Comilla Chittagong, Bangladesh Travel Guide
Comilla, like much of Bangladesh, features a rice-based diet. Fertile lands and rivers yield a wealth of fresh produce and fish, core to many dishes.
Historically, spice use signified affluence. Over time, skillful application of spices became central to Bengali cooking, creating complex, aromatic meals.
Rice (unquestionable staple), Fish (abundant varieties like Hilsa, Rohu, Katla), Meat (chicken, beef, mutton in rich curries).
Lentils (Dal, common, nutritious side), Vegetables (potato, brinjal, pumpkin, gourds, leafy greens in bhaji or torkari).
Spices (turmeric, cumin, coriander, chili, garam masala, ginger, garlic), Oils (mustard oil for distinct flavor, soybean oil also used).
Comilla's famous sweet: cream-colored chhana balls soaked in sweetened, thickened milk. Soft, spongy, rich. Find it at Matri Bhandar, a historic shop.
A must-try iconic dessert.
Bhorta: mashed dishes (potato, brinjal, lentils) spiced with chili, mustard oil, onions. Bhaji: fried or stir-fried vegetables, lightly spiced. The two are comforting accompaniments to rice.
Staples on many Bangladeshi tables.
Given riverine geography, fish (Hilsa in season) holds high standing. Chicken, beef, and mutton curries, rich in regional spices, ginger, garlic, and onions, are also popular. Served with rice or paratha.
Flavorful, aromatic, and intensely satisfying.
Sweet, milky tea (Cha) is ubiquitous. Seasonal fruit juices (mango, lychee) refresh. Lassi (cooling yogurt drink, sweet or savory) and Borhani (spicy yogurt, often with biryani) are also popular.
Bangladesh is a predominantly Muslim country. Alcohol consumption faces restrictions. You find it only in licensed bars and some upscale hotels, mainly for non-Muslims or foreign visitors. Alcohol consumption does not happen openly in nearly all public places here.
Comilla has few true fine dining restaurants. The best available options are typically within higher-end local hotels.
Numerous mid-range restaurants offer Bangladeshi, Indian, and sometimes adapted Chinese or Thai cuisine.
Local "hotel" (restaurant) and "dhaba" style eateries are plentiful, serving cheap, authentic, and hearty Bangladeshi meals.
All meat served in Bangladesh generally follows Halal guidelines. Kosher meals are unavailable in Comilla; travelers needing kosher meals will bring their own provisions.
Food permissible under islamic law is widespread, Kosher food is not.
Vegetarian food is usual and accessible. Vegan dining has more challenges as dairy products (milk, yogurt, paneer) and ghee (clarified butter) appear often.
Communicate "no milk, no butter, no ghee" (Dudh nai, makhon nai, ghee nai).
Rice is naturally gluten-free. Cross-contamination exists. Inquiry is needed.
Communicating specific allergies becomes difficult due to language.
Awareness of severe reactions is limited among local staff.
Carry a translation card for clear communication of restrictions.
During Eid al-Fitr and Eid al-Adha, special rich meat dishes like Korma and Rezala see preparation. Desserts like Shemai (vermicelli pudding) are traditional.
Celebrated with great enthusiasm.
Winter brings a wide variety of Pithas, rice-based delicacies made with rice flour, jaggery, and coconut. Pitha Utshob (Pitha festivals) might occur.
A culinary and cultural experience.
Trying fresh Rashmalai directly from renowned shops like Matri Bhandar creates a truly authentic Comilla food-related experience.
Stroll through local markets like Rajganj Bazaar. You will find sections selling fresh produce, meat, fish, and often ready-to-eat snacks and sweets.
Numerous roadside eateries (dhabas) and local 'hotels' (restaurants) serve traditional, inexpensive, and satisfying Bangladeshi meals throughout the day.
Local markets are great places to find a variety of snacks, seasonal fruits, and unique ingredients. It's a experience for your senses.
Breakfast generally includes lighter meals like Roti or Paratha with vegetables, egg, or dal. Bread and tea are also common, usually eaten early morning.
Expect generous portions and warm hospitality. Politeness dictates accepting food offered, even if you manage only a small amount.
Refusing food can appear impolite.
Maintain decorum in public dining settings. Public displays of affection are not customary and will draw attention.
Observe local customs.
Choose vendors with a large number of customers. This often signals fresh ingredients and regular cooking.
Watch for cleanliness of the stall, utensils, and food preparation. Opt for freshly cooked items over pre-prepared ones.
If a stall looks unhygienic or food appears questionable, move on to another vendor. Many options exist.
When exploring street food, prioritize vendors with a high turnover of customers, a signal of being fresh and popularity.
