Don't just keep places on your list — keep these experiences too. These are the ones that stay with you.
Royal Bengal Tigers crossing tidal channels in the Sundarbans. A three-day boat safari from Khulna-Mongla, with a Forest Department guide.
An artisan in Srimangal figured out how to hold seven layers of tea, each a different density, in one glass. It looks like it should mix — it never does.
In the monsoon, Ratargul disappears twenty to thirty feet underwater. Sit back in a boat and drift right in among the treetops.
Monsoon-season boat racing. Thirty-metre boats, riverside villages, a hundred oars falling in time to the drums.
Jamdani weaving near Dhaka is on UNESCO's Intangible Cultural Heritage list. Six months of two weavers' work go into a single saree.
The national fish, and an argument that never ends. Chandpur claims to have the best. Go in monsoon, eat it with mustard, and decide for yourself.
From November, Sylhet's wetlands fill with ducks and waterbirds arriving from Central Asia. Bring a boat and a flask, and just sit.
Dhaka's rickshaw art made UNESCO's list in 2023. At a workshop in Bangshal, you can even paint one of your own.
April 14th, Bengali New Year. Since 1989, a procession of giant artist-made puppets and masks has moved through the streets of Dhaka.
Old Dhaka — Raw goat meat, basmati rice, and potatoes layered in a sealed pot and slow-cooked over coals.
Chandpur and Barisal — Hilsa steamed in mustard paste and green chili — the dish that honours the national fish best.
Everywhere, on rainy days — Rice and lentils fried and cooked with spices. What the whole country eats the moment the monsoon arrives.
Chittagong — Beef cooked for hours until it turns almost black. Chittagong's signature dish.
Khulna and the coast — Prawns in a sweet, thin coconut-milk gravy. The fresher the prawns, the better it gets.
Every household — Mashed eggplant, dried fish, potato, coriander, chili. Five or six varieties around a single plate of rice.
Street corners, evenings — Crispy shells packed with spiced potato and chickpeas, dunked in tamarind water.
Winter evenings — A steamed rice-flour cake filled with date-palm jaggery. Only available in winter.
Pick a couple, and we'll build the rest of the package around them.