The history of food around Kaptai Lake is deeply interwoven with the ethnic communities and local fishing culture of the Chittagong Hill Tracts. The lake itself is an artificial reservoir, created in the early 1960s for a hydroelectric project. Since then, it has become an important ecosystem for freshwater fish, contributing to the local diet. Traditional dishes often incorporate locally sourced fish, rice, and a variety of tropical fruits and vegetables typical of the Bengal region. Over time, the culinary practices in and around Kaptai have been influenced by indigenous tribes, Bengali cooking methods, and the abundance of natural resources provided by the lake and its surrounding forests.