London's Chef - Bangladeshi

Bangladeshi cuisine is rich and flavorful, centered around rice, lentils, and fish. Known for dishes like biryani, hilsa curry, and pithas, it blends bold spices with fresh ingredients. The cuisine reflects regional diversity, with influences from Mughal, Persian, and Bengali traditions. Popular accompaniments include mustard oil-based curries, dal, and sweet desserts like mishti doi and roshogolla.

Starters

Samosa - Deep-fried pastry filled with spiced potatoes, peas, or minced meat. (150-200 kcal per piece, made with potatoes, peas, and spices)
Chotpoti - A tangy, spicy snack made from boiled peas, potatoes, and chopped vegetables. (200-250 kcal per serving, made with peas, potatoes, onions, and spices)
Fried Hilsa (Ilish Bhaja) - Deep-fried slices of Hilsa fish seasoned with turmeric and salt. (250-300 kcal per serving, made with Hilsa fish, turmeric, and salt)
Fried Eggplant (Beguni) - Sliced eggplant coated in chickpea flour and deep-fried. (150-200 kcal per serving, made with eggplant and chickpea flour)
Chingri Bhorta - Mashed prawns mixed with mustard oil and green chilies. (150-200 kcal per serving, made with prawns, mustard oil, and spices)
Prawn Pulao (Chingri Pulao) - Prawns cooked with rice, spices, and aromatic flavors. (350-400 kcal per serving, made with prawns, basmati rice, and spices)

Main Courses

Vegetarian

Aloo Bhorta - Mashed potatoes with mustard oil, green chilies, and onions. (150-200 kcal per serving, made with potatoes, mustard oil, and spices)
Chana Masala - Spicy chickpeas cooked with onions, tomatoes, and spices. (200-250 kcal per serving, made with chickpeas, onions, tomatoes, and spices)
Baingan Bhorta - Mashed, roasted eggplant with mustard oil and green chilies. (200-250 kcal per serving, made with eggplant, mustard oil, and spices)
Beguni - Deep-fried eggplant slices coated in a batter made of chickpea flour. (150-200 kcal per serving, made with eggplant and chickpea flour)
Shobji Bhorta - Mashed vegetables like pumpkin, potato, or gourd mixed with mustard oil and green chilies. (150-200 kcal, made with vegetables like pumpkin or bottle gourd)

Non-Vegetarian

Mutton Korma - A rich, flavorful curry made with mutton, yogurt, and ground spices. (350-400 kcal per serving, made with mutton, yogurt, and spices)
Shorshe Bata Maach - Fish cooked in a mustard paste sauce. (350-400 kcal per serving, made with fish like Rui, mustard, and spices)
Macher Jhol - Fish curry made with a variety of spices and vegetables. (300-350 kcal per serving, made with fish, tomatoes, and spices)
Chicken Bhuna - Chicken cooked in a thick, spicy gravy. (350-400 kcal per serving, made with chicken, onions, and spices)
Shorshe Ilish - Hilsa fish cooked in a tangy mustard sauce. (400-450 kcal per serving, made with Hilsa fish, mustard paste, and green chilies)
Prawn Malai Curry - Prawns cooked in a creamy coconut milk gravy. (350-400 kcal per serving, made with prawns and coconut milk)
Beef Bhuna - Beef cooked in a dry, spiced gravy. (400-450 kcal per serving, made with beef, onions, and spices)
Chingri Malai Curry - A rich, creamy prawn curry made with coconut milk. (350-400 kcal per serving, made with prawns and coconut milk)
Mutton Rezala - Mutton cooked in a creamy yogurt and cashew paste gravy. (350-400 kcal per serving, made with mutton, yogurt, and cashew paste)

Rice-Based Dishes

Polao (Pulao) - A fragrant rice dish made with basmati rice, meat, and spices. (350-400 kcal per serving, made with rice, meat, and spices)
Kacchi Biryani - A rich, spiced biryani made with mutton, rice, and saffron. (500-550 kcal per serving, made with mutton, basmati rice, saffron)
Biryani - Spiced rice dish with chicken, beef, or mutton, often served with a boiled egg. (450-500 kcal per serving, made with rice, meat, and saffron)
Mutton Tehari - A spiced rice dish with mutton and aromatic spices. (450-500 kcal per serving, made with mutton, rice, and spices)

Accompaniments

Raita - Yogurt-based side dish often mixed with cucumber, boondi, or onions. (80-100 kcal per serving, made with yogurt, cucumber, or boondi)
Kachumber - Fresh vegetable salad made with cucumber, onion, tomato, and lemon. (50-70 kcal per serving, made with cucumber, tomato, and onion)
Pickles (Achar) - Spicy, tangy pickles made from mango, lime, or mixed vegetables. (50-70 kcal per serving, made with mango, lime, or mixed vegetables)
Papad - Thin, crispy crackers made from lentil flour, served with curries. (50-70 kcal per piece, made with lentil flour)
Chutney (Mango/Date/Tamarind) - Tangy chutney made with mangoes, tamarind, or dates. (50-80 kcal per serving, made with mango or tamarind)

Desserts

Rasgulla - Soft and spongy sweets made from chhena and soaked in sugar syrup. (150-200 kcal per piece, made with chhena and sugar syrup)
Mishti Doi - Sweetened yogurt flavored with cardamom and sugar. (150-200 kcal per serving, made with yogurt and sugar)
Sandesh - Bengali sweet made from fresh chhena and flavored with cardamom or saffron. (150-200 kcal per piece, made with chhena and sugar)
Patishapta - A dessert made from thin crepes filled with coconut, khoya, and jaggery. (200-250 kcal per piece, made with flour, coconut, and khoya)
Payesh - Rice pudding made with rice, milk, and sugar, often flavored with cardamom and saffron. (250-300 kcal per serving, made with rice, milk, and sugar)
Kheer - A traditional Bengali rice pudding made with milk, rice, and sugar. (250-300 kcal per serving, made with rice, milk, and sugar)

Beverages

Bengali Chai - Strong, sweet tea often served with snacks. (50-100 kcal per cup, made with tea leaves, milk, and sugar)
Sugarcane Juice - Freshly squeezed juice from sugarcane, served with a hint of lime. (100-150 kcal per glass, made with sugarcane and lime)
Lassi - Yogurt-based drink, served sweet or salted. (100-150 kcal per glass, made with yogurt and sugar)
Borhani - A spicy yogurt drink traditionally served with biryani. (100-150 kcal per glass, made with yogurt, spices, and herbs)

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