United News of Bangladesh

Monsoon rains have finally passed and floods blocking the lone dirt road have retreated enough for a small truck to climb these Himalayan foothills to a gurgling spring. It spews water so fresh that people here call it nectar. Workers inside a small plant ferry sleek glass bottles along a conveyer. The bottles, filled with a whoosh of this natural mineral water, are labeled, packed into cases and placed inside a truck for a long ride. Ganesh Iyer, who heads the operation, watches like a nervous dad, later pulling out his phone, as any proud parent might, to show the underground cavern the waters have formed in this pristine kingdom, the world’s last Shangri-La. This is no ordinary water. It will travel hundreds of miles to some of India’s luxury hotels, restaurants and richest families, who pay about $6 per bottle, roughly a day’s wage for an Indian laborer. Millions of people worldwide don’t have clean water to drink, even though the United Nations deemed water a basic human right more than a decade ago. Yet, even as extreme heat dries up more aquifers and wells and leaves more people thirsty, luxury water has become fashionable among the world’s privileged, who uncap and taste it like fine wine. This “fine water” is drawn from volcanic rock in Hawaii, from icebergs that have fallen from melting glaciers in Norway, or from droplets of morning mist in Tasmania. Connoisseurs, some who study to become water sommeliers, insist this trend isn’t about snobbishness. They appreciate the purest of the pure. “Water is not just water,” says Michael Mascha, a founder of the Fine Water Society, a consortium of small bottlers and distributors worldwide. He likens consumers of high-end water to foodies who’d drive miles to find heirloom tomatoes or a rare salt. Some drink fine water instead of alcohol. “Having the right stemware, drinking at the right temperature, pairing it with food, celebrating with water – all those kinds of things are important.” As a truck rolls out of the Bhutanese bottling plant, operated by Veen Waters India, the 40-some line workers take a tea break along a short row of employee housing. They check their mobile phones and chat, while birds chirp in the background. Laundry hung out to dry flaps in a subtle breeze. It’s a steamy day, even at this higher elevation. Up a hillside behind them is a mineral spring, once a source of fresh water for nearby villagers, who used bamboo rods as pipes to help funnel some of the steadily flowing clear current into buckets they carried home. Now that source, which Veen purchased from the previous owner more than a decade ago, is kept behind a locked gate for safekeeping. Veen’s business slowed to a trickle during the pandemic, says Iyer, Veen’s managing partner. But now the company is exporting about 20,000 cases — or 240,000 bottles — of the water into India each month, minus the occasional few that break on their bumpy multiple-day trek. He figures they’ve tapped only about 10% of the potential market so far. After crossing into India, the trucks carrying the bottled water run through lush green Darjeeling tea plantations, past road signs marking elephant crossings and the occasional cluster of teenage boys cooling off in a rain catchment next to rural villages dotted with banana trees. Eventually, the cases are delivered to luxury hotels and restaurants many hundreds of miles away in cities like New Delhi, Pune and Mumbai, where Veen is headquartered. A few wealthy families get weekly shipments. Iyer jokes that the richest of the rich buy so much that they “probably bathe in it.” Market reports predict even greater demand for premium water worldwide in years to come. In India — now the most populous country in the world, with a rising standard of living and growing concerns about water quality — Veen is poised to help satisfy that demand. For many Indians, however, the story of water is very different, including in Mumbai’s Dharavi neighborhood, one of Asia’s largest slums, jammed with working families. There, water arrives in municipal pipelines just once a day, from about 6 to 9 a.m., setting off a flurry of activity as the day’s crushing heat arrives in spring and summer. The three-hour window for water shapes the neighborhood’s rituals. Men in shorts or underwear lather up in a bath area. Their upbeat banter is constant as they prepare for the day. Residents of this labyrinth of narrow alleyways and small homes brush their teeth while standing on front porches, spitting toothpaste into water that runs along the uneven blocks of concrete on the ground. They fill up buckets and reclaimed bottles to keep water at home. A few women wash aluminum pots and pans or briskly scrub T-shirts, scarves and other clothing. Still others are more desperate, such as Rekha Nagesh Pawar, who lives with her four children in a tent made out of blue plastic tarps along a busy Mumbai roadway. The water she gets from a neighbor, when he’s feeling charitable, has been siphoned illegally from a public system with a garden hose. She says her husband, a mason, died from a heart attack in 2021, leaving her to beg for money for food. She frets that there’s often not enough water to bathe her children or wash their clothes. “We have to live in filth,” the weary-eyed woman says. It’s hard for her to fathom that someone would pay a day’s wages for a bottle of fancy water. Veen is far from the most expensive in the fine water category. The rarest of all, often bottled in collectable glass, sell for hundreds of dollars apiece. This scene was on full display when members of the Fine Water Society gathered in April at a swanky hotel in Athens, Greece, for their annual international tasting competition and symposium. With bottles and glasses lined up before them, judges from several countries sampled various brands, swishing gulps of water and sometimes spitting mouthfuls into canisters, as wine tasters do. Spectators seated before them watched intently. Many were bottlers who’d come to compete. The judges flipped cards to indicate their scores for each entrant: 92, 98, and so on. “Who wins here? It’s really sometimes very hard to predict,” says Mascha, who served as a judge. “There’s always a sleeper.” Twenty years ago, people mocked his fascination with water, which grew from his doctor’s insistence that he quit drinking alcohol. He searched for alternatives that might enrapture him the same way a complex bottle of cabernet once had. As he tried more waters from small batch bottlers, he discovered like-minded water devotees. That group has only grown. They discuss “virginality,” or purity. They learn about “terroir,” the environment in which water originates. They compare the total dissolved solids, or TDS. Waters with low TDS are more like rainwater that hasn’t touched the earth. Those with high TDS — such as Vichy mineral water from thermal springs in France and Catalan — have robust mineral content that may include calcium, magnesium, potassium or sodium, among others. A few restaurants in countries such as Spain and the United States now have menus that pair food with particular types of fine water. A bolder mineral water, for instance, might be suggested as a companion for a charbroiled steak. More subtle rainwater might be paired with fish. This year’s champions in each category, from still water to sparkling and super-low minerality to high, came from Austria, New Zealand, Panama, Scandinavia and other parts of the world. Awards, however, do not guarantee success in what can be a very competitive business, especially for the mom-and-pop bottlers. “Every brand has to find its unique selling point,” says Jamal Qureshi, founder of the now-defunct Svalbardi Polar Iceberg Water, based on the far-north Norwegian island of Svalbard. “If it’s just like, ‘Oh, you know, we’re a special water from wherever,’ it’s hard to stand out.” His company, once a rising star in the fine water scene and winner of awards, sold melted Arctic icebergs, bottled in fancy glass containers, online. The idea was to harvest small floating remnants of glaciers to tell the story of climate change, the proliferation of greenhouse gases and its direct impact on the disappearing Arctic landscape. People paid $100 (US) for a bottle of Svalbardi. Often, the company sold out. Then in late 2020, a shipment of 15,000 empty bottles from a supplier arrived broken and scratched, forcing the fledgling company to close down. Without its opulent packaging, the average consumer might fail to taste the difference in these waters. Even sommeliers say it can take months of practice to determine the subtleties. “Please smell my water and tell me how good or bad it is,” people sometimes tease Iyer, of Veen, when they learn he’s a certified water sommelier — India’s first, he says. He takes no offense. But Mascha, of the Fine Water Society, is quick to differentiate fine water from “mega-corporations that exploit water.” Water sold in clear plastic bottles that are ubiquitous the world over is often simply filtered municipal water that’s distilled and bottled from any number of sources. In many instances, Mascha says, a water filter on your tap would produce the same result, with far less impact on the environment. When it comes to fine water, he says natural spring water, for instance, must come from a single source and be bottled near that source. He calls the bottlers in his society small “water farmers.” Solutions to the world’s water problems won’t come easily. That is the reality of life in water-stressed countries like India, a country that has 18% of the world’s population, but only 4% of its water, according to the World Bank. Water shortages have sparked protests and conflict. Last year, a man was stabbed and killed in a fight over water in the town of Aurangabad, north of Mumbai. The Indian government has promised that every household will soon have plumbing and running water — a goal set for this year that has yet to be reached. “But just because we spend money and put the pipes in, doesn’t mean that people will actually have water in their taps,” says Veena Srinivasan, executive director of WELL Labs, a research institution in Bengaluru, India, that studies water sustainability. Climate change has only worsened droughts and heatwaves and put more pressure on India’s underground aquifers, as well as rivers that also are polluted by industry, farming and sewage. India is among many countries that have built huge plants to desalinate sea water. Others, including Singapore, are collecting and cleaning up storm and wastewater to try to solve their water woes. But solutions like those are in their infancy in many countries, if they exist at all. That means the commodification of water, and those who profit from it, are likely to become more contentious. Fine water is certainly a commodity too, though its connoisseurs and those who bottle often speak of the importance of respecting and conserving an increasingly precious resource. Even for them, luxury water is often just that – a luxury. Iyer only drinks Veen when out at a restaurant. At home, he and his wife consume tap water after boiling it. As many do, he likes to store it in a matka, an Indian red clay pot that is a water cooler. He also still bathes with a bucket, while sitting on a stool, a common Indian custom that also saves water. “On one hand, we consider water to be holy and divine,” Iyer says. “But we take it for granted. We believe water will always be there.” In Bhutan, Buddhist prayer flags are a common sight -- squares of five colors, strung along bridges and at meditation stops next to scenic mountain roadways. Blue represents space. Red is for fire; yellow is earth; white is air. Green symbolizes water, a revered resource in a country known for its environmental stewardship. It is a common custom to place the purest spring water in bowls as a sacred offering in a home or a temple. Water also has economic benefits for the kingdom, where an abundance of rivers and a small population of about 700,000 mean there is a surplus of hydroelectricity to export, much of it to neighboring India. Here, water is both pure, and powerful. Tshering Bumpa, the longtime manager of the Veen bottling facility, understands the significance. “We are so proud of our water,” says Bumpa, who has dressed in colorful Bhutanese traditional garments to welcome rare visitors to this remote spot in the jungle. There is enough water to share. At least for now.

Winter brings chilly foggy weather. The plummeting temperatures and fluctuating weather conditions pave the way for seasonal illnesses. Many people suffer from common colds, coughs, sore throat, and flu during the cold months.  However, nature has bestowed us with a remedy – herbal teas. These comforting brews warm the soul and offer relief from the common winter illnesses. 10 Teas for Relief from Cough and Flu this Winter Peppermint Tea Peppermint tea is renowned for its refreshing taste and soothing aroma. This tea can aid in  combating colds. Its menthol content helps clear nasal passages and alleviate sore throats, offering a revitalising experience. This herbal infusion holds various health benefits, including aiding digestion, reducing headaches, and promoting relaxation.  To brew, simply steep peppermint leaves in hot water for 5-10 minutes. Then strain, and enjoy the comforting warmth and healing properties of this invigorating tea. Read more: 10 Best Teas for Weight Loss Ginger Tea The robust and spicy essence of ginger tea makes it an effective remedy against winter illnesses. Loaded with antioxidants and anti-inflammatory properties, it aids in alleviating nausea, reducing congestion, and boosting the immune system. Its health benefits extend to aiding digestion, soothing upset stomachs, and providing relief from muscle soreness.  To prepare ginger tea, simmer sliced ginger in hot water for 10-15 minutes. Next, strain, and savour the potent blend of warmth and health-boosting elements in this invigorating brew. Read more: Top 10 Kidney Cleansing Teas with Recipes Chamomile Tea Chamomile tea is famed for its soothing nature. It offers a gentle yet potent remedy. Its anti-inflammatory properties not only alleviate throat soreness but also induce relaxation, aiding in improved sleep quality during illnesses. Health-wise, this tea can support digestive health, reduce anxiety, and may relieve menstrual discomfort.  For preparation, steep dried chamomile flowers in hot water for 5-10 minutes and allow the floral essence to infuse the liquid. It creates a comforting brew that soothes both body and mind. Turmeric Tea Turmeric tea is of a radiating golden hue. This tea is rich in anti-inflammatory and antioxidant prowess. It effectively eases sore throats, clears congestion, and fortifies the body's immune system. Its health benefits span from supporting joint health and reducing inflammation to aiding digestion and improving skin conditions. Read more: Health benefits of floral teas: 10 blends you can try To prepare, simmer grated turmeric root or powder in hot water for 10-15 minutes. After that add a dash of black pepper and a hint of honey for enhanced absorption and a touch of sweetness.  Green Tea Green tea is celebrated for its abundant antioxidants and serves as a versatile elixir. It bolsters the immune system, diminishes inflammation, and fosters holistic well-being. Its health benefits encompass enhancing brain function, assisting weight management, and reducing the risk of chronic diseases.  To prepare green tea, steep green tea leaves in hot water (not boiling) for 2-3 minutes then allow the delicate flavours to infuse. It creates a revitalising brew. Embrace the wholesome goodness and rejuvenating qualities of green tea with every sip. Read more: These are the 10 Most Expensive Teas in the World

In our hectic life, time-saving recipes are a treasure. Microwave cooking offers convenience without compromising taste. Chicken breast, a lean protein, packs essential nutrients like protein, vitamins B6 and B12, and minerals. Here are seven delightful chicken breast recipes that can be cooked in microwave for Bangladeshi households. These dishes promise to elevate your culinary experience while saving you valuable time in the kitchen. Nutrition of Chicken Breast Meat Protein Content Chicken breast is a great source of high-quality protein. It is crucial for muscle growth, repair, and overall body function. Low Fat With a low-fat content, chicken breast is a favourable option for those seeking a lean protein source while watching their fat intake. Vitamin B6 Abundant in vitamin B6, chicken breast aids in metabolism, and red blood cell formation, and supports a healthy nervous system. Vitamin B12 Offering vitamin B12, chicken breast promotes proper nerve function, red blood cell production, and assists in DNA synthesis. Phosphorus Rich in phosphorus, chicken breast contributes to bone health, energy extraction, and optimal cell function. Zinc Chicken breast contains zinc, essential for immune function, wound healing, and maintaining a healthy sense of taste and smell. Niacin Niacin in chicken breast supports digestive health, skin maintenance, and the conversion of food into energy. Read more: 7 Delicious Duck Recipes for Bangladeshi Kitchen 7 Tasty Chicken Breast Microwave Recipes to Try at Home Chicken Steak Ingredients 4 large chicken breasts (boneless), 2 eggs (lightly whisked), 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste, 1 cup onions (finely chopped), 2 tablespoons coriander leaves (chopped), 2 green chillies (finely chopped), 1 tablespoon black pepper powder, enough to make a thick coating flour, 1 tablespoon vinegar, salt (to taste ), and oil (as required). Instructions First, flatten chicken breasts with a mallet or knife. Cut each into two pieces. Then marinate chicken with eggs, ginger, garlic, onion, coriander leaves, green chillies, black pepper, flour, vinegar, and salt for around 2 hours.  Next, brush a flat dish with oil and cook covered on high for 1 minute. Now, place the chicken pieces without touching them. Cook covered at 70% power for 5 minutes, flipping halfway. For browning, turn once and grill until lightly browned. Serve hot. Read more: Popular Winter Breakfasts in Bangladesh Lemon Garlic Baked Chicken Breast Ingredients 2 large lemons, 2 tablespoons extra-virgin olive oil, 1 tablespoon mustard, 1/2 teaspoon sea salt, 1/4 teaspoon red pepper flakes, 1/2 teaspoon fresh ground black pepper, 3 cloves garlic (crushed or minced), 1/2 cup fresh parsley (roughly chopped), 4 boneless and skinless chicken breasts (200 grams each) Instructions First, mix lemon juice, olive oil, mustard, salt, red pepper flakes, and black pepper, dissolving the salt. Add garlic, lemon zest, and parsley. Chill for 1 to 2 hours. Then, marinate chicken breasts in the mixture for 1 to 2 hours in the refrigerator. Preheat the oven to 400 ˚F and grease a baking dish. Next, transfer the marinated chicken to the baking dish, seasoning it with salt and pepper. Add lemon wedges and cover the chicken with oiled parchment paper, securing it loosely around the chicken. Now, bake for approximately 35 to 40 minutes. Rest for 10 minutes before serving, drizzling with cooking liquid. Or slice the chicken and return it to the baking dish with the cooking liquid. Read more: Popular Winter Breakfasts in Bangladesh Tandoori Chicken Ingredients 800 grams chicken, 3 teaspoons lemon juice, 1 cup curd, 1 teaspoon ginger paste, 2 teaspoons oil, 2 dry red chilli, 1 teaspoon garlic paste, 1/2 teaspoon garam masala powder, salt (as required), 3 lemon wedges, and 1 sliced onion. Instructions First, wash the chicken with lukewarm and cold water, then pat dry and make diagonal incisions. Marinate the chicken with spices and lemon juice, refrigerating for 1 hour. Next, microwave the chicken on a plate for 9-10 minutes. Follow by brushing with oil and grilling for 15-20 minutes, turning frequently. After that, sprinkle chaat masala on the tandoori chicken and serve hot with onion rings and pudina chutney. Enhance the flavour by drizzling with lemon juice. Read more: 10 Bangladeshi Winter Street Foods: Taste Meets Tradition

As winter graces Bangladeshi landscapes, the culinary tapestry unfolds with the seasonal bounty of duck recipes. A tradition deeply rooted, the demand for duck meat peaks during this time, aligning with increased production.  Beyond the practical, there is a culinary secret – the meat quality reaches its zenith in winter. So, while chicken and beef are the most popular in other seasons, in winter, duck is the most hyped. Health Benefits of Duck Meat High Protein Content Duck meat boasts a high protein content, crucial for muscle development and repair. Incorporating it into winter meals ensures fueling the body with the building blocks it needs. Rich in Iron Iron plays a vital role in oxygen transport within the body. Duck meat is rich in iron. It becomes a valuable addition, especially during the winter when our bodies crave increased energy levels. Abundant in Zinc Zinc is an excellent mineral to support the immune system. By indulging in duck dishes, you are not only treating your taste buds but also giving your immune system a boost. Read more: Popular Winter Breakfasts in Bangladesh 7 Tasty Duck Recipes to Try at Home Kerala Duck Curry  Ingredients 2 tablespoons coconut oil, 6 garlic cloves (crushed), 1 ½ inch fresh ginger (crushed), 4 green chillies (slit), 3 large onions (sliced), 2 sprigs of curry leaves, 1/2 teaspoon turmeric powder, 2 tablespoon coriander powder, 2 tablespoon garam masala, 1 teaspoon red chilli powder, 1 tablespoon chicken masala, 1 kg duck (cut into medium-sized pieces), 1 tablespoon lightly crushed black pepper, 1/2 cup thick coconut milk (coconut cream), water, and salt to taste. Instructions First, heat oil in a big frying pan over medium heat. Sauté garlic, ginger, and green chillies for a delightful minute. Then add onions and a sprig of curry leaves, sautéing for 3-4 minutes. After that add turmeric powder, coriander powder, garam masala, red chilli powder, and chicken masala, stirring the spices for another minute.  Next, add duck, fry for 3-4 minutes, then cover with water, add curry leaves, and season with salt. Cook covered for 45 minutes or use a pressure cooker for 4-5 whistles. Finish by stirring in thick coconut milk, and black pepper, and heating through. Relish the rich, spiced symphony of flavours! Read more: 10 Bangladeshi Winter Street Foods: Taste Meets Tradition Honey & Soy Duck Salad Ingredients 2 duck breasts (skin on), 100g bag salad, 250g cherry tomato (halved), a bunch of spring onion (sliced diagonally),  For dressing: 1 garlic clove (grated), 1 teaspoon fresh grated root ginger, 2 tablespoons soy sauce, and 3 tablespoons honey. Instructions First, preheat the oven to 180°C. Score the duck breast skin and season generously. In a hot non-stick frying pan, sear the duck, skin-side down, for 4 minutes until crisp. Flip and brown the underside, then transfer to a baking tray.  Then, combine the dressing ingredients. Spoon the majority over the duck, reserving 2 tablespoons. Roast for 10 minutes for a pink finish. Rest for 4 minutes, then slice into strips. Toss the salad, tomatoes, spring onions, and duck slices, and drizzle with the remaining dressing. A succulent delight awaits! Read more: 5 Tasty Savoury Winter Pitha Recipes for Bangladeshi Kitchen Duck Biryani  Ingredients 4 duck legs, 3 cups duck stock, 2 tablespoons duck fat, 1⁄2 cup tikka masala curry paste, 2 onions (sliced), 300g basmati rice (rinsed under cold water), 1⁄3 cup sultanas, 2 tablespoons flaked almonds (toasted), and 1⁄2 cup fresh coriander leaves. Instructions First, in a saucepan, melt the duck fat over medium heat, adding and browning the roast duck legs. Set aside. Then add onions and curry paste, stirring for 5 minutes until the onions are soft and the curry paste releases its fragrance.  Next, add rice, and sultanas. After that add the duck legs to the pan, pour in the stock, cover, and bring to a boil. Simmer on low for 10 minutes until the rice is tender. Stand for 5 minutes, then serve, garnished with almonds and coriander. Enjoy this flavourful creation! Read more: 5 Tasty Sushi Recipes for Bangladeshi Kitchen

Winter in Bangladesh is a magical time marked by cool breezes and a pleasant chill in the air. The craving for warm and hearty morning meals becomes irresistible as the temperature drops. In this article, we will take a culinary journey through the popular winter breakfasts in Dhaka and other parts of Bangladesh. Each of these items explores the unique flavours that make this season special. Delicious Bangladeshi Breakfasts in Winter Chitoi Pitha with Bhorta Chitoi Pitha with Bhorta constitutes a beloved winter recipe in Bangladesh. Chitoi Pitha, made from rice flour, and water, exudes a sweet smell. After being made, it transforms into a soft and spongy texture.  Paired with different bhorta (mash) of tomato, eggplant, cilantro, chilli, or mustard enhances the experience. These bhorta, seasoned with spices and herbs, offer a burst of flavours from smoky to piquant. The combination of Chitoi Pitha and bhorta presents a delightful medley of textures, colours, and savours. This blend is an excellent way to kick off a cold winter day. Read more: 10 Bangladeshi Winter Street Foods: Taste Meets Tradition Nihari and Paratha Nihari alongside paratha emerges as an appetising breakfast in Bangladesh. Nihari is a slow-cooked stew that consists of tender meat, typically beef or mutton. It is simmered in a blend of aromatic spices like cardamom, cloves, and cinnamon, lending it a rich flavour. Its prolonged cooking process infuses the dish with a deep, savoury taste and a luscious texture.  Paired with flaky, buttery paratha — layers of unleavened flatbread — the combination offers a delightful contrast. The crispy, golden-brown paratha complements the hearty and flavoursome Nihari. Together they create a flavourful dining experience during the chilly mornings of winter. Read more: 5 Tasty Savoury Winter Pitha Recipes for Bangladeshi Kitchen Bhapa Pitha Bhapa Pitha stands as one of the most beloved winter pitha (rice cakes) in Bangladesh. Made from rice flour, grated coconut, and jaggery, this steamed cake radiates a beautiful smell. The preparation involves filling a small bowl with rice flour with the sweet coconut-jaggery mixture and steamed to perfection.  Its soft, melt-in-your-mouth texture offers a delightful contrast to the sweetness of the filling. The subtle aroma of jaggery enhances its appeal. Bhapa Pitha has a comforting, mildly sweet taste, blending the crunchiness of coconut and the gentle sweetness of jaggery. It can be a perfect first meal on winter days in Bangladesh. Read more: Healthy Alternatives to Cakes and Cookies: 7 Delicious and Nutritious Swaps

A video featuring a restaurant in India’s Bangalore has gone viral and is trending online, as it shows a cook using a broom to clean the tawa (griddle). The video shows the process of making dosas from scratch, giving viewers an idea of what goes into the preparation. After seeing it, however, Facebook users were enraged, reports NDTV. 10 Bangladeshi Winter Street Foods: Taste Meets Tradition The video by @thefoodiebae shows a cook standing in front of a giant tawa in a restaurant's open kitchen. Crowds of consumers can be seen behind him, waiting for their orders. The cook begins preparing the tawa for dosas. He sprinkles it with water and then sweeps the tawa with a broom. On the heated tawa, the water starts to vaporise, and he resumes his sweeping motion. Following that, he begins spreading batter in circular motions to produce the dosas. One tawa can accommodate 12 dosas, it said. AI Robot Chefs: Automated Cooking Could Redefine Food Industry The video has been viewed 15 million times and received 111K likes. Disapproving comments have flooded the comments section, however. Many individuals have objected to using a broom to clean the tawa. 5 Tasty Savoury Winter Pitha Recipes for Bangladeshi Kitchen

Winters in Bangladesh bring a unique and delightful experience for food enthusiasts. The cool, crisp air sets the stage for a diverse array of delectable street foods exclusively available during this season. Blending the flavours of tradition and innovation, various winter-special street foods appear on the bustling streets of Dhaka to the serene corners of small towns. Let’s explore 10 winter street foods that tantalise the taste buds of Bangladeshis.  10 Delicious Winter Street Foods in Bangladesh Chitoi Pitha (Bengali Rice Cake) Chitoi Pitha, also known as Bengali Rice Cake, is a traditional delicacy of rural Bangladesh. Made from rice flour, it boasts a subtle and aromatic flavour. The history of chitoi pitha is quite old. This dish traces its origins back to ancient Bengal, with documented mentions dating back to the 6th century BC.  These spongy cakes are often enjoyed with spicy chutney and bhorta. Chitoi Pitha captures the essence of Bangladeshi tradition in every bite and represents the rich culinary heritage of the region. Read more: 5 Tasty Savoury Winter Pitha Recipes for Bangladeshi Kitchen Bhutta (Corn on the Cob) Spicy Corn or bhutta is a cherished street food in Bangladesh. This delectable treat involves grilling or roasting corn on the cob and then seasoning it with a blend of spices and tangy condiments.  Bhutta's popularity in the Indian subcontinent dates back to the British colonial period when the British introduced new corn varieties and encouraged its cultivation as a food crop. This delicious snack quickly gained popularity and remains a cherished part of street food culture in India, Bangladesh, and elsewhere in South Asia. It is known for its smoky, spicy, and slightly sweet flavours. Khejurer Rosh (Date Palm Juice) Khejurer rosh, or date juice, is a beloved beverage in Bangladesh. It is made from the sweet nectar of date palm trees, providing a naturally refreshing taste.  Fresh date juice is collected by shaving some sections of a date palm tree, and collecting the juice in a clay pot overnight.  Read more: 5 Tasty Sushi Recipes for Bangladeshi Kitchen Date palm juice was introduced to the Indian subcontinent by the Arabs in the Middle Ages and swiftly gained popularity.  Even today, it remains a sought-after winter drink. This drink is deeply rooted in tradition and continues to be a favourite. It offers a sweet respite to all who savour its cooling embrace. Bhapa Pitha (Steamed Rice Cake) Steamed rice cake is locally known as Bhapa Pitha. While the history of Bhapa Pitha lacks extensive documentation, it has roots in the Bengal region of the Indian subcontinent. References to this rice cake are traced back to the early 19th century through Bengali cookbooks.  Read more: 7 Tasty Cauliflower Recipes for Children This classic Bengali delicacy is made from rice flour, molasses, shredded coconut, and water. This popular snack or dessert is savoured in both the rural and urban areas of Bangladesh during the winter months. Bhapa Pitha is one of the most common winter street foods available during evening to night hours.  Pakora (Fritters) Pakora, also known as fritters, is a beloved snack enjoyed widely in various cuisines. This crispy treat hails from ancient India, with early variations mentioned in Sanskrit and Tamil Sangam literature, although the exact recipes remain elusive. Today, pakora has transcended borders and become a popular snack and appetiser, particularly in India, Pakistan, and Bangladesh. It can be crafted from an array of ingredients, including vegetables, meat, and seafood. It offers a versatile and tantalising addition to culinary traditions across the region. Read more: 7 Comforting Soups for Upset Stomach

As the winter approaches, the air carries the scent of festivity. A unique culinary tradition, the art of making winter pitha, comes alive during the cold months in both urban and rural households of Bangladesh. These delectable rice cakes are known for their sweet and savoury flavours. Pitha is an integral part of Bengali culture. Let's explore five delectable savoury winter pitha recipes that will warm your heart and tastebuds. 5 Delicious Savoury Winter Pitha Recipes to Try in Bangladeshi Kitchens Chitoi Pitha Ingredients 1 cup rice flour, 1 teaspoon salt, 1 teaspoon baking powder, 2 cup warm water, and 2 teaspoon green chilli. Read more: Healthy Alternatives to Cakes and Cookies: 7 Delicious and Nutritious Swaps Instructions First, take rice flour, a pinch of salt, finely chopped green chilli, and warm water, creating a smooth batter. Let it rest for 15-30 minutes.  Then, heat a non-stick pan, lightly grease it with oil, and spread the batter around. Cover with a lid, allowing it to steam and cook until soft. Remove with a spatula, place on a plate, and serve with different vortas like mustard, coriander, and dried chilli.  Spicy Chitoi pitha also tastes wonderful with different curries like vegetable curry, beef curry, mutton curry, chicken curry etc.  Read more: 10 Best Teas for Weight Loss

Sushi, a delicacy originating and evolving in Japan, stems from the Japanese words "su" (vinegar) and "shi" (rice). This illustrates its fundamental ingredients. This delightful rice preparation not only stood the test of time but has also transcended borders. It is now gracing the tables in Bangladeshi kitchens and households with its diverse and tantalising flavours. Let’s take a look at some mouthwatering homemade sushi recipes for local food connoisseurs. 5 Delicious Sushi Recipes to Try in Bangladeshi Kitchens Maki Sushi with Baked Fish Ingredients 50 grams sushi-grade salmon, 1 avocado, 1 nori seaweed, 170 grams cooked sushi rice, 1 teaspoon wasabi, soy sauce (to taste), 170 grams ready-to-cook skinless mackerel, salt, rice flour, sesame oil (for frying), 2 lettuce,  chilli sauce, sesame seeds (for garnish). Read more: 10 Delicious Quinoa Recipes for Weight Loss Instructions First, halve the avocado, remove the pit, and cut it into 1/4-inch strips. The same process needs to be followed for the salmon. Then, place the nori sheet on a work surface, preferably a plastic-wrapped sushi bamboo mat for the sushi. Spread sushi rice evenly on the nori, leaving a 1/4-inch edge at the top. Add a strip of wasabi down the centre of the rice. Place avocado and salmon strips on top. Sprinkle the exposed nori with water, roll from the bottom, seal gently, and cut the roll into 12 pieces. To prepare the mackerel, rinse and pat it dry, cut it into 12 pieces, and lightly salt. Coat in rice flour and fry in hot sesame oil until golden. Top the salmon roll with lettuce and mackerel, and serve with sesame seeds and your choice of soy sauce or chilli sauce for dipping. Read more: Delicious Oatmeal Recipes for Weight Loss

Weight loss is a journey that often requires a balance between nutritious meals and regular exercise. If you are looking for a healthy and tasty food to shed extra pounds, try quinoa. It offers a blend of protein, fibre, and essential nutrients. Quinoa, originating from South America, has gained immense popularity due to its health benefits and versatility in the kitchen. Key Health Benefits of Quinoa Quinoa is a superfood. It offers a range of benefits that make it a desirable addition to any diet. Here are some of its key advantages: - High in protein, aiding in muscle development and repair- Rich in fibre, promoting a feeling of fullness and aiding in digestion- Low glycemic index, making it suitable for diabetics- Packed with essential vitamins and minerals like iron, magnesium, and B vitamins. This nutritous grain can be a game-changer in losing weight in a healthy way.  Read more: 7 Healthy, Delicious Egg Recipes for Breakfast 10 Tasty Quinoa Recipes for Losing Weight Quinoa Bowls Ingredients  1/2 cup quinoa (rinsed), 1/8 teaspoon salt, 2 tablespoons honey, 1/2 cup almond milk, 1/2 cup fruit (like blueberries), 1/4 cup walnuts (coarsely chopped), and 1 banana (sliced). Instructions First, add quinoa and water to a saucepan. Sprinkle some salt and bring it to a boil. Reduce the heat and let it simmer for 15 minutes, covered. Once most of the water is absorbed, fluff it up with a fork.  Then, add milk and honey and give it a good stir. Divide the delicious mixture into two bowls. Finish off by garnishing with almond milk, fruits, banana slices, and nuts. Time to savour! Read more: Top Traditional Bangladeshi Foods You Must Try Quinoa with Vegetables Ingredients  125 grams white quinoa, 1/2 medium zucchini (diced), 1/2 green bell pepper (diced), 1/2 green and yellow chilli (chopped), 2 apricots (optional, diced), 250 ml vegetable stock, 1 teaspoon salt, 1 spring onion stalk, 100 grams rajma (shelled), 2 garlic cloves, 1 tablespoon olive oil, a few sage leaves, and a few rosemary leaves.