Badhan Sarkar
Pahela Baishakh is the time of the year (for Bengalis) to buy new clothes and indulge in delectable Bengali meals! Soulful noboborsho (new year) cuisines are all a Bangali needs to feel the ever traditional baishakh vibe. And for this reason to uphold the traditions and immerse in the essence of Bangaliana it often gets served in earthen crockery.
Bangladesh is rich and varied in its platters ranging from snacks to main courses to sweet deserts. And a Bangali’s fundamental way of identity is often referred as a ‘Maache-Bhaate-Bangali’. Pahela Baishakh marks that perfect moment to unleash this range of traditional Bangali dishes to delight yourself and your loved ones.
Noboborsho is somewhat incomplete without some ultimate formation of culinary delight! People have multitudes of authentic baishakhi vegetables and fiery-flavorful bhortas (mashed items). These mashed goodies made with variety of vegetables, dried fish mixed with mustard oil, onion, garlic and red chili is a must to accompany noboborsho meal. The more bhortas there is, the merrier the meal is.
Traditionally, Panta Ilish (fermented rice with fried fish) is the first choice among all, but other than this, a traditional pahela baishakh fare may include old age aampora shorbot, jhuri aloovaja, begun vaja, postor bora, luchi, aloo dom, polao, fish fry, bhetki maacher paturi, muri ghonto, chicken kosha, aamer chatni, papor, mishti etc.