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+#REDIRECT [[Bangladeshi cuisine]]
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-{{AfDM|page=Sylheti cuisine (2nd nomination)|year=2023|month=March|day=14|substed=yes|origtag=afdx}}
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-{{short description|Food culture and traditions practiced by the Sylhetis}}
-{{multiple image|perrow=2|total_width=250|caption_align=center
-| align    = right
-| image1 = Lai shak, mashed potato & fried egg plant.jpg|caption1=Lai shak with mashed potato & fried egg plant.
-| image2 = ꠚꠥꠞꠤꠞ ꠛꠣꠠꠤꠞ ꠁꠍꠔꠣꠞꠤ ২.jpg|caption2=[[Furir Bari Iftari]]
-| image3 = ꠁꠍꠔꠣꠞꠤ ১১.jpg|caption3=[[Soft Khichuri]], a traditional [[iftar]] dish
-| image4 = সাত রঙ্গা চা।.jpg|caption4=[[Seven Color Tea]]
-}}
-{{Culture of Sylhet}}
-'''Sylheti cuisine''' is the food culture of the people of the area in and around the city of [[Sylhet]], [[Bangladesh]]. It is influenced by locally available ingredients, by migration from other areas and by tribal traditions.<ref>{{cite news|url=https://www.bhorerkagoj.com/print-edition/2015/07/16/42488.php|script-title=bn:সিলেটের উপভাষা ও জীবনধারা : ড. শ্যামল কান্তি দত্ত|access-date=20 April 2020| date=16 July 2015| publisher=[[Bhorer Kagoj]] |language=bn|archive-url=https://web.archive.org/web/20180918221404/https://www.bhorerkagoj.com/print-edition/2015/07/16/42488.php|archive-date=18 Sep 2018|url-status=dead}}</ref>
-Meat dishes with chicken, beef and goat, cooked in sMughlai, Middle-Eastern, and Northern Indian style were adopted.
-The Sylhet region is home to a number of citrus fruit varieties. These include [[hatkora]], a fruit particular to the Sylhet region that is used extensively in the region's cuisine, particularly in fish and meat dishes.<ref>{{cite news |url=https://www.mid-day.com/articles/mumbai-food-bangladeshi-dishes-straight-from-sylhet-at-restaurant-in-bkc/20740177|title=Mumbai Food: Bangladeshi Dishes Straight From Sylhet At Restaurant In BKC|publisher=[[Mid-Day]]|access-date=28 April 2020| date=14 April 2019}}</ref>
-[[File:ꠜꠣꠔ, ꠍꠣꠟꠘ.jpg|thumb|Traditional Sylheti diet]]
-Most of the [[Bangladeshi]] people are accustomed to eating ''Una Bhat'' (boiled rice), except the [[Chittagong|Chittagonians]] and [[Sylhetis]].<ref>{{cite news|url=http://archive.prothom-alo.com/detail/date/2013-08-31/news/131024|script-title=bn:চট্টগ্রামসহ দুই বিভাগের জন্য আতপ চাল কিনছে সরকার|language=bn|access-date=21 April 2020|date=13 February 2011|work=[[Prothom Alo]]}}{{Dead link|date=April 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref>{{cite news|url=https://bangla.bdnews24.com/blog/225867|script-title=bn:বঙ্গে নতুন উপদ্রপ- আতপ চালের 'নক্তা'|language=bn |access-date=21 April 2020| date=19 September 2017| work=[[bdnews24.com]]}}</ref> In [[Sylhet region]], the notable rices are Aush, Aman, Boro, Eri, Biroin, Kalojira, Sonali Jira etc. ''Ala Bhat'' (parboiled rice) is the staple food of the Sylhetis.<ref name="syl">{{cite news|url=http://www.sylheterdak.com.bd/details.php?id=9857|script-title=bn:চুঙ্গা পিঠা : বাঁশ দিয়ে প্রাতঃরাশ|newspaper=[[Sylheter Dak]]|language=bn|access-date=3 January 2018|date=26 April 2020|archive-date=11 January 2018|archive-url=https://web.archive.org/web/20180111052510/http://www.sylheterdak.com.bd/details.php?id=9857|url-status=dead}}</ref> They also prefer [[glutinous rice]] to make different delicacy. Research found that Sylheti rice has a lower [[arsenic]] concentration than similar types of rice from other regions of Bangladesh.<ref>{{cite news|url=https://www.iospress.nl/ios_news/low-arsenic-rice-discovered-in-bangladesh-could-have-major-health-benefits/|title=Low-Arsenic Rice Discovered in Bangladesh Could Have Major Health Benefits|access-date=20 April 2020| date=18 February 2013 | publisher=[[IOS Press]]}}</ref><ref>{{cite news|url=https://frontline.thehindu.com/science-and-technology/lowarsenic-rice/article4434752.ece|title=Low-arsenic rice|access-date=20 April 2020| date=20 February 2013 | publisher=frontline.thehindu.com}}</ref> According to the journal Biomedical Spectroscopy and Imaging, the Sylheti rice contained higher amounts of the essential nutrients [[selenium]] and [[zinc]].<ref>{{cite news|url=https://www.thehindubusinessline.com/news/world/scientists-find-lower-arsenic-bangladeshi-rice-strain/article23092738.ece|title=Scientists find lower arsenic Bangladeshi rice strain|access-date=20 April 2020| date=14 February 2013 | publisher=thehindubusinessline.com}}</ref> Several varieties of Sylheti aromatic rice are also lower arsenic contaminated than the well-known [[Basmati]] aromatic rice from India and [[Pakistan]].<ref>{{cite news|url=https://www.sciencedaily.com/releases/2013/02/130212100510.htm|title=Low-arsenic rice discovered in Bangladesh could have major health benefits|access-date=20 April 2020| date=12 February 2013 | publisher=[[ScienceDaily]]}}</ref>
-===Akhni ===
-{{Main|Akhni}}
-'''Akhni''' is a [[mixed rice dish]] made of [[ghee]], meat, vegetables etc. It is known as Akhni Birani and Akhni Fulaw as it is considered to be a particular variation of [[biryani]] or [[polao]]. It is a popular dish in the month of Ramadan, and any special occasion.
-=== Biroin Bhat ===
-'''Biroin Bhat''' is one type of glutinous rice popular in Sylhet region. There is a special type of red-and-white sticky aromatic ''Biroin Rice'' is found only in the Sylhet region.<ref>{{cite news|url=https://jalalabadbarta.com/2018/12/7486/|script-title=bn:সিলেটী বিরইন চালের ইতিহাস |newspaper=jalalabadbarta.com|language= bn| access-date=9 December 2018|date=26 April 2020}}</ref> This ''aromatic biroin chaul'' is cooked and eaten with [[fried fish]], meat or [[kebab]], ''khirshah rasmalai'', date [[molasses]] etc.<ref name="syl"/><ref>{{cite news|url=http://archive.thedailystar.net/lifestyle/2008/05/04/page02.htm|title=Cooking could be interesting!|newspaper=[[The Daily Star (Bangladesh)|The Daily Star]]| access-date=27 May 2008|date=26 April 2020}}</ref> ''Biroin Chal'' is the main ingredients for Chunga Pitha, a traditional rice cake in the Sylhet region.<ref>{{cite news|url=http://sylheterdak.com.bd/details.php?id=20749|script-title=bn:বাংলার ঐতিহ্যবাহী পিঠা|newspaper=[[Sylheter Dak]]|language=bn|date=2 January 2019|access-date=28 April 2020}}{{Dead link|date=April 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>
-=== Khichuri ===
-{{Main|Soft Khichuri}}
-'''Soft khichuri''' or simply '''khichuri''' is one kind of rice-based meal which is similar in consistency to [[porridge]]. It is a traditional food in Sylheti cuisine. During the holy month of [[Ramadan]], it is served at most dinner tables as a staple food for [[iftar]]. To cook khichuri, aromatic rice is mixed with various spices including [[ghee]], [[black cumin|cumin]] and [[fenugreek]]. It is also eaten as a comfort food for sickness, in which case [[ginger]] is often added as a soothing ingredient. There are two types of khichuri; white (jau or zau) and yellow (bhuna) khichuri.
-== Meat dishes  ==
-[[Beef Hatkhora]] is a traditional festive dish of beef cooked with hatkora fruit juice.
-[[Duck Bamboo Curry|Aash Bash]] is a traditional Sylheti dish using duck and bamboo shoots.
-== Fish ==
-[[File:ꠌꠣꠐꠘꠤ.jpg|thumb|mashed vegetables]]
-Different types of fish curries is available in Sylheti cuisine. Fish is eaten both curry and fried. Dried and fermented fish called Hutki, and [[Hatkora]], a bitter and fragrant citrus fruit are used for cooking curries. Even the extremely hot [[Naga Morich]] is used with [[broth]]s.<ref name=gbc>{{cite news|url=https://www.greatbritishchefs.com/features/bangladeshi-food-guide-cuisine|title=The 6 Seasons of Bangladeshi Cuisine|access-date=26 April 2020| date=8 March 2019| publisher=[[Great British Chefs]] }}</ref> The most savored local cuisines include Hidol or fermented fish chutney, Hutki Shira or dried fish curry, and various freshwater fish indigenous to this region.<ref>{{cite news |url=https://indianexpress.com/article/express-sunday-eye/smells-like-a-secret-5504173/|title=The fiery flavours of East Bengal's dried and fermented fish are all the notes of life|date=23 December 2018|work=[[The Indian Express]]|access-date=28 April 2020}}</ref> It is thought by the locals that excessive spicy hotness of Hidol Chutney is a remedy for colds and headaches.<ref>{{cite web|url=https://www.atlasobscura.com/foods/shidol-chutney-fermented-fish-bangladesh|title=Shidol Chutney|date=21 December 2017|website=[[Atlas Obscura]]|access-date=28 April 2020}}</ref>
-[[Hutki Shira]] is a curry of fish, such as ''hidol'' dried fish, or prawns cooked with vegetables.
-[[Thoikor Tenga]] is a dish of small fish cooked with thoikor, a citrus fruit native to the Sylhet region.
-== Delicacy and savory ==
-[[File:Fob type singara.jpg|thumb|Fob]]
-=== Bakarkhani ===
-'''[[Bakarkhani]]''' is completely different from the variants of [[Dhaka]]. Dhakai Bakarkhani is a somewhat [[cookie]] type snack, where the Sylheti bakarkhani resembles [[paratha|porota]] a lot.<ref>{{cite news|url=https://www.daily-sun.com/post/131131/Bakarkhani:-delight-in-every-bite|title=Bakarkhani: delight in every bite|access-date=29 April 2020| date=24 April 2016 |work=[[Daily Sun (Bangladesh)|Daily Sun]]}}</ref> Bakarkhani is an [[Iftar]] item in Sylhet. It is also eaten with tea at night during the month of [[ramadan]].<ref>{{cite news
-|url=https://www.prothomalo.com/home/article/27054/%E0%A6%87%E0%A6%AB%E0%A6%A4%E0%A6%BE%E0%A6%B0%E0%A7%87-%E0%A6%B8%E0%A6%BF%E0%A6%B2%E0%A7%87%E0%A6%9F%E0%A6%BF%E0%A6%A6%E0%A7%87%E0%A6%B0-%E0%A6%AA%E0%A7%8D%E0%A6%B0%E0%A6%BF%E0%A6%AF%E0%A6%BC-%E0%A6%86%E0%A6%96%E0%A6%A8%E0%A6%BF-%E0%A6%93-%E0%A6%96%E0%A6%BF%E0%A6%9A%E0%A7%81%E0%A6%A1%E0%A6%BC%E0%A6%BF|script-title=bn:ইফতারে সিলেটিদের প্রিয় আখনি ও খিচুড়ি|work=Prothom Alo|language=bn|date=20 July 2013| access-date=19 April 2020}}</ref>
-It is believed{{by whom|date=March 2023}} that it was first made by the people of Sylhet.<ref>{{cite news|url=http://www.uniindia.com/mughal-era-bread-bakarkhani-on-verge-of-extinction-in-dhaka/world/news/1131792.html|title=Mughal era bread Bakarkhani on verge of extinction in Dhaka|access-date=29 April 2020|date=8 February 2018| publisher=www.uniindia.com}}</ref><ref>{{cite web|url=https://www.bd-journal.com/other/features/107900/www.nagad.com.bd|script-title=bn:প্রেমের নিদর্শন বাকরখানির ইতিবৃত্ত|language=bn|date=16 February 2020|work=www.bd-journal.com}}</ref> Sylhetis learnt making Bakarkhani from the [[Afghans]] who stayed in Sylhet after defeated by the [[Mughals]] in 1612. Later many Sylhetis came to Dhaka and started making Bakarkhani commercially.<ref name=omor>{{cite news|url=http://web.dailyjanakantha.com/details/article/244010/%E0%A6%AC%E0%A6%BE%E0%A6%95%E0%A6%B0%E0%A6%96%E0%A6%BE%E0%A6%A8%E0%A6%BF-%E0%A6%85%E0%A6%AE%E0%A6%B0-%E0%A6%AA%E0%A7%8D%E0%A6%B0%E0%A7%87%E0%A6%AE%E0%A7%87%E0%A6%B0-%E0%A6%95%E0%A6%BE%E0%A6%B9%E0%A6%BF%E0%A6%A8%E0%A7%80/print/|script-title=bn:বাকরখানি: অমর প্রেমের কাহিনী|language=bn|work=The Daily Janakatha|date=21 January 2017}}</ref> At present most of Dhaka's bakarkhani sellers are from the [[Sylhet Division]].<ref>{{cite news|url=https://archive1.ittefaq.com.bd/trade/2015/02/28/15300.html|script-title=bn:ঐতিহ্যের বাকরখানি যাচ্ছে বিদেশে|language=bn|author=Muhammad Abu Talib|date=28 February 2015|work=[[The Daily Ittefaq]]}}{{Dead link|date=April 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref>{{cite news |url=https://www.jugantor.com/news-archive/city-news/2017/01/27/96769/%E0%A6%A8%E0%A6%AC%E0%A6%BE%E0%A6%AC%E0%A6%BF-%E0%A6%96%E0%A6%BE%E0%A6%AC%E0%A6%BE%E0%A6%B0-%E0%A6%AC%E0%A6%BE%E0%A6%95%E0%A6%B0%E0%A6%96%E0%A6%BE%E0%A6%A8%E0%A6%BF?|script-title=bn:নবাবি খাবার বাকরখানি|language=bn|date=27 January 2017|work=[[The Daily Jugantor]]}}</ref>
-=== Handesh ===
-[[Handesh]] is a snack made of deep-fried dough sweetened with molasses or sugar. It is served on special occasions such as the festival of [[Eid al-Fitr]].
-=== Nunor Bora ===
-[[File:ꠍꠁꠚꠤꠐꠣ, ꠘꠥꠘꠉꠠꠣ, ꠚꠛ, ꠡꠤꠋꠉꠣꠞꠣ.jpg|thumb|Sylheti rice-cakes and dumplings]]
-[[Nunor Bora]] is a savoury snack made of rice flour and with onion, ginger and turmeric, fried to a golden colour.
-=== Chunga Pitha ===
-[[Chunga Pitha]] is a traditional rice cake prepared by stuffing [[sticky rice]] inside young bamboo and smoking it slowly. The rice cake is removed from the tube and has the shape of a candle. The dish may also be made with binni rice, milk, sugar, coconut, and rice powder.
-=== Tusha Shinni ===
-[[Tusha Shinni]] is a dessert ''[[halwa]]'' made from sweetened dough with nuts and raisins that is usually served on special occasions.
-== See also ==
-* [[Cuisine of Bangladesh]]
-== References ==
-{{Commons-inline}}
-{{Reflist}}
-{{Cuisines}}
-{{Cuisine of Bangladesh}}
-{{Sylhet topics}}
-[[Category:Sylheti cuisine| ]]
-[[Category:Food and drink culture]]
-[[Category:Bangladeshi cuisine]]
-[[Category:Bangladeshi cuisine in the United Kingdom]]