Pahela Boishakh, the first day of the Bengali New Year, is a joyous day observed with fresh expectations, optimism, and well-being in Bangladesh and throughout the Bengali communities of other countries. We make a pohela boishakh food menu for breakfast, lunch, and dinner too. This menu is special for us.
A Short History of Pahela Boishakh
Colorful parades, cultural and classical music, and dance events are a significant part of the baishkah festivities. The festivities of pohela boishakh often represent the fresh start of business operations or the launch of a fiscal year for companies.
The Bengali calendar was updated to take into account the leap year in 1966 and the Gregorian calendar; it is observed every year in Bangladesh on 14 April. India also observes the old calendar and the festivities will take place on the 14th or 15th of April.
Nobo Borsho, the New Year of Bengali, is one of the festive occasions for all Bangladeshis, irrespective of caste, rank, place that takes the whole country together in festivals and festivities.
Pohela Boishakh Food Menu
People eat panta elish in the morning mainly but there are various dishes you can take at nobo borsho. But I am explaining three special dishes which you must want to include in your dinner or lunch menu.
Let’s discuss the favorite dishes that you should include as pahela boishakh foods!
Elish Vaja Or Hilsha Fish Fry
Hilsa, or Ilish, as it is recognized in Bengali, is an incredibly famous fish in Bangladesh. Flavorful, crispy, tasty Ilish bhaaja or fried Hilsa is another favorite thing to celebrate Pohela Boishakh.
There are only a few significant Bangladeshi and Indian stores in the city that sell the Padma Ilish, the tastiest of all the Ilish.
Because it’s frozen, I guess it’s better than no Ilish at all. Recently, I have learned that there is a fish named American Shad, which tastes close to Ilish and is popular in North America.
I’ve always got to learn. If Hilsa isn’t accessible in your town, you may want to try Shad. It’s just about honoring the simpler, more traditional history of Bengal. Salt, lime, roasted red chili or green chili and different kinds of bhorta complement the festivities of Nobo Borsho.
If you’re a Bengali, I trust you’ll take some time or only a few minutes to spend the day with or without a panta. If you’re not a Bengali, I hope you’ve enjoyed hearing a little about the new year in Bengali, and I haven’t bothered you too much.
The Fusion Of Bhortas
Bhortas is the simplest and most convenient rice-eaten meal in Bangladesh. These dishes are delicious, spicy and tasty mashed materials blended with mustard oil along with onions, garlic, and spicy peppers.
Some vegetables or fish, whether fresh or dry, maybe mashed with butter, onions, garlic, chilies and occasionally coriander or lemon juice, and maybe converted to bhorta.
Based on the variation, for each bite of bhorta, you can simply love the bite of chopped onion or the enjoyment of golden roasted onions, the crispness of the chili and the flavourful aroma of roasted garlic.
Since each ingredient can be cooked differently, like- boiled, toasted, steamed, the essentials for Bangladeshi-style bhortas are mustard oil, garlic, and chili seasoning. Alu or potato bhorta is by far the most popular of all bhortas.
Potatoes are boiled and smoothly ground to develop alu bhorta. Puffy potatoes are not the norm, and there is no replacement for the unique, extremely pungent mustard oil in the Bangladeshi flavored alu bhorta.
You can make piyaj vorta or onion vorta. Take some sliced onion then mix mustard oil, salt and dried chili create so spicy taste you can’t imagine that. After several days of departure from rice or after a few days of a heavy meal, nearly 99 percent of
Bangladeshi eat alu bhorta and rice with some meals. Bangladeshi’s simplest and most satisfying cuisine for all ages.
Eggplants are roasted to gain a smoky flavor in the begoon bhorta. Normally, the bhorta of begun is not as mashed as the alu bhorta. I ‘ve roasted eggplant in the oven or on the stovetop, but at first, covering the eggplant in an aluminum foil both methods give exactly the same performance.
If you don’t have experience cooking in the stove then I prefer the oven. A little amount of burning on the eggplant gives the begoon bhorta a great taste. Tomato bhorta can be cooked in the same manner as an eggplant bhorta.
The shutki is mainly a dried form of fish like shrimp etc. bhorta is a very popular vorta. It’s one of the favorite vortas for Bangladeshi. It has fame among the vorta family. Shutki has an uncommon taste.
That’s why some Bangladeshis do not like to test shutki at all. But if you’re Bangladeshi and yet not try , you missed the biggest thing, I believe.
When anyone tastes shutki vorta, there’s no regret of having it. It’s the spiciest bhorta. If you want the best taste, try to add more than more chillis. It will make your shutki vorta tastier than before.
For Bangladesh, Bhortas are the most casual everyday food. They’re really never served at a party or a guest, well, unless you’re outside Bangladesh. This is one of the popular pohela boishakh foods.
Then we host special bhorta parties, that everyone looks forward to and misses a meal before they get to the party, just to ensure that there is enough space in the stomach to consume as much bhorta and rice as they want to.
Everyone believes secretly, it’s going to be leftover but there’s never any bhorta left over. You can add this item on the pahela boishakh food menu.
All know that we Bangladeshis love to eat any kind of fish. It does not matter whether the fish comes from the river or sea. One of the funniest matters is Bengali people like fish heads or ‘Muro” more than fish.
We love to prepare different recipes with the head of fish. One of the popular dishes of fish’s head is “Murighonto”. You need a big fish such as Rui, Katla’s head for cooking this dish. Mungbean mix with the broken head smoothly and carefully.
You can have it with rice or ruties. Bengali eats this dish mainly with rice. You can add this to the pahela boishakh food menu if you want variation.
Labongo latika is a pure Bengali dessert. Lobongo is the Bangla meaning of clove. We know the clove has a lot of benefits. It fights against toothache.
It is a traditional Bengali dessert or Sweet, for stuffing we use khoya and then wrap like a parcel, the looks so tiny. After that dipped into a thick concentration of sugar syrup.
So, I think we all have the same question. Why we use clove here? Well, In my research I’ve discovered that we’re using clove in labongo latika to hold the parcel in the appropriate location. This also shares its own flavor.
Do you want to know how to prepare? Try my recipe: Lobongo Lotika Recipe: How To Prepare
These are all about the pohela baishakh food menu for lunch or dinner. I hope you will try these pohela boishakh foods next year.
Due to coronavirus pandemic, in this situation, we all feel depressed and gloomy. We have to stay at home to protect ourselves. I think we shouldn’t feel stressed about this situation. You can add some joyous moments by making these pahela boishakh food menu.