The bottle gourd or ‘Lauki’ is a popular vegetable of the summer season. It has cooling properties owing to its high water content. Often recommended by the Vaids and Hakims for heatstroke and other related ailments, it has been transformed by the people of this region into a delicacy.
The fruit which is famous everywhere. Very high iron content. Very good for health.
Granulated sugar that is combined with molasses in varying quantities to yield golden, light, or dark brown sugar, with crystals varying from coarse to finely granulated. Store sugar indefinitely in an airtight container.
Bonde is sweat made with besan (Bengal gram flour) and syrup of sugar.
Leaves of banana. Banana leaves is usually used for steaming fish, because of the flavor it brings to the food. Available in Chinese stores.
Also called bummalo, Bombay Duck is a marine lizardfish, Harpodon nehereus, from southern Asia, particularly abundant in the Ganges Delta and the Arabian Sea of western India. It is a narrow, usually 6 to 8 inches long, slimy fish. It is caught in November and December; the processing goes on from December until March. Under normal cooking conditions the fresh bummalo fish is almost rendered to a pulp (bones and all). It can also be dipped in batter and deep-fried. Bombay Duck is prepared in two ways. The whole fish are washed clean, split, boned, and dried in the sun. The drying is done on scaffolds made from bamboo poles fixed in the sand with bars tied with thick ropes horizontally in lines one above the other. This is the method adopted for the local market.
A meaty boneless white fish. Available in Bangladeshi grocery shops. Can be substituted by Halibut.