Kalavuna meets Pizza, Chocolate Momo






“Once, out of curiosity, I ordered Falooda chocolate. It’s horrible, ”said Mashiat Monjur, 2nd year student at Khulna Medical College. The taste was so bad that she still regrets it every time she remembers this incident.

Many restaurants in Bangladesh are now experimenting with their food and to attract customers, they serve unique dishes mixed with traditional dishes. In order to make their food unique, they mix different types of cuisine and ingredients.

Bideshi food with a Bengali twist

Restaurants try to serve fast food with a Bengali twist. They usually want to serve food that matches the Bengali taste. Some famous pizzerias like Cheez, Digger, Dominos have introduced the Kala Bhuna pizza.

However, not all of them like this. Maria Anis Chowdhury, a 4th year journalism student at the University of Dhaka (DU) is one of them.

“I tried the dominos kala bhuna beef pizza. I didn’t like it that much, ”she said.

“I actually don’t like the idea of ​​forcefully combining two polar and opposite types of food. I like the authenticity.

Kalavuna Pizza

However, there are people who find the idea interesting. Maliha Kabir, a DU student, told the writer that she is a spice lover whose favorite is Kala bhuna pizza.

“I know some people may find it strange, but I love Kala bhuna pizza. I love the combination that Bengali gets into it, ”said the 2nd year applied chemistry and chemical engineering student.

Some burger shops serve burgers with hot green sauce and “Dhakaiya” paneer. A taco place called “Taltibaaz” serves tacos as unique as Alu bhaji taco, Kosha beef taco, Bhetki fry taco.

Arefin Tasfiq is a 2nd year DU student in the ACCE department. He ordered their beef kosha taco once. That’s what he has to say about this experience.

“It was a soft shell taco made from tortilla. Although it tastes good, it looks like ‘ruti-mangsho’ with salad, nothing special.

“I can’t order it again, but I want to explore their other taco options,” Tasfiq said.

Merging Bengali flavors with momo is all the rage. Momo sauce, achari momo served with cilantro and tamarind chutney is worth mentioning.

Bengali cuisine with a “Bideshi” touch

The cheese-filled samosa is available in “Jatra Biroti”. “Budget Baksho” sells shingara with a garnish of sausages, meatballs, mushrooms, cheese, etc.

Pizza Shingara

‘Love Triangle’ offers interesting shingara such as shingara cheeseburger, shingara pizza and shingara dog.

“I tried the shingara pizza. It was filled with pizza and cheese toppings, ”said Rochita Haque, a 2nd year DU Law student.

“Since they were generous with the topping, the shingara tasted like a crispy version of pizza.”

Weird food combinations

There are some really weird food combinations like seafood pizza, chicken tikka masala pizza, malai kabab chicken pizza, pasta and burger patty used as a garnish on pizza, Chezza and chicken tacos. of KFC, Burgizza (burger and pizza combined together), etc.

Morium Kulsum, a 3rd year marketing student at DU, said, “I love the Seafood Pizza from Fusion Eats and the Chicken Taco from KFC. But once I tried “Firni Falooda Trifles”. It tasted bad and looked like a bad combo.

Firni Falooda trifles

The desert and sweets are not left out in this race for fusion. Gelatofix, Crust and Bunz offer sweet pizzas. Chocolate, marshmallow, nuts, jelly, candy, fruit, etc. are used as garnishes.

Some local stores serve fuchka chocolate, momo chocolate, Falooda chocolate, Firni chocolate, Roshogolla cold green, etc.

“At a local store in Khulna, I eat momo chocolate every time I go there,” said Sayma Sunzida Raya, a 2nd year government economics student. Pioneer College, Khulna. “Momos are served hot with chilled vanilla ice cream. It’s a great combo for me.

Bangladesh and fusion cuisine

Restaurant owners try to hype a fusion cuisine that holds for a while but eventually fades.

Most foodies only try this kind of fusion cuisine once to satisfy their curiosity. Some people like it and some don’t. Experimenting with food is beneficial when the food is pleasing to most customers.
In this regard, as a non-fusion food lover, Maria suggested, “Things should be in their place. “

“If people want to experience fusion cuisine, at least it should be with things that go hand in hand, not forced,” she said.

Morium would love that too as she said, “I would love restaurants to offer mouth watering desserts combining contrasting culinary traditions.”

So experimenting with awkward combinations will not help and will not be a sustainable strategy. Such combinations or mixtures must be done with proper thoughts.

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Freeda S. Scott