Food

Food

Bangladeshis eat Bhat (boiled rice) as their staple food and major intake; about 70 percent of what they eat is based on rice, which is their main source of carbohydrate, though health conscious people take rooti or chapati (wheat-based carbohydrate). Unlike other foods, bhat is eaten after mixing it with curry. Generally there is Bhaji (fry) and Bharta (mash), basically made of countless varieties of vegetables and fishes. Then they take a Jhol of different vegetables, cooked separately or mixed or added with fish. They also take dal (soup made of pulses) and have different kinds of ghonto and shukto or Chutni (pickles) to enhance taste. Bangladesh has about a thousand varieties of fish, the size of which may vary from a quarter of an inch to about twelve feet. All of these are fresh water fish and can be found in small rural ponds and all types of inland water bodies and even in the submerged fields of paddy or jute. Salt-water fish are also avails abundance. Bangladesh can boast of a wide range of Shutki (sun-dried) of fresh-water and salt-water fishes. Dishes made of Shutki are popular and delicious and feature in typical traditional meals. Sandesh, (a milk based dessert), Zarda (sweetened rice with sugar, ghee and colour), Firni (rice flour cooked in milk with sugar and flavouring), Rasgolla and Kalojam-two popular milk-based desserts (made with sugar, flour and ghee), Rosh Malai (round sweets floating in thick milk), Pitha (a blanket term for cakes or pastries including specific varieties) such as Chitoi, Dhupi, Tokti, Andosha, Bhofa Puli and Poa are common and popular sweet items. Among some other widely popular sweetmeats Rajbhog, Khirmohan, Raskadarnba, Danadar and Chhanar Mudki Kalojam deserve mention. Different regions are renowned for different kinds of sweets. In Bangladesh, Porabari in Tangail district is famous for chamcham, Mugtagachha in Mymensingh for manda, Comilla for pyara and rasmalai, Faridpur for malaikari, Natore for kanchagolla and Dhaka for amrati, jilipi and pranhara. Most Pithas are sweet but a few are hot. Some are made throughout the year; others are seasonal. Pithas of the winter season use molasses from date juice and sugarcane, which are abundant then. These are important ingredients of Pithas and are loved by people of all regions of Bangladesh. In fact, the pitha season in Bangladesh starts in late autumn, when farmers procure paddy from the field. The most common ingredients of pitha are rice or wheat flour, molasses or sugar, coconut and oil. Different vegetables and sometimes meat and fish are also used in preparing some pithas, such as the pooli pitha, shabji (vegetable) pitha, bhapa, jhal (hot) patishapta and mangsha (meat) patishapta. Sometimes fruits - mostly, kanthal (jackfruit), aam (mango), tal (palmyra) coconut and banana - are also used in the pithas. These pithas are named after the fruit they are made from. Nakshi Pitha is a variety of rice cake with sundry designs made in villages and urban areas of Bangladesh. It is both a culinary art and an important folk art practised by women. Nakshi pitha of different flavours and shapes are made on various social and religious occasions, at Eid and Puja festivals, Shab-e-barat, Muharram, Khatna (circumcision), Weddings, Nabanna (festival of new-harvested paddy in Agrahayan- autumn), Paus (winter) festival, Annaprashan (Hindu rite of child's first taste of rice), Aqiqah etc. When you are in Dhaka, as it is a cosmopolitan city, you are sure to find restaurants where you can get your own native dishes. There are restaurants serving English, Continental, Chinese, Thai, Szechuan, Turkish, Korean, Japanese, Vietnamese or even Uzbek food. But you can also get outstandingly tasty, spicy and interesting Bangladeshi dishes in almost all the restaurants. Curries of many kinds abound, cooked with proper spices and hot curry powders. Korma, Rezala, Bhoona and Masala Gosht, Chicken, Mutton, Beef, Fish and Prawns, Chicken, Boti Kabab, Shutli Kabab and a variety of fish curries may be tried. There are some dishes that Bangladesh can boast of, since they compare well with all other dishes of the world and even those of international repute. You cannot forget Nan with Chicken Masala or beef or mutton kabab, plain bhat with Hilsher Jhol (light gravy of Hilsa) or Hilsha Bhaji (Hilsa fry) or even Shajina Data Jhol with Aalu (potato), all of which are outstandingly delicious. Fish-lovers should not miss smoked hilsa (our national fish), fresh bhetki and chingri (lobster/king prawns) malaikari, and prawn dopayaza (prawn with onion). Tea is available everywhere in the country. Lassi (made of yoghurt) - a refreshing drink - is also easy to find. Green coconut water is another fine and refreshing drink. Soft drinks, such as Royal Cola, Coca-Cola, Pepsi, Fanta, 7-up, Mirinda, Sun-Crest and Sprite are also readily available not only in the urban areas but also in rural settlements. Alcoholic beverages are available in big hotels and selected bars and restaurants. Foreigners are advised not to drink alcohol in public. Mishti Doi (sweetened yoghurt), Halua (common dessert) ranging from egg halua to halua made with carrots, sooji or wheat cream, almond, pistachio nuts and so on are widely available sweet items.