Jhale Jhole Ambole: The foody Bengalis . . .
Tasting multifarious food items during any special occasion or festival is an integral part of Bengali culture. And thus, Bengalis are accredited as ‘Bhojonroshik Bangali’ or ‘Khaddyoroshik Bangali’. Celebration of Durga puja is all about having good food either in home or in restaurants. Aditi Das, articulates the gastronomic odyssey of Bengal during those five days of Durga puja.
Breaking Bread with Durga
The azure sky is flooded with golden sunbeams while rafts of white clouds set sail. The air rings with the beats of dhak as the kash flowers blossom near ponds and rivers. The autumnal sky in Bengal immediately reminds you of the line from one of Rabindranath’s songs- Aaj Neel Akash-e ke Bhashaley Shada Megher Bhela (Who set sail the white rafts of clouds in the blue sky).The season of sharot or early autumn puts an end to the ruinous rains of Bengal and is the harbinger of festivities as Durga- the goddess of power, deliverance and glory and her daughter Lakshmi-the goddess of wealth and prosperity, are worshipped in Bengal with much pomp and glory. On the sixth day (shashti) after the autumn new moon, Durga supposedly
…show more content…
Instead, vegetables like kumro (pumpkins), chalkumro (winter melons), lau (gourd) and narkel (coconuts) are offered. Even though the item of food offered to appease Durga has changed- the practise of boli and meat-eating still remains. The meat for the baroyari (community) pujas is usually brought from the market as is the case in most middle-class households. The goat, often substituted by the lamb, is usually cooked without onion, ginger and garlic. This is served with either steamed rice or pulao- the yellow rice and sometimes even with luchis. After a heavy meal of goat meat curry for lunch, Navami’s dinner is usually light. In contemporary times most people eat out at restaurants and food stalls while others feed on the leftover meat from