Bangladeshi Food Mega Thread

[Destranator]

Long overdue thread.

 

[hembo]

Panta bhat or poitabhat (Bengali: পান্তা ভাত pàntà bhàt; Assamese: পঁইতা ভাত poĩta bhat or পন্তা ভাত ponta bhat) consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi.[1] It is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion, chili and mashed potatoes or "Alu Bhorta" (simple boiled potatoes mashed and salted without adding any cream or cheese).[2] It is consumed in eastern Indian states of West Bengal, Odisha (Pakhala), Jharkhand, Chhattisgarh, Assam, Tripura and also in the country of Bangladesh.

Bhuna Khichuri (Roasted/Fried Meat With Rice And Lentils)​

Panta Ilish (Soaked Rice And Ilish Fish)​

Morog Polao (Bangladeshi Chicken Pulao/Pilaf)​

Jhalmuri (Spicy Puffed Rice Salad)​

Chingri Malai Curry (Prawn Malai Curry)​

Shorshe Ilish (Hilsa Fish With Mustard Curry)​

 

[hembo]

Charchari/Chorchori (Char-Flavored Mixed Vegetable Stew)​

Doi Chira (Yogurt With Banana And Flattened Rice)​

Pitha (Bangladeshi Rice Cake)​

​

​

Shemai (Bangladeshi Sweet Vermicellis)​

Aloor Chops (Potato Cutlet Fritter)​

Kala Bhuna (Black Deep Fry)​

 

[hembo]

 

[Destranator]

@hembo : ঝাকানাকা গো, ফাটিয়ে শুরু করলে দেখছি!

 

[Destranator]

 

[hembo]

@hembo : ঝাকানাকা গো, ফাটিয়ে শুরু করলে দেখছি!

Although I can read & understand written Bengali fairly well (Coz our scripts are same except র & I used to read Bengali literatures along with Assamese, Hindi & English back in school), I cannot speak or write it (I am from Assam, India)

I am interested in BD foods because it somewhat close to our food habits (except we use a lot of dishes with sour taste and some of our dishes are influenced by Tibeto-Burman and far east asian due to Tai/ Ahom migration).. I eat here from Bangladeshi restaurants from time to time (specially sweet water fish dishes) as it is the only closer to home food that is commercially available here.

 

[Bilal9]

Nakshi Pitha (crunchy fried dessert dipped in syrup). Some call it Pakon Pitha. Served as a gift or as an invitation dish in various festivals and festive occasions - usually after harvests in the wintertime.

Baked Mishti Doi (Sweet creamy yogurt)

 

[Bilal9]

Selection of commercially made desserts

Bhapa pitha made with steamed rice grain and molasses filling (served hot in cold winter mornings)

 

[Bilal9]

Of late - Arabian desserts like Basbousa and Muhallaba have become popular in well to do upper middle class Bangladeshi households. And strawberries - yes they grow strawberries in Bangladesh. It is still a niche item because it spoils easily in the heat.

Basbousa

Muhallaba (Mahlabia)

 

[Bilal9]

Bengali culture has a rich tradition of relishing sweet foods. In Bangladesh, the production of various sweets is considered an art. Here sweets are related to various social and cultural celebrations. Different regions of Bangladesh have their own culture of producing sweets.

Renowned Traditional Sweets and Desserts of Bangladesh​

Yogurt (Doi) of Bogra​

When we want to taste Yogurt, the Bogura’s Mishti Doi (yogurt) comes to our mind first. Not to mention, Bogura’s Doi is one of the most famous deserts found in Bangladesh. This appetizing dairy product is prepared from cow milk.

Though Bogra is famous for Yogurt, this tradition initially started in Sherpur back in the 1960s. In those days, the makers used to sell curd door to door. Afterward, the owners of ‘DoiGhar’ in Bogra started producing Yogurt using special techniques and later this dessert became famous for its awesome taste and superb quality. They are usually sold in clay pots.

Chhanar Polau (Chhanar Zarda) of Jamalpur​

If you love the less sweet desserts, don’t miss the Chhanar Polau! Produced from the local cow-milk with high-quality sugar, this dessert tastes comparatively less sweet. It is told that fuel plays a magical role in the unique production method of Chanar Polau. For the preparation of this scrumptious sweet, the top quality wood is used as fuel.

Porrabarri ChomChom of Tangail​

This sweet bears a sugar-powder coated reddish surface with succulent and soft inner-part. Why can't any general confectionery make the ‘ChomChom’ maintaining the same taste as ‘Porabarri ChomChom’? In the 19th century, Joshoroth Haloi first made ChomChom with pure cow-milk and sugar using the water of Dhaleshwori River. People still believe that the water of Tangail’s Porabarri is the secret behind the magical taste of this sweet.

Sandesh of Satkheera​

The Sandesh sweet of Satkheera district is famous around the country. This mouthwatering sweet is produced from pure chhana, extracted from local cow-milk. It also includes some quantity of sugar and flour. A variety of Sandesh sweets are made in Satkhira including Chana Sandesh, Pera Sandesh, Kheer Sandesh, Gurr Sandesh, and Nolen Gurrer Sondesh, etc.

Chhanamukhi of Brahmanbaria​

It is the renowned sweet of Brahmmanbaria District. Each piece of Chhanamukhi sweet has a small square-shaped figure bearing a crunchy firm surface. Made of pure chhana, this sweet is delicious and healthy. The solid sugar coating makes the surface of the sweet bit hard.

Balish Misti of Netrokona​

Have you ever tried a pillow-shaped sweet? Try Balish Misti, the renowned sweet of Netrokona. The Bengali terms ‘Balish’ and ‘Misti’ refers to ‘pillow’ and ‘sweet’ respectively. The key ingredients of this sweet include milk, chhana, flour, and sugar. Sold at the rate of per piece, Balishmisti is produced in three sizes. The biggest size features about 12 to 13 inches.

Rasamanjari of Gaibandha​

In 1940, Ramesh Chandra Ghosh first made the ‘Rasamanjari’ in Gaibandha. Later, its fame spread throughout the country and this desert became the traditional sweet of Gaibandha district. In this special dessert, round-shaped soft juicy sweets float in the middle of thick reddish milk called Kheer. Pure cow-milk, chhana, sugar, and cardamom are used to make this delightful sweet dessert.

Rosomalai (Rasmalai) of Comilla​

Rosomalai dessert is the heritage of the Comilla district - invented by a Royal "moira" (Mishty supplier) under contract to serve the Puja-Parvanas of the Royal Court of Tripura (RD and SD Burman were part of that lineage). Comilla was the seat of that Royal Court prior to 1947, before they shifted to Agartala. . Interestingly, Rosomalai was initially called ‘kheerbhog’. In the Rosomalai dessert, a special preparation of milk called ‘Malai’ is applied besides sugar and flour. During the preparation process, 40 kg cow-milk is condensed for about 2 hours using a korai (big pan) to prepare 13 to 14 kg kheer. Then, Rosogolla sweets are made from flour and chhana of the milk-mixture. Commercial types come in smaller ball varieties, home made ones like below have larger round pieces.

Kachagolla of Natore​

Natore’s famous traditional sweet ‘Kachagolla’ is a kind of dry sweet. The Bengali term, ‘Golla’ refers to circle/round. Interestingly, kachagolla is not a round-shaped sweet though its name suggests. Kachagolla represents the aesthetic art of the sweets of Bangladesh. First, Chhana (milk-curd) is made from pure cow-milk and then mixed with sugar syrup. The combination is cooked, dried, and molded to make the final product Kachagolla.

Pera Sandesh of Naogaon​

Naogaon’s ‘Pera Sandesh’ has a unique taste. It is a light brown colored sweet. According to hearsay, Mohendri Das first made Sandesh. This type of sweet was traditionally offered to deities in diverse worship pavilions. To prepare 1kg of Pera Sandesh, about 7 liters of pure cow-milk is required. During the preparation process of Pera Sandesh, solid Kheer is made of only two ingredients: condensed cow-milk and sugar. Using the palms, the Kheer is molded to bring the desired shapes. Each piece of Pera Sandesh sweet is about ½ inches wide and 2 inches long. Lately Peras flavored with Mango juice have become popular.

Savitri & Roskodom of Meherpur (Kushtia area)​

The two sweets – Roskodom and savitri, – are representing the century-old tradition of the Meherpur district. The extraordinary characteristic of these sweets is that their flavor would remain unchanged for about a week in normal weather. The taste stays the same for about one month if preserved in a refrigerator. The key ingredients of these sweets are layers of boiled milk and sugar. During the preparation process, the sweets are boiled in the oven at specific temperatures for specific times.

Roskodom

Savitri

বয়স ১৬০ হলেও সাবিত্রীর চাহিদা দিন দিন বাড়ছে বি

বাংলা ও বাঙালির বিরাট খাদ্য তালিকা নিয়ে কমবেশি সবাই অবগত। এত বাহারি পদের তালিকা,হরদম সেখানে কিছু না কিছু পরীক্ষা নিরীক্ষা চলছে। শ্রী চৈতন্যদেবের সময়ে যে বড়ি ছিল নিরামিষ রান্নার অন্যতম উপকরণ, বাঙালি দিল তা মাছের ঝোলের সাথে মিশিয়ে। তাহলে মিষ্টান্নই বা বাদ যায় কীসে? রসগোল্লা, মনোহরা ,বাবরসা...

dailynewsreel.in

 

[mangochutney]

Rui maas bhuna.

I think that’s how you say it lol sorry if wrong but my local restaurant understands me

“ Rui mass bhunna extra hot with green chillis and 4 tandoori roti please Bhai saab”

Been eating it since childhood & very popular locally
Also love the lamb & chicken buunna they do & the tarka dhaal

Lol i hope these are Bangladeshi dishes and not some U.K. concoction.

We grew up with lots of Bangladeshis so been eating the food from young , the dried little fishes are lovely but I don’t know the name & haven’t seen it in restaurant but neighbour school friend and me used to swap our school lunches

 

[Bilal9]

Rui maas bhuna.

I think that’s how you say it lol sorry if wrong but my local restaurant understands me

“ Rui mass bhunna extra hot with green chillis and 4 tandoori roti please Bhai saab”

Been eating it since childhood & very popular locally
Also love the lamb & chicken buunna they do & the tarka dhaal

Lol i hope these are Bangladeshi dishes and not some U.K. concoction.

We grew up with lots of Bangladeshis so been eating the food from young , the dried little fishes are lovely but I don’t know the name & haven’t seen it in restaurant but neighbour school friend and me used to swap our school lunches

Rui is Ruhi/Rohu which is a carp found in Bangladesh and rest of Eastern India and Maas = fish.

Rohu - Wikipedia

en.wikipedia.org

Ruhi Bhuna is basically Ruhi fish cooked to have a dense paste consistency in the gravy. Like "Kalia". Bhuna and Kalia of Ruhi fish, Chicken and Lamb are standard fare in Bangladeshi cuisine. UK concoctions are things like Balti chicken which are made for gora tastes.

Ruhi Bhuna

Chicken Bhuna

Dried fishes are called "Shootky". The mini fish you talk about are called "Kechkee". The smaller Kechkee fish are sun-dried, salted and cooked in various ways, one of which is mashed fish (bharta).

Fresh caught Kechkee

Size referenced on human palm

Dried Kechkee

Dried Kechkee Bhuna

Kechhki Fish Curry, Recipe from Bangladesh

In addition to being relatively simple to prepare, this dish packs a nutritious punch by utilizing the small fish Kechhki (Corica soborna) as the star ingredient. Small, dried fish are not only a sustainable and affordable option for many areas around the world but also a rich source of animal...

www.fishinnovationlab.msstate.edu

 

[mangochutney]

Rui is Ruhi/Rohu which is a carp found in Bangladesh and rest of Eastern India and Maas = fish.

Rohu - Wikipedia

en.wikipedia.org

Ruhi Bhuna is basically Ruhi fish cooked to have a dense paste consistency in the gravy. Like "Kalia". Bhuna and Kalia of Ruhi fish, Chicken and Lamb are standard fare in Bangladeshi cuisine. UK concoctions are things like Balti chicken which are made for gora tastes.

Ruhi Bhuna

Chicken Bhuna

Dried fishes are called "Shootky". The mini fish you talk about are called "Kechkee". The smaller Kechkee fish are sun-dried, salted and cooked in various ways, one of which is mashed fish (bharta).

Fresh caught Kechkee

Dried Kechkee

Dried Kechkee Bhuna

Kechhki Fish Curry, Recipe from Bangladesh

In addition to being relatively simple to prepare, this dish packs a nutritious punch by utilizing the small fish Kechhki (Corica soborna) as the star ingredient. Small, dried fish are not only a sustainable and affordable option for many areas around the world but also a rich source of animal...

www.fishinnovationlab.msstate.edu

I am hungry now lol . 3 hours until lunch but will wait till dinner time & im ordering

I actually googled my local restaurant to get the above pic

 

[-=virus=-]

Love me a kosha mangsho or a kolkotta biriyani every now and then.. must be staple fare in BD too.

Had a Bengali guy cook me an allegedly Bengali style beef curry and keema in Goa too but it tasted just like regular UP muslim food, those notorious fattening and heart attack inducing kormas.. put that shit in the fridge and the next morning all the lard makes a fat layer on top.. which one must cut like a cake and throw the fugg away if you don't want those problems.

Seafood I mostly avoid, you hilsakhors' main thing.