Traditional food of Bangladesh- Bengali food is one of the most popular delicacies in the world. There are many popular dishes on the menu of culinary and food-loving Bengalis. Bengalis love to feed people as much as they love to eat. Bengali is one of the hospitable nation. Bengali guests are entertained by serving various delicious food. There is also a lot of popularity of different foods in different Bengali regions.
What is the traditional food of Bangladesh?
The main and traditional food of Bangladesh is mainly rice and fish.Though there are many traditional food items. But the main traditional food is rice and fish.There is a proverb, “Mache Vhaate Bangali- (Bangli is with fish and rice)”
Bangladeshi food near me– Bengali food list
Crispy Mughlai Paratha
Traditional food of Bangladesh- You can make instant Mughlai Paratha for breakfast in the afternoon. The hot Mughlai Paratha is very tasty with tomato sauce or mint chutney. Mughlai Paratha is popular all over Bangladesh. You can get it in any hotel in Dhaka or any small or big city of Bangladesh. Even Mughlai Paratha can now be seen in the hat bazaars of villages.
Mix the flour well with a little salt and two tablespoons of oil and make a smooth dough with a little bit of water. Put the dough in a bowl, put a little oil in it and cover it and wait for half an hour.
Meanwhile, make the egg mixture. For this, in a bowl, lightly mix onion powder, coriander powder, green chilli powder, salt, hot spice powder and black pepper powder. Break two eggs. The mixture will remain a little thin.
Divide the dough into two parts. Make bread with the dough.
Sprinkle half of the egg mixture over the bread. Now fold the bread in two directions. Fold the other two sides and press lightly. Heat oil in a frying pan in the oven and deep fry the parota in oil. Fry over medium heat. If you increase the heat of the stove, the inside will not boil. Fry the parota well upside down. Pick up your Parata from oil and cut it into pieces. Sprinkle with chaat spices and a pinch of salt and serve with tomato sauce.
Traditional food of Bangladesh- In this cloudy and rainy weather, you can cook delicious hilsa-khichuri in mustard oil. Learn how to cook-
Hilsa khichuri is very popular in rural Bengal. It’s a very easy cooking recipe. However, it goes without saying that there is not much practice of selling hilsa khichuri in the hotels of Bangladesh. I have briefly described the recipe of Hilsa Khichuri here. If you search on YouTube, you will easily get the recipe of Hilsa Khichuri.
At first fry mug dal on medium heat. When the scent starts to come out, take it down. Mix two types of pulses with rice and wash them to drain the water. Cut the hilsa fish into pieces; add salt to taste and 1 teaspoon of turmeric and chilli powder. Heat two types of oil together in a pot and fry the hilsa fish pieces. Fry for 3 minutes on each side. Once fried, remove the fish and add cinnamon, cardamom, bay leaves and cumin seeds in the same oil. When the bubbles start to rise, grate the onion.
keep stirring with ginger paste, garlic paste, chilli powder and turmeric powder when the onion is soft. Give 3-4 tablespoons of water. When it is cooked, stir in the rice-pulses mixture and salt to taste. Add 10 cups of hot water when fried. When it boils, cover the pot with the medium heat of the stove. Remove half of the khichuri from the pot and add the fish when the water is dry and slightly wet. Sprinkle raw chilli and cover the fish with khichuri. Hold for 10 minutes. Put down and serve hot.
Traditional food of Bangladesh- There is nothing different about Kacci Biryani. It’s an absolutely delicious rich food in Bangladesh. You can order it at different restaurants and eat it. If you want, you can make this delicious dish at home. There is a tradition of eating Kacci Biryani all over Bangladesh. However, people living in Dhaka tend to eat Kacci Biryani very much. Here’s the recipe:
Ingredients: 2 kg of mutton, 1 kg of polao rice, 250 gms of ghee, 0.5 kg of potatoes, 1 cup of onion barista, 8-10 pieces of cinnamon, 10-12 pieces of cardamom, 2 tablespoons of ginger paste, 2 tablespoons of garlic paste, hot spices Powder (Cinnamon, Cardamom, Nutmeg, Jayatri, Shahjira and Black Pepper) 1 tablespoon, half a teaspoon of cumin, one and a half cup of curd, 2 cups of milk ‚prunes 14-15 tsp, rose water 1 tbsp, amount of salt.
Kacci Biryani Cooking Process:
Wash the meat and drain the water. Put ginger garlic paste, salt, sugar, sour yogurt, cinnamon, cardamom, cloves with the meat in a brass pot and leave it for half an hour. Now mix the meat well with hot spice powder, half ghee and saffron and keep it for 10 minutes. Now spread out two cups of milk over the meat. Put salt and potatoes on the meat and fry it in oil.
Wash the rice and put it half boiled on the meat. Spread the remaining half of ghee, onion, raisins, prunes, nuts, rose water and put it in the oven on low heat for about an hour. Mix the flour and close the mouth of the pot before lifting it in the oven. After one hour, reduce the heat further and keep it down. It is better to cook in a chalk oven. In that case, after one hour, put it on the bottom and top of the pot with burning coal. In the case of gas stoves, place the pot on the pan and simmer.
Traditional food of Bangladesh- It is raining profusely. You can’t get out of the house. Sitting at home thinking, it would not be bad to get a little roasted khichuri. So take a look at some recipes for making roasted khichuri, and make roasted khichuri at home immediately.
Roasted Beef Khichuri:
You can easily make Roast Beef Khichuri with some common spices at home. It is so delicious and fun to eat.
Ingredients: Mustard oil, bay leaves, cardamom, onion, long, garlic paste, cinnamon, beef, lentils, cumin powder, salt, chilli powder, raw chilli, polau rice etc.
Cooking Process Roasted Beef Khichuri:
First you have to cook the meat. Take 1/3 cup amount of soybean oil in a pan. When the oil is hot, fry it with 2 pieces of cinnamon, 3 cardamoms, 3 longs, a bay leaf. Then add 1 cup of onion powder (onion should be cut thickly). When the onion is soft, add one and a half teaspoon of ginger paste and one and a half teaspoon of garlic paste and wait for some time and add half a cup of water (this will remove the raw smell of ginger garlic butter).
Now mix the powder with spices (1 teaspoon turmeric powder, 1.5 teaspoons red chilli powder, and 1 teaspoon cumin powder, salt to taste). When the spice oil rises to the top, mix the chopped beef with the bone fat and cover it with the spice. Leave the meat in the oven on medium heat and occasionally shake it (so that it does not burn). When the oil rises to the top, cover it with hot water for 1 hour (you can add water as you wish, but you have to roast the meat). Make sure the meat does not contain water. In this way the meat should be boiled and cooked.
Beef Khichuri Cooking Process
Put 1/3 cup of mustard oil in a pan. When the oil is hot, add some hot spices (1 bay leaf, 3 cardamoms, 2 pieces of cinnamon) (for flavor). Add 1 tablespoon ginger paste and 1 tablespoon garlic paste with it. Then add powdered spices with a little water (half a teaspoon of turmeric powder, 1 teaspoon of red chilli powder, salt to taste). Now fry 3 cups of washed pulao rice, half a cup of lentils with spices and add 6 cups of water (6 cups of water in 3 cups of rice, take twice as much water as rice).
Put the stove on medium heat and cook for 5 minutes. Then mix in the cooked meat, hot spice powder and 5-6 green chillies. Cover and simmer for 7-8 minutes. After some time, the top khichuri should be left down and the lower khichuri should be simmered again for 7-8 minutes. This is how to make a fun beef khichuri.
Roasted Chicken Meat Khichuri:
Ingredients: 3 tablespoons chopped onion, 10 cloves, 2 pieces of cinnamon, 5 cardamoms, 1 bay leaf, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 1.5 tablespoons of cumin powder, 1 tablespoon of turmeric powder, coriander powder 1 teaspoon, chicken, 3 cups of pulao rice, one and a half cup of Lentils and mug dal, whole cumin seeds, green chilies etc.
Cooking Process: In a pan, take 3-4 tablespoons of oil and grate 3 tablespoons of onion. Now fry with hot spices (10 cloves, 5 cardamoms, 2 pieces cinnamon, 1 bay leaf) (for flavor). With a little water, take 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1.5 teaspoons cumin powder, 1 tablespoon turmeric powder, 1 teaspoon coriander powder, 1.5 teaspoons chili powder.
When the oil rises to the top, add the chicken to taste. You can give whole cumin with it which will be good to eat with rice. Now fry the polaya rice with 3 cups and a half cup amount of Lentils and mug dal (mug dal should be fried). Then add 8 cups of hot water and half a cup of milk (to soften the rice). Cover for some time so that the water dries up. Now add 4-6 to 5 teaspoons of ghee with 5-6 green chilies. Then simmer the khichuri for half an hour and shake it occasionally. At the end of all, turn off the heat of the stove, wait for 10 minutes and serve. This way you can easily cook roasted chicken khichuri.
Delicious chicken pulao Recipe
Traditional food of Bangladesh- Many people also cook chicken pola for festivals or entertaining guests. Some people buy from the restaurant of their choice. Everyone, big or small, likes this recipe. Here is a recipe for making chicken polao-
Ingredients: half a kg of rice, 2 chickens (cut into four pieces), 1 cup of ghee, 1 cup of onion paste, 2 teaspoons of ginger paste, 2 teaspoons of garlic paste, 6 cardamoms, 4 pieces of cinnamon, jayatri, Nutmeg, cloves, cumin powder 1 teaspoon, pistachios, prunes, oil – half a cup, tokadai – 1 cup, green pepper, black pepper, salt amount, a few dried peppers, 1 cup of onion barista.
Method: Cut the chicken into four pieces. Soak the pieces of meat in salt water for half an hour. Then take out the chicken pieces and put onion, ginger-garlic paste, hot spice powder and tokadai in it for some time. When the meat is cooked, remove the meat and put half of the rice in the pot with oil and spices. Now arrange the polao and meat in a few layers reduce the heat of the oven with a barista on top and keep it in a pot with a lid for half an hour. Just before eating, open the lid and arrange in a pot and serve hot with salad.
Tehari of beef
Traditional food of Bangladesh- Tehari is a common food in the streets of Dhaka. You can find Tehari very cheaply in most of the hotels in Dhaka. You will never forget the taste of the famous Tehari, especially in the hotels of old Dhaka. Beef Tehari is cooked in shortcuts and fun to eat you can learn to cook today. So the recipe for those who are bachelors-
For meat marinade
1 kg of beef (without bones)
Mustard oil 1/2 cup
Ginger paste 2 tablespoons
1 tablespoon of garlic paste
1/2 cup of sour yogurt
The amount of salt
1/2 table spoon of sugar
Onion Beresta 1/2 cup
1/4 cup mustard oil (during cooking)
Onion 1/2 cup (during cooking)
4 dried chillies
2 pieces of cinnamon (medium size)
2 bay leaves
1 teaspoon of coriander powder
1 teaspoon of cumin powder
Nutmeg powder 1/2 teaspoon
Jayatri powder 1/4 teaspoon
White / black pepper 1/2 teaspoon
4 cups of Kalijira Polao rice (650 gms)
Keora water 1 teaspoon
5-6 green chillies
4 tablespoons of mustard oil
Whole cumin 1/8 teaspoon
Tehari of beef cooking process
Powder all the Tehari spices together. Cut the meat into small pieces, wash well and drain the water. Mix tehari spices, ginger paste, garlic paste, sour curd, salt, sugar, onion barista and 1/2 cup mustard oil with the meat. Leave the marinated meat in the fridge for 3 hours. Heat 1/4 cup mustard oil in a pan and fry onion till golden brown. Now put the marinated meat in it. Cook over medium heat for 10 minutes. Add as much water as needed. Cook the meat until the broth thickens. Separate the meats from the oil and broth and place on a plate. Heat 4 tablespoons mustard oil in a separate pot. When the oil is hot, add some green chilies and whole cumin seeds. Pour the pre-soaked fragrant polao rice and fry on medium heat for 3 minutes.
Now fry the separated meat in oil and spiced rice for another 2 minutes. Now add 6 cups of hot water for 4 cups of rice. Add salt to taste. Cover the pot and wait until it thickens. When the bulk rises, come to this stage and give the meat separately. Cook over low heat for 10 minutes or until water dries. When the water is dry, remove the lid and add Keora water and green chillies. Put on low heat for another 10 minutes on the stove. In between, lightly shake the cooking pot 1 to 2 times so that the polao and the meat mix well. It’s now ready to serve beef tehari. Serve with cucumber, raw onion and lemon.
Bangladeshi cake (Pitha)
Vapa pitha (steamed cake) is the most widely seen cake on the sidewalks, fast food shops and various cake shops in Dhaka city. This well-known steamed cake is on the list of favorites of teenagers.
However, winter cake does not mean just steamed cake. There are many more types of winter cakes (Pitha) in Bangladesh. Surely no one can finish the names of all of them. However, we have collected the names of the cakes and the techniques of making the cakes as much as we know or remember. Throughout the winter, whenever you want to eat a cake, make any cake.
500 grams of boiled and roasted rice powder, 1 cup of molasses, 1 cup of coconut curry powder, half a teaspoon of salt, a little water. 2 small bowls for cake, 2 pieces of thin cloth.
Rice powder should be sprinkled with a little water and sifted through a bamboo sieve.
Now make a hole in the middle of the bowl with a little rice powder and cover it with molasses and coconut and rice powder on top. Now cover the cake by soaking a thin cloth, hold the cloth up to the bottom of the bowl, turn the bowl over, place it on the perforated lid over the boiling water, lift the bowl and cover it with the cake cloth. After five-six minutes, remove the cake and serve.
Baked cake with date juice:
half a cup of thick date juice, 2 cups of thin date juice, 1 cup of finely chopped coconut, 2 cups of boiled rice powder, half cup of sun-dried rice powder, 1 kg of water, 2 pieces of thin clean cloth, 1 pot of steam and 1 bowl
Gently spread the boiled and heated rice powder, salt and thick juice so that the whole mixture is neat. Care must be taken so that the wheel does not become. Then sift the mixture into a thick sieve. This mixture should be lightly mixed with coconut. When water boils in the pot, lightly press the cake in the bowl. Now you have to wrap the bowl in cloth and put it on steam. If you delay in lifting the bowl, the cake will get stuck in the bowl. When all the cakes are made, it should be cooled and soaked in cold thin juice on top.
Shahi steamed cake:
2 cups of boiled rice powder, 2 cups of polao rice powder, 1.5 cups of date molasses, 2 cups of coconut korano, 1 cup of milk latex, 1 cup of cream, 2 tablespoons of raisins.
Steam the cake pan. Add salt to taste and lukewarm water to the rice powder in such a way that the rice powder does not form lumps. Rice powder should be sifted in a bamboo sieve. Mix half coconut korano in the powder.
In a bowl mix some rice powder, some coconut coated rice powder, some molasses with coconut milk powder, milk paste, pistachios, raisins and some rice powder. Will. Then cover it and after 10-12 minutes remove the cake with the cloth and keep it away from the cloth. Serve hot with Malay pistachio crumbs on top of the cake.
Put a little oil in the opening of Chitui cake and open it very hot. Rice powder should be mixed with lukewarm water to make a paste. Now you have to open two tablespoons of shell and cover it. Sprinkle water around the lid and after 3-4 minutes takes out the cake and soaks it in molasses syrup.
4 cups of rice powder, 1 liter of milk, 2 cups of molasses, half a cup of Korano coconut.
First you have to thicken the milk with a sieve and make a separate molasses syrup. Now make thin dough by mixing the powder in lukewarm water and make a cake with the dough in a cup in the opening of the soil and soak it in molasses juice. When the cake is cold, pour cold milk on it and spread coconut.
Boiled Coolie Cake:
2 cups of Atap rice powder, 1 cup of date molasses, 1 cup of Korano coconut.
Lightly fry the sun-dried rice powder and mix it with adequate amount of water. Put molasses and coconut in the pan and put it in the oven together. The mixture should be drained when the glue is dry. The mouth should be closed with a crescent shape by filling the middle of the sand with the yeast in a round shape. In this way all the puli pies have to be made and steamed.
Fried Coolie Cake: Lightly fry Ataap rice powder and knead it with adequate amount of water. Put molasses and coconut in the pan and put it in the oven together. When the mixture is dry and sticky, take the yeast by hand and make it round and thin. Leave in hot oil and fry crispy.
2 cups of rice powder, 2 tablespoons of ghee, amount of salt, 2 cups of coconut korano, half cup of white sesame, 1.5 cups of molasses, one and a quarter cup of water.
Salt, water and ghee should be put in the oven together. When it boils, you have to make kai with rice powder. Sesame seeds should be taken in the open. Molasses and coconut should be burnt in the oven. If it is sticky, it should be removed with sesame seeds. Divide the yeast into 18 parts or as desired and puff in each part with a crescent-shaped or bowl-shaped shape with the mouth closed. It should be boiled in steam.
Mix 250 grams of sana, half a tin of condensed milk, 6-7 tablespoons of flour, half a teaspoon of baking powder, oil for frying, three and a half cups of sugar and three and a half cups of water. Mix lamb, condensed milk, flour, baking powder and 1 tablespoon of ghee to make soft dough. Make small puli with dough and fry it in light hot oil (over low heat) till golden. Serve garnished with mawa or rose petals.
2 cups of rice powder, 4 cups of coconut 1 part, 2 cups of milk, 1 cup of sugar, a few cardamoms, 2 cups of water.
Make hard dough with water and rice powder. Now make small puli with small or 2 by 2 loaves of sand inside the coconut heat the milk in the oven and take it down with the puli with sugar and cardamom.
Televaja pitha or pakan pitha:
Half a kg of rice powder, 500 g of date molasses, one poya of flour, half a kg of oil. Date molasses and a glass of water should be taken with fuel.
Then it should be thickly mixed with rice powder and flour. When it is heated with oil in a pan, one teaspoon of cake should be left. As soon as the cake swelled, it became televaja or cooked cake.
two cups of rice powder, half a cup of ghee, one cup of powdered milk, two cups of molasses, three eggs, half of coconut korano, half a teaspoon of cardamom powder, one cup of water.
Rice powder should be fried in a dry pan. Molasses should be taken with fuel in water. First you have to mix powdered milk and eggs well and then you have to mix rice powder and finally you have to mix coconut. Brush the ghee in a tiffin bowl, pour the yeast and bake for one hour.
4-5 ripe bananas, 3 tablespoons of almond powder, a little salt, 1-2 cups of coconut milk, amount of date juice, soybean oil (for frying) 1-2 cups, ghee 1 teaspoon, rice flour 1- 2 cups.
Make a little thick paste by mixing salt, almond powder, coconut powder, ghee and rice flour with the date juice. Then deep fry in oil. Fried banana cake can be served with juice after 10-15 minutes.
Half a kg of rice powder, one kg of oil, one kg of molasses, half a teaspoon of salt, according to the amount of water. First you have to make rice powder yeast with salt in water. The yeast should be well kneaded. Then make a ring one by one with yeast like a thin paste and give it the shape of Amitti. Then it should be browned in oil and served with fried molasses.
Palm Bora (Taler Bora):
2 cups of flour, 3 cups of condensed milk, 3 cups of powdered milk, a pinch of baking soda, 1 tablespoon of baking powder, half a cup of sugar, half a cup of coconut (corano), 1 teaspoon of salt, 1 cup of water, Quantitative for frying oil.
Mix all the above ingredients together and leave it for half an hour to make a paste and fry it in brown oil.
Street Food of Bangladesh
Traditional food of Bangladesh- Bengali street foods are very delicious. Street food basically refers to the readily available food or drink that hawkers sell on the side of the road. Maybe these street foods sold in food carts, vans, trays or small baskets.
There are local street foods in almost every country in the world. According to a 2007 survey by the Food and Agriculture Organization, about 2.5 billion people eat street food daily.
Fast food, traditional food, drinks, or fruit — everything is on the list of street food. Regional food is usually the most popular as street food. Basically, there are a lot of buyers of these foods as they are available at a slightly lower price than restaurants.
Street food varies from country to country. Such as the popular street food in ancient Greece is small fried fish. Popular grilled meat, fried vegetables and fish in Japan. Seafood reigns supreme in street food in Australia. Mumbai’s street food offers kebabs, biryani, mango lachchi, malpoya pitha or pao bhaji.
Delicious Street Food of Bangladeshi
While walking on the streets of Bangladesh, we saw some street food. Today’s event is about the food on the streets of the country.
Sugarcane juice of 10 BDT is like nectar during hot weather. It is possible to make all the food at home but there is a different joy in eating street food on the side of the road.’
Pineapple cut into small pieces, smeared with cassava. Dhaka’s street food ‘Pineapple Makhano’ is a great food for those who are a little tired. The price will be 20 BDT.
Mango paste is as popular as pineapple paste. Kasundi is mixed with mango and sold. In addition to this, the specially cut mango flowers are also very popular among the children. You will get mango for 5 to 10 BDT.
It can be called a package based meal for breakfast in the afternoon. At the same time ‘Onion, Purple and Chicken Fry’ Onion and Purple will cost BDT 5 per piece. Chicken fry will be available at 30 to 50 BDT depending on the place.
Panipuri filled with tamarind soaked pulses is one of the popular street foods. This panipuri served in a single color bowl will cost 10 BDT.
You can eat cucumber, onion powder and chilli powder mixed with chilli boots. This food can be found for only 10 BDT.
You can drink tang, glucose, lemon juice on a hot afternoon to soothe the throat. A glass of sherbet will cost only 10 BDT.
Ice Gola is one of the most popular street foods in Dhaka at present. People of all ages love to eat colored ice.
Love to eat pasta? Not much price, you will get fun pasta for only 30 BDT.
What’s more, go out on the streets and enjoy all the fun street food.
Dhaka Food and Restaurant List
Find out the names and lists of all the famous and popular dishes of Dhaka city. You can save the post and it can be used at any time in the future.
1. Nanna Biryani. (There are very few people who have never heard of its name. I can’t say whether any other shop in Bangladesh can make “Morag-Polao” like this one. Anyone can finish two “rooster-polao” in one sitting. The taste of the “rooster-polao” soup is close to nectar in one word, and the borhani of this shop is also interesting. But there are some differences in the cooking of its branches with the first and main shop, so those who want to get a real taste, go to the first branch.
Address- Becharam Deuri, if you want to go, you will go to the star mosque (TARA MASHJID). “Nanna Biryani” can be seen from there. If you could not go directly to the mosque, you went to the central jail. From there you have to rent a rickshaw for 20 BDT to go to the star mosque.
2. Kachchi Biryani of Tsunami Restaurant in Jhigatala, Grill of Gauchia Hotel.
3. Khilgaon’s Bhola Bhai Biryani’s Beef Chaap and Mukta Biryani’s Beef Chaap, Khasir Chaap and Flower Pigeon.
4. Motijheel’s domestic hotel and Hirajheel’s Bhuna Khichuri.. Tehri of Lalmatia’s taste
5. Hotel Star’s Khasir Lekush, Shrimp, Faluda on Nawabpur Road
6. Mohammadpur Geneva / Bihari camp cow and khasir Chaap WOW taste!
7. “Manjar’s Puri” at Bihari Camp in front of Mohammadpur Town Hall Bazaar
8. Narinder Shah Sahib’s Jhunar Biryani
9. Kakra of Prince Restaurant in Sobhanbagh
10. Hajir Biryani at Nazira Bazar
Restaurant List of Dhaka City
11. Karim’s Biryani in Naya Bazar
12. Shamsher Ali’s roasted khichuri of Bangshal
13. Al Rahmania’s grilled chicken and tehri on the opposite side of Khilgaon market
14. Rice with roasted cows and mash at the Nirob hotel in Chankharpul
15. Hosni Dalan Road at night parata and heart fry
16. Bismillah’s Bati Kabab and Gurdar at Nazira Bazar
17. Khana-Basmati Chinese package in Purana Paltan
18. Hilsa sauce of Dhanmondi pan meat
19. Mutton Dum Biryani and Hyderabadi Biryani from the treasury of Gulshan 2
20. Rabbani tea from Mirpur Jhut Patti
21. Mouchak tastes 36 types of mash with restaurant rice
22. Kachchi Biryani, Reshmi Kebab at Malch Restaurant in Science Lab
23. Ghost’s crab, sizzling, soup
24. Sharma n Pizza Beef Sharma
25. Grilled chicken at Ekushey Restaurant in Uttara
26. Lachchi of Noorani Drinks in Chalk
27. Jasim’s chatpati and phuchka in front of Suhrawardy College
28. Breakfast at Chowrangi Hotel in Banglabazar (Sadarghat)
29. Halua, Parota, Sandesh of Amulya Mistanna Bhandar (Shankharibazar)
30. Khwaja Halim and TT’s Katchi from Gopibagh
31. Roast beef at Noakhali Hotel in Paltan (behind Bijayanagar water tanker)
32. Beef khichuri of Ashtavanjan on the slope of Kantaban
33. Paradise to BRAC varsity. Their items are good. Beef items are extreme
34. Khasi Pier Nehari of Maksud in Agamasih Lane
35. Bihari Camp Beef Brain Fry
36. Mustakim Chaap from Bihari camp in Mohammadpur, golden biryani
37. Parata and Kolija Bhaji (available at night). Address- Hosni Dalan Road.
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