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Hilsha: Culinary heritage of Bangladesh

Published : Sunday, 12 August, 2018 at 12:00 AM  Count : 1609
Tanvir Shams

Hilsha: Culinary heritage of Bangladesh

Hilsha: Culinary heritage of Bangladesh

"It is said that Bangladesh's Hilsha is of such an amazing taste that it cannot be found anywhere else," said Indian food blogger Indrajit Lahiri. On August 02, the popular food blogger visited Mawa Ghat coming all the way from Kolkata to be immersed in the culinary pleasure of our world famous Hilsha. After having a taste, he shared the Hilsha of Bangladesh is very much different than the one available in India. In his word, our Hilsha is oilier making it incomparably delicious.
For his voyage of discovery, he chose Mawa Ghat as Hilshas are caught and served fresh off the river Padma making it one of the best places to try various authentic Hilsha dishes. Long Beach Suites Dhaka and Indrajit both expressed shared interest to work with Bangladesh's Hilsha. Indrajit came to do a review on our Hilsha in his food blog named www.moha-mushkil.com. Also, he runs a web series called Foodka where a documentary of Bangladesh's Hilsha will also be featured.
Hilsha: Culinary heritage of Bangladesh

Hilsha: Culinary heritage of Bangladesh

About this initiative of showcasing our greatest culinary resource to the doors of worldwide culinary art, the food blogger said, "We, foreigners, only hear the legacy of Bangladesh's Hilsha. However, I personally never got the opportunity to actually know why it has a worldwide fame, until now." He also added, "Long Beach Suites Dhaka has made all the arrangements. I hope they will keep on promoting such collaborations of the two countries - Bangladesh and India."
This initiative also brought up the fact that Bangladesh has a huge scope of culinary tourism. Just like Switzerland is famous for chocolates, Scotland is for scotch, similarly Bangladesh can be a tourist attraction spot for mesmerizing Hilsha and its distinguished culinary range.
Indrajit mentions some basic difference between Bangladesh and India's Hilsha and its culinary style. Firstly, in India, blackjack, turmeric powder and raw chilies are used in Hilsha curry. On the other hand, the curry of Bangladesh's Hilsha dishes has onions in it. This was something new for the foreigner and surely pleased his taste bud.
Hilsha: Culinary heritage of Bangladesh

Hilsha: Culinary heritage of Bangladesh

"I loved the fish fillings the most. The one made with fish and only dry chilies has to be the best, according to me. The special fish filling with onion, chilies and everything else is mouth-watering too," said the blogger. On top of everything, Indrajit shared that the Hilsha's quality of Bangladesh is so great that it makes up for                          

everything else anyhow.
Another item of Mawa Ghat's restaurant the Indian blogger became a fan of was the fry Hilsha with onion and garlic. He said, "The fry is so perfect that it alone is enough to eat with



rice. Even if there is nothing else in the menu, it would be fine."
Moreover, the various kinds of Hilsha fish fillings available in Bangladesh makes it a special place for the foreigners to come as they cannot find such variation anywhere else. Using garlic in the fish fillings here is also something new to the foreigners that they admire. The fillings also have potato, eggplant, leetah, drizzle etc which enhance the taste to limits unknown.
Interestingly, the eggs and oil of Hilsha are served as separate dishes here. This is another differentiating aspect of our culinary art.
Lastly, let's have a look at Hilsha's wide range of menu at Mawa's restaurants. There are 13 kinds of fish fillings. Each cost 20 taka a piece. Cooked Hilshas cost 60 taka a piece. If anyone wants to go for a whole Hilsha, it would cost 700 taka for 1200 gm weight and 650 taka for 1000 gm weight.                         



everything else anyhow.
Another item of Mawa Ghat's restaurant the Indian blogger became a fan of was the fry Hilsha with onion and garlic. He said, "The fry is so perfect that it alone is enough to eat with



rice. Even if there is nothing else in the menu, it would be fine."
Moreover, the various kinds of Hilsha fish fillings available in Bangladesh makes it a special place for the foreigners to come as they cannot find such variation anywhere else. Using garlic in the fish fillings here is also something new to the foreigners that they admire. The fillings also have potato, eggplant, leetah, drizzle etc which enhance the taste to limits unknown.
Interestingly, the eggs and oil of Hilsha are served as separate dishes here. This is another differentiating aspect of our culinary art.
Lastly, let's have a look at Hilsha's wide range of menu at Mawa's restaurants. There are 13 kinds of fish fillings. Each cost 20 taka a piece. Cooked Hilshas cost 60 taka a piece. If anyone wants to go for a whole Hilsha, it would cost 700 taka for 1200 gm weight and 650 taka for 1000 gm weight.












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