BANGLADESH: Chicken biryani and aam panna

I was down in Toronto for a work event, and got some time to poke around Toronto’s Bangladeshi neighbourhood out on the east end of Danforth. There’s a whole lot of Bangladeshi and Bengali restaurants there to choose from. I first went to Dhaka Kebab, a spot with a huge selection of Bengali food, including takeaway desserts.

I ordered the chicken biryani – a massively popular dish in Bangladesh. Recipes look incredibly complex, so I figured it’d take the easy way and get a dish made by the experts. Biryani is usually layered, and so was mine, with spiced rice on top, and a hard-boiled egg and two pieces of chicken underneath. The chicken was fantastically tender, and the rice was moderately spicy with all kinds of beautiful flavours – I could taste the warmth from the garam masala, especially the cardamom. It was also a huge plate, had to take extra home with me!

I followed that by heading down the street to Star Plus Kabab House – I was hoping to try their jolpai juice, but unfortunately they were out. Jolpai is an olive-like fruit grown in South Asia, and it’s supposed to be nice and tart – it’s also used for pickles and chutneys.

Instead, I got a different drink – aam panna (also called amm pora sharbat). It’s green unripe mango, blended with ice, mint, cumin, black pepper, and hot chillies. It’s a summer drink, meant to cool you down and give you back nutrients lost in the sweltering heat. While it wasn’t that hot a day in Toronto, it was very cool and refreshing, sour and sweet, with just a little bit of spice.

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