Bangladesh - a country known for its location at the foothills of the Himalayas sloping down to a confluence of deltas and canals - offers a culinary landscape that is as diverse as its geology. Traditional Bangladeshi cuisine reflects the country's agricultural abundance, cultural history, and regional variations - each area offering unique dishes and flavors.
In the coastal south, the Sundarbans is a region where wild nature and culture are deeply intertwined. This unique landscape, with its vast mangrove forest and tidal brackish fields, has given rise to a distinctive culinary tradition that reflects the rhythm of its waterways. The cuisine here is a testament to the resourcefulness and resilience of the local communities, drawing from the abundant natural resources that the region offers. In this article, we'll delve into the rich flavors and traditions of the greater Sundarbans, uncovering the ingredients, dishes, and techniques that make this region a must-visit for any culinary enthusiast… and how visitors can experience its flavors firsthand.
Ingredients Unique to the Sundarbans
The Sundarbans Reserved Forest is the largest contiguous mangrove forest in the world and sits in the southwest delta region of Bangladesh along the Bay of Bengal, where fish and shrimp are staple proteins These are often accompanied by rice, lentils, vegetables, fruits and an array of aromatic spices. The brackish tidal rivers and canals provide a variety of caught, farmed and gathered food ingredients that are unique to the region. Some of the top food ingredients available from this area include:
Fish and Seafood
The rivers and coastal areas of the Sundarbans are known for a variety of freshwater and saltwater fishes, such as Hilsa (Ilish), Bhetki, and Pabda. Shrimp and prawns, particularly the giant tiger prawn, are also highly sought after.
Crabs
Mud crabs, especially the large green mud crab, are a delicacy in the Sundarbans. They are harvested from the brackish water and are often sold for both local consumption and export.
Honey
Wild honey collected by the local honey hunters, known as "Moualis," is a famous product of the Sundarbans. This honey is harvested from the bees that feed on the nectar of various mangrove flowers, including the Khlashi and Goran trees.
Wild Rice (Khaira)
Wild rice that grows naturally in the wetland areas of the mangroves is a traditional food source for some communities around the Sundarbans.
Mangrove Fruits
Some mangrove species produce edible fruits, such as the Nypa palm, whose seeds and sap can be harvested for food and beverages. Keora and Ora/Chaila fruits are also edible.
These ingredients reflect the unique biodiversity of the Sundarbans and are central to the local cuisine and culture. However, strict conservation measures and regulations are in place regarding the harvesting of these natural resources from the Sundarbans Reserved Forest and its protected areas. Fishing, farming, and the collection of resources such as honey and fruits are carefully regulated, with penalties for violations, to prevent overexploitation and ensure the long-term viability of these activities. Sustainable practices are essential to safeguarding the future of this unique environment. These ingredients should be farmed and gathered sustainably from outside the protected zones.
Local communities play a key role in conservation efforts, often relying on traditional knowledge and sustainable methods passed down through generations. By adhering to these rules and supporting sustainable agriculture, fishing, and harvesting practices, both locals and visitors can contribute to the ongoing protection of the Sundarbans, helping to preserve its natural wealth for future generations.
Sundarbans’ Notable Dishes and Culinary Techniques
Bangladeshi cuisine employs a variety of cooking techniques that enhance the flavors and textures of the dishes. The preparation techniques in southern coastal Bangladesh, especially around the Sundarbans, are deeply rooted in the local traditions and the ingredients available in the region. Some notable Sundarbans dishes and unique preparation methods include:
Hilsa (Ilish) Fish
Hilsa or locally known as Ilish fish, the national fish of Bangladesh, is a freshwater fish found along the waters of the Bay of Bengal, and it is a culinary delicacy. The fish is often cooked with mustard oil and spices, offering a distinct and robust flavor, served with rice. Dishes such as Shorshe Ilish (hilsa in mustard sauce) and Bhapa Ilish (steamed hilsa) are widely celebrated. “Bhapa” refers to the steaming technique often used with fish like hilsa or prawns. This method involves wrapping the food in banana or taro leaves with spices, mustard, or coconut paste, then steaming it. This not only cooks the food but also infuses it with a smoky, aromatic flavor from the leaves. Watch this video for a recipe and an important message about the sustainable consumption and conservation of Ilish.
Bhuna Khichuri
Khichuri (hochpoch) is a rice and lentil dish that is popular particularly during the monsoon season. In the coastal areas, it is often prepared with shrimp or small fish, cooked with a blend of spices. The addition of seafood adds a coastal twist to this comfort food. This one-pot meal is often enjoyed with pickles, fried fish, and eggs. “Bhuna” refers to the slow-cooking process where ingredients are fried in oil until they release their flavors. Watch this video to learn more.
Chingri Malai Curry (Prawn with Coconut Milk)
Coconut milk is a staple in coastal Bangladesh due to the abundance of coconut trees. Chingri Malai Curry is a luxurious prawn curry made with creamy coconut milk and spices. In the Sundarbans region, the curry features giant freshwater prawns or tiger prawns, seasoned with cinnamon, turmeric, and green cardamom, resulting in a deliciously balanced flavor profile. Though not a coconut based curry, “torkari” is a style of cooking vegetables or meat in a spicy curry, often served as a side dish.
Chorchori (Dry Curry)
Chorchori is a dry curry where a mix of vegetables or fish is cooked together with minimal water until all the moisture evaporates, and the ingredients become lightly fried in their own oils. The dish often includes mustard oil and spices typical to the region, like turmeric and chili.
Smoked and Sun-Dried Fish
Given the proximity to the coast, smoking and sun-drying fish (shutki) are popular preservation techniques. Fish like shrimp, hilsa, and other varieties are salted and sun-dried, often on raised bamboo structures. These dried fish are then rehydrated and cooked in curries or stir-fried with vegetables and spices.
Panta Bhat (Fermented Rice)
Panta Bhat is a traditional dish where leftover rice is soaked in water overnight to ferment. The dish is typically served with fried fish, pickles, or spicy condiments (particularly chilies and onions), offering a cooling, tangy meal perfect for hot coastal climates. It is especially popular during the Bengali New Year (Pohela Boishakh) and is valued for its refreshing and hydrating qualities, particularly in the summer months.
Patrani Machh (Fish Wrapped in Leaves)
In coastal areas, especially around the Sundarbans, fish or crabs are sometimes cooked wrapped in mangrove or banana leaves. The food is marinated with spices and herbs, then wrapped and either steamed or baked, allowing the natural flavors of the leaves to infuse the dish. Similarly, the term “dum” is a method of cooking food on low heat in a sealed container to retain moisture and infuse flavors.
Chui Jhal Meat Curry
The Piper chaba plant, locally known as chui jhal, is a creeper vine with a fruit similar to other varieties of long pepper (Piperaceae). Unlike its use in other parts of South and Southeast Asia, where the fruit is commonly utilized, Khulna's culinary tradition focuses on the twigs, stems, and roots of this plant. These parts are chopped and added to meat and fish dishes, such as the popular Chuijhal Meat Curry, to impart a distinctive spicy and pungent flavor. The stems and roots, which resemble horseradish in taste, are considered valuable spices, with the roots being especially prized for their stronger aroma.
This list could continue on and on with various mashed fruits, tubers, or vegetables, such as potatoes, eggplants and papaya. Then there are celebratory Pithas, hearty Dal lentil soup, go-to Biryani, and various pickles of all sorts. Let’s not forget desert items like sweets, yogurt, date palm juice, and more! These dishes showcase the resourcefulness of the people in the region, utilizing local ingredients and techniques to create flavorful and distinctive dishes.
Local Culture and Cuisine
For visitors seeking to indulge in the unique flavors of the Sundarbans, there are a variety of culinary hotspots where these traditional dishes can be savored. Whether you're dining in larger cities like Khulna or Mongla, staying at eco-resorts nestled within the mangroves, or exploring local street food stalls and markets, there are plenty of opportunities to sample the region's culinary heritage. Some of these establishments are even members of the Greater Sundarbans Ecotourism Society, ensuring that your meal supports local communities and sustainable tourism efforts.
Restaurants in Larger Cities
- Aronno Eco Garden and City Inn - Khulna
Support GSETS by visiting these member businesses. - Western Inn, Tiger Garden, Castle Salam, Khulna Kitchen, and Ruposhi Bangla Restaurant – Khulna
These are all restaurants in Khulna city that offer specialty regional dishes. Check out the many other restaurants located near Zero Point, the gateway entrance to Khulna. - Hotel Pashur and Niribili Restaurant – In Mongla, Bagerhat
These are known for fresh seafood, including crab and shrimp curries.
Hotels & Eco Resorts
- Sundarban Tiger Camp – Satkhira
- Offers traditional coastal dishes, including Panta Bhat with fried fish.
- Dhangmari Eco Resort – Mongla, Bagerhat
Serves local seafood and wild honey-based desserts. - Any eco-cottage – Dacope, Khulna
Most of the dishes mentioned above are available based on guests’ requests, as all local cooks are familiar with preparing these dishes. - Nishorgo Eco Resort – Bagerhat
Focuses on organic, locally sourced ingredients, featuring dishes like Khichuri with shrimp.
Street Food Stalls & Markets
- Khulna Fish Market – Khulna
Offers fresh and dried seafood, with stalls serving fried and grilled fish on the spot. - Chhota Khulna Street Food Stalls – Khulna
Street vendors serve traditional snacks like Chorchori and fried fish cakes. - Dublar Char Island – In the Sundarbans
Known for its racks of fish drying in the sun along the shore, with fish stalls and seasonal seafood pop-ups during the fishing season.
These locations offer a variety of culinary experiences, from street food delights to refined, eco-friendly dining options, allowing visitors to truly immerse themselves in the flavors of the Sundarbans.
Culinary Hospitality in the Greater Sundarbans
Food in the Greater Sundarbans is more than just sustenance; it's a vital expression of the region's cultural and social heritage. The act of sharing a meal is central to Bangladeshi hospitality, embodying the communal and inclusive spirit that defines the local way of life. This deep connection to both culture and nature is a cornerstone of the region's ecotourism offerings.
Ecotourism in the Sundarbans emphasizes responsible travel practices that minimize environmental impact and actively contribute to the conservation of this unique ecosystem. Visitors are encouraged to engage in sustainable activities, including their meals, making mindful choices that help preserve the delicate balance of the mangrove forest. By participating in ecotourism, travelers play a crucial role in protecting the Sundarbans' natural beauty and supporting the local communities that depend on it.
Traditional Sundarbans cuisine is a perfect example of sustainable living, with an emphasis on seasonal, locally sourced ingredients. The culinary practices here are rooted in resourcefulness, utilizing every part of an ingredient to reduce waste. The focus on fresh, whole foods not only enhances the flavors but also offers health benefits, making the cuisine a testament to the Sundarbans’ natural abundance.
The vibrant flavors, diverse ingredients, and unique cooking techniques of this regional cuisine make it a truly enriching experience. As you explore the culinary traditions of the Sundarbans, you'll find that food here is much more than nourishment—it's a celebration of nature, culture, and community.
If you are planning your holiday to the Sundarbans, contact GSETS to assist you with itinerary suggestions and booking your restaurant or cooking class reservations.