Eastern Staple

14 years ago, I started afresh as Mrs Chakravarty, a member of a 'Probashi Bangali' family with a quintessential "Chottogram" origin. Thanks to my Bangladeshi origin, I was least concerned about the so-called 'terror' of an unbearable change of taste in one's "shoshurbari". The striking red color of the curries and the 5 liters of mustard oil that a family of 3 consumed monthly, could not scare me or my cholesterol level! Soon I discovered that my people were not only able to torture innocent people with their almost incomprehensible original language but could also treat them to delectable dishes made from the most ordinary of ingredients. My taste buds might not have agreed with all of them, especially the "shutki maach" (dried fish), but I tried to learn them all for my family and more specifically for the next generation. This attempt is my small effort to treasure some very unique and extraordinary Bengali dishes from Dhaka and Chottogram which I have learned from different people in different time. Bengali cuisine is a culinary treasure trove of flavors, textures, and aromas. Known for its subtle blend of sweet and spicy flavors and the use of a wide variety of fish, vegetables, and lentils in its dishes, Bengali food is truly a food lover's delight.