Bangladesh high commission lays out legendary food

The dishes were prepared by Bangladesh`s famous chef Akbaruddin, whose son Rafiq is continuing the tradition. 

New Delhi: It was a lavish afternoon spread at the Bangladesh high commission here on Saturday as the country attempted to acquaint Delhi and India with its cullinary delicacies.

"Bangladesh is rich in food culture. Many people are not aware of our special cuisine. So the lunch was organised to spread knowledge about our dishes," Bangladesh High commissioner Syed Muazzim Ali told IANS.

An array of mouth-watering delicacies was spread across the table starting from kachhi mutton biryani, jaali kebab, murg masallam, achari beingun, alu bukhara achar and zohri polao for dessert.

It was the kachhi mutton biryani that hogged the limelight. The hypnotising aroma, tender meat and unmatchable taste of was tempting and irresistible. So was the jaali kebab, deep fried, made of chicken which is another signature dish of the country.

The murg masallam was slightly sweeter in taste which perfectly complimented the biryani.

The event ended on sweet note with zohri puloa, a famous Bangladeshi desert.

"There are many similarities in Indian and Bangladesh food culture but it is the way of cooking that makes the difference. We want people to know more about our legendary foods which are beyond our staple food - rice and fish," the high commissioner said.

The dishes were prepared by Bangladesh`s famous chef Akbaruddin, whose son Rafiq is continuing the tradition.

"The Indian government has been very supportive and cooperative in terms of cultural exchange. We are planning to hold more cultural events," the high commissioner added.

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