thumb|Dhaka has a renowned style of mutton (goat meat) and potato biryani, known as the Kacchi Biryani. thumb|Bakarkhani is a snake item mostly eaten in old Dhaka Historically, Dhaka has been the culinary capital of Bengal for Muslim cuisine, particularly Mughlai cuisine. Restaurants in the city serve several types of biryani, including Kacchi Biryani (goat meat), Tehari (beef), Murag Pulao (chicken), and Ilish Pulao (ilish fish). Khichuri rice is a popular comfort food. A distinct variant of Bengali-Mughlai cuisine evolved in the city. Like other Mughal cities, a special tradition exists to eat nihari beef stew during breakfast. In Dhaka, the nihari stew can be eaten with Bengali breads. Chefs from Dhaka, the former Mughal provincial capital, served in the kitchens of the Nawabs of Dhaka and Murshidabad. They invented the Kacchi Biryani, which is a variant of biryani with mutton steaks and potatoes. One of the longest surviving outlets serving authentic Kacchi Biryani is Fakhruddin's. Kacchi Biryani is highly popular in Bangladeshi cuisine, with food critic and former MasterChef Australia judge Matt Preston praising its use of potatoes. Borhani is served as a drink alongside biryani. The Nawabi cuisine of Dhaka was notable for its patishapta dessert and the Kubali pulao. The korma recipe of the Nawab family was included by Madhur Jaffrey in her cookbook "Madhur Jaffrey's Ultimate Curry Bible". Bakarkhani breads from Dhaka were served in the courts of Mughal rulers.
thumb|Dhaka has a renowned style of mutton (goat meat) and potato biryani, known as the Kacchi Biryani. thumb|Bakarkhani is a snake item mostly eaten in old Dhaka Historically, Dhaka has been the culinary capital of Bengal for Muslim cuisine, particularly Mughlai cuisine. Restaurants in the city serve several types of biryani, including Kacchi Biryani (goat meat), Tehari (beef), Murag Pulao (chicken), and Ilish Pulao (ilish fish). Khichuri rice is a popular comfort food. A distinct variant of Bengali-Mughlai cuisine evolved in the city Like other Mughal cities, a special tradition exists to eat nihari beef stew during breakfast. In Dhaka, the nihari s.tew can be eaten with Bengali breads. Chefs. from Dhaka, the former Mughal provincial capital, served in the kitchens of the Nawabs of Dhaka and Murshidabad. They invented the Kacchi Biryani, which is a variant of biryani with mutton steaks and potatoes. One of the longest surviving outlets serving authentic Kacchi Biryani is Fakhruddin's. Kacchi Biryani is highly popular in Bangladeshi cuisine, with food critic and former MasterChef Australia judge Matt Preston praising its use of potatoes. Borhani is served as a drink alongside biryani. The Nawabi cuisine of Dhaka was notable for its patishapta dessert and the Kubali pulao. The korma recipe of the Nawab family was included by Madhur Jaffrey in her cookbook "Madhur Jaffrey's Ultimate Curry Bible" Bakarkhani breads from Dhaka were served in the courts of Mughal rulers.