Bangladeshi Banquet

Bangladesh Flag

Unusual fact: Bangladesh has six seasons – grismo (summer), barsha (rainy), sharat (autumn), hemanto (cool), sheet (winter), and bashonto (spring)

So onto Bangladesh. This post is call Bangladeshi Banquet because well it was a banquet. We had lots of people there was Angus, Mum, Dad and I and our whole extended family. On our massive banquet we had three types of curry, two types of bread and some condiments. The three types of curry were a vegetarian made with chickpeas, a meat curry with mutton, and a dal. I made the chickpea curry with Clara, Sandy made the dal and mum made the lamb curry.

I would like to thank my aunt Rom for helping me with the photography.

We served everything with a big bowl of rice.

These recipes have lots of spices in them, we went around to our local indian/Asian food grocers called Mirch Masala Grocers. I wanted to do a recipes with the spice called Paanch Phoran, it is also known as Indian Five Spice Mix. I couldn’t find any good recipes, you may be able to though. Here is the recipe:

This uniquely Bengali (east Indian) spice mix is used to season many dishes. It is a blend of five (paanch) spices and lends a lovely aroma when added to a dish.


Cumin seeds
Fennel seeds
Nigella seeds
Fenugreek seeds
Mustard seeds

Mix all the above in equal quantities and store in an airtight container.

The vegetarian curry was really easy and had great flavours, frying off the spices was amazing, all of the smells and flavours. It tastes spicy as in lots of flavours but not hot spicy.

Chickpea Chole Curry
Chickpea Chole Curry

Mum made the meat curry. It was called Kacchi Biryani, the recipe calls for mutton which is just lamb, we used the stir fry cut, we bought it from Woolworth’s. This curry was also very quick and easy, the only thing was that the water would not evaporate so we did not add the extra water near the end. If you look in the pictures below you can see the cinnamon sticks, pepper corns and spices.

Kacchi Biryani
Kacchi Biryani
Kacchi Biryani
Kacchi Biryani

Sandy made the Dahl. She says that the dahl was super easy to make and it was delicious.

Mum made some naan bread, and they were absolutely delicious, they were crunchy on the out side and a beautiful golden colour. I definitely recommend making these to have with your curry. We bought some ready made papadams and some that you can cook in the microwave.


We also had two condiments. We made up a youghurt raita with chopped up mint and coriander (cilantro). We also had some sweet mago chutney which was perfect, they both brought the whole dish together, without them it would have been boring.


Tom 8.5
Rom 8
Me  8
Mum  9
Dad  9

Tom 7
Rom 7.5
Sandy: 9
Me 8
Mum 8
Dad 8

Tom 7.5
Me 8
Mum 9
Dad 8


Dad 9
Mum 9

Chickpea Chole Curry


2 cans of chickpeas (400 gm each)
2 tbsps vegetable/ canola/ sunflower cooking oil
2 bay leaves
5-6 cloves
3-4 green cardamoms
5-6 peppercorns
3 large onions, sliced thin
2 large tomatoes chopped
2 tbsps garlic paste
1 tbsps ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2 tsps garam masala
1″ piece of ginger, julliened
2 tbsps fresh coriander leaves chopped fine


Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
Heat the oil in a deep, thick-bottomed pan on a medium flame.
Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
Add the dry spices – cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
Add salt to taste and water to make gravy (about 1 1/2 cups).
Simmer and cook covered for 10 minutes.
Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
Serve piping hot with Poori/ Bhatura.

Cooking the Chickpea Curry
Cooking the Chickpea Curry

Kacchi Biryani

•Mutton,1 inch cubes 350 grams
•Basmati rice 1 cup
•Onions 4 large
•Yogurt 1/2 cup
•Ginger paste 2 teaspoons
•Garlic paste 2 teaspoons
•Turmeric powder 3/4 teaspoon
•Red chilli powder 1 tablespoon
•Coriander powder 1 tablespoon
•Salt to taste
•Ghee 6 tablespoons
•Green cardamoms 3
•Black cardamoms 3
•Cloves 4
•Cinnamon 1 1/2 inch stick
•Bay leaves 2
•Star anise 2
•Cumin seeds 1 1/2 teaspoons
•Green chillies,sliced 6-7
•Tomatoes,chopped 4 medium
•Dry ginger powder (soonth) 1 teaspoon
•Cumin powder 1 teaspoon
•Fresh mint leaves,chopped 1/2 bunch
•Fresh coriander leaves,chopped 1 bunch
•Saffron (kesar) 4-5 strands
•Milk 2 tablespoons
Soak basmati rice in two to three cups of water for half an hour. Drain and keep aside. Slice two onions and chop the remaining two. Marinate mutton with yogurt, half the ginger-garlic paste, half the turmeric powder, half the red chilli powder, half the coriander powder and salt for at least one and a half hours preferably in the refrigerator. Heat ghee in a handi and fry sliced onions till brown. Drain onto an absorbent paper and keep aside. To the same ghee add green cardamoms, black cardamoms, cloves, cinnamon, bay leaves, star anise, cumin seeds and let them crackle. Add chopped onions and sauté till golden brown. Add remaining ginger-garlic paste, green chillies, tomatoes and all the remaining masala powders including soonth and cumin powder. Remove mutton pieces from marinade and add. Sauté for two to three minutes and then add marinade mixture, mint leaves and two to three cups of water and cook mutton till half done. Add drained rice, half of the chopped coriander leaves and two cups of water. Mix well, cover and simmer on low heat. When it is nearly done, add saffron dissolved in two tablespoons of milk and mix gently. Cover and cook till fully done. Stir biryani well before serving. Garnish with remaining chopped coriander leaves and fried onion slices.

Marinating the lamb (the yoghurt isn't in it yet)
Marinating the lamb (the yoghurt isn’t in it yet)


Serves 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes


  • 1 T. sesame oil or, alternatively, olive oil
  • 1 cup finely chopped white onion
  • 2 cloves garlic, finely chopped
  • 1 T. finely chopped fresh ginger
  • 4 cups water or vegetable broth
  • 1 cup dried red lentils, rinsed and picked over
  • 1 t. cumin
  • 1 t. coriander
  • 1 t. tumeric
  • ¼ t. cardamom
  • ¼ t. cinnamon
  • ¼ t. cayenne pepper
  • 1 t. salt, or to taste
  • 2 T. tomato paste


1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.

2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.

3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed. Serve hot with curries or on its own with rice

The dal
The dal

Naan Bread


450g (3 cups) bread flour
7g sachet (2 tsp) dried yeast
1 tsp salt
1 tsp caster sugar
185ml (3/4 cup) warm water
90g (1/3 cup) greek yoghurt
2 tbs vegetable oil
30g ghee, melted
Sesame seeds, toasted

Method Notes
Step 1
Combine the flour, yeast, salt and sugar in a bowl. Mix in water, yoghurt and oil. Knead dough for 5 minutes or until smooth.
Step 2
Place dough in a bowl. Cover with plastic wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
Step 3
Meanwhile, preheat oven to 250°C. Preheat pizza stone for 40 minutes. Punch down dough then divide it into 6 portions.
Step 4
Roll out each portion of dough on a lightly floured surface into a 12 x 20cm oval shape.
Step 5
Spray both sides of the dough with oil. Bake on pizza stone for 5 minutes or until puffed and light golden.
Step 6
Brush with ghee and top with sesame seeds. Wrap in foil to keep warm. Repeat with the remaining dough.


1 1/2 cups plain Greek-style yoghurt
1/4 cup chopped mint
2 tablespoons chopped coriander
1/2 teaspoon white sugar
1/2 teaspoon garam masala

Step 1
Place ingredients in a bowl. Stir well to combine.

Note: We did not use sugar or garam masala

The Banquet
The Banquet
The Banquet
The Banquet

We actually held this banquet on Monday but we have been away, sorry for the late post.


13 thoughts on “Bangladeshi Banquet

  1. num num num!
    Did you hear that? that is the sound of my corgis (Monty,Emma, Linnet, Willow and Holly) devouring the delicious chickpea curry.
    They are now very fat and need a skateboard to get around.
    I shall not sue you at the moment.
    Yours sincerely,
    Elizabeth windsor

  2. Hi Elly
    Great variety would suit a large gathering… Donna and I went to the 4×4 Club International Dinner last night, Donna made Indian curried chicken wings with papadams. It would be great if you were here to contribute some additional talent to the kitchen

  3. Bengali (Indian) food and Bangladeshi food tend to differ slightly. Indian Bengalis almost always use basmati rice (as you have), while many (if not most) Bangladeshis use parboiled rice.
    Bangladeshis also tend to fry their spices less than the Indian Bengalis – they do this by adding in the spices later than what is typical of Indian Bengali cuisine.
    Nonetheless, both cuisines are delicious! Thanks for sharing. 🙂

    1. Wow! Thank you very much for all that information, I had no idea on the difference. When you say parboil the rice, what do you mean? Thank you again 🙂

      1. Parboiled rice is rice that has been pre-cooked (boiled) in its husk. You can usually find parboiled rice at any South Asian foods store. Parboiled rice is boiled the same way as basmati rice, but the length of each grain tends to be much shorter, and the texture is a bit more rubbery 😀
        Personally, I prefer the taste of basmati rice…it seems to “absorb” flavors of spices more readily than parboiled rice does, especially in dishes like biryani 🙂

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