Culinary Tourism in Bangladesh: Now and the future

Food enthusiasts worldwide have been drawn to Bangladesh because of its diverse and delicious culinary scene, enhanced by its beautiful scenery and dynamic culture. In Bangladesh, culinary tourism is a growing industry.

Bangladesh’s culinary scene promises a trip that satisfies the senses and provides a better understanding of its traditional street food scenes and the refined tastes of conventional meals. Food lovers now take culinary tours across different cities and regions instead of only visiting the standard tourist destinations.
They are excited about discovering the natural flavours that distinguish each place. This trend shows a rising interest in regional cuisine and the distinctive cooking customs throughout Bangladesh.
Food festivals and events to attend to discover about Bangladesh’s culinary culture
Folks gather for an event known as Pahela Baishakh, which includes a variety of bhorta, a sweet selection like Pitha, and Panta Ilish, a dish of fermented rice served with fried hilsa fish.
Sakrain, Old Dhaka’s kite-flying celebration, features colourful kites flown from rooftops and tables piled high with food, including Puran Dhaka’s renowned Biryani and Kababs.
The daily iftar meal consists of Dates, Jilapi, Peyaju, Beguni, Aluchop, Chola, and other fruits and beverages to refuel the body throughout the month of Ramadan.
Eid-ul-Fitr, commemorating the end of Ramadan, is marked by sumptuous feasts, including Shemai, Jorda, Firni, Biryani, and Kabab.
Decadent sweets like Halwa, Roti, and others are prepared and shared on Shab-e-Barat, the night of forgiveness, to represent the sweetness of blessings and forgiveness.
Every one of these festivals showcases the richness and diversity of Bangladeshi food, uniting communities and families in festive celebrations of centuries past.
A taste of authenticity with traditional dishes
The first thing to try in Bangladesh is Kacchi biriyani, which is made with aromatic chinigura rice, mutton chunks, and potatoes. Morogpolao, Khichuri, Porota, and Bhorta varieties include Alubhorta, Begunbhorta, Daalbhorta, Dimbhorta, and different kinds of fish bhorta and Shutkibhorta.
Since Bangladesh is closely tied to rivers, Hilsha fish, whether fried, curried, or prepared in mustard sauce, is a speciality. Remember to try ‘Shorsheilish’ and ‘Ilishpolao.
In winter, special events are frequently linked to Pitha, such as Bhapapitha, Patishapta, Nokshipitha, Pakanpitha, and Chitoipitha, popular varieties. Different types of Fuchka, like Tokfuchka, Chotofuchka, Doifuchka, Jhalmuri, Bhelpuri, Chholamakha, etc, are worth trying.
The growing trend of culinary tours
The rise in organized food tours, which allow tourists to experience these towns and their culinary gems with the assistance of local guides, has coincided with the growth of culinary tourism in Bangladesh. Dhaka is a gastronomic melting pot of regional cuisines. Its busy streets are a food lover’s paradise with everything from fancy restaurants to lively street food markets.
Puran Dhaka is a food heaven for genuine, authentic Bangladeshi cuisine. “I love to explore. Food is one of the best things for exploring a culture. It inspires me to travel. I live in Gulshan but came to Nazira Bazar only to taste the food. I had a great experience having biriyani at the Hazir biriyani, which was served in Kathalpata. It is part of their tradition. I had never seen anything like it before. Dhaka has places like Nazira Bazar and Lalbagh, and 300 feet are especially famous for food,” said Mohammed Abir Hosen, a third-year student of BBA from East West University.
Apart from Dhaka’s Kacchi and Bakorkhani, the Chui jhaler mangsho from Khulna, Mejbani beef, Kalabhuna of Chittagong, Shatkora beef from Sylhet, Kalairuti of Rajshahi, Kulfi of Kushtiya, Roshmalai of Comilla is one of the reasons of visiting these places for foodies.
Even food from hill areas is interesting to explore. Abir suggested, “I would suggest people visit Lama Bandarban. There is a restaurant named Larong. It is underrated. People should visit there.”
In this regard, Abir Imtiaz, a Traveler who runs a phone accessory business, shared, “If you go to the southern east part of the country, you will have food named ‘Paharikhabar’ so they should bring that food more often so that people can get the idea about their lifestyles. I eat soup at Lama Bandarban. It was too spicy. That time, I realized why they eat spices. It is because spices are overly grown there, giving them pleasure of eating that lasts a long time.”
He also mentioned some hidden gems in Dhaka, “Cafe Corner, I think the best Cram chap is made there. And Desh Bandhu Hotel’s Roti sabzi with Halwa.”
The recent culinary scene in Bangladesh
Bangladesh’s current outburst in culinary tourism can mainly be attributed to the country’s widespread access to social media platforms such as Facebook, Instagram, and YouTube.
These platforms are now valuable tools for exposing the public to the hidden culinary treasures of different parts of the nation and its rich culinary heritage.
Food bloggers, vloggers and influencers frequently post mouthwatering blogs and videos. Formerly unnoticed local specialities are becoming more well-known, fueling a rise in food-focused tourism and providing a fresh route for individuals to engage with Bangladesh’s abundant culinary legacy.
A renowned food blogger named Jawad Kazi, who runs the ‘Too Halal for Food’ page, shared his insight by saying, “I always had a soft corner for food. I used to be bullied by a lot of people regarding my weight. You will find lots of fine-dining restaurants in Dhaka serving different cuisines. The food scenario is getting better day by day.”
However, Bangladesh should focus more on the food tourism industry. There are many challenges as well. “The culinary scene of Bangladesh is not so developed, I would say. Even if you visit India, there are places where visitors come to taste food. We have a variety of food, but all we try to cash in is Indian or Afghani food. But we can do better with traditional bhaatbhorta and fish items,” comes from Mohammad Abir Hosen’s point of view.
He also shared some significant challenges he has faced, “There are lots of reviews on the internet. So, disappointment is something that I have to carry on my shoulders every time I decide to visit a food place. Finding food is difficult. Then, mismanagement is also evident. The Transportation to reach an area is not good. And finally, the owners don’t take their job seriously. They sell food but don’t have the idea that culture, food and tradition go hand in hand. For example, Hazir Biriyani has a unique idea while serving the food, which is a concern, but then doesn’t say anything about it.”
In Bangladesh, culinary tourism explores the nation’s cultural and regional richness rather than only a ride of taste. As more tourists go on food excursions to find these undiscovered culinary gems, Bangladesh becomes a more appealing vacation destination for foodies worldwide.
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