Bangladeshi
Articles about bangladeshi in the UK curry industry
Sylheti Shatkora Beef: The Citrus Curry of the Diaspora
Shatkora beef is the citrus-scented signature of the Sylheti community whose families built much of Britain's curry-house trade. We explore the bitter Bangladeshi citron behind it, where to buy shatkora in the UK, and how to balance its sharpness.
Shutki: Inside Bangladesh's Pungent World of Dried Fish
Shutki, Bangladesh's sun-dried fish, is one of the country's most polarising and beloved ingredients. This is the story of its coastal craft, its fiery bhortas and curries, and the deep regional pride it carries.
Kacchi Biryani: The Raw-Marinated Mutton Biryani of Dhaka
Kacchi biryani is Dhaka's crowning festive dish, where raw marinated mutton and fragrant rice cook together in one sealed pot. Here is how the dum technique, the potato and aloo bukhara, and the great wedding feasts make it unforgettable.
Beef Tehari: Dhaka's Beloved One-Pot Spiced Rice
Beef tehari is Dhaka's everyday one-pot answer to biryani, built on mustard-oil-fried beef and tiny aromatic Kalijira rice. Discover what sets it apart, how it is made, and why it remains a true street and home favourite.
Mezban: The Communal Beef Feast of Chittagong
Mezban is Chittagong's grand tradition of feeding the community, centred on a fiery, ghee-rich beef curry served to thousands. Explore its history, its distinctive mezbani gosht, and how the custom travels to British gatherings.
Bhuna Khichuri: Bangladesh's Monsoon Comfort Dish
Bhuna khichuri is the dish Bangladeshis crave when the monsoon rain falls, a roasted rice-and-lentil one-pot paired with rich beef bhuna and egg. This is its method, its companions, and its tender place in the Bengali heart.
Panta Bhat: Fermented Rice and the Pohela Boishakh Table
Panta bhat is overnight water-soaked, gently fermented rice that began as rural Bengali survival food and became the ceremonial centrepiece of Pohela Boishakh, eaten with fried hilsa, green chilli and onion.
Pitha: The Winter Rice Cakes That Define Bengali Festivity
Pitha are the steamed, folded and griddled rice cakes that mark the Bengali winter and the Nabanna harvest, filled with coconut and date-palm jaggery in forms such as bhapa, patishapta and chitoi.
Sylheti Akhni: The One-Pot Aromatic Rice That Travelled to Britain's Curry Houses
Akhni is the everyday one-pot aromatic rice of Sylhet, the region that gave Britain most of its curry houses. Here is what makes its spice profile distinct from biryani and how it crossed the world into UK home kitchens.
Dhaka's Old Town Street Food: Bakorkhani, Haleem and the Chowk Bazaar Iftar
A walking tour of Old Dhaka's street-food legends, from flaky bakorkhani biscuits and slow-cooked haleem to the roaring Ramadan iftar market at Chowk Bazaar.
Morog Polao: Dhaka's Festive Chicken Pulao for Weddings and Guests
Morog polao is the fragrant, gently sweet Bangladeshi chicken pulao served at weddings and to honoured guests. Here is what makes its ghee-and-milk richness special and how it differs from biryani.
Pohela Boishakh in Britain: How the Bengali New Year Plate Crossed Borders
Pohela Boishakh, the Bengali New Year, brings panta bhat, hilsa and Boishakhi mela food stalls to the streets of Britain. Here is how UK Bengali communities celebrate it and what fills the symbolic new-year plate.