The best time to have Pitha is in the Winter Morning

Written &Video taken by Mohtarimun Nahar Bipa
Video edited by Tarun Falia

In our country Pitha [home made cake] is a traditional food item. Different types of Pitha are made in the whole year in Bangladesh. But the winter season is the best season for making and having Pitha. To me the best time to have Pitha is in the winter morning.

For making Pitha, we need powder of Atap rice, coconut, banana, oil etc. For making sweet Pitha we use Molasses of date-palm [Patali Gur] or Molasses of sugarcane or juice of date or sugar etc. It depends on the type of Pitha. Some Pitha are sweet, some are salty & some are soft and some are hard.

In the winter season different kinds of Pitha are made in different areas in Bangladesh. Some known Pitha are—Chitoi, Milk-Chitoi, Vapa-pitha, Bora-pitha, Patishapta-pitha, Puli-pitha, Malpoa, Andesha, Alokeshi, Milk-puli, Khir-puli etc.

Village people receive and treat hospitably to their guest by seasonal Pitha

Village girls and women make different shapes and designed Pitha. It calls ‘Nakshi Pitha’. The names of some Nakhi Pitha are—Hijal-pata, Kajol-lata, Shajni-bahar, Padma-dighi, Shagor-dighi etc. Generally different kinds of Nakshi Pitha are arranged in the marriage ceremony of village.

In the Bangladesh Pitha making is a common tradition of village areas. The city people also like Pitha. Now-a-day different kinds of Pitha are found in the food shop. I think all aged people and children like Pitha.

Some days ago I went to my village with my Mom and Dad in winter season. My village name is Digrirchor. It is in the Dewangonj Thana in the Jamalpur district. Our village is near the Bangladesh-India Border. I stayed in my village for 3 days. All of my relatives came to meet with us. My uncles and aunts were busy to receive and treat hospitably to us. My Mom and aunts made some winter Pitha for me. I took videos on Puli-pitha and Malpoa-pitha.

The ‘Porabari Chom Chom’ a famous and legendary Sweet

Written & Pictures by: M. G. Rabbany (Sujan)

Once, the Tangail Porabari chom chom was famous throughout the Indo Pak sub-continent. The very name of Porabari chom chom still bears the old glory of Tangail. It has an eternal appeal to all. The color of this sweet meat is as like as the color of a brick. The Porabari chom chom is one of the world famous sweet for its extreme sweetness, uncommon taste and flavor. It is of various designs and shapes. Tangail has got a special recognition in the world from the British domain for this uncontested sweetmeat.

Porabari is a village. It is situated about four kilometers west from Tangail town. Its sight is calm and quiet. The village was named Porabari because the house of a sweet maker businessman was burnt (Porabari means “burnt house”). Nobody can ascertain the name of the man who first made this sweet meat. It is known that a man named Dasarat was the first sweetmeat maker in this village. The Ghosh and Pal tribes were engaged in the sweet meat industry generation after generation.

From the old sweet makers and sweet traders it is known that once there was a launch ghat at Porabari. The bank of Dhaleshari is a branch river of the Jamuna. Steamers, launches and big cargoes anchored there. Men of different position and taste used to come to Porabari. Once, Porabari was a thriving business centre where men including luxurious living gathered all the time. The fame of the Porabari chom chom sweet is not a matter of recent years. It has been reigning for more than one and half centuries. The Porabari Chom Chom sweet was full of taste and juice as like as the honey of the bee hives. It is said that a man (Dasarat by name) or an unknown Thagore coming from Asam first started to make chom chom with the sweet water of Daleshary mixed with the thick milk of Porabari. It can be cited that the taste of chom chom is mainly dependent on the taste of the water of Porabari. The secrecy that lies behind the preparation of chom chom of Porabari is the water of Porabari.

This is why the same sweet makers of Porabari failed to make sweets as fine as that Porabari in other districts. It is the water of the Dhaleshary that is responsible for gaining reputation in making the famous sweetmeat chom chom.

The position that was occupied by the chom chom of Porabari from British dominion in India is going beyond the possession of Tangail due to various adverse reasons.

The sons and grandsons of Khuka Ghosh of Pach-Ali bazaar always supply with the fresh and pure chom chom. They supply with chom chom at the price of 100/120 taka kg. They send their sweet meat to 40 shops in Dhaka and Mymensingh regularly. Besides, in many shops of Dhaka and Mymensingh the Porabari chomchom are supplied from the real proprietors. On the other hand, about two hundred or more shops have business of Tangail Porabari chom chom only on the basis of sign board. They actually do not have the pure sweet meats of Porabri. They are supplied with adulterated and impure sweets and they sell them under the sign board of Tangial Porabari chom chom. Now it is the race of the government and the industries set up at Porabari to take immediate measures to protect the prestigious industry and the long tradition Tangail from failing.

Hilsha Fish is our National Fish

Written & Pictures taken by M. G. Rabbany

Hilsha fish is national fish of Bangladesh. People in our country like this fish very much. It is very delicious and nutritious. There is a proverb that ‘Vat-e Mas-e Bangali’ (Bangladeshis are fond of rice and fish). Pohela Boishakh (1st Day of Bengali Year) is celebrated by eating fried Hilsha fish with Panta Rice. New or rich guests are entertained by the Hilsha fish. We get sufficient protein from Hilsha fish. Our national economy is being developed by exporting Hilsha Fish. Not only have these, Hilsha fishes also contribute 1% in our GDP. In the world about 60% Hilsha fishes are found in Bangladesh.

Photo from Khilgoan Taltola Super Market

Hilsha fish is migratory kind of fishes. Hilsha fishes come from the channel (mouth) of rivers from the sea due to spawn in the Bangladesh. After laying eggs they returned to the sea. From six to seven months these young Hilsha fishes stay in the rivers or channels and then they go to the sea being maturity. Hilsha fishes are found almost all the big rivers in Bangladesh. Mainly Hilsha fishes are found in the Padma, Meghna, Jomuna, Brohmoputra and low land area of Southern part of Bangladesh. In the rainy season Hilsha fishes are found more in the Padma, Meghna and Jomuna.

In the decade of 90th, Hilsha fish productions were decreasing due to several reasons, like as: effecting of the Farakka Dam, making dams for irrigation or controlling flood, water pollution, catching young Hilsha fish etc.

As it is a national fish the Government of Bangladesh tries to protect this Hilsha fish by taking some steps. Such as: in 2003-04 Govt. declared to stop catching young Hilsha fish and mother of Hilsha fish. Rallies, seminars, distributing flyers were arranged by the Govt. due to increase awareness. Fishermen and businessmen were organized to protect this silver wealth of Bangladesh.

The Natural gift and the mercy of God, these Hilsha fishes are very dear to the people of Bangladesh and India. Day by day its demand is increasing to the people of Bangladesh and India. On last June- July of 2007, a problem occurred between India & Bangladesh for the Hilsha fish. Due to high demand of Hilsha fish in India, the businessmen and the fishermen of Bangladesh exported most of the Hilsha fish to India and as a result the people of Bangladesh was bereft of Hilsha fish. At that time Hilsha fishes were valuable and difficult to obtain in Bangladesh. People and Newspaper of Bangladesh started to publish the real situation of Hilsha fish and then on 4th July of 2007, the present Care- Taker Govt. stopped to export Hilsha fish to our neighbor country India for six months. Though govt. could not stop the whole dishonest businessmen who send Hilsha fishes to the India in unlawful way; day by day Hilsha fish became available in Bangladesh.

Conversely, people of India also pressured to the local Govt. of India to solve this problem as they also like Bangladeshi’s famous Hilsha fish!!!!

He is selling Hilsha fish in the Khilgoan Taltola kitchen market

The Mango: The King of Fruits

Written by Shahana Akter Munia

The mango is the best of all fruits in Bangladesh to me. Mango is the "National Fruit" of India. It is very delicious. It has sweet flavor. It is called the king of fruits. The mango is a summer fruit. It grows in warm climate. So it is found in plenty in the countries of South-East-Asia. Mangoes are found almost everywhere in Bangladesh. But the mangoes of Rajshahi area are the best .They are very tasteful and very remarkable for their sweetness and flavor. In that part of the country the weather and soil are suitable for the growth of mango trees.
There are many varieties of mangoes. They are Langra, Fazli, Gopalbhog, Mohanbhog etc. They are famous for flavor, taste and sweetness. All sorts of people --- young or old, male or female like it. It can be eaten even when it is green. I think the mango is the best fruit from all fruits. I like the Mango very much.

Jackfruit : The National Fruit of Bangladesh

Written by Taufqa Farzana

Hello readers. I am Taufiqa Farzana. The Jackfruit is a national fruit of Bangladesh. It is the largest fruit from all the fruits. I think Jackfruit is very famous to all. That’s why I would like to share with the readers whatever I know about this fruit.

Jackfruit is found all over in Bangladesh; but mainly in the month of Jaishtha and Ashar. It grows in plenty on the hilly areas of Chittagong and Sylhet and on the highland of Dhaka, Mymensingh, Comilla and Jessore. Beside these, it grows in India, Srilanka, Burma and Brazil. It has a rough and prickly skin. Inside the skin the fruit is found to be composed of many juicy flakes. When it becomes ripe, it turns out to be delicious and succulent to eat. It is also a very nutritious fruit. We get Vitamin ‘’A’’ and “C’’ from Jackfruit cell. We can also make jam, jelly, and juice by Jackfruit’s cell. The Jackfruit trees are very large. The leaves of Jackfruit trees are good food for cow and goat. From the stalk of Jackfruit trees we can make furniture. Jackfruit is in great demand with the common people. The price is comparatively cheap. Beside this, it can be served as a food. I like Jackfruit very much.