From Dhaka with Love...
The History of Kacchi Biriyani
Kacchi Biriyani
Kacchi Biryani is a traditional South Asian dish, especially popular in Bangladesh and parts of India and Pakistan. It is made by layering raw marinated meat (usually mutton) with fragrant basmati rice, aromatic spices, and sometimes potatoes, then slow-cooked together in a sealed pot (dum) to perfection. The result is a rich, flavorful, and tender biryani with a distinctive aroma and taste.
Bhapa Elish
Bhapa Ilish (ভাপা ইলিশ) is a traditional Bengali dish featuring hilsa (ilish) fish, known for its rich flavor and cultural significance in Bengal (both West Bengal in India and Bangladesh). The word “Bhapa” means “steamed” in Bengali, and the dish involves steaming the hilsa fish in a mustard-based paste, often with green chilies and mustard oil, wrapped in banana leaves or cooked in a sealed container.
Rosogolla
Rosogolla, also spelled rasgulla, is a soft, round, and spongy dessert made from chhena (fresh cottage cheese) and semolina (optional), gently boiled in light sugar syrup until it soaks up the sweetness and turns juicy and delicate. Its surface is smooth and snowy white (in its classic Bengali form), while its texture is airy yet resilient, offering a melt-in-the-mouth experience with a mild, fragrant sweetness.