Bangladeshi cuisine is the culinary tradition of Bangladesh, shaped by the fertile Ganges Delta and centered on rice, lentils, and freshwater fish. Mustard oil is the primary cooking fat, and panch phoron - a spice blend of cumin, fennel, fenugreek, mustard seed, and nigella seeds - is a defining seasoning.
Fish is central to the diet; ilish (hilsa) is the national fish, along with koi, shol, and various carp, typically prepared in curries, fried, or smoked. Vegetable dishes (shak) and rice preparations such as biryani, polao, and kichuri (rice with lentils) round out the everyday table.
Dietary practice follows the country's religious makeup: the Muslim majority favors halal meat, while Hindu communities avoid beef. Regional variation exists between the fish-forward coastal areas and the meat- and lentil-based cooking of inland regions.