The iftar plates of Bangladesh

The joy the holy month of Ramadan brings to Bangladesh spreads in every corner – from the rural to the urban side of the country. Whereas the fusion of western cuisine and the popular items from Puran Dhaka are the showstoppers of iftar, in our roots, some regionally traditional foods are still celebrated in villages. 

Duck Curry and Rice Flour Ruti: The meaty goodness of duck curry, paired with soft and thin rutis made of rice flour is often celebrated in villages of Barisal in iftar. Cooked in the desi spices with loads of garlic, the curry's aroma brings the family and neighbours together. The curry and ruti together make a great combo to satisfy their growling tummy after a long day of fasting. 

Panta Bhaat with Shak-Bhorta: Panta bhaat has always been a significant part of our food culture. Till today, in many villages of Bangladesh, panta bhaat is a staple in iftar. While some have it trying to have a more pocket-friendly iftar, others believe it to be a soothing food for tummies after a long day. The soaked, fermented rice goes well with different kinds of shaak and bhortas. 

Akhni Pulao: Having its origin in Sylhet and Chittagong, Akhni Pulao still holds its glory in the iftar table. As the pulao can be made with desi spices and regularly used rice, it has always been a favourite for people of all backgrounds. Often beef or mutton is added to make this rice dish, but chicken is a good alternative for village people as well. 

The Royalty of Puran Dhaka: Chawkbazar becomes the hub of traditional iftar items during Ramadan. The 400-year-old iftar bazaar in front of Chawkbazar Shahi Mosque becomes crowded with foodies looking for an amazingly wide range of foods.  

"Boro Baaper Polay Khay" is the name you would hear all around. The dish is basically a mixture of chhola (chickpeas), potatoes, beguni, peyaju, more than 10 types of spices, puffed rice, chicken, mutton, eggs, chira, oil and ghee. As chaotic as it sounds, the dish itself is a part of the heritage.  

To give your tastebuds a sweet treat, "shahi jilapi" can be your top choice. A recipe passed on by generations, the crispy jilapi made with the batter of mashkalai dal, sugar syrup, ghee and saffron brings smiles to the faces at iftar. We cannot think of a better "Dhakaiya" way to finish off the iftar than munching on the crispy, delicate jilapi with our loved ones!