Introduction: Murtabak is a thick, stuffed relative of roti canai, filled with a spiced minced meat and egg mixture before being folded and pan-fried until crisp on the outside and richly savoury within. Cultural Background: Murtabak is a thick, stuffed relative of roti canai, filled with a spiced minced meat and egg mixture before being […]
Introduction: Roti canai, a flaky, pan-fried flatbread of Indian origin, arrived in Brunei via the historic spice trade and Indian communities who settled across Borneo, and it is now a breakfast and supper staple in nearly every Bruneian coffee shop. Cultural Background: Roti canai, a flaky, pan-fried flatbread of Indian origin, arrived in Brunei via […]
Introduction: Morog rezala is a mild, creamy chicken curry with roots in the Mughlai kitchens of old Dhaka, known for its pale golden colour and gentle use of yogurt, cream and whole spices rather than heavy chilli. Cultural Background: Morog rezala is a mild, creamy chicken curry with roots in the Mughlai kitchens of old […]
Introduction: Bhuna Khichuri is a beloved rainy-day breakfast across Bangladesh, where rice and lentils are slow-fried in spices before simmering rather than simply boiled, giving a richer, drier finish than plain khichuri. Cultural Background: Bhuna Khichuri is a beloved rainy-day breakfast across Bangladesh, where rice and lentils are slow-fried in spices before simmering rather than […]
Introduction: Luchi is a delicate, puffed deep-fried bread made from refined flour, traditionally served on festive mornings alongside a potato curry called alur dom. Cultural Background: Luchi is a delicate, puffed deep-fried bread made from refined flour, traditionally served on festive mornings alongside a potato curry called alur dom. Unlike everyday roti, luchi is reserved […]
Introduction: Shukto is a lightly bitter mixed-vegetable stew traditionally served as the first course of a Bengali-influenced Bangladeshi lunch, believed to cleanse the palate and aid digestion before richer dishes follow. Cultural Background: Shukto is a lightly bitter mixed-vegetable stew traditionally served as the first course of a Bengali-influenced Bangladeshi lunch, believed to cleanse the […]
Introduction: Fragrant polao paired with whole roasted chicken pieces is a festive centrepiece served during Pohela Boishakh, the Bengali New Year, as well as Eid celebrations and weddings across Bangladesh. Cultural Background: Fragrant polao paired with whole roasted chicken pieces is a festive centrepiece served during Pohela Boishakh, the Bengali New Year, as well as […]
Introduction: Shemai, a sweet vermicelli pudding made rich with milk and dried fruit, is the quintessential Eid-ul-Fitr morning dish in Bangladesh, prepared in nearly every household on the morning of Eid to be shared generously with family, neighbours and visiting guests throughout the day. Cultural Background: Shemai, a sweet vermicelli pudding made rich with milk […]
Introduction: Harees, a slow-cooked porridge of cracked wheat and meat beaten to a smooth, creamy consistency, is one of the most significant dishes served during Ramadan and Eid across Bahrain. Cultural Background: Harees, a slow-cooked porridge of cracked wheat and meat beaten to a smooth, creamy consistency, is one of the most significant dishes served […]
Introduction: This simply steamed, fluffy basmati rice infused with dried black lime is a versatile side served alongside stews, grilled meats and fish across Bahrain, offering a gentle citrus backdrop that complements richer dishes without overpowering them. Cultural Background: This simply steamed, fluffy basmati rice infused with dried black lime is a versatile side served […]