সুজির হালুয়া
Semolina slowly roasted in ghee and sweetened with milk and sugar: the easiest dessert in the Bangladeshi kitchen.
Cook’s tip
Low heat and patience: well-roasted suji gives the halwa its colour and flavour.
At the table
Suji halwa appears at Shab-e-Barat, at family gatherings, and any evening that needs something sweet.
Keep cooking
ভুনা খিচুড়ি
Rice and moong dal cooked together with ghee and gentle spice: the dish every Bangladeshi home makes when the monsoon rain starts.
মুরগির ঝোল
A light, everyday chicken curry with potatoes, ginger, garlic and warm spices, made to be eaten with plenty of rice.
মসুর ডাল
The everyday red lentil dal of Bangladesh, finished with a sizzling tempering of onion and spice.
সর্ষে ইলিশ
Hilsa, the national fish, gently cooked in a sharp mustard sauce. A monsoon classic.
পোলাও
Fragrant rice cooked in ghee with whole spices, a touch of milk and sugar: the centrepiece of every celebration meal.
আলু ভর্তা
Mashed potato, Bangladeshi style: sharp mustard oil, crisp onion and fiery green chilli. The simplest, most loved bhorta.
ছোলার ডাল
Split chickpea dal, gently sweet and fragrant with ghee, coconut and garam masala. A festive favourite.
ঝাল মুড়ি
The spicy puffed-rice snack sold on every street corner, made at home in ten minutes.
মাসালা নুডলস
Instant noodles made special with egg, vegetables and a dash of chilli sauce: the after-school favourite.
দুধ চা
Strong, sweet milk tea, brewed the way it is served at every tea stall in the country.
লেবুর শরবত
A cooling lemon drink with a pinch of salt and fresh mint: the classic way to break the fast and beat the heat.
পায়েস
Rice slowly simmered in milk with sugar and cardamom until creamy: the sweet of birthdays, harvests and celebrations.
সেমাই
Fine vermicelli simmered in sweet, cardamom-scented milk: the taste of Eid morning.
