In Bangladesh, a wide variety of foods is prepared to break the fast at Maghrib time. Some of the common iftar items from Bangladeshi cuisine include Piyaju (made of pulse, onion and pulse powder), Beguni (made of eggplant and pulse powder), Jilapi, Muri (puffed crunchy rice grains, usually spiced with onion, garlic, chilli and other iftar items), Haleem, dates, samosas, Dal Puri (a type of lentil based pastry), Chola (cooked chickpeas), traditional Bengali sweets and different types of fruits such as watermelon. Drinks such as Rooh Afza and lemon sharbat are common on iftar tables across the country. People like to have iftar at home with all family members and iftar parties are also arranged by different offices and organisations.
In Brunei, iftar is called "sungkai". Traditionally this is held in the mosque or masjid for those who have prayed. In the mosque, a buffet is prepared by the government and local residents. Before the iftar, the beduk must be heard as a signal for beginning sungkai. Sungaki also means when a person decided to break their fast during daylight hours (the prescribed fasting time). Bruneians usually celebrate sungkai in restaurants (with reserved seats).
See also: Idul Fitri, Hamper Hari Raya, Hari Raya Hampers