
Based on 714 reviews
Slow-cooked, layered biryani with tender mutton buried beneath fragrant basmati — the rice carries the meat's fat and the whole dish is perfumed with rose water and fried onion
Bangladesh's national fish cooked in a mustard-heavy sauce — the oil from the hilsa blooms into the gravy, giving it a richness unlike any other fish curry
A slow-braised, deeply spiced beef that falls apart in thick gravy — classic Bangladeshi home-cooking approach, heavy on the warming spices
Pungent, intensely funky dried fish preparations — a defining pillar of Bangladeshi cuisine that many non-Bangladeshi diners find polarizing but regulars seek out specifically