MEZBAAN

A savory dish made of rice and lentils cooked together with dry spices (bhuna style). Richer and more textured than plain khichuri. Often served with meat or egg curries.

Savory rice and lentil porridge cooked with tender pieces of beef and aromatic spices. A hearty and filling traditional meal.

Rice and lentils cooked with spiced chicken. Comforting and flavorful, often served with a side of salad or pickle.

A fragrant rice dish cooked with ghee and mild aromatic spices like cardamom and cinnamon. Light and fluffy, served as a base for curries.

A rich rice dish layered with spiced mutton (goat or lamb) and potatoes. Aromatic and festive, flavored with saffron and mixed spices.

A mustard oil-based rice dish cooked with small pieces of beef. Distinct from biryani due to its strong mustard flavor and lack of saffron.

Aromatic rice layered with spiced chicken and potatoes. Flavorful and satisfying, typically served with salad.

A famous dark beef curry from Chittagong, slow-cooked until the spices turn blackish-brown. Very rich, spicy, and tender.

Beef chunks cooked in a thick, spicy gravy with onions, garlic, and ginger. 'Bhuna' implies the spices are well-fried.

A traditional spicy beef dish from the Chittagong region, known for its distinct heat and rich spice blend.

Chicken stewed in a tomato and onion-based sauce with traditional spices. A standard comfort dish eaten with rice or bread.

A spicy stir-fried chicken dish with peppers and onions. 'Jhal' means spicy, offering a hot and tangy flavor profile.

Chicken cooked in a mild, creamy yogurt-based sauce with nuts and spices. Sweet and savory, suitable for those who prefer less heat.

Bangladeshi-style roast chicken, cooked in a thick, rich gravy (not dry roasted). Often mildly spiced and slightly sweet.

Stem amaranth greens stir-fried with garlic and spices. A fibrous and healthy vegetable dish.

Bitter gourd stir-fried with potatoes and onions. Has a distinct bitter taste that pairs well with plain rice and dal.

Mixed seasonal vegetables stir-fried with light spices. savory and simple.

Finely sliced potatoes stir-fried with turmeric and onions. A common breakfast item or side dish.

Bottle gourd cooked with shrimp. The gourd is tender and sweet, absorbing the flavor of the seafood.

Malabar spinach cooked as a stir-fry or stew. Has a slightly mucilaginous texture similar to okra.

Whole boiled eggs fried and simmered in a spiced tomato-onion gravy.

Fried beaten eggs, typically with onions and chilies mixed in.

Mild yellow lentil soup tempered with garlic and cumin. A staple accompaniment to rice.

Cooked lentils fried with spices, onions, and tomatoes for a richer, thicker consistency than plain dal.

Unleavened flatbread pan-fried with oil or ghee. Crispy and layered.

Plain whole wheat flatbread roasted on a griddle. Soft and dry.

Leavened flatbread baked in a tandoor oven. Soft and fluffy.

Tandoor-baked flatbread brushed with butter.

Plain steamed white rice.

Long-grain aromatic basmati rice, steamed.

A yogurt-based drink, available in sweet or salty variations. Creamy and refreshing.

Fresh juice made from watermelon. Sweet and hydrating.

Freshly pressed pineapple juice. Sweet with a tangy kick.

Deep-fried dough balls made from milk solids, soaked in a sweet sugar syrup scented with cardamom and rose water.

Plain yogurt. Creamy and slightly sour, eaten as a side or dessert.

Hot tea, likely brewed with milk and sugar in the local style.

Canned carbonated soda.

Bottled drinking water.

Flatbread stuffed with spiced mashed potatoes and pan-fried. Savory and filling.

Deep-fried potato croquettes, breaded and spiced. Crispy on the outside, soft inside.

Stir-fried noodles with scrambled egg and vegetables.