Biryani
- Aloo: potato in Bengali. When you find this word on menus in Bangladeshi restaurants, it means the dish contains potatoes. For example, aloo bhaji—a potato bhaji—a Bangladeshi restaurant speciality.
- Atta: a type of whole wheat flour used in Bangladeshi restaurants to make breads such as chapatis.
- Biryani: served as a main course in Bangladeshi restaurants. It is a rice dish which contains meat and/or vegetables.
- Brick Lane: a street in London famous for its large number of Bangladeshi restaurants. It is referred to as Bangla Town because of the large Bangladeshi population in the area—even the street signs are written in Bengali.
- Chicken tikka masala: although traditionally seen as an Indian invention for the British palate, many claim that this popular dish was actually invented in Bangladeshi restaurants.
- Cham cham: a dessert that dates back more than 150 years and is still a favourite in Bangladeshi restaurants today. Served in various colours, including light pink, light yellow and white, it's a sweet dish made from flour, sugar, cream and saffron, then dusted with coconut flakes.
- Dhal: a thick, spicy stew made from lentils and a typical dish at a Bangladeshi restaurant. Many dishes at Bangladeshi restaurants will be made from lentils. (Pulses in general are a dietary staple in much of South Asia.)
- Ghee: clarified butter used for cooking food in Bangladeshi restaurants.
- Gulab jamun: a dessert in Bangladeshi restaurants made from balls of dough with syrup, and flavoured with cardamom, rosewater or saffron. It is commonly served at marriages and other celebrations.
- Luchi: a type of flatbread served in Bangladeshi restaurants—it differs from other types of flatbreads because it is deep-fried.
- Paratha: a type of flatbread served in Bangladeshi restaurants, and often stuffed with vegetables, most commonly potatoes.
- Tumeric: one of the most important spices used in Bangladeshi restaurants. Others used in savoury dishes include garlic, ginger, coriander, cumin, turmeric and chilli. Cardamom and cinnamon are also very important but are more often used in sweet dishes in Bangladeshi restaurants.
All guides on Yell.com are provided for general guidance only, do not constitute legal or professional advice and are not intended to be exhaustive.
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