Known for its rich flavours and diverse range of dishes, Bangali cuisine has a celebrated history deeply rooted in the cultural and geographical fabric of Bengal.
Originating from the region of Bengal (now divided between Bangladesh and the Indian state of West Bengal), this cuisine has evolved considerably over the centuries.
More so after Bangladesh emerged as an independent country. Differences in the methods and spices used in Bangladeshi food are the secrets that make it stand out.
Bangali, specifically Bangladeshi food has intense flavours and vibrant colours that set us apart from the rest of the world. Dishes like Kacchi Biriyani, Kala Bhuna, Mejban, Nokshi Pitha, Bakorkhani, Chui Jhal, Akhni Polaw, and many other traditional delicacies pay homage to our culture and people.
Bangladeshi food is mostly flavoursome on the tongue and easy on the stomach. The distinct flavour, aroma, and love used to create the dishes are their unique features. Even though Bangalis as a community are obsessed with traditional food, some recent changes challenge this notion.
Fusion dishes like, ‘Bangali Sushi’, ‘Hilsa Tacos’, ‘Panta Bhat Risotto’ and many more have recently been introduced.
These dishes are simply a merge between some of the elements of our food and some of the elements from other popular dishes from abroad. Though it may seem like a touch of newness in our daily food, it is causing our traditional delicacies to lose their uniqueness.
Combining flavours of food from different cultures can ruin the originality and authenticity of both dishes, which is happening here as well. The flavours from the other dishes mixed with ours are diluting the food we grew up eating.
While some feel these have disgraced our traditional food and corrupted the memory of their Mayer hater ‘Ilish bhaja’ with ‘Panta’, the newer generations seem to accept the change quite well. The seemingly simple home food with a twist of Western flavours seems to be quite appreciated by the youngsters.
Although, adapting to the change is nothing out of the norms, in the race of ‘fitting in’ we are losing the essence that makes our food unique.
Though the fusion opens the door to new possibilities, it also often takes away the attention from the gems we already have.
There might even come a day when our next generation recognises dishes like Chotpoti Bruschetta, Kosha Mangsho Poutine, Aloo Bhorta Croquettes etc as their culture.
What do you think of these fusions?