Bangladeshi cuisine is deeply connected to the country's rivers, fertile plains, and rice-growing agriculture. Rice is the principal staple, accompanied by freshwater fish, lentils, leafy greens, aubergines, potatoes, and a remarkable variety of vegetables, while mustard oil gives many dishes a distinctive character.

Curries may be delicate or intensely spiced, and ingredients such as turmeric, cumin, coriander, mustard seed, chilli, ginger, and garlic build layered flavours. Bhortas, fried fish, biryani, pitha, and milk-based sweets demonstrate the breadth of a cuisine in which everyday food and festive cooking are both highly developed.