Bangladeshi Cuisine is a generic terminology to refer to the cooking-style and trend now prevalent in Bangladesh. However, there are several regional variations, in terms of dishes, cooking style and serving style.

On the Southern coastal area have a large use of Sea fishes and coconut milk. “Shutki” which is an especially dry fish, is extremely popular in these areas.

On West and North-West vegetable curries heavily occupy the main eating in these areas.

On North-East larger number of lakes around the Sylhet division encourages greater use of lake fishes in the cuisine.

Dhaka exhibits a great deal of Western influence in its cuisine. Dishes involving fried rice and a lot of meat are usually legacies of Dhaka’s past as the capital of Bengali empires. Much of this is still visible in the old city, where dishes like Biriyani, Mughlai Porota and Bakhorkhani are made by specially stores.

Some dessert items are Chomchom, Kalo Jaam, Rosho Golla, Jeelapi and so on.