page_title: Dhaka
section_title: Cuisines
hierarchical_section_title: Dhaka / Culture / Cuisines
caption_attribution_description: English: Iftar
context_page_description: Dhaka, formerly known as Dacca, is the capital and the largest city of Bangladesh. It is the ninth-largest, and the sixth-most densely populated city in the world, with a population of 8.9 million residents within the city limits, and a population of over 21 million residents in the Greater Dhaka Area. Dhaka is the economic, political and cultural center of Bangladesh. It is one of the major cities of South Asia, the largest city in Eastern South Asia and among the Bay of Bengal countries; and one of the largest cities among OIC countries. As part of the Bengal plain, the city is bounded by the Buriganga River, Turag River, Dhaleshwari River and Shitalakshya River. The city is located in an eponymous district and division.
  The area of Dhaka has been inhabited since the first millennium. The city rose to prominence in the 17th century as a provincial capital and commercial center of the Mughal Empire in South Asia. Dhaka was the capital of the proto-industrialised Mughal Bengal for 75 years. As the center of the muslin trade in Bengal, it was one of the most prosperous cities in the Indian subcontinent.
context_section_description: The Old Dhaka area has its own unique food tradition, known as Dhakaite (ঢাকাইয়া) food. Old Dhaka is famous for its Morog (Chicken) Pulao, which is different from traditional biryani by its use of both turmeric and malai or cream of milk together.
  Dhakai Bakarkhani is the traditional food or snack of the people of old Dhaka. It is famous for its quality and taste and it was highly praised by the royal court of the Mughal Empire in Delhi.
  Along with Bangladeshi cuisine and South Asian variants, a large variety of Western and Chinese cuisine is served at numerous restaurants and eateries.
caption: Bangladeshi Iftar cuisine served at home
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