Fuchka, the mouthwatering delicacy that dominates the streets of Bangladesh, has earned its spot among the top street meals in Asia. Bangladesh is home to some of the world's best street cuisine.

One of the most common types of food sold on the streets in Bangladesh, fuchka has flavors that are somewhat sweet, little sour, and slightly spicy.The crunchy, hollow spheres are often served with a filling that consists of mashed potatoes and chickpeas that have been combined with freshly cut onions, cucumber, lime, coriander, and green chilies in a chaat masala mixture. Before serving, street sellers often shred hard-boiled eggs and sprinkle them on top of the dish as a garnish. Typically, you will also be given a tiny cup of tamarind water sauce to pour into the shells. This sauce may be used to enhance the flavor of the tacos, giving them a sweet, tangy, and spicy taste that will excite all of your taste buds.

The list also includes a variety of other types of street cuisine, such as Bun Kebab and Falooda from Pakistan, Asam Laksa from Malaysia, Jalebi from India, Khao Soi from Thailand, Kimbap from South Korea, Momos from Nepal, and many more.

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Kachchi (raw) Biryani would be at the top of the list if you were asked to pick a few distinctive dishes that are associated with the city of Dhaka. After the food has been provided at any social occasion, even if it's only a small gathering, biryani will always be one of the options available to eat. Hajir Biryani, which first appeared on the market in 1939, is widely regarded as the best brand of biryani in Dhaka. Mutton is utilized as the primary source of protein in this dish, and it is prepared using mustard oil rather than the more conventional ghee or butter oil. This gives the dish its distinctive flavor.

The fact that Biryani is considered to be a traditional Bengali meal only goes back a few centuries. Rice has been farmed in Bangladesh, a low-lying nation that is located in the rich Ganges-Brahmaputra Delta area, for the last 5,000 years. The rice that was grown on the land, together with the fish that could be caught in the various rivers that cut through the nation, led to the citizens of Bengal being given the appellation "fish and rice-rich Bengalis." This moniker has lasted to this day.

Many new dishes were introduced into Bengal's culinary tradition throughout the course of time and when the country fell under the control of a succession of different conquerors, most notably the Mughals, who ruled most of the Indian subcontinent at one point. The Mughal cuisine, also known as Mughlai cuisine, is a part of this rich tradition, and the Biryani of Dhaka is the dish that best represents this cuisine.

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