Bengali food is one of Asia’s most soulful and underrated cuisines – fragrant rice, delicate freshwater fish like hilsa, slow-cooked mutton curries, and an entire universe of sweets from roshogolla to mishti doi. For Singapore property buyers, expats, and investors, understanding Bengali and Bangladesh cuisine is more than a foodie hobby – it is a window into communities that already live, work, and invest in Singapore.
In this complete Homejourney guide, we bring together first-hand food experiences from Singapore (Little India, CBD, East Coast), classic dishes from Kolkata and Dhaka, and practical tips for travelers, expats, and investors who love Bengali food and are considering Singapore as a base in Asia. Along the way, we will connect cuisine to lifestyle, neighbourhood choice, and even long-term property decisions in a safe, transparent, and user-first way.
Table of Contents
- 1. Bengali Food & Bangladesh Cuisine: A Quick Overview
- 2. Key Flavours & Ingredients: Mustard, Hilsa Fish, Rice & Sweets
- 3. Essential Bengali Dishes: From Hilsa to Biryani and Dhaka Street Food
- 4. Bengali Food in Singapore: Where to Eat & What It Tells You About Neighbourhoods
- 5. Practical Travel & Lifestyle Guide for Bengali Food Lovers
- 6. Bangladesh, Kolkata & Dhaka Food Experiences: When You Travel from Singapore
- 7. Connecting Bengali Food Lovers to Singapore Property with Homejourney
- 8. Sample 3-Day & 5-Day Bengali Food Itineraries (Dhaka + Singapore)
- 9. Frequently Asked Questions (FAQ)
1. Bengali Food & Bangladesh Cuisine: A Quick Overview
When people say Bengali food, they usually refer to the cuisine of West Bengal (India) and Bangladesh – two regions that share language, rivers, and a deep love for fish, rice, and sweets. In Singapore, most diners are more familiar with North or South Indian food; authentic East Indian and Bengali cuisine is still a niche, often discovered through specialist restaurants or Bengali friends’ homes.[1][5]
Bangladesh cuisine is built around freshwater fish, seasonal vegetables, rice, and mustard in many forms – mustard oil, mustard paste, and mustard seeds. In Kolkata, you also see Mughal influence, especially in rich biryani with potatoes and fragrant rice, and slow-cooked mutton dishes like kosha mangsho.
For travelers, expats and investors comparing Asian cities, this cuisine matters because food culture is often a proxy for how strong and settled a community is. Little India and parts of Geylang, Jurong and East Coast in Singapore are anchored by South Asian communities, including Bangladeshis, whose food culture brings in restaurants, groceries, places of worship – and gradually, more stable long-term renters and buyers.
Why Bengali food is worth knowing if you care about Singapore
From a lifestyle and real-estate perspective, Bengali food is relevant because:
- Cultural depth: Neighbourhoods with strong food culture (like Race Course Road for Bengali & Punjabi cuisine[5]) tend to see stable foot traffic, tourism, and rental demand.
- Community insight: Many construction, shipyard, and service-sector workers from Bangladesh support Singapore’s economy; their food ecosystems indicate where budget rentals, hostels, and worker-related services cluster.
- Expat comfort: For Bangladeshi and Bengali-origin expats, easy access to familiar food is a serious factor when choosing where to live.
2. Key Flavours & Ingredients: Mustard, Hilsa Fish, Rice & Sweets
Mustard: The Signature Bengali Note
If you remember only one flavour from this guide, make it mustard. Mustard oil and mustard paste define many iconic dishes – especially fish preparations like shorshe ilish (hilsa in mustard gravy). Singapore’s long-running restaurant Mustard Singapore explicitly celebrates this identity by pairing Bengali and Punjabi cuisines, naming itself after this crucial spice.[5]
In daily Bengali cooking, mustard is used:
- As oil for frying and tempering curries
- As a ground paste for fish and vegetable dishes
- In pickles and chutneys for a sharp, pungent kick
Hilsa Fish: The “King of Fish”
Hilsa fish (ilish) is to Bengali food what wagyu is to Japanese cuisine – not just an ingredient, but an emotion. Caught mainly in the rivers and estuaries of Bangladesh and eastern India, hilsa is rich, oily, with countless fine bones that locals skillfully navigate even from childhood.
Classic preparations include:
- Shorshe ilish: Hilsa steamed or cooked in a mustard and green chili paste
- Bhapa ilish: Steamed hilsa wrapped in banana leaf with mustard and coconut
- Ilish polao: Fragrant rice cooked with hilsa and whole spices
In Singapore, fresh hilsa can be hard to find due to import and cost constraints, but frozen hilsa is sometimes available in Bangladeshi-run grocery shops in Little India, Geylang, and Yishun. Prices fluctuate, but a good quality frozen hilsa can easily reach SG$20–40 per fish in neighbourhood shops, higher in specialty grocers. Always ask about origin and whether the shop has regular Bengali customers – a soft safety check that they are used to handling this specific fish.
Rice & Lentils: Everyday Staples
Rice (usually medium or long grain) is the backbone of Bangladesh cuisine. It is eaten with:
- Dal: Lentil stews, from light, soupy versions to thick, tempered dals with garlic and chilies
- Bhaja: Shallow-fried vegetables like begun bhaja (fried eggplant)
- Jhol: Light, soupy curries for everyday meals
The World of Bengali Sweets
No Bengali sweets section is complete without the dairy-based classics:
- Roshogolla: Soft cheese balls soaked in light sugar syrup
- Sandesh: Pressed cottage cheese sweets, from simple to pistachio- and saffron-laced versions
- Mishti doi: Caramelised set sweet yogurt
- Chomchom and rasmalai: Rich, milk-soaked sweets often served at celebrations
In Singapore, you will find Bengali-style sweets more commonly in Little India sweet shops and some North Indian mithai outlets. Along Race Course Road and Serangoon Road, look out for shops that label items as “Bengali sweets” – the texture is usually softer and more delicate than standard Indian barfi or laddoo.
3. Essential Bengali Dishes: Hilsa, Biryani, Dhaka Street Food & More
Core Bengali Dishes to Know
Below is a compact table you can screenshot when exploring Bengali restaurants in Singapore or in Dhaka/Kolkata. It highlights core dishes, main ingredients, and what to expect in terms of flavour.
Biryani the Bengali Way
Biryani in Kolkata has its own identity: fluffy rice scented with subtle spices, a generous potato, sometimes an egg, and meat that is tender but not drenched in gravy. Compared to Hyderabadi or Pakistani biryani, it is lighter, less oily, and often mildly spiced – perfect for Singapore diners who want flavour without overwhelming heat.
Many Bangladeshi eateries in Singapore serve Dhaka-style biryani – richer and spicier than Kolkata’s, often using basmati rice, with a deep, meaty gravy. At Tekka Centre and surrounding streets near Buffalo Road in Little India, you can find biryani stalls run by South Asian owners where a huge plate is often under S$7–8, making it a popular lunch for workers and students alike.[2]
Street Food Dhaka: What to Try
Street food in Dhaka is a world of its own. Signature items include:
- Fuchka / Puchka: Crisp puris filled with spiced tamarind water, potato, and chickpeas
- Chotpoti: Tangy chickpea and potato snack with tamarind, onions, chilies
- Kebab rolls: Paratha rolls stuffed with grilled kebabs and sauce
- Jilapi: Sticky, syrup-soaked fried sweets similar to jalebi
In Singapore, you see echoes of street food Dhaka in Bangladeshi-run eateries in Little India and Geylang, especially in the evening when workers finish shifts and gather for snacks and tea. Portions are often large, and prices remain among the most affordable cooked meals you can find in central Singapore – another quiet signal of budget-friendly rental neighbourhoods.
Snacks & Cutlets
Bengali snack culture is strong. Look out for:
- Singara / Singada: Like a samosa but often lighter, filled with potato, cauliflower, or meat[1][3]
- Fish cutlet: Deep-fried crumbed fish patties, often served with mustard sauce[2][5]
- Vegetable chops: Beetroot or mixed-veg croquettes with a crispy crust[3]
Many of these snacks are available at Bengali-focused restaurants such as Bangla Bondhu in the east and Mustard on Race Course Road, often priced between S$6–15 depending on filling and portion.[3][5]
4. Bengali Food in Singapore: Neighbourhood Guide & Insider Tips
Having lived near Little India for several years and later in the East Coast area, I have watched Bengali and Bangladesh cuisine slowly move from "hidden" worker canteens to more visible, design-forward restaurants that attract both locals and tourists. Below are the main pockets where you can experience authentic Bengali food in Singapore today.
Little India & Race Course Road
Little India is your first stop. Around Tekka Centre (near Little India MRT), Race Course Road, and Buffalo Road, you will see a range of eateries, from budget canteen-style stalls to sit-down restaurants.
- Mustard Restaurant – 32 Race Course Road[5]
Singapore’s first dedicated Bengali & Punjabi restaurant, open since 2005. Famous for dishes like begun bhaja, alur dom, and Bengali fish preparations.[5] Prices are mid-range: most mains are around S$15–25, making it accessible for families and small groups. - Bengali sweets & snacks – Around Serangoon Road
Small sweet shops and snack counters change over time; always check recent reviews and look for strong Bengali or Bangladeshi patronage as a safety-and-authenticity signal.
Insider tip: Start with dinner at Mustard around 7 pm (it is walkable from Little India MRT – about 7–8 minutes via Exit E), then stroll along Race Course Road where you will often see South Asian families, tourists, and expats dining late into the night. This area gives a realistic sense of how food and community overlap, and how noise and traffic might feel if you are considering a nearby property.
CBD & Robinson Road: Aapon
In the CBD, Aapon on Robinson Road brings fine-dining Bengali food into a three-storey space that still feels homely.[1][4] The chef-owner, originally from Kolkata, built the menu around family recipes, serving dishes like Kosha Mangsho (slow-cooked goat curry) with Basanti Pulao (ghee- and saffron-infused rice).[1]
