My first visit to Dhaka in 2014 to deliver a session on “Social Business and Digital Marketing” at the Jagannath University taught me a few lessons!
- Bangladesh is a land of food lovers much more than what we’re in India.
- They’re equally adept to cook a variety of intricate veg or non-veg items.
- Commoners in Bangladesh love Bhortas, much more than Ilish, or Gosht.
- They love to eat so much so they love to treat their guests with the best of cuisines.
Following the 1971 Bangladesh Liberation War, West Bengal and (West) Pakistani cuisine were rejected by the Bangladeshis. There were other ways to express the resurgence of nationalism, and the bhorta took the lead in cuisine. In short, the bhorta used to be a mash made of tiny fish and vegetables. It was a common meal that was only partially steam-cooked.
Kolkata is often confused with Bhorta and Bhate. And that’s the reason we hardly enjoy a proper taste of Bangladeshi Bhorta in Kolkata until 6 Ballygunge Place comes up with Amar Rasonar Bangla – Du Banglar Daal O Bhorta Utsav in between 10th to 19th November by Celebrity Cuisine Queen, Culinary Expert and Food Consultant from Bangladesh Nayana Afroz and Chef Sushanta Sengupta.
The Bhorta, which is also referred to as Bata in several regions of Bangladesh, is similar to but unique from its counterpart over the border. Among Indian Bengalis, it is also known by numerous names, including Bata and Pora Makha. The Bhorta, which is a staple of Bengali New Year celebrations in the nation and a symbol of identity for the Bangladeshi diaspora, today characterizes Bangladeshi cuisine. I’ve heard, restaurants in Bangladesh provide as many as 32 different types of bhortas, with ingredients ranging from spinach and water lily to drumsticks and hyacinth beans.
Bhortas are always sharp, piercing, biting, peppery, and pungent. Nayana has taken it to a different level by striking a nice balance between spices and oil being used into it. That’s her artistry. I always feel, food and music have a convergent point. That’s why, whenever she conceptualizes a platter, be it Bhorta-Daal, or anything else, it creates a resonance of satisfaction in your stomach and mind. 3 Veg Bhortas, 5 Non-Veg Bhortas, accompanied by Hath E Makha Musoor Dal (Veg) and Moong Khashi (Non-Veg) were served. Taki fish, chingri (steamed and mashed), and Pathar Maansho Bhorta were outstanding and incredible! Delectable and stroke of a masterpiece! The Moong Khashi Daal, in my opinion, a rare breed! And given a chance, I would love to try out more!
Nayana, you’re superb! You’re the best in the business! The innovation and authentication that you’ve brought in your culinary journey and research work are amazing! Tasting a cuisine prepared by you is an experience of a lifetime.
I’ll remain your loyal guest.
The menu we tried…
Porota
Red Steamed Rice from Dinajpur
Aloor Bhaja Bhorta Bhorta
Til Badam Bhorta
Begun Ar Kancha Tomato Bhorta
Hath E Makha Musoor Dal
Chingri Bhorta
Tishi Balachao Bhorta
Taki Macher Bhorta
Dim Kolija Bhorta
Pathar Mangsho Bhorta
Moong Khashi
Goalando Ghater Fowl Curry
Chutney & Papad
Baked Rosogolla
Taste Tales 