I am from Bangladesh.I love to travel and taste different kind of food.
10. Kala vuna
Kala bhuna is a meat curry made of beef or mutton, originated in Chittagong, Bangladesh.The word kala means black and vuna means deep fry. Kala bhuna is deep fried beef meat ,as the meat goes blackish during a long process of deep frying it with plenty of spices. It has become popular also in other Bangladeshi cities like Sylhet, Khulna,Dhaka etc. Nowadays, this dish is also a favorite delicacy in mezbans, weddings, eids and in sehri or iftar during the time of Ramadan. Usually, Kala bhuna is eaten with plain rice, polao, porota, naan or ruti.
Kala bhuna can be made of both beef and mutton, but beef Kala bhuna is more popular. The ingredients used in it are as follows:
beef or mutton
chopped and cubed onion
toasted cumin powder
Ema datshi is among the most famous dishes in Bhutanese cuisine, recognized as a national dish of Bhutan. It is made from hot chili peppers and cheese; "ema" means "chili" and "datshi" means "cheese" in the language of Bhutan.
Different varieties of chilies are used to make it,green chili, red chili, or white chili, which may be dried or fresh.
The cheese in ema datshi is homemade from the curd of cow or yak's milk. In the process, the fat is removed from the curd to make butter, and the remaining curd without fat is used to make the cheese. After the cheese is made, a watery liquid is left over, which is used as a soup that can be taken with rice. No part of the curd is wasted.everyone should try this dish .
Kiribath is a traditional Sri Lankan dish made from rice. It is prepared by cooking rice with coconut milk, hence this name, and can be considered a form of rice cake or rice pudding.
It is very commonly served for breakfast on the first day of each month and also has the added significance of being eaten for any auspicious moment throughout one's lifetime which are marking times of transition. It is one of the more renowned traditional dishes in Sri Lanka.
The recipe for Kiribath is fairly simple. The rice is cooked in boiling water for about fifteen minutes, the coconut milk is added and cooked again until the liquid is absorbed. Salt is also added when cooking. However, there are some variations to this where different ingredients are added, such as sesame seeds or cashew. The common method of serving Kiribath is once it has cooled and set on a plate, it is compressed and cut into diamond or square shaped blocks.
Historically Kiribath had been cooked in earthen clay pots in firewood hearths, this cooking strategy would confer an interesting flavor to the dish.
7. Pav Bhaji
The dish originated as a fast lunchtime dish for textile mill workers in Mumbai.Pav bhaji is a fast food dish from India consisting of a thick vegetable curry served with a soft bread roll. Vegetables in the curry may include potatoes, onions, carrots, chillies, peas, bell peppers, and tomatoes. Its origins are in the state of Maharashtra. Variants of the dish may use other bread varieties such as chapati, roti or brown bread.this food has many variations and tastes.this food is not that much healthy but it is tasty and considered as street food.
We all love dessert after our lunch or dinner.phirni is a kind of dessert of our indian sub continent.The history of phirni origin is still unknown ,but it is believed that phirni hailed from ancient Persia or the Middle East and it’s the Mughals who both invented and introduced it to India. The Mughal Empire relished the regal milk-based dish and made it popular. It is also backed by studies which say that the rich, milky, nutty and aromatic rice pudding in earthen bowls is a Mughal legacy.
It is a type of pudding from the Indian subcontinent, made by boiling milk, sugar, and rice, although rice may be substituted with one of the following: bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is typically flavored with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts. It is typically served during a meal or as a dessert.everyone must try this food at least one time .
5.Fushka or Pani puri
Panipuri or fuchka is a type of snack that originated in the Indian subcontinent, and is one of the most common street foods in India, Pakistan, Nepal and Bangladesh.
Chaat is considered the predecessor of pani puri. According to the culinary anthropologist Kurush Dalal, chaat originated in Northern India (now Uttar Pradesh) during the Mahabharat era.Some says, Draupadi in the Mahabharat impressed her mother-in-law, Kunti, by being able to turn dough for just one puri and some potatoes into pani puri to feed her five husbands. Food historian Pushpesh Pant opines that pani puri originated in North India (around modern-day Uttar Pradesh). He also noted that it probably originated from Raj-Kachori. Someone made a smaller puri and made a pani puri from it. Pani puri spread to the rest of India mainly due to migration of people from one part of the country to another in the 20th century.
Panipuri consists of a round or ball-shaped, hollow puri (a deep-fried crisp flatbread), filled with a mixture of flavored water which is known as imli pani, tamarind chutney, chili powder, chaat masala, potato mash, onion or chickpeas.
Fuchka differs from Panipuri in content and taste. It uses spiced mashed potatoes as the filling. It is tangy rather than sweetish while the water is sour and spicy.
A Dosa is a thin pancake or roti type food, originating from South India, made from a fermented batter predominantly consisting of lentils and rice. It is somewhat similar to a crepe in appearance, although savoury flavours are generally emphasized (sweet variants also exist). Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, then fermented. Dosas are a common dish in South Indian cuisine, but now have become popular all over the Indian subcontinent. Dosas are served hot along with chutney by tradition and sambar in recent times. Other accompaniments include chutney powder.
Dosa making is simple but to do it perfectly is hard . A mixture of rice and black gram that has been soaked in water is ground finely to form a batter. Some add a handful of soaked fenugreek seeds. The proportion of rice to lentils is generally 3:1 or 4:1. The batter is allowed to ferment overnight, before being mixed with water to get the desired consistency. The batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out with the base of a ladle or bowl to form a pancake. It can be made either to be thick like a pancake, or thin and crispy. A dosa is served hot, either folded in half or rolled like a wrap. It is usually served with chutney and sambar. The mixture of black grams and rice can be replaced with highly refined wheat flour or semolina.
Momo is a type of East and South Asian steamed filled dumpling. Momo is native to Nepal, Southwest Tibet, Bhutan as well as Indian Himalayan Region of Ladakh, Sikkim, Assam, and Arunachal Pradesh, and Darjeeling. It is popular across a wider region of the Indian subcontinent. Momo is similar to Chinese baozi, jiaozi, and mantou, Mongolian buuz, Japanese gyoza, Korean mandu and Turkic manti, but heavily influenced by cuisine of the Indian subcontinent with South Asian spices and herbs. Momos are extremely popular and can be found in every kind of shop from restaurants to street vendors.
There are typically two types of momo, steamed and fried. Momo is usually served with a dipping sauce locally called chutney , normally made with tomato as the base ingredient. Soup momo is a dish with steamed momo immersed in a meat or vegetable broth. Pan-fried momo is also known as Kothey momo. Steamed momo served in hot sauce is called C-momo.
A simple white-flour-and-water dough is generally preferred to make the outer momo covering. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product.
Traditionally, momo is prepared with ground/minced meat filling, but in the modern era, this has changed and the fillings have become more elaborate. These days, momo is prepared with virtually any combination of ground meat, vegetables, tofu, paneer cheese, soft chhurpi and vegetable and meat combinations.
2. Shorshe Ilish
Shorshe ilish is a Bengali dish, native to the Bengal region of the Indian subcontinent, made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy.The dish is popular among the people of Bangladesh where the fish is mainly found and in the neighbouring Indian states of West Bengal, Tripura and Assam’s Barak valley.The main ingredients are hilsa, white mustard, mustard, mustard oil, green chili, black cumin, turmeric powder, red chili powder and salt. Lime juice and/or coriander leaves may be added for flavor.
The main ingredient Hilsa is known to be “queen of the fish”. It’s a very tasty and rich fish. This is not like other fishes that are available throughout the year. It is only available during monsoon. And this particular season is just celebrating like festivals in every Bengali house.
Though it’s so high in price, but Bengali don’t deprive themselves from eating this fish. It became a tradition that Bengali have to eat at least one fish to save their identity.
The most important ingredient of this fish preparation is “mustard”. The combination of mustard, onion seeds, green chili and mustard oil with hilsa go really great and bring a very distinct flavor. The usage of spices are very less. Simplicity is the main secret of this exclusive “Sorse Ilish”.
Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, lamb, prawn, or fish), and sometimes, in addition, eggs and/or vegetables such as potatoes in certain regional varieties.Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Pakistan, Iran, and Iraq.
Ingredients vary according to the region and the type of meat and vegetables used. Meat of either chicken, goat, beef, lamb, is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are sometimes also used when preparing biryani. Corn may be used depending on the season and availability. Navratan biryani tends to use sweeter, richer ingredients such as cashews, kismis and fruits, such as apples and pineapples.
The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace,pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies, and garlic. The premium varieties include saffron. In all biryanis, the main ingredient that accompanies the spices is the chicken or goat meat; special varieties might use beef or seafood instead. The dish may be served with dahi chutney or raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.There are different kind of biriyani like tehari,kacchi,bhori biriyani,Delhi biriyani, Haydrabadi biriyani, dhakaiya biriyani.
Viet Doan from Big Island, Hawaii on April 17, 2021:
Reading your article and looking at the photos, I could almost smell the rich, earthy fragrant of cinnamon, clove, ginger, cumin, cardamom on my computer screen! Thanks Nirzhor for a wonderful culinary tour of the Indian subcontinent.