The cue card
Describe a traditional dish from your country.
You should say:
- what the dish is
- how it is made
- when people usually eat it
and explain why it is popular.
You have one minute to make notes, then speak for one to two minutes.
Band 8–9 sample answer
Written by Abroadway as a model of natural, high-band speaking (not an official IELTS sample).
The dish I'd like to describe is shorshe ilish, which is hilsa fish cooked in a mustard sauce. Hilsa is our national fish, and this is probably the best-loved way of cooking it.
I've watched my grandmother make it dozens of times, and she always starts with the mustard paste. She soaks black and yellow mustard seeds in water, then grinds them on a traditional grinding stone called a shil-pata with a couple of green chillies and a pinch of salt. That's the secret, really, because if the paste is ground for too long, it turns bitter. Meanwhile, the hilsa is cut into thick steaks and rubbed with turmeric and salt. Then she heats mustard oil in a pan, adds a few nigella seeds, pours in the paste mixed with a little water, and gently lays the fish in. It simmers for just ten minutes or so, with slit green chillies on top and a final drizzle of raw mustard oil, which gives it a sharp, pungent kick.
As for when people eat it, it's almost an everyday dish in the monsoon season, when hilsa is at its best and fishermen bring in large catches from the rivers. But it's also a centrepiece on special occasions, like when a newly married son-in-law visits or when the family gathers at Eid. And of course, on Pohela Boishakh, lots of people eat hilsa with panta bhat, which is rice soaked overnight in water.
I think it's popular for a few reasons. Firstly, the flavour is unique; the bitterness of the mustard and the richness of the fish balance each other perfectly. Secondly, it's tied to our identity as a river nation, so eating it feels like celebrating where we come from. And finally, hilsa has become rather expensive in recent years, so serving it has turned into a way of showing hospitality and treating your guests properly.
Useful phrases from this answer
- pungent kick
- a strong, sharp taste or smell
- at its best
- in its best or most enjoyable condition
- a centrepiece
- the main or most important item at an event or meal
- a modern twist
- a new change that makes something traditional feel modern
- on their own terms
- in the way they choose, not the way others expect
- get hooked
- start liking something so much that it is hard to stop
- nudge people towards
- gently encourage people to choose something
- passed down through generations
- given by older family members to younger ones over many years
Part 3 follow-up questions and answers
Do young people in your country still enjoy traditional food?
Yes, I'd say most of them still do, although perhaps in a different way from their parents. Young people in Bangladesh might eat burgers or pizza when they go out with friends, but at home they usually still prefer rice, dal and fish curry, and nobody turns down biryani at a wedding. What has changed, I think, is that fewer young people know how to cook these dishes themselves, because traditional recipes take a long time and many students live away from home in hostels. There's also a trend for cafes giving traditional food a modern twist, like fusion versions of pitha, which shows young people are still interested, just on their own terms.
How has the way people eat changed in recent years?
Quite dramatically, in my view. One major change is convenience: with food delivery apps, people in cities can order a meal in a few minutes instead of cooking, which would have been almost unthinkable a couple of decades ago. Families also eat together less often, because parents work long hours and children have tuition classes in the evening. At the same time, there's a growing interest in healthy eating among some groups, so you see people counting calories or cutting down on sugar. So I'd say eating habits are becoming more varied and individual, though not always healthier, especially when it comes to processed snacks.
Why has fast food become so popular around the world?
I think the main reason is that it fits perfectly with busy modern lifestyles. Fast food is quick, fairly cheap and available almost everywhere, so it suits people who don't have time to cook. Marketing plays a huge part as well; international chains are very good at making their brands look fun and fashionable, particularly to young people. In countries like Bangladesh, eating at a foreign chain can even be a bit of a status symbol. And, to be honest, the food is designed to taste good, with plenty of salt, sugar and fat, so it's easy to get hooked. The downside, of course, is the impact on public health.
Should governments tax unhealthy food?
To some extent, I think it could be a sensible policy, especially for things like sugary drinks, which have little nutritional value. A tax can nudge people towards healthier choices, and the money raised could be spent on healthcare or nutrition education. However, I'd be cautious about taxing food too broadly, because in a country with many low-income families, it could simply make life more expensive for people who are already struggling. There's also the question of personal freedom; some people feel adults should be allowed to eat whatever they like. So I'd support a targeted tax combined with making healthy food more affordable, rather than a blanket one.
Is it important for a country to protect its traditional cooking?
Yes, I believe it is, because traditional cooking carries so much of a country's history and identity. Recipes are often passed down through generations, and they reflect local ingredients, the climate and even religious festivals. If they disappear, a real part of the culture goes with them. That doesn't mean food should never change, though; cuisines have always borrowed from one another, and Bengali food itself was shaped by Mughal cooking, for instance. I think the key is to record recipes, teach young people to cook, and support small restaurants and street vendors who keep traditional dishes alive, rather than trying to freeze food culture in time.
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