United News of Bangladesh

The production of cereal crops in Bangladesh has increased, especially the production of rice. Paddy production was 109 lakh metric tons in 1971, which increased to 564.15 lakh metric tons in 2021 (as per the UN report). Currently, Bangladesh is third in the world in rice production. A total of 8500 varieties of rice are preserved in germplasm in Bangladesh.  Bangladesh Rice Research Institute (BRRI) invented 107 varieties of rice, Bangladesh Atomic Agriculture Research Institute released 25 varieties of rice, and Bangladesh Agricultural University released three varieties of rice. Apart from this, some universities and research institutes in Bangladesh have developed several new varieties of rice.  However, there is some traditional naturally grown rice in Bangladesh. This article will cover the popular and currently available rice in Bangladesh. Read More: 15 Top Rice Varieties in the World 14 Most Popular Rice Varieties in Bangladesh Rice has long been considered a symbol of the national prosperity of this country. Food security in Bangladesh basically refers to the safety of paddy or rice. And the following rice has satisfactory production in Bangladesh. Aman Rice Among the rice varieties of Bangladesh, Amon ranks at the top regardless of region and production volume. It is also known as winter rice, as this paddy is planted from December to January. Most of the Aman rice grown in the lowlands of Bangladesh is of the floating variety, locally known as Jali Dhan or Agrahayani Dhan. All are highly photoperiod-sensitive. It is cultivated almost everywhere in Bangladesh.  There are about 2,000 cultivars in Bangladesh and more than 6,000 across Asia.  Balam Rice Greater Barisal was once famous for its traditional thin Balam rice. Since ancient times, Balam rice has been cultivated in the southern region in the fertile in the Ropa Aman season. However, this rice is almost extinct now. Read More: Govt to import 100,000 MT of rice from India and Singapore At present, instead of Balam rice, the farmers are cultivating another rice called Shahi Balam of BR-16 variety on a small land. Recently Aman Balam has been available in different shops, which is similar to Balam. BRRI Rice The high-yielding and hybrid l rice developed by the Bangladesh Rice Research Institute (BRRI) is called BRRI rice. Initially, they were called BR rice. Now BRRI has hundreds of rice categories, and a few of them are popular. For example, in Amon season, BRRI Dhan 87, which is known as Ropa Amon, has huge popularity. From this paddy, white long and thin-grain rice is obtained. In addition, the drought-tolerant Aman (BRRI 71), whose rice is long and thick, white in color; The high-yielding Ropa Amon (BRRI 75), whose rice is medium coarse and white in color, and the tidal salt tolerant Ropa Amon (BRRI 76) are also popular. These rice are grown in almost all parts of Bangladesh. Chinigura Rice BR 34 variety of rice has been developed by BRRI. The rice obtained from this paddy is called Chinigura Rice, which is the commercial name of this rice. It is grown in the northern part of Bangladesh, such as Naogaon. Read More: Rice, wheat import: Bangladesh Bank asks banks to keep minimum LC margin However, the quality of the invented rice is very similar to that of the original traditional Chinigura rice. Chinigura is quite small in size and used in biryani and sometimes in dessert items. Digha Rice Mainly grown in Harirampur and Manikganj, Digha Dhan is water friendly, meaning that it does not get damaged by waterlogging or excessive rain. It has wide varieties, but Boga Digha and Hijal Dhiga as popular in the flood-prone areas of Bangladesh. Boga Digha rice grows with rain water and flood water. There is no other cost to cultivate Boga Digha rice except the cost of rice seed and land cultivation. Hori Rice Gives more yield - such a new variety of rice was discovered by Haripad Kapali, a farmer of Jhenaidah Sadar Upazila. Which later came to be known as 'Hari Dhan,' and its cultivation started in different parts of the country. The yield is 800-880 KG per bigha, and the bunch of the paddy is strong and sturdy. However, this rice is thick but tasty. Read More: Give plastic, get rice and other food items: Bidyanondo’s initiative for a waste-free St Martin’s Island Kalijira Rice Kalijira rice is one of the best quality rice produced in Bangladesh. This black-colored rice is very tasty, and it is called small Basmati rice. The method of cooking it is almost the same as basmati rice. This rice is not sticky. Kalijira rice is a geographically indicated product of Bangladesh. This rice is also used in cooking polao, and it is very fragrant. Kalijira is grown in Sherpur, and sometimes it is also sold as Chinigura. Tulsi Mala Rice Tulshimala is a photosensitive Amon variety of aromatic rice. The rice is fluffy and tasty, great for polao, biryani, khichuri, rice, cake, fried rice, and other dishes. The reputation and prosperity of Sherpur's Tulshimala rice date back hundreds of years. Recently Sherpur district branded it as fragrant rice Tulshimala. Although different types of aromatic rice are produced in different districts of the country, Sherpur's Tulshimala rice is different in quality and aroma. Read More: Food Minister for increasing zinc-enriched paddy cultivation Katari Bhog Rice Katari Bhog is a fragrant rice of Bangladesh. It is mainly found in the Dinajpur area. Katari Bhog of Dinajpur is a geographically indicated product of Bangladesh. This rice looks slim and tall. Its tip is slightly pointed and curved like a knife. This kind of rice is not grown in all areas of Bangladesh. Even in Dinajpur, only Fasilahat, Chhota Baul, Bara Baul, Karimulapur, Khanpur, Chirirbandar Upazila of Dinajpur Sadar Upazila, Kaugaon, Bishtapur, Talpukur Mukundpur, Durgadanga, Viyail, Paschim Baul and Kaharol upazilas cultivate this rice. Bina Rice It is a high-yielding, light insensitive, and short duration (138-148 days) Boro rice variety with premium quality, which looks extra tall and slim. The leaves of this variety are erect, narrow, and medium, dark green in color. Even after the paddy matures, the leaves remain dark green and straight. This type of paddy tree is tall but strong and does not fall. It is grown in highland areas such as in the northern parts of Bangladesh. Read More: Govt to procure 3 lakh mts Aman paddy at Tk 28 per kg: Food Minister Miniket Rice Although there is no rice cultivated in the country called miniket, the Bangladeshi market is flourished with miniket. It is mainly a marketing name. Usually, BRRI 28 and BRRI 29 are marketed mostly under the Miniket name. In the northern part of the country, most of the rice called Miniket is produced from a type of rice called Jirashail. Besides, this rice is also being produced from rice called BRRI Dhan52, Suballata, and Jira. According to some people, two parboiled rice of any type of thin/narrow paddy is converted into miniket rice. Najir Shail Rice The rice we buy in the market, called Najir Shail, is not real Najir Shail rice. The cultivation of this rice is very low, so its rice is not available in the market. But, BRRI 29 rice is further trimmed and polished to give the name 'Nazir Shail.' It is also made from Katari and Jira rice. Payjam Rice Payjam rice is generally cultivated more during the Rupa Aman season. This rice is often produced more or less in all districts. Payjam rice looks short and slim in size. It is produced from Aman rice. It has several physical benefits, such as controlling diabetes, being rich in antioxidants, increasing digestion capability, and more. Read More; Workshop disseminates enormous benefits of zinc paddy Kaun Rice Kaun rice was the food of the poor. However, the price of the small grain crop is now beyond the reach of the poor. Kaun is now luxury rice. These grains do not contain sugars like other rice or wheat. Nutritionists recommend Kaun rice as a superfood. Health-conscious people choose this rice very easily. Kaun rice was used to be cultivated in every village. It is usually cultivated in the northern and southern regions of the country. However, currently, it is cultivated in almost all the districts of North Bengal. Final Words Bangladesh is home to a wide variety of rice varieties. Each variety has its own unique characteristics and is used for different purposes. From the aromatic Katari Bhog to the high-yielding BRRI varieties, Bangladesh has a wide range of rice varieties to meet the needs of its people. The country has a long history of rice cultivation and is constantly striving to produce more varieties to meet the needs of its people.

Some say lasagna originated in Italy while others say that lasagna originated in Greece or England. However, most reports indicate that this dish was first found in the Italian city of Naples during the Middle Ages. Today lasagna is a popular dish in Asia, even in Bangladesh. This Italian food can be easily prepared in home kitchens. Let's find out 5 delectable Lasagna recipes for lunch or dinner.  Food Value of Lasagna Per 250 g serving of lasagna, you will get 325 calories. This serving has 13 g of fat, 16 g of protein, and 35 g of carbohydrate. The remaining part is 11 g of sugar and 4.3 g of dietary fiber. Besides, you will get complex carbohydrates from this serving. Moreover, 5.3 g of saturated fat and 33 mg of cholesterol are available per serving. 5 Delicious Lasagna Recipes to try at Home Beef Lasagna Recipe Ingredients 1 pound beef (ground ), 1 small onion,  2 tablespoon oregano, ½ teaspoon salt,  ½ teaspoon pepper, 24-ounce marinara sauce,1 cup water, 15 ounce ricotta cheese, 2 eggs, ½ cup Parmesan cheese,  12 lasagna noodles, and 2 cups mozzarella cheese. Read More: 4 Easy Vaapa Pitha Recipes for Urban Kitchens Directions First, prepare the oven to 375 F degrees. Take a pan and cook the meat as long as the meat becomes pink and then add chopped onion, 1 tbsp of the oregano, salt, and pepper, and cook until the onion becomes soft and glassy. Now add the sauce and the cup of water. Let the mixture boil and after boiling remove it from the stove.  Now mix well the ricotta cheese, 1 tbsp oregano, eggs, Parmesan cheese, salt, and pepper in a bowl.  Take a baking dish of about 9×13 inches and assemble your lasagna. Put some of the sauce at the bottom, then lay 3 lasagna noodles, add the ricotta mixture and about 1/2 cup of the mozzarella cheese. After that add the remaining 3 lasagna noodles, meat mixture, ricotta mixture, and mozzarella. Do the same process as long as you have 4 layers of noodles, and finish layering with ricotta cheese and mozzarella cheese. Bake for about an hour. Garnish and serve.  Read More: 15 Top Rice Varieties in the World. Chicken Lasagna Recipe Ingredients 9 lasagna noodles, ½ cup butter, 1 onion, 1 clove garlic, ½ cup flour, 2 cups chicken broth, 1 ½ cups milk, 1 teaspoon salt, 4 cups mozzarella cheese, 1 cup Parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon black pepper, 2 cups ricotta cheese, 2 cups cooked chicken meat, 2 packages chopped spinach, 1 tablespoon chopped fresh parsley.

Vaapa pitha or Bhapa pitha is a type of steamed rice cake and its main ingredients are rice flour, coconut, and ghur/sugar. It originated in the eastern part of the Indian subcontinent including Bangladesh, East India, and Northeast India. Bhapa pitha is one of the most traditional winter dishes in Bangladesh. Check here the 4 best vaapa pitha recipes to try in your kitchen.  Food value of the Vaapa Pitha From 1 Vaapa Pitha you will get nearly 15.20 g of carbohydrates which are the main source of energy and nutrients in your body. Besides, carbohydrates help to support your central nervous system, and the functions of the kidney, brain, and heart muscles. Most importantly, it assists you to avoids constipation and help control blood cholesterol level. Moreover, you get 12 g dietary Fiber, 0.2 g sugars, 0.5 g fat, 5.7 g saturated fat, 0.75 g sodium, and 115 mg potassium. Plus, you get vitamin A, vitamin C, calcium, and iron. Read More: 5 Yummy Winter Pitha Recipes for Diabetics Delicious Vaapa Pitha Recipes to try at Home Vaapa Pitha With Coconut Filling Recipe Ingredients 2 cups of rice flour, 1/2 coconut (grated), 1 cup of date jaggery, 1 pinch of salt Directions  First, mix rice powder and sieve well, and add salt. Meanwhile, boil water in a pot and put a steamer on top of that pot. Then, take a small cup and put some rice flowers and a layer of 1 tbsp of grated jaggery, 1 tbsp of grated coconut and then put another layer of rice flour. Do the process two times. Now take a soft cotton cloth, wrath the cup with the cloth. When the water is boiling, put the cup full of rice flour on the steamer. Make sure you remove the cup. Cook for 1-2 minutes and remove the pitha when it is done. Follow the same process to prepare the rest of the pithas. Serve hot.  Read More: Delicious Winter Pithas in Bangladesh: Where Savory, and Innovation Meets Tradition

Rice is one of the most popular foods in the world. It is a staple food for more than 3.5 billion people in the world. Rice and other food products made from rice are important sources of carbohydrates and vitamins. There are 120,000 varieties of rice available around the world. However, this article will cover the 15 most common rice grain varieties that are popular in different parts of the world. 15 Most Popular Types of Rice Grains in the World Let’s explore some of the top rice varieties in the world based on their flavor profiles, origin, available region, and nutritional benefits. So, let’s get started and take a look at some of the best rice varieties in the world! Arborio Rice Arborio Rice is a short-grain Italian rice originating from the northern region of Italy. It is known for its creamy texture and its ability to absorb large amounts of liquid. The flavor of Arborio is slightly sweet and nutty and has a chewy, creamy texture when cooked. Read: Health Benefits of Different Types of Nuts Its available region is mainly Europe, North America, and Asia. Nutritional benefits of Arborio Rice include being low in fat and high in fiber and protein. Furthermore, it is 100% gluten-free and has low cholesterol.

Bangladesh has huge potential in producing seafood. Particularly, crab is one of the key export products of the country. Crabs are very healthy and nutritious. Besides ordering in the seas food restaurants, crab dishes can be prepared in home kitchens. We are here with the 5 best crab recipes to try at home.  Food value of Crabs Crab is a great source of protein. Protein is one of the most important materials for building and maintaining muscle. Besides, the crab has high levels of omega-3 fatty acids, vitamin B12, and selenium. These nutrients are essential to improve general health and help prevent different types of chronic conditions. 5 Healthy and Yummy Crab Recipes  Classic Crab Boil Recipe Ingredients 2 tablespoons mustard seed, 2 tablespoons celery seed, 1 tablespoon dill seed, one tablespoon coriander seeds, 1 tablespoon whole allspice, 1/2 teaspoon whole cloves, 4 bay leaves, 8 quarts water, 1/4 cup salt, 1/4 cup lemon juice, 1 teaspoon cayenne pepper, 2 pounds crabs, butter and lemon wedges.  

Drumstick is one of the yummiest snacks loved by children, teenagers and adults. Drumstick is a healthy and nutritious snack. The savoury of chicken or duck drumsticks not only cherishes souls but also fulfils appetite. Besides ordering from restaurants, drumsticks can be prepared at home too. Let’s find out 5 delicious drumstick recipes for home kitchens.   Food value of the Drumsticks Drumsticks are enriched with various nutrients including vitamins A, B, C and K and minerals such as calcium, magnesium and iron. You will also get dietary fibre and protein from drumsticks. From 3-ounce duck drumsticks, you will get 0g carbs, 4.8g fat, 20.6g protein, and 132 calories and 100 g chicken drumsticks contain 155 calories, 24.2 g of protein, and 5.7 g of fat.  5 Mouth-watering Drumstick Recipes  Spicy Chicken Drumstick Recipe Ingredients 8 medium chicken drumsticks, 2 tablespoons olive oil, 1 teaspoon salt, 2 teaspoons chilli powder, ½ teaspoon cayenne pepper Optional garnishes: 2 tablespoons chopped parsley, Pinch red pepper flakes. Read More: Shahi Tukda Recipes for People Who Love Desserts Instructions First, prepare the to 400 degrees F. Meanwhile, dry the drumsticks with paper towels. Then arrange the drumsticks in a single layer on the baking sheet. Now take a bowl to prepare the rub and mix well the olive oil, salt, chilli powder and cayenne pepper. Make a paste. Then coat the drumsticks nicely with this paste.  Bake the drumsticks as long as the internal temperature should reach 165ºF and the juices run clear. Cover them with foil if required seems them to be darkening too fast on top. Garnish with parsley and red pepper flakes and serve.  Read More: 5 Delightful Tartare Recipes to Add to Your Repertoire Spicy Baked Yoghurt Chicken Drumstick Recipe  Ingredients 5 tbsp yoghurt, 1½ tbsp grated fresh ginger, 2 tsp chilli powder, 1 heaped tsp paprika, ½ tsp garam masala, 1 tbsp ground cumin, 1½ tsp ground coriander, juice of ½ lemon, ½ tsp salt, 2 tbsp rice bran or vegetable oil, 10 chicken drumsticks, 2 tbsp oil lemon juice, yoghurt (to serve) 

If you are a dessert lover, the rich and creamy dish shahi tukda will steal your heart. It is a type of bread pudding, that originated in South Asia in the 1600s during the Mughal era. You will enjoy the royal feeling from every bite of shahi tukda. The meaning (literal translation) of Shahi Tukra is a royal piece or bite. We are here with two easy recipes of shahi tukda to help you try it at home.  Food value of the Shahi Tukda  The main ingredients of shahi tukda are ghee, sugar, milk, nuts, and bread. Each of these ingredients has great food value.  From 1 gram of ghee, you will find 14 grams of fat, 9 grams of saturated fat, 4 grams of monounsaturated fat, and 0.5 grams of polyunsaturated fat. Read More: 5 Exciting Chicken Meatball Recipes Sugar is an excellent source of carbohydrates and energy that provides 4 calories per gram or 16 calories in a level teaspoon.   From 1 cup of whole milk, you will find calories 149 grams of, protein 8 grams of, and fat 8 grams of. Nuts are enriched with many nutrients. You can get 173 calories, 5 grams of protein, and 16 grams of fat, including 9 grams of monounsaturated fat. You will get high calories and carbs from bread. However, bread is low in protein, fat, fiber, and many vitamins and minerals. Read More: 5 Delightful Tartare Recipes to Add to Your Repertoire Mango Shahi Tukda Recipe Ingredients  5 bread slices, 1/2 ml water, ½ cup mango puree, 2 crushed black cardamom, 3 cup milk, 1 handful cashews, one handful pistachios, 1/2 cup ghee, 1/2 cup sugar, 6 strand saffron, 2 pinches of powdered green cardamom, 1 handful almonds Preparations: Step 1: Prepare the Rabdi  First, take a deep pan and pour the milk into the pan. Boil the milk on medium heat. Keep continuing stirring with intervals to avoid the milk sticking to the bottom of the pan. If you want to prepare the rabdi within a short time, you can add 3 tablespoons of milk powder with the liquid milk. Adding milk power reduces the cooking time of rabri. Now add 1 tablespoon of homemade masala milk powder. You can skip this item and can add a pinch of crushed saffron and ¼ teaspoon of cardamom powder and the mango puree.  Continue cooking on medium-low heat until the milk reaches to one-third of its original volume and you can get the right consistency. Generally, it will 1 hour. However, the time will vary depending on the quality of the pan, the intensity of the flame, and the quality of the milk. Finally, add 2 to 2.5 tablespoons of sugar remove from the heat, and add 12 to 15 crushed saffron strands.  Read More: 5 Exciting Peri Peri Chicken Recipes Step 2: Fry bread slices Take 6 regular-sized pieces of bread. Cut them into square, or triangle shapes. Now put 1 tablespoon of ghee in a pan. Fry the bread slices and toast them. Fry well on both sides. Fry as long as the pieces reach to golden brown color. Remove from the heat and put on paper towels to remove excess ghee. Step 3: Prepare sugar syrup Take ½ cup sugar and ¼ cup water in a deep pan and let the mixture boil. When one thread consistency is seen, switch off the stove. Then, add cardamom powder or rose water. Stir continuously and mix well. 

In the late 19th century, tartare was introduced on a few menus in French bistros and restaurants. However, this cuisine became more common and popular in the early 20th century. It became famous in the 1950s. You can prepare this cozy dish with beef, mutton, shrimp, mutton, duck, and so on. We are here with 5 mouth-watering tartare recipes for New Year's Day or any other family occasion.   5 Yummy Tartare Recipes to Try at Home Lamb Tartare Recipe Ingredients 12 ounces lamb, 1 tbsp capers (drained, chopped), 1 Tbsp. chopped fresh mint, 2 tsp. lemon peel (finely chopped), 2 tsp. Shallot (finely chopped), 1 tbsp sea salt, 1 tbsp black pepper (ground), 2 egg yolks (large), ½ Olive oil, ½ lemon, 2 bread, toasted (Thinly sliced)  (for serving) Instructions First, cut the lamb and separate the bones from the meat, and preserve it for further use. Now cut the meat into ¼”-thick slices and do crosswise small cubes. Wrap the bowl of meat and keep it rest until ready to serve. Now before serving, mix together lamb, capers, mint, preserved lemon peel, and shallot in a bowl. Mix salt and pepper with the mixture and mix smoothly. Divide the lamb tartare into 2 parts and put an egg yolk on the top of each part. Sprinkle oil and salt if required. Add lemon juice also and serve with toast. Read More: 10 Foods to Eat for Good Luck in New Year Beef Tartare Recipe Ingredients 8 oz top round beef steak fresh, 2 tbsp parsley (finely chopped), 2 tbsp capers (drained and finely chopped), 2 tbsp cornichons (finely chopped), 2 tbsp shallots (finely chopped), 5 tsp sauce (Worcestershire), 1 ½ tbsp dijon mustard, ½ tsp salt, 2 egg yolks fresh Instructions First, take the beef on a plate and keep it in the freeze for 20 minutes to firm it up slightly. Then cut the beef into 1/4-inch slices and then nicely chop it. Keep the chopped beef in the refrigerator until ready to serve. Now chop the other vegetables into fine dice and add Worcestershire sauce and mustard and mix well. Then add the beef and salt and mix again. Divide the beef tartare into 2 parts. Place each part on a plate and put an egg yolk on top of each part. Sprinkle oil and salt if required.  Serve with cornichons and a spoonful of mustard.  Read More: 5 Exciting BBQ and Grilling Recipes for New Year’s Eve Shrimp Tartare Recipe Ingredients 14 ozs cooked shrimp (peeled), ½lemon (juiced), 2 ozs (purple, seedless grape), 1 tbsp Salt, 1 cayenne pepper, 1 tbsp ground peppers Instructions First, clean the shrimp, pat dry, and finely chop. Put the chopped shrimp in a bowl and mix the lemon juice with the shrimp. Now clean halves, roughly chop the grapes, and add to the shrimp. Then mix pepper. Now divide the shrimp tartare into 2 parts. Place each part on a plate and put a dollop of crème fraîche and some freshly cracked pepper and serve. Read More: 5 Delightful Chinese Recipes for Bangladeshi Kitchen Mutton Tartare Recipe Ingredients 1 ¼ cup fine bulgur, ½ lb mutton, freshly ground, 4 Tbsp Aleppo Pepper, 1 Tbsp Lebanese 7-Spice, ground, 1 tsp cumin, ground, ½ Tbsp tomato paste, 1 Tbsp pepper paste, 2 Tbsp olive oil, 1 cup fresh parsley, chopped, 4 scallions, minced, 1 medium onion, minced, 5 cloves garlic, chopped, ½ Tbsp salt Garnish 2 lemons, quartered, 1 onion, sliced, lettuce leaves Instructions First, Dip bulgur in boiling water for 30 minutes. After 30 minutes drain the bulgur and keep it resting for another 30 minutes.  First, take the mutton on a plate and keep it in the freeze for 20 minutes to firm it up slightly. Then cut the mutton into 1/4-inch slices and then nicely chop it. Keep the chopped mutton in the refrigerator until ready to serve. Now before serving, mix together mutton and the other ingredients except garnishes and mix together. Refrigerate until serving. Shape tartare into little two or three balls.  Pur a lettuce leaf, onions, and lemon slices on top of each ball and serve.  Read More: 5 Scrumptious Chicken Wing Recipes Duck Tartare Recipe Ingredients 1 duck breast, skin off and fat trimmed, 2 tbsp. shallots, diced fine, 1 tbsp. sweet pepper, diced fine, 2 tsp. scallions, minced, 1 tsp. parsley, minced, ¼ lemon zest, chiffonade, half avocado (diced), 1 tbsp oil (avocado),  Salt, and pepper (as per required)  Instructions First, take the duck breast on a plate and keep it in the freeze for 20 minutes to firm it up slightly. Then cut the duck breast into 1/4-inch slices and then nicely chop it. Keep the chopped duck breast in the refrigerator until ready to serve. Mix the remaining ingredients and season with salt and fresh ground pepper to taste. Keep cold and serve immediately with toasted bread or crackers. Read More: 5 Exciting Chicken Meatball Recipes Bottom Line so far, we have discussed 5 amazing tartare recipes with beef, mutton, shrimp, mutton, and duck. You can customize these recipes as per the precise taste of your family members and guests. However, the taste, color, and flavor of the food will depend on the raw material's quality and your cooking skill. 

As the new year approaches everyone is wishing to have a happy and prosperous year. Interestingly, some food traditions are believed to be a lucky way to start the next. People in diverse cultures try different types of good luck foods to bring fortune in the coming year. Let’s take a look at 10 top New Year's foods to bring you and your family good luck in 2023.  10 Best New Year’s Day Foods to Bring Prosperity in 2023 Black-Eyed Peas  The origin of this food is Europe. If you are celebrating New Year's dinner in the South, you can serve the dish of black-eyed peas that are prepared with meat, celery, and onion. It is a traditional dish that has been consumed for luck for more than 1,500 years.  They are special as they got their start as part of the Jewish New Year. Most importantly, they are packed with important nutrients including fiber and vitamin A.  Pomegranates  Probably the main origin of Pomegranates is Persia. The people of Greece think that pomegranates have brought good luck to them but they use it differently. Instead of eating, Greek families crush a pomegranate on the threshold of their home at the start of the New Year thinking to bring good luck to them. However, that doesn't mean you can't add extra fruit to your sparkling drink when you toast at midnight or turn it into a delicious drink.  Read More: 10 Netflix Shows to Watch during Christmas & New Year Holidays Lentils Lentils are originated in Europe and eaten all over the world for the new year because these tiny and yellow colored legumes suggest gold coins and they are considered to bring prosperity in the coming year. The people of most of the continents of the world eat lentils and it is considered to help you pad out your bank account in the progressing months. Whole Fish Chinese believes that serving fish whole with both head and tail brings prosperity, abundance, and a good year to come from start to finish. Legend also says that eating a whole fish—generally with the head, tail, and all—brings good fortune for the new year. Fish is packed with omega-3 fatty acids and vitamins like D and B2 (riboflavin) and is rich in calcium and phosphorus. It is also a great source of minerals, including iron, zinc, iodine, magnesium, and potassium.  Cookies  Cookies are the right kind of food to Kick off the New Year with messages of luck, hope, and prosperity for your friends and family. You can slide each personalized message into your handmade cookie. If your loved ones have a good sense of humor, you can consider preparing cookies and drawing something laughing on each cookie.  If you're really busy all time, you can use your pre-made fortune cookies. Read More: 5 Exciting BBQ and Grilling Recipes for New Year’s Eve. Grapes/Raisins According to Spain culture 12 grapes or raisins are eaten just before midnight, one for each month of the year will bring good fortune for all 12 months of the year. It is also the tradition of Mexico also. They believe that the luck you’ll possess each month is dependent on the deliciousness of the grapes.   Buttered Bread/Cornbread The people of Ireland love to celebrate their New Year's Day with Buttered Bread. Traditionally, it is believed that buttered bread placed outside the front door epitomizes an absence of hunger in the household and presumably for the year to come. Cornbread is also considered lucky because of its golden brown color. People of the USA believe that cornbread can bring gold and wealth in the upcoming year.  Green Veggies Leafy greens vegetables have deep emerald colors and so hearty greens like kale, spinach, and collards are considered to bring wealth and health to you if you enjoy them early and often in the New Year. It is also believed that a garnish of parsley can fend off evil spirits. You need to embrace this New Year's food tradition if you wish to have health and wealth for the coming year.  Read More: Best New Year Movies of all time to start afresh Cake You can joyously consume cake for any occasion, so this whole luck thing just feels like a bonus. Round cakes are said to be lucky because of their shape. As they look like coins,  they are thought to bring forth wealth in the new year. In Greek culture, friends and family gather around and enjoy a round cake that often has a coin baked inside. If you receive the slice with the coin in it, you will get extra luck for the new year and usually a gift or prize.  Oranges  Oranges are usually passed out during Lunar New Year to call forth prosperity.  It is natural that these citrus fruits have made their way to our Gregorian calendar celebrations as well. The bright color of oranges evokes joy and happiness. The Chinese called the mandarin orange, Kam. You can take the mandarin orange an extra lucky piece of fruit for you and your family.  Read More: 5 New Year Resolutions that are actually achievable. Bottom line So far, we have mentioned 10 New Year's Day foods to bring good luck and prosperity. However, there is no scientific evidence that foods can bring good luck. Still, people of different cultures across the world follow News Year’s day food traditions to get a prosperous new year. Why don’t you try these foods and try your luck?

Hotels and restaurants across South Asia have had to adapt and reimagine dining out since the pandemic ripped through the region, forcing many out of business. Those that have survived are tapping local sources and going online. In India, from hole-in-the-wall casual eateries to fine dining, restaurants were devastated by lockdowns and virus outbreaks, with millions losing their jobs since COVID-19 hit in early 2020. In neighboring Sri Lanka, where the tourism-driven economy also has been hammered by political upheavals and shortages, the situation remains dire. Saman Nayanananda, a food and beverage manager at a hotel chain in the Sri Lankan capital Colombo, says going local for food sourcing and menu offerings is vital. Nayanananda, who was in New Delhi recently for the South Asian Food for Thought festival, survived a devastating tsunami in 2004 that killed 230,000. He lived through a prolonged civil war that ended in 2009 and witnessed the aftermath of deadly 2019 Easter terrorist attacks. After every calamity, the economy managed to get back on its feet. The struggle to recover for the nation of 22 million is infinitely tougher given Sri Lanka's troubles with debt, fuel and food shortages, said the 50-year-old hospitality industry veteran. “We had lot of challenges, including raw materials and the transport problems. A year after COVID, all hotels started food delivery. We were slowly recovering and then this economic crisis came. We ran out of both imported and local materials. Again back to zero,” said Nayanananda, who lost his job at a tourist resort in 2020 as everything shut down. “We recovered from terrorism, from the tsunami, but this crisis, it has broken the middle class,” he said. With food inflation at 70% and hard currency to buy from abroad in short supply, going local both in terms of food sourcing and menu offerings is the only option. “We came out with the concept of grow and sell. We replaced imported production with local production, coming up with innovative food items,” he said, mentioning dishes using locally grown sweet potatoes, cassava, yams and cowpeas, or black-eyed peas. Across the region, hotels and restaurants are finding past business models obsolete. That's forcing a reset in strategies as investments recover to meet rising demand from hungry diners eager to eat out again. India’s food services market is expected to grow to $79 billion by 2028 from $41 billion in 2022, according to a report by the Francorp and restaurantindia.in. But the sector will still face supply delays or shortages, the report says. Maneesh Baheti, founder and director of the South Asian Association for Gastronomy, said that the pandemic has raised awareness about health concerns and food sourcing, leading the industry to adopt more sustainable practices. That includes offering dishes made with locally sourced ingredients. “Eating fresh local produce according to season, returning to diets rich in nuts, legumes and green leafy vegetables, are trends that are here to stay as they engage customers who are now a health conscious-aware segment with deep pockets,” Baheti said. “The entire food industry has realized the importance of promoting better health and the potential of wellness-based menus,” Baheti added. “Eating local and eating fresh also helps in reducing the carbon footprint since the dependence on transportation and refrigeration reduces the emission of green house gases," he said. As the food services industry rebuilds itself, restaurant owners say some practices born out of necessity during the pandemic can offer a way forward. Many urban communities are experimenting with plant-based diets and growing farm produce on their rooftops and in backyards. Siddharth Bandal, a partner at the Hideaway café and bar in the western Indian state of Goa, said they've learned to be nimble enough to adapt to changing customer behavior. “It possibly made the sector stronger by exposing the weak spots and the industry has shown its resilience by adapting quickly. The pandemic made everyone more alert about hygiene. There is a renewed focus on guest experience and the eateries are evolving as they respond to the shift towards healthier food,” Bandal said. In Colombo, Nayanananda began cycling to work and growing food at home after markets ran dry and it became difficult to feed his family of four. In Sri Lanka and elsewhere in Asia, a wave of COVID-19 infections in China after it dropped its pandemic controls has revived worries over the risk of a return to shutdowns and other restrictions. But Nayanananda says he's hopeful. “What is important is to learn to live with what we have in our hands,” he said.