Chatgaiyya dishes that you should try this monsoon

The monsoon sky is playing very dramatically nowadays. In this weather, people are also very interested in various flavours and food on their plates. And no doubt, Chittagong's culinary heritage is the top of it. For the uninitiated, Chatgaiyya food, originating from the southeastern district of Bangladesh, is characterised by its generous use of spices, fiery chillies, and a distinct love for beef and seafood.

It has the influence of rich spices from hill tracks, coastal area seafood, and neighbouring countries like India and Myanmar's culinary influences. Here, we discuss some Chatgaiyya special, flavourful dishes that you must try this monsoon!

Kala Bhuna

Kala Vuna is renowned for its vibrant colour and distinctive aroma. It's another undisputed star of Chittagong's culinary theatre. The name itself is a literal description: a beef or mutton curry that is cooked in a lengthy process, yielding a blackish colour. While beef is the traditional choice, mutton is also used to create this masterpiece. Chunks of meat are patiently cooked in mustard oil with a legion of spices, including roasted cumin, coriander, and a generous amount of onion. The distinctive, dark, almost obsidian hue is not the result of any artificial colouring, but rather the glorious outcome of slow cooking and the caramelisation of onions and spices, which intensifies the flavour into a rich, smoky, and potent delight. Kala Vuna is incredibly versatile, pairing beautifully with plain rice, polao, paratha, or naan. Also, as it's time after Eid-ul-Adha, you can try it many times.

Chhonar Daal

A constant and beloved companion to the mighty Mezbani Gosht is the humble yet flavourful Chhonar Daal. Very unique in flavour. The daal is often enriched with pieces of meat fat or bones, lending it a deep, savoury richness that complements the spiciness of the beef curry. Its hearty, comforting texture and aromatic flavour make it an essential element of the Mezbani spread, perfectly balancing the intensity of the main course when ladled over steaming rice.

Lebur Kazi

No Chatgaiyya meal is truly complete without the option of a fiery kick, and Lebur Kazi provides just that. This is not a curry but a powerful, watery condiment that electrifies the palate. The preparation is deceptively simple yet potent. Whole dried red chillies and pungent cloves of garlic are sautéed in mustard oil to release their flavours. They are then mashed with salt and a generous amount of freshly squeezed lemon juice. A small amount of water is added to achieve its signature watery consistency. A spoonful of this tangy, spicy, and garlicky 'kazi' is all it takes to elevate a simple meal of rice and curry to a whole new level of flavour.

Loitta Fry

Given its proximity to the Bay of Bengal, the Chatgaiyya people have a profound love for seafood. Loitta Fry is a ubiquitous snack in Chittagong. 'Loitta' fish has an incredibly soft and delicate texture. For this iconic preparation, the fish is marinated in a vibrant mix of turmeric, red chilli powder, ginger, and garlic, then coated in a thin layer of rice flour or chickpea flour. It's then deep-fried until the outside is golden and wonderfully crunchy, while the inside remains astonishingly soft and melts in your mouth. Served hot with a sprinkle of chaat masala and a squeeze of lime, it's a highly addictive snack that defines coastal indulgence.

Cha

In a region of rolling green hills blanketed with tea gardens, "Cha" (tea) is more than just a beverage; it's a ritual. Chittagong has its own distinct tea culture. One of my Chatgaiyya friends said- "We just can't start a day without cha". Yes, it is also very common to have evening snacks, such as milk cha porota dipping. It often favours a strong, robust brew—a simple pleasure savoured by all, especially during cool, rainy afternoons.

Modhu Vaat

A dish steeped in celebratory tradition, "Modhu Vaat" or honey rice, is a unique sweet preparation that marks joyous occasions and festivals in Chittagong. This isn't a simple mix of rice and honey. Instead, it's a fragrant rice dish cooked with coconut milk, ghee, and a blend of sweet spices like cinnamon and cardamom. A drizzle of date palm jaggery or natural honey gives it a delicate, nuanced sweetness. Often garnished with nuts and raisins, Modhu Vaat is a symbol of happiness and prosperity, a comforting, aromatic dessert that brings a sweet conclusion to a festive meal.

Mezbani Gosht

Mezbani Gosht is a Chatgaiyya feast. This item is a culinary icon. Essentially, in Chittagong, "mezban" means guest, and what they heartily cook for their guests is Mezbani Gosht. Big pots of beef are slow-cooked for hours with a distinct and complex blend of spices that often includes fragrant nutmeg, mace, white mustard seeds, and a special fiery chilli unique to the region. The result is an incredibly tender beef curry with a rich, dark, and profoundly flavorful gravy, and it's lip-smacking. In monsoon weather, nothing can beat it.

Chutki Pitha

Whether winter or the rainy season, homes in Chittagong are often filled with the aroma of freshly made 'pithas' or rice cakes, and Chutki Pitha is a beloved example. The name "Chutki" refers to the 'pinch' used to shape these tiny, handmade dumplings. A dough of rice flour and water is rolled out, and small portions are pinched off and shaped into individual pieces. These delicate dumplings are then cooked in a sweetened, fragrant milk reduction, often flavoured with cardamom and bay leaves. The resulting dish is a warm, creamy, and comforting dessert, with the soft rice dumplings swimming in a sea of sweet, milky goodness.

tahmira48@gmail.com