Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between India and Bangladesh. With an emphasis on fish and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle, yet sometimes fiery, flavours, its confectioneries and desserts. It also has perhaps the only traditionally developed multi-course tradition from South Asia that is analogous in structure with similar traditions found in French and Italian cuisine, as well as Japanese kaiseki.

Freshwater fish from the Ganges delta are the dominant protein in Bengali cuisine, although the Mughal influence has meant that some mutton and even chicken and beef is eaten among the Muslim population of Bangladesh. There is a wide variety of vegetables and rice is the predominant staple.