Nababarsha in both Bengals, foods are a mix of Tradition

In this new year, two Bengals became one.

Atreyee Chowdhury Sanyal
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By a Staff Reporter: Bengali New Year means a touch of innovation in the food menu. It means we seek innovation while maintaining tradition. And that's why today's Gen Y flocks to different Bengali restaurants on Poila Baisakh.

However, during the New Year, the most impression of Bangaliana is found sitting at home. Because there is modernity as there is tradition. And in this new year, two Bengals became one.

The difference between the two Bengals is not only the name surrounding the New Year, but also the food menu. In both Bengali kitchens, New Year means some special recipes, of course there must be Bangaliana in it.


In Nababarsha morning begins with the food of luchi thali in West Bengal. Luchi is accompanied by hearty curries, Payesh and sweets. After that, be it afternoon or night, there must be a menu of fish and meat on the Bengali page on the Poila Baisakh eve. Here all the menu present to maintain Bangaliana. And finally, mango chutney, sweet curd, rasgolla are mandatory.


Now let's come to the other side of East Bengal New Year. People of Bangladesh still carry history with Pohela Boishakh. So, they start the morning with raw mango Sarbot. And on the last evening of Chaitra some unripe rice and young mango stalks are soaked in a pot of water. The next morning everyone in the house eat that rice together. Their custom is called 'Amani'.


And then they start Nababarsha lunch with Panta Bhaat and Hilsa Fry. There will be various types of Bhartas. And the New Year will not be sweet, what happens! On New Year's Eve, the famous East Bengal sweet Labanggo Latika and Dudh Puli will be available in every house. And wish everyone Nababarsha with this sweet.

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