Oil as taste


Except oil,egg and coriander leaves, mix all ingredients in a pan and boiled it and make it paste. Now add egg and mix well and make it a small ball shape. Now fry it in deep oil.

Polao ingredients

Basmoti rice 2 cup

Onion paste 2 tabspoon

Ginger paste 1 teaspoon

Garlic paste 1 teaspoon

Milk powder 2 tabspoon

Some cardamom, cinnamon, cloves

Onion chopped fried 1/2 cup

Green chili 5-6

Green pieces 1/2 cup

Carrot grated 1/4 cup

Water as needed


Rice will be soaked for 30 minutes.

Take water in a pan and add all ingredients except green chili and fried onion. When water will be emerge then add rice and cook on medium heat. When water will be dry then stop heat and covered about 4-5 minutes.

Add fried moti, fried onion chopped and green chili for garnishing.

Courtesy : Prothom Alo

(3) Beef recipe (Chuijhal beef) of Khulna

PC: Collected

Commonly known it “Chuijale Mangsho Vuna”.

Chuijhal is one type of masala found in Khulna district of Bangladesh. Scientific name is Piper chaba. This tree like as betel tree and it survives on another tree. The tree takes 7-8 years matured. Basically used it’s stems and cut it 2-3 inches for vegetables and less then for meat.It have an amazing flavour.

Although Satkhira district is famous for Chuijhal .



Beef 2 kg

Chuijhal sliced 2 cup

Ginger paste 2 tabspoon

Garlic paste 1 tabspoon

Chili powder 1 tabspoon

Turmeric powder 1 teaspoon

Cumin paste 4 teaspoon

Onion chopped 1 cup

Sour Yogurt 1/2 cup

Bay leaf 4

Cinnamon 4 pieces

Cardamom 4 pieces

Cloves 6 pieces

Green chili 4-5

Mustard oil 1 cup

Hot spicy powder 1 teaspoon

Cumin (fried) powder 1/2 teaspoon

Salt to taste


Beef washed well and then let the water fall. Now add salt and sour yogurt and keep it for 1 hour for marinated. Now heat oil in a pan and add onion chopped and then add all ingredients and Chuijhal. Now cook for sometime.

Courtesy: Prothom Alo

(4) Hari Kabab of Chuadanga 

PC: Collected


Beef 1 kg

Sour yogurt 1/2 cup

Green papaya paste 1 tabspoon

Turmeric powder 1/2 teaspoon

Ginger paste 1 tabspoon

Garlic paste 1 teaspoon

Cumin paste 1 teaspoon

Coriander powder 1 tabspoon

Chili paste 1 teaspoon

Onion chopped 1/2 cup

Bell pepper pow1 teaspoon

Hot spicy powder 1 teaspoon

Nutmeg powder &

 Myristica fragrans powder 1/2 teaspoon

4 Cardamom            4 Cloves              2 Bay leaf

Lemon juice 1 tabspoon        Fried onion chopped 1 cup

Salt to taste.            Oil 1/2 cup

Sugar 1/2 teaspoon       Green chili 6-7


After washed add all ingredients and sour yogurt, except papaya paste. Keep it for 1 hour for marinated. After that add papaya paste.

Heat oil I a pan and fry onion chopped. Now add marinated beef,bay leaf,cinnamon cardamom and cook for sometime. After add  juice, green chili, nutmeg powder, hot spicy powder, fried onion chopped.

After 2-3 minutes remove from heat.

Courtesy: Prothom Alo

(5) Coconut milk & Chopped masala with Beef

It is famous dish in Kustia district of Bangladesh.



Beef or Mutton 2 kg

Onion chopped 2 cup

Garlic chopped 1 tabspoon

Ginger chopped (finely) 3 tabspoon

6-7 Garlic

Fried onion chopped 1 cup

Bell pepper powder 1/2 teaspoon

Dry chili  8-10

Mustard oil 1 cup

4 Bay leaf                    6 Cinnamon                   6 Cardamom

8 Cloves                     Sour yogurt 1/2 cup      7-8 Green chili

Sugar 1 teaspoon         Salt to taste

Coconut milk 6 cup


After washed beef and then let the water fall. Now add all ingredients except fried onion chopped, green chili and coconut oil. Keep it for 2-3 hours for marinated.

Then add coconut oil with marinated beef and cook on medium heat. When beef will be boiled and it will be dry then add fried onion chopped and green chili. Now cook for 4-5 minutes and then remove from heat.

Courtesy: Prothom Alo

(6) Anaj- Beef Kabab 

PC: Google

It is the famous local dish in Comilla.



Boiled beef keema 1 kg

4 Anaj banana

Ginger paste 1/2 tabspoon

Garlic paste 1/2 teaspoon

Onion paste 1 tabspoon

Green chili paste 2 teaspoon

Hot spicy powder 1 teaspoon

1 Egg (Knead)

Salt to taste


At first banana will be boiled and it peel out and then blend finely. Now mix all ingredients finely and cook on low heat for 5-6 minutes. Take a round shape and make small ball. But you can take another shape. Now this ball keep in knead egg and fry in deep oil.

(7) Haribondha

PC: Collected

Its a local recipe in Dinajpur district of Bangladesh.



Beef with fat 5 kg

Onion sliced 6 cup

Ginger chopped (finely) 1 cup

Garlic clove 1 cup

Dry chili sliced 1/2 cup

Bell pepper powder 1 tabspoon

Sour yogurt 2 cup

6 Bay leaf

10 Cinnamon            10 Cardamom              12 Cloves

10-12 Green chili


After washed beef let the water fall. Now mix all ingredients in a pan  and add some water and covers it tightly that the steam can not get out. Now cook on medium heat. When it will be well heated then remove from heat.

After few hours repeat it. When it will be dry and completely oily then add fried onion chopped and 1 teaspoon hot spicy powder. Now remove from heat.

Recipe : Collected

(8) Chungapora Pitha in Sylhet

Its a famous Pitha (cake) in Sylhet region of Bangladesh.

Once it was the habit of tribal indigenous people but later it became popular with the local people. Dhulo is named of special species of bamboo is needed to make this Pitha. Due to a special chemical, this bamboo does not burn in the fire. But when make a hole in this bamboo and put the all ingredients then it will be easily cook. This Pitha perfect with milk Malawi or molasses, also perfect with fish vuna.



Special rice of Binni



Coconut chopped

Rice powder

A piece of bamboo which is one side on and another is off.


All ingredients mix and put on this bamboo. Now burn this bamboo with straw. After 20-25 minutes it make as tall shape.

Now it ready.

Recipe: Collected

(9) Bakorkhani in Dhaka

PC: Collected

Basically is the famous food of Bangladesh. Find it whole Dhaka but origin of Old Dhaka.

History shows that there is an immortal love story behind Bakorkhani.

Aga Baker, named a boy of Turkmenistan, came to Bangladesh as a slave. Lord of Bengal, Murshid Kuli Khan bought him. Baker was very intelligent, as a result Lord wants to educated him on education and military education. He served as a Faujdar in Chittagong and then had long time ruler in Chandrodeep.

We know Bakergonj was the former name of Barisal. Historyshows, Baker loved a women named is Khoney Begum and she was a dancer. Here is a strong opponent Kotoal Jaynul Kha,who was the son of Vizier Jahandar  Kha. As a result, Murshid Kuli kha give him death penalty and throne into a tiger cage.But Baker killed the tiger and came out like a hero. But soon there, Jaynul kidnapped Khuney Begum and ran away in deep forest Chondrodeep. When Baker arrived there ,Jaynul killed Khuney Begum and he committed suicide.

Though , Baker did not get Khuney Begum, he made as kind of dried bread to protect his memory and named Bakerkhuney. But later it is Bakorkhani. 


Ingredients for step 1

Flour 1 cup

Ghee 1/2 teaspoon

Oil 1 tabspoon

Salt to taste

Water as needed

First mix flour, ghee, oil and salt very well. Now add water and mix well flour and keep it for 2 hours for marinated.

Ingredients for step 2

Oil 2 cup

Ghee 1 teaspoon

Ghee and oil beat into together.

Iingredients for step 3

Flour 1 cup

Cornflower 1/2 half cup

Oil 1/4 cup

Flour, cornflower ,oil mix well.


Take 1st step ingredients and divided it 4 parts and make thin roti. Now keep a gaph around the roti and add ghee-oil mixture. Now add step 3 mixture.

Repeat it a several times and keep it for 1 hour for marinated. Now cut it on round shape and small cut on Bakorkhani. Now cook in a electric oven on 180°centigrade on pre heat for 20 minutes.

Recipe: Collected

(10) Satkora in Sylhet

PC: Rabeya Akhy

” Satkora” is a local name and it is a lime. It’s a traditional food of Sylhet. 

Basically Satkora is a lime. English name is wild orange, cabuyao. Its scientific name is  Citrus macroptera. It has a sweet fragrance. Satkora cook with beef or big fish.



Beef with bones 1 kg

Satkora 1/4  part ( It cut into remove from chest and shape is same as beef )

Onion chopped 1 cup

Onion paste 1 cup

Garlic paste 1 cup

Ginger paste 1/2 tabspoon

Five mixing powder masala 1 teaspoon

Cumin powder 1 teaspoon

Turmeric powder 1/2 teaspoon

Chili powder 1 and half teaspoon

Bell pepper powder 1/2 teaspoon

Salt to taste

Oil as needed

** Here is five mixing powder is a special powder makes from cumin, black cumin, sesame, anise,fenugreek etc.


Washed well and then let the water fall. Mixed all ingredients with beef and boiled it.

Now heat oil in a pan and add onion chopped and onion paste and fried it until brown. Add boiled beef and cook for 10 minutes on low heat. After that add Satkora and cook and if need then add some water. When Satkora will be boiled and beef will be dry then it remove from heat.

Now ready to serve.

Recipe by Kaji Tasleema Sayera

(11) Coconut milk with Hog Plum(Amra)



Hog plum(Amra) 1/2 kg

Water 5 cup

2 Cardamom

2 Cinnamon

3 cloves       2 Bay leaf

Salt to taste

Sugar 1/2 cup

Coconut milk (thick)  2 cup

Ghee 1 and 1/2 tabspoon

Mustard seeds 1/4 teaspoon

Coconut chopped 1/2 cup ( optional)


* Mix cardamom, cinnamon, cloves, bay leaf, salt, amra and water in a pan and heat it on high heat for 10 minutes and then  medium heat for 30 minutes.

*   Now add sugar and when it will be completely melts then add coconut milk.

* Now heat it  5-10 minutes and then remove from heat.

* Then heat ghee in another pan and add mustard seeds and fry it. Then add amra and coconut mixture and cook for 1-2 minutes. After that remove from heat.

* Now keep it refrigerator for 3 hours.

* Then serve it.

Recipe & PC: Kusum Husna

(12) Beef Aloghati

It is the most famous dish in Bogora district of Bangladesh.



Beef 1 kg

Potatoes 1 and 1/2 kg

Onion 500 gm

Dry chili powder as needed

Green chili 8-10

Ginger paste as needed

Garlic paste as needed

Coriander paste as needed

Cumin paste as needed

8 Black cardamom

10 White cardamom

4 Bay leaf

Turmeric powder as needed

Salt to taste

Soyabean oil 250 gm


At first  beef washed well and let the water fall. Now heat oil in a pan and add 2/3 onion chopped. Add all ingredients except green chili and water, covered it. Cook wwell until it boiled. If required then add water. When beef will be complete boiled then remove from heat.

Take boiled potatoes and it will be semi broken.

Heat oil in another pan and add onion chopped and fry it until brown. Now add semi broken potatoes and add all ingredients masala and some water Cook for few minutes. Then add cooked beef and cook again. Finally add green chili and remove from heat.

Courtesy: Daily Prothom Alo

RRecipe : Anowara Begum

(13) Beef Cecha 

It is one of the famous local dish of Chittagong.


Ingredients for 1st step

Beef 4 kg ( without bones & fat)

Onions paste 4 tabspoon

Ginger paste 4 teaspoon

Garlic paste 4 teaspoon

Turmeric powder 4 teaspoon

Chili powder 4 teaspoon

Coriander powder 4 teaspoon

4 Bay leaf          4 cardamom                4 Cinnamon

4 Cloves

Soyabean oil 1 cup

Salt to taste

Water as needed

Beef fat 1 kg

Ingredients for 2nd step

Onion chopped 1 cup

Green chili chopped 1 tabspoon

Coriander leaves chopped 2 tabspoon

Fried cumin powder 2 tabspoon

Fried coriander powder 1 tabspoon

Hot spicy masala powder 1 teaspoon

Fried bell pepper powder 1 teaspoon

Mustard oil 2 tabspoon

Lemon juice as needed

Salt to taste

Tomato chopped 1/2 cup

Cucumber chopped as needed


Take beef and cut every piece for 500 gm. Washed well and let the water fall.

Mix all ingredients of step 1 and cook this beef. Now fuel it two times for three days. When it will be dry then remove from masala.

Second step for heat fat and take of oil. Now add this oil in beef. Now keep fuel for 3-4 days. Then  it little blend with pestle. Now add all ingredients except lemon juice for step 2 . Heat well.

Add lemon juice, green chili chopped, cucumber chopped, coriander chopped for garnishing.

Courtesy: Daily Prothom All

Recipe: Zobaida Asraf

(14) Dal with Beef

Its one of the most famous local dish of Barisal district of Bangladesh.



Beef 500 gm

Pea 500 gm

Onion chopped 2 cup

7 Cloves        3 Big cardamom         3 Bay leaf.       2-3 Cinnamon

Hot spicy masala powder 1 teaspoon

5 Bell pepper.        8 Green chili.

Ginger-garlic-cumin paste 1 tabspoon

Dry chili powder 1 tabspoon

Turmeric powder 1/4 tabspoon

Salt to taste


At first dal washed well and keep it for 2 hours. Now washed beef and let the water fall. Then mix all ingredients with beef and keep for marination.

Heat oil in a pan and keep meat. Cook  well. When beef will be half boiled then add dal. If needed then add some hot water and cook on low flame. When beef will be completely boiled and thick then add 1 teaspoon cumin powder, 2 tabspoon beresta( onion chopped fried). Now remove from heat.

Add lemon slice for garnishing.

Courtesy: Daily Prothom Alo

Recipe: Moli Rahman

15. Mocha Ghonto ( Bananas Bud)



1 Bananas Bud

Coconut milk 1/2 cup

Pea paste 1/2 cup

1 Potato ( square size cube)

Cumin paste 1 tabspoon

Ginger paste 1 teaspoon

Green chili slice 3-4 piece

Nut to taste

Turmeric powder as needed

Salt to taste

Soya oil as needed

Cumin seeds, Bay leaf, Cardamom, Cinnamon and Sugar  to taste


At first cut it and keep water for 4-5 hours. Then washed well and boiled in pressure cooker or stoves. Then let the water fall and blend it by hand.

Now add pea paste,salt, turmeric powder, cumin paste and a little sugar and mix well. Make small sized ball.

Heat oil in a pan and fry this ball. Also fry the nut. Now add cumin seeds,bay leaf,cardamom and cinnamon. Also add green chili slice and potato. Add turmeric powder and salt and fry it. When potato will be fried then add cumin paste and ginger paste, fry well.

Now add coconut milk and cook for some time. Then add boiled bud and cook again some time. When it will be dried then add fried ball( bora) and nut and cook for small time. Now remove from heat and add ghee for garnishing.

PC: Nila Bonik

16. Chickpea with Egg

It’s a traditional dish of Jessore district in BangladeshAlthough the pulse with eggs, it seems very common to cook, but  this cooking is not very familiar.

Because it is cooked with coconut milk and tomatoes.


2 cups of chickpea
Egg 3/4 part
Coconut milk 2/3 cups
2 teaspoons of onion paste
1 teaspoon of cumin seeds
1 teaspoon of garlic paste
Ginger paste 1 teaspoon

Salt to taste
Little sugar
Cardamom 2/3 pieces
Cinnamon 2 pieces
Bay leaf 1piece
Tamarind water 2/3 teaspoons (if desired, even if not given)


Sprinkle the spices and brush the oil in a pan and fry it thin. Cut into pieces and cut it. Soak the pulses 2 hours in the past. Sprinkle all the spices with pane oil and make pulse. Cover with coconut milk a little while. If the pulse is soft then lay eggs. Sugar,tamarind water also.
Get down and fall down.

Recipe & PC: Nadia Natasha

17. Mashed Nara ( Vorta Nara)

This is the local famous mashed of Brhamanbaria &  Comilla district in Bangladesh. 

The name is Vorta Nara,  because it is a little more time to cook and
very easy to cook.
But preparation is a little time-consuming.
Medium sized spots.
And rui fish. Tacky fish. Or any big fish and take  a little bit.
The spinach must be cleaned. Let the first vap should be taken.
The fish will be very nice to cut the same with the small cut. Take away the sides of the side.
Fish salt yellow must be sprayed with oil whipped. Do not let it in the morning.
And in the other pan  oil, garlic onion with a little  ginger, and it will stir constantly with the sprayed spinach.
Fryed fish should be carefully fed with very high amount of fiber and must be mixed together. But keep in mind that the fish can not be broken by cutting the type of chopped chilli.

Fish fry oil can not be given. Because it has a fish’s smell. It will lose the tastes. The oil given to the oil will be frozen. It does not fry the vegetables. It is not refreshing again.

Recipe & PC: Zayan Raj

18. Gulguilla ( cake)

 It’s a famous foods of Noakhali District in Bangladesh.Generally known  it GulGuilla in Noakhali’s  regional language.


1. Wheat flour
2. Almond
3. Coconut chopped
4. Sugar (eat like that)
5. Salt (approximate quantity)
6. Little soda soda
7. Water


First, take all the ingredients together in a bowl and drain the amount of water. Mixing the flour with your hand should be better than anything else, pour water slowly, so that the dough becomes more soft than the quantity.

After that, heat the oil with a saucepan or crust in the stove. Take a mixture of hot oil and oil in a tablespoon. You will reduce the ignition of the stove and it will be boiled well inside the cottage.
Make a little dark brown from brown and serve it from the oil, funny Gulguilla.

Recipe & Picture Courtesy: Fowjia Amin Punom

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