An overview of Bangladeshi Food part-1

Although you may not have realized it, it’s quite possible you’ve eaten Bangaldeshi food.Many of the restaurants along London’s famed Brick Lane are actually Bangladeshi in origin. The same can probably be said for other “Indian” restaurants throughout the world. After all, Indian food has much better branding. So after having traveled through India and upon arriving in Bangladesh, we thought its food might just be the same.
Well, not quite. So what about food in Bangladesh? What is it like?
We don’t claim to be experts in Bangladeshi cuisine, but we did our share of dining in Bangladesh. During our nearly six weeks in the country, we took the opportunity to eat on the street, in tea stalls, canteens, restaurants and in village homes.
Bangladesh shares a common Bengali culture, language and history with its neighbors in the nearby Indian state of West Bengal. This shared culture also carries over to its food – many dishes are shared across borders and are commonly referred to as Bengali cuisine.
Bangladeshi cuisine is decidedly South Asian in nature. However, it’s unique in its abundant use of fish and its employment of a variety of often fiery pastes made from ground roots, spices and chilies. So fiery they are, we’re told, that even some visiting Indians can’t handle the heat.
Fish: Bangladesh is a country of rivers so perhaps it’s no surprise that fish is a staple of Bangladeshi food. There’s a common saying: “Fish and rice make a Bengali” (Machh-e-bhat-e-Bangladeshi). Often fish is fried in spice paste to enable the flavors to settle in.
For Bangladeshis, not any fish will do. A river fish, be it from fresh or salt water, is the most highly valued. To Bangladeshis, sea fish just don’t offer the same flavor.
Ground pastes: Bangladeshi cuisine incorporates the use of pastes – spices and roots ground smooth. Green chili peppers are ubiquitous in Bangladeshi cuisine. Other common pastes include a combination of any of the following: ginger, garlic, red chili peppers, turmeric, onion, cinnamon, coriander, cumin, or mustard seed. (South Asian cuisine aficionados will note the use of popped spices as a foundation of Indian dishes as distinctly different from that of Bangladeshi cuisine.)
Mustard oil: Traditional Bengali cuisine makes frequent use of mustard oil which imparts an inimitable bitterness. You can definitely taste this in bhorta, uniquely Bangladeshi balls of mashed vegetables. Although mustard oil is still commonly used throughout Bangladesh, people are making the switch to more neutral vegetable oils.
Traditional stove: Who says you need fancy kitchen equipment to cook well?
A traditional Bangladeshi stove is made from mud or dug into the ground. It includes a place for fire (usually heated by wood, sometimes wrapped in cow dung so it burns slower) with an impression or opening in which to place the pan.
Boti (Knife):A traditional Bangladeshi carving utensil that consists of a curved blade on a shaft that you must secure between your feet. Bangladeshi women use it with lightening speed to cut onions, vegetables, fish,  just about anything, no matter how small.
Eating with the right hand: As in other parts of South Asia, food is eaten with the right hand. Bangladeshis appreciated the attempt we made to eat “local style” – one restaurant manager even came up to us and thanked us for it.
Not surprisingly, the best food we ate in Bangladesh was served in a family home during a village homestay. We are told that Mrs. Ali, our host mother in Hatiandha is known for her cooking skills. She really went all out for us during our stay.
Please note these dishes are not always eaten every day; some may be considered “special occasion” meals.
Awesome sabzi (mixed vegetables): Ok, the real name for this did not include “awesome” but we were so impressed by this dish that we felt it an appropriate name.Sabzi is common throughout Bangladesh, but Mrs. Ali took it to a whole new level.
In addition to ground ginger, garlic, onion, cumin, and chili pepper pastes, this dish also included fenugreek, fennel seed, black cumin, ajwain, and methi. Add to this carrots, potatoes, eggplant, cauliflower and whatever other vegetables you have hanging around and you’ve got something special.
Maach Bhuna (Fish Bhuna): Bhuna is a style of cooking where spice pastes – red chili, ginger, cinnamon, onion, and garlic – are heated in oil and then cooked with fish, meat or vegetable slices. Add a little water to thin out the sauce. The result is something aromatic, flavorful, and spicy. One of our favorites.
Bhendi Bhaji (Fried Okra): Simple and so delicious. Green chilies, ground onion paste and okra fried together in oil.
Begun Bhaja (Fried Eggplant): Pan-fried sliced eggplant with turmeric and salt.
Chicken Curry: A Bangladeshi garam masala-based curry that features chicken and potatoes. The masala — including cinnamon sticks, big brown cardamom, and small green cardamom — really shines through.
Dal (lentils): Another staple of the Bangladeshi table. Sauteed spices, onions and garlic stewed to creaminess. If there exists nothing else at breakfast time, you’ll be sure to finddal and rounds of paratha bread.
Pulao: A rice that uses the small, fine grain of rice (more expensive). It’s typically cooked with bay leaf, cinnamon sticks and topped with crispy dried onion. Delicious. You know you are considered someone special when the finer grained pulao comes out.
Unless you’re going to a fancy hotel restaurant or a high-end eating establishment, don’t expect to receive a menu when dining at local canteens, cafeterias or restaurants. You don’t choose curry types; instead you choose chicken, fish or beef. Preparation is the choice of the man in the kitchen that day. It’s as if the restaurant is saying: “This is whatwe (collective we, like a family) are eating today.
In this case, the selection is limited, but there’s something oddly binding in everyone sharing the same meal.
Meals are prepared –- and are therefore most fresh — around regular eating times. If you get off-cycle in your eating, you won’t go hungry but your food may have been hanging around for a while. Take note.
Singara: Much like samosas, singara (the round items above) are spiced potato and vegetable mixture pockets wrapped in a thin dough and fried. What distinguishes a good singara is the flaky texture, almost as if it’s made with savory pie crust. Singara are really tasty and inexpensive snack (as cheap as 24 for $1) that you can find almost anywhere in Bangladesh.
Samosa: In India, samosas are usually stuffed with potatoes and spices. Bangladeshi samosas tend to be triangular, filled with cabbage and other vegetables, and are more heavily fried and crunchier than either singara or their Indian samosa cousins.
Paratha: A thin fried flat bread that can be found everywhere throughout the country. Most often eaten at breakfast.
Fried roti stuffed with egg & onions: Once night hits in Khulna, many of the streetside restaurants were frying up a thin dough filled with egg, onions and spices. It was folded up like a square. More filling than it looks ……  to be conitune –next page

Roti Kalai: A thick flat bread made from lentil flour. When we found this on the streets of Rajshahi, women were serving it with freshly cut onions and green chili sauce. More like a meal than a snack since the lentil flour makes it very heavy.

Chana chaat: Chickpeas mixed with chopped onions, tomatoes, and spices often topped with popped rice and fried vegetables. Incredibly addictive snack food.
Naan: Although naan (flat bread cooked in a tandoor oven) is not as common in Bangladesh as it is in India, it is still possible to find it in some restaurants and street stands. In contrast to paratha, you’ll find naan more readily available at night.

Pitha: A fried snack – almost like small pancakes – made from rice flour. Can either be eaten straight or covered with ghur (syrup made from the sap of date trees) for breakfast.

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