Cuisine of North Bengal
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The cuisine of North Bengal or North Bengali cuisine mainly represents the traditional and famous food culture of the 16 districts of the Rajshahi and Rangpur divisions of Bangladesh (Rajshahi, Bogura, Joypurhat, Chapainawabganj, Pabna, Sirajganj, Naogaon, Natore, Rangpur, Dinajpur, Gaibandha, Kurigram, Lalmonirhat, Nilphamari, Panchagarh, and Thakurgaon).[1] Pelka, kolai ruti, ghati made with fish head, khesari kolai's bora, sidol made with taro leaves and local dried fish, food cooked with rice flour and soda or phoktai cooked with soda, or any vegetables cooked with soda called chhaka—these are special traditions of this region's culinary style. Because North Bengal of Bangladesh is culturally a region mainly influenced by Koch-Rajbongshi culture.[2] The fame of Bogura's yogurt, known as the capital of North Bengal, is nationwide. Similarly, some notable foods like—kheer, sponge mishti, Mahasthangarh's chauler katkati, lachcha semai, seekh kebab, chicken and beef chaap, red chili, potato ghati, etc.—are also quite well-known.[3] Since ancient times, khichuri has been common and popular in the cuisine of North Bengal.[4]
Kalai Roti is available in the Chapainawabganj district of Bangladesh. In this region, it is a widely consumed food item like fish-rice-lentil. Shops selling Kalai Roti can be seen almost everywhere in the city. Besides this district, Kalai Roti is also becoming popular in northern regions like Rajshahi, Naogaon, and even in Dhaka.[5]
First, mashkalai and atap rice are ground into flour using a Batan or a janta (traditional stone grinders). Though Kalai Roti can be made with flour prepared by machines, the taste is enhanced when flour ground on a Batan is used. Salt as per taste and required amount of water are mixed with the flour to make a dough. Small balls are taken from the dough and shaped into circles. Then, using the palms, these are rotated and flattened to make large rotis.[citation needed]
Usually, Kalai Roti is thicker and larger than wheat roti. Then the roti is heated on a clay tawa (flat pan). When the color of the roti turns brown, it is taken off the heat.[citation needed]
Kalai Roti is generally served with mashed eggplant, mashed dried chili, bot, mashed onion, fried meat, etc. The roti is torn into pieces and eaten hot with these accompaniments.[6]