10 Traditional foods you should try in London Boishakhi Mela

10 Traditional foods you should try in London Boishakhi Mela

Bangladesh is a land of large verities of foods from different regions. The Boishakhi Mela allows the community people to bring the foods with different types and tastes. There are a numbers of food stalls with a varieties of Bengali traditional foods. You will able to taste some very special traditional foods prepared by amateurs which are usually not available throughout the year.

1) Panta Ilish:
This is the one of the most traditional dish, the Bangladeshis like to eat in Boishakh (First month of Bengali year). The dish is made of rice and fried Ilsha fish. The rice is usually left whole night in water after cooking. Ilish also called Hilsha is one of the popular sweet water fish in Bangladesh and West Bengal of India. The smell of the fish is very nice and mouthwatering. The taste is really fantastic when they are consumed with small green or dried peppers and raw onions. Some Bhortas (Mashes) may add extra taste for the food.

2) Chotpoti:
The Chotpoti is a roadside dish in Bangladesh which is popular in urban areas. The split peas are properly boiled in water and mixed with boiled potato, boiled egg, green pepper, raw onion and other hot spices.

3) Fuchka:
The fuchka is a snack which is made of semolina, flour, salt, baking soda and talmakhana. Chotpoti are mashed and mixed with green pepper, raw onion and other spices and filled them into Fuchka. A special liquid sauce made of tamarind, are left on the top. The dish is one of the most popular street foods usually sold in the same places where the Chotpoti is sold. This is one of the most favourite dishes for the young ladies group specially in the different festivals and events or during the weekend shopping.

4) Bhorta:
Bhorta is made of different mashes. They are mixed with green or dried pepper, raw or fried onion and mustered oil. Most popular one is mashes from potato. There are also mashes from dried fish, aubergine, beans.

5) Achar:
Bangladeshi style traditional pickle could be one of the greatest side dish which one should taste if there is any opportunity. There are usually several stalls who sell Achar in their stalls in Boishakhi Mela. Achar made from green mango, lemon, chilli, plum, tamarind, olive, garlic and some traditional fruit like boroi/kul , chalta, imli, amra, naga, kamranga.

6) Jhalmuri:
The Jalmuri is made of mixture of traditional puffed rice, green pepper, raw onion, chickpeas mash, mustard oil and mustard mashes.

7) Kachchi Biryani and Borhani:
Kachchi biryani is usually a featured dish for weddings and social gatherings and celebrations. Layers of meat, rice and potatoes are infused with warm and mouth-watering blends of aromatic spices to prepare Kachchi biryani. Borhani is a very special and popular drink consumed with Kacchi Biriany which is made of yogurt, mint and other traditional spices.

8) Pitha:
It is a traditional cake from Bangladesh and west Bengal and Assam region of India. There are verities of Pithas in Bangladesh. Mainly they are Puli Pitha, Bhapa Pitha, Mug Pakkon, Mug Puli, Patishapta etc. Main ingredients to make these kind of cakes are rice flour, palm or sugarcane jaggery , cheese, milk, salt depending on the recipes . Some of them are fried in sunflower oil and sometimes they are made of water vapour. However they are very popular snakes in Bangladesh.

9) Chana and Piaju:
Chana is made with black or white chickpeas fried with onion, pepper and other spices. Piaju is made of lentil, onion and green pepper friend in oil. They are one of the popular evening snacks in Ramadan and other time of the year. The taste is mouth watering when they are consumed together.

10) Green Coconut Water:
The water of freshly cut green coconut is one of the popular drinks served in Boishakhi Mela. Especially in the hot weather, it is a good option for drink from natural source. This drink gives a cool feelings and remove tiredness at very hot temperature during summer.

The dishes described above are different in their types and taste. The availability of these dishes depends on several different factors including supply of ingredients.

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