Daily Eating Habits#

For most people in Dhaka, the day starts with breakfast, locally called “nashta”. This is usually quite light. Common items include ‘Ruti’ (a thin, flat bread) or ‘Paratha’ (a layered, fried flatbread) served with ‘Bhaji’ (mixed vegetable curry), ‘Dal’ (lentil soup), or sometimes a simple egg omelet. A cup of sweet milk tea is a must for many. On weekends, breakfast might be more elaborate, perhaps ‘Khichuri’ (rice and lentils cooked together) or ‘Noodles’.

Lunch, “dupur er khabar”, is the main meal of the day for many families. This almost always centers around rice – fluffy, white rice is the staple. It’s served with ‘Dal’, one or two types of ‘Bhaji’ or ‘Vorta’ (mashed vegetables or fish mixed with spices and mustard oil), and a main curry, usually fish or chicken. Fish is very popular across Bangladesh, and Dhaka is no different.

Dinner, “rater khabar”, is eaten relatively early for some, often before 9 PM. It’s quite similar to lunch: rice, dal, bhaji/vorta, and a curry. Sometimes people might have a lighter version of the main curry or just stick to vegetables and dal.

Home-Cooked vs. Street Food#

Home cooking is the heart of food in Dhaka. It’s where the daily rice, dal, and curries are made with care. Home-cooked food is generally seen as healthier and more nutritious, made with fresh ingredients. Recipes are often passed down through families.

Street food in Dhaka is a vibrant scene, but it’s usually for snacks or quick bites, not the main daily meals for most families eating at home. You’ll find popular items like ‘Fuchka’ (crispy shells filled with spiced tamarind water and mashed potatoes), ‘Chotpoti’ (a tangy mix of chickpeas, potatoes, and spices), ‘Singara’ and ‘Samucha’ (savory fried pastries filled with vegetables or meat), and ‘Jhal Muri’ (puffed rice mixed with spices, mustard oil, and various ingredients). While delicious, street food isn’t the daily staple the way home-cooked meals are.

Key Ingredients and Spices#

Rice is absolutely central to the diet here. Lentils are also incredibly important, forming the basis of the daily ‘Dal’. Fish is a primary source of protein, with varieties like Rui (Rohu) and Ilish (Hilsa) being very popular. Chicken and beef are also commonly eaten.

Vegetables vary by season but include potatoes, cauliflower, cabbage, various gourds (like bottle gourd and ridge gourd), eggplant, and many types of leafy greens.

Spices are what give Bangladeshi food its distinct flavor. Common spices include turmeric (for color and warmth), chili (for heat), cumin, coriander, ginger, garlic, and onions. Mustard oil is frequently used for cooking and in vortas for a pungent kick. Panch Phoron, a five-spice mix (fenugreek, nigella, cumin, black mustard, and fennel seeds), is also often used, especially for tempering dal or vegetables.

Weekend and Festival Foods#

Weekends, especially Fridays, and festivals are when special, richer dishes come out. ‘Biryani’ (fragrant rice cooked with spiced meat, usually beef or mutton) and ‘Polao’ (aromatic rice cooked in broth with spices) are very popular weekend or special occasion meals. ‘Korma’ (meat in a rich, creamy sauce) is also common during celebrations like Eid.

During Poush Mela (a winter festival), various types of ‘Pitha’ (traditional rice cakes, sweet or savory, often steamed, fried, or baked) are made and enjoyed. These are often complex and require time to prepare.

Popular Snacks and Drinks#

Besides the street food snacks mentioned earlier, other popular snacks include ‘Bhapa Pitha’ (steamed rice cake with coconut and jaggery, common in winter) and various sweet ‘Mithai’ (traditional sweets made from milk, sugar, and flour).

Tea (‘Cha’) is the undisputed king of beverages, drunk multiple times a day, usually milky and sweet. Fresh fruit juices are popular seasonally. ‘Lassi’ (a yogurt drink) is refreshing, especially in the heat.

Food Culture and Etiquette#

Food in Dhaka comes with its own customs. Eating meals, especially rice-based ones, traditionally involves using your right hand. Spoons and forks are common now, especially in urban settings, but the right hand is still the traditional way.

Offering food to guests is a significant part of hospitality. Refusing to eat when offered can be seen as impolite. Sharing food, even from your plate, is quite common among friends and family.

While not strict taboos, there are some considerations. Pork is not eaten by the Muslim majority. Beef might be avoided by the Hindu minority. During religious fasting periods like Ramadan, eating and drinking in public during fasting hours is generally avoided.

For most people in Dhaka’s bustling life (with a population of over 10 million), food is about sustenance, family connection, and cultural identity, rooted in simple, flavorful dishes eaten daily, with special treats reserved for weekends and celebrations.