We recently returned from a visit Bangladesh where we were able to travel a bit around the country. I have so many food-related memories of that country, from the abundance of vegetables over the winter harvest, to the funky tropical fruits, and the homemade-with-love specialties. Bangladeshi food is similar to north Indian food, but with more of a focus on fish and vegetables than meat or dairy. Here, a photo journal of our travels:
We took a bus from Dhaka to Khulna, where we boarded a riverboat to travel to the Sundarban mangrove forest.
passing by fields of mustard
this street vendor has everything handy to make jhaal moori: puffed rice with chilies, tomatoes, onions and mustard oil
as the bus waits for the ferry, passengers can get a young coconut to drink the sweet, refreshing coconut water
making fresh sugar cane juice
yummy fresh parathas (fried bread) and eggs right off the hot griddle
oranges on the ferry
on board our boat, veggies for our lunch and dinner
rolling down the river eating spinach curry, potatoes and cauliflower, and fresh fried fish
grinding an aromatic masala including cloves and coriander
for breakfast, a light squash curry and flaky luchi bread
bangladeshi prawn – not your shrimpy shrimp
uniquely bengali food – pakhan pitha, a syrupy and crispy fried cake
the thorns of a date tree are used to make the intricate designs
no bengali meal is complete without dessert. here, thick sweetened homemade yogurt stacked in clay pots
we couldn’t decide at the sweets store, so we chose one of each!
Phew! That’s plenty for one post. Next time, I’ll show you some photos from visiting the markets in the countryside.