Rice is the staple food grain of Arakan. The diet of Rohingya is simple rice, fish, vegetables, milk and chillies; meat is taken occasionally. The majority of Rohingyas eat fishes with fresh vegetables or potatoes. Dry fish also is not uncommon among Rohingyas. On all festive occasions cows, water buffaloes and goats are slaughtered for sale and distribution. They eat mutton, beef, and chicken after making `Halal' according to Islamic teaching. It was the tradition of the Rohingyas to honour their special guests by slaughtering a goat or more. If the host were poor he would honour his guest with a roasted chicken. Rohingyas do not eat tortoise, crab and pork.
People during Manrique's days were very fond of rice cake and dried fish. The traveller writes: `Rice cakes, the usual food for these people without which, in spite of eating other food, they still feel hungry" (Manrique, 1, 99).
People of this district still prepare variety of rice cakes popularly known as pitha on special occasions or whenever need rises. Sidol (decomposed fish), xaga (hak or vegetables), dried fish etc. were some of the common food of the common people of Arakan– Chittagong region during Manrique's time. (S.B. Qanungo's A History of Chittagong P. 545).
The Arakan with its geographical location inherits a mixed culture in food Indian cuisine, the Rakhine dish and the English. While snacks of foreign nature are commonly made, the traditional snacks known as `Pira' is in vogue. `Pira' is made of rice powder. coconut, molasses, etc. Seasonal `Pira' are made and people give special attention in their household.
Steamed rice cake `Dohpira' floating rice ball `Panisatnya'. `Bawla Pira' `Zala Pira', `Fakkon Pira', `Guru Pira'. `Luri Pira', `Golali Pira', `Madhu Bhat' a kind of fermented cooked rice, etc. have its own peculiarity and taste.
Source: A Cultural History of ROHINGYA, AFK Jilani