Sylheti cuisine: Difference between revisions
Guffydrawers (talk | contribs) →Meat: Simpler |
Guffydrawers (talk | contribs) →Meat dishes: Corrections |
||
| Line 40: | Line 40: | ||
[[Beef Hatkhora]] is a traditional festive dish of beef cooked with hatkora fruit juice. |
[[Beef Hatkhora]] is a traditional festive dish of beef cooked with hatkora fruit juice. |
||
[[Duck Bamboo Curry|Aash |
[[Duck Bamboo Curry|Aash Bash]] is a traditional Sylheti dish using duck and bamboo shoots. |
||
== Fish == |
== Fish == |
||
Revision as of 16:15, 31 March 2023
 | This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these messages)
|
An editor has nominated this article for deletion. You are welcome to participate in the deletion discussion, which will decide whether or not to retain it. |
| Part of a series on the |
| Culture of Sylhet |
|---|
.JPG) |
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.[1]
Some culinary influences date back to the Conquest of Sylhet in 1303 CE in which Muslim forces conquered the Sylhet region militarily and propagated Islam in the region with the 360 disciples of Shah Jalal, originating from other lands with various cuisines.[2] 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.[3]
Most of the Bangladeshi people are accustomed to eating Una Bhat (boiled rice), except the Chittagonians and Sylhetis.[4][5] 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.[6][7] 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.[8][9] According to the journal Biomedical Spectroscopy and Imaging, the Sylheti rice contained higher amounts of the essential nutrients selenium and zinc.[10] Several varieties of Sylheti aromatic rice are also lower arsenic contaminated than the well-known Basmati aromatic rice from India and Pakistan.[11]
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.[12] This aromatic biroin chaul is cooked and eaten with fried fish, meat or kebab, khirshah rasmalai, date molasses etc.[6][13] Biroin Chal is an organic rice cultivated in the highland of Sylhet and Chottogram.[14] It is the main ingredients for Chunga Pitha, a traditional rice cake in the Sylhet region.[15]
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, 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.
Aash Bash is a traditional Sylheti dish using duck and bamboo shoots.
Fish
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 broths.[16] 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.[17][18] It is thought by the locals that excessive spicy hotness of Hidol Chutney is a remedy for colds and headaches.[19]
Hutki Shira
Hutki Shira is a curry of fish or prawns cooked with vegetables. Often hidol dried fish are used.
Thoikor Tenga
Thoikor Tenga is a curry dish and very popular in Sylhet. Thoikor is a citrus fruit, it is found almost all over the year in the Sylhet region like Hatkora. It is cooked with small fish.
Delicacy and savory
Bakarkhani
Bakarkhani is completely different from the variants of Dhaka.[20] Dhakai Bakarkhani is a somewhat cookie type snack, where the Sylheti bakarkhani resembles porota a lot.[21] Bakarkhani is an Iftar item in Sylhet. It is also eaten with tea at night during the month of ramadan.[22] Sylheti Bakharkhani can be tasted as savoury or slightly sweet, leavened or unleavened, soft or crisp.[23]
It is believed[by whom?] that it was first made by the people of Sylhet.[24][25] 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.[26] At present most of Dhaka's bakarkhani sellers are from the Sylhet Division.[27][28]
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
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
References
Media related to Sylheti cuisine at Wikimedia Commons
- ^ সিলেটের উপভাষা ও জীবনধারা : ড. শ্যামল কান্তি দত্ত (in Bengali). Bhorer Kagoj. 16 July 2015. Retrieved 20 April 2020.
- ^ ফিসফাস কিচেন- সিলেটী রান্না- বিলেতি রান্না (in Bengali). www.abasar.net. 30 September 2016. Retrieved 19 April 2020.
- ^ "Mumbai Food: Bangladeshi Dishes Straight From Sylhet At Restaurant In BKC". Mid-Day. 14 April 2019. Retrieved 28 April 2020.
- ^ চট্টগ্রামসহ দুই বিভাগের জন্য আতপ চাল কিনছে সরকার. Prothom Alo (in Bengali). 13 February 2011. Retrieved 21 April 2020.
- ^ বঙ্গে নতুন উপদ্রপ- আতপ চালের 'নক্তা'. bdnews24.com (in Bengali). 19 September 2017. Retrieved 21 April 2020.
- ^ a b চুঙ্গা পিঠা : বাঁশ দিয়ে প্রাতঃরাশ. Sylheter Dak (in Bengali). 26 April 2020. Retrieved 3 January 2018.
- ^ আমরা যে কারণে পুষ্টিবঞ্চিত. Prothom Alo (in Bengali). 5 September 2013. Retrieved 21 April 2020.
- ^ "Low-Arsenic Rice Discovered in Bangladesh Could Have Major Health Benefits". IOS Press. 18 February 2013. Retrieved 20 April 2020.
- ^ "Low-arsenic rice". frontline.thehindu.com. 20 February 2013. Retrieved 20 April 2020.
- ^ "Scientists find lower arsenic Bangladeshi rice strain". thehindubusinessline.com. 14 February 2013. Retrieved 20 April 2020.
- ^ "Low-arsenic rice discovered in Bangladesh could have major health benefits". ScienceDaily. 12 February 2013. Retrieved 20 April 2020.
- ^ সিলেটী বিরইন চালের ইতিহাস. jalalabadbarta.com (in Bengali). 26 April 2020. Retrieved 9 December 2018.
- ^ "Cooking could be interesting!". The Daily Star. 26 April 2020. Retrieved 27 May 2008.
- ^ "Biroin Chal (Binni)". bangladeshiweus.com. 9 December 2018. Retrieved 26 April 2020.
- ^ বাংলার ঐতিহ্যবাহী পিঠা. Sylheter Dak (in Bengali). 2 January 2019. Retrieved 28 April 2020.
- ^ "The 6 Seasons of Bangladeshi Cuisine". Great British Chefs. 8 March 2019. Retrieved 26 April 2020.
- ^ "The Beckoning Beauty of Barak". BIT MESRAr. 21 December 2017. Retrieved 28 April 2020.
- ^ "The fiery flavours of East Bengal's dried and fermented fish are all the notes of life". The Indian Express. 23 December 2018. Retrieved 28 April 2020.
- ^ "Shidol Chutney". Atlas Obscura. 21 December 2017. Retrieved 28 April 2020.
- ^ "Sylhety Bakharkhani". khadizaskitchen.com. Retrieved 29 April 2020.
- ^ "Bakarkhani: delight in every bite". Daily Sun (Bangladesh). 24 April 2016. Retrieved 29 April 2020.
- ^ ইফতারে সিলেটিদের প্রিয় আখনি ও খিচুড়ি. Prothom Alo (in Bengali). 20 July 2013. Retrieved 19 April 2020.
- ^ "Rich and Flaky Dhakai Bakharkhani Flatbreads #BBB". www.breadexperience.com. 16 November 2014. Retrieved 29 April 2020.
- ^ "Mughal era bread Bakarkhani on verge of extinction in Dhaka". www.uniindia.com. 8 February 2018. Retrieved 29 April 2020.
- ^ প্রেমের নিদর্শন বাকরখানির ইতিবৃত্ত. www.bd-journal.com (in Bengali). 16 February 2020.
- ^ বাকরখানি: অমর প্রেমের কাহিনী. The Daily Janakatha (in Bengali). 21 January 2017.
- ^ Muhammad Abu Talib (28 February 2015). ঐতিহ্যের বাকরখানি যাচ্ছে বিদেশে. The Daily Ittefaq (in Bengali).
- ^ নবাবি খাবার বাকরখানি. The Daily Jugantor (in Bengali). 27 January 2017.
| Regional cuisines |
| ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Tribal cuisines | |||||||||
| Ingredients / types of food | |||||||||
| Preparation and cooking | |||||||||
| Related cuisines | |||||||||
| See also | |||||||||
