Traditional Rohingya Cuisine

A savory celebration of centuries-old culinary heritage, fragrant spices, and heirloom recipes passed down through generations of Arakanese families.

Arakanese Gastronomy & Living Heritage

Heirloom Dishes of the Rohingya Kitchen

Rohingya cuisine is defined by coastal Arakan geography: aromatic mustard oils, freshly caught marine fish, fiery charred chilies, hand-pounded spice pastes, and fragrant rice cakes.

Main Curries𐴊𐴟 𐴉𐴞𐴘𐴝𐴎𐴞

Du Fiyazi (𐴊𐴟 𐴉𐴞𐴘𐴝𐴎𐴞)

Double-Onion Spiced Beef/Fish Curry

The signature culinary dish of Arakan, prepared with two distinct additions of caramelized and stewed onions, fragrant mustard oil, and whole spices.

45 mins 4-6 servings

Key Ingredients:

•1 kg beef or firm fish steaks (Ruhi / Ilish)
•4 large onions (2 finely sliced for browning, 2 chunked for braising)
•4 tbsp pure mustard oil
•2 tbsp garlic & ginger paste

Served at wedding banquets, Eid celebrations, and honorable guest dinners across Arakan.

Chutneys & Relishes𐴔𐴡𐴌𐴞𐴏 𐴏𐴝𐴕𐴞

Moric Saani (𐴔𐴡𐴌𐴞𐴏 𐴏𐴝𐴕𐴞)

Fire-Roasted Chili & Dried Fish Chutney

A fiery, tangy relish made from char-roasted chilies, sun-dried shrimp or fish (Huri), garlic, and a touch of mustard oil.

10 mins 6 servings

Key Ingredients:

•10-12 fresh red & green chilies
•50g sun-dried shrimp or flaked dried fish (Huri)
•6 cloves of garlic (unpeeled for roasting)
•1 medium red onion, finely chopped

An everyday staple served alongside steaming white rice and lentil soup (Dail).

Sweets & Pitha𐴒𐴟𐴌𐴡𐴌 𐴉𐴞𐴃𐴝

Rohingya Guror Fita (𐴒𐴟𐴌𐴡𐴌 𐴉𐴞𐴃𐴝)

Steamed Rice Cakes with Date Jaggery & Coconut

Delicate winter rice cakes steamed in clay pots, filled with freshly grated coconut and rich date palm jaggery.

20 mins 8 cakes

Key Ingredients:

•2 cups freshly milled coarse rice flour
•1 cup grated date palm jaggery (Gur)
•1.5 cups fresh shredded coconut
•Pinch of salt and warm water for moistening

Prepared during winter harvest months and Ramadan iftar gatherings.