Bengali

Kharkol pata bata

10:00 PM

Isn’t it confusing that in monsoon when the plants start to sprout almost everywhere making the Earth look lush and green, is also the time when we are told to refrain from eating any sort of leafy greens? India's Monsoon eating philosophy is ingrained in the age-old practice of Ayurveda and backed up by many practices, folklores, and rituals. Which probably were developed to collectively fight deadly disease outbreaks that once were very common during the rainy seasons.

Bengali

Kanthal Bichir Bhorta (Jackfruit seeds mash with shrimps)

10:57 AM


The hidden gem of Bangladeshi cuisine for me is not the Hilsa dishes or the Pitha rather this humble side dish of mash called Bhorta. Though in both Epar and Opar Bangla (West Bengal and Bangladesh) we speak the same language, crazy about our fish and rice and share the same sentiment when it comes to literature, cinema, art and craft but our cuisine somehwere is significantly different. 

If you look into a Bengali thali you will find the rice is always placed on the left side with myriad types of fries, fritters, curries, boiled or fried mash of veggies or fish or sundried lentils, salt, chillies, wedge of lime and ghee on the right. The right bottom corner is generally left empty for the eater to mix his rice with the curries. I believe both Ghoti and Bangal cuisine follow the same norm but our plates completely miss these small mounds of bhortas the way Bangal's do it. They have a huge repertoire of bhortas or shiley bata as known in local language (ground in mortar and pestle) and can turn almost anything into a semi dry mash that brings your tastebuds alive with it's heavy handed use of chilies and mustard oil. 

Popular Posts