Whether it is the end of the year or the beginning, there will be festivals and no food in Bangladesh, it is unthinkable. Just as the sound of drums is enough for a dancing old woman to dance, it is only a matter of time for a Bengali to cook bahari food. But yes, there are different types of food for each festival according to the customs of the abhaman period. This is probably because almost all the original festivals of this region are associated with agricultural culture. This is why it is seen that the festival that takes place in that season, what is available in that season, is the main ingredient of the festival food.
The word Sankranti means ‘end’ in the conventional sense. The end of the month. Its lexical meaning is transition, transcendence of the Sun; Range; Transmission; Last date of the month. The last date of Chaitra month is Chaitra Sankranti, just like the last day of Poush month is Poush or Makar Sankranti. The last day of every month is actually Sankranti. Chaitrasankranti is special in the life of Bengalis. Because, this is the last day of the Bengali year cycle. The next day is Poyla Boishakh, which means the beginning of the new year.
Chaitra Sankranti food is different in different parts of Bangladesh. However, there are some similarities, such as bitter taste food. Among them Nimapatabhaja, Shukta Pradhan. Ghee fried with neem leaves, along with potato, pumpkin, eggplant, fried in five types, Dhenkishak, Patshak, Gimashak, Thankuni Shaak fried, putra machano chakre. If you notice, some of these foods have a bitter taste. The idea is that bitter foods are able to prevent diseases in the body.
In the northern part of Bangladesh, rice, boots, wheat and sesame are eaten in the morning along with vegetables. And inevitably you will eat dried plums or young mango pickles. In extreme heat, sour food keeps the body at ease. The main attraction of Sankranti food in Noakhali region is Panchan or Pajan. Once cooked in 108 different ingredients, now it comes in at least 20-25 ingredients. Pajan contains various forest medicinal herbs and vegetables. This pajan is cooked with all the summer vegetables including karla, kankrol, dhendra, patol, brinjal, papaya, kanchakala, bean, barbati, shrimp, chichinga and pumpkin. At the end of this vegetarian dish, fried coconut curry, sugarcane molasses and fried bean seeds are mixed.
It is eaten in the morning with fruit or fruit. Let’s eat this fruit with khaiya chhatu, soaked chira, yoghurt, banana, sandesh mekhe. Apart from this, there is a trend of making a kind of naru with khaiya chhatu and molasses in Chittagong region.
One of the attractions of Chaitrasankranti food is the variety of sherbet with sour taste. Mango burnt sherbet is notable among them. This sherbet is made by burning raw mango. Different types of spices can be added with cold water to enhance the taste if desired.
Let’s end this year with Tita. Let the new year begin sweetly.