Ask anyone in Dhaka where dinner starts, and they will point to the nearest corner stall. Around four in the afternoon the lanes smell of frying onion, sour tamarind and hot oil. This guide to Dhaka street food lists twelve must-try dishes that locals actually eat, plus a few habits that keep your stomach happy.
Snacks Worth Queuing For
Dhanmondi Lake and the Dhaka University area are good places to begin, especially at dusk.
- Fuchka: crunchy shells filled with spiced potato and chickpeas, then dipped in tamarind water.
- Chotpoti: a warm chickpea and potato plate with egg, chili and a squeeze of lime.
- Jhalmuri: puffed rice tossed with mustard oil, onion and green chili.
- Shingara: a fried triangle of pastry with a spiced potato or meat filling.
What Locals Fry When It Rains
Monsoon clouds make people crave something hot. Both usually come in paper cones with chutney.
- Piyaju: golden lentil and onion fritters.
- Beguni: thin aubergine slices coated in gram flour batter and fried.
Old Dhaka Favourites
The oldest recipes live in Old Dhaka. Chawkbazar, well known for its Ramadan iftar market, is the best place to start.
- Haleem: lentils, wheat and slow-cooked meat blended into a thick, comforting bowl.
- Bakarkhani: a flaky, layered bread that tastes best with tea.
- Tehari: spiced beef cooked with rice and a bold hit of mustard oil.
- Borhani: a salty yoghurt drink that cools down a heavy meal.
Something Sweet to Finish
- Jilapi: crisp spirals soaked in sugar syrup.
- Bhapa pitha: soft steamed rice cakes with jaggery, popular in the cooler months.
Eating Safely and Paying Easily
Pick stalls with a steady crowd, because busy vendors cook fresh food all day. Stick to sealed bottled water, and skip ice when you cannot tell where it came from. While some vendors accept bKash or Nagad, most still prefer cash, so keep small cash notes handy. The Bangladesh Food Safety Authority sets hygiene rules, but checks vary, so trust your eyes. Start with mild chili, and share plates so you can taste more in one evening.
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