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Bangladesh Book Fair: Sheikh Muzibur Rahaman very much alive in Bengali hearts

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By Arnab Mitra


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Kolkata: ‘The Unfinished Memoirs’, an autobiography by Sheikh Muzibur Rahaman, was the main attraction of this year’s Bangladesh Book Fair (September 5-September 13) in Kolkata. The book tells about the atrocities of the then Pakistan Government on the people of Bangladesh and how the fight of 10 lakh Bengalis for the respect of their mother tongue gave birth to Bangladesh on December 16, 1971.

The book was written by Muzibur Rahaman when he was in prison between 1967 and 1969. But after his assassination, the copy slid into oblivion, coming into limelight again in 2004 after its recovery from the room of his associate, Sheikh Moni. It took 8 years to give a final shape to the book and it was finally published in 2012 with the collaboration of the Penguin Publication.

But due to some problem with the publication house, the book was not available in the city since it gained popularity in 2012. The people of Kolkata were glad to gain access to Muzibur Rahaman’s rare memories  and they appreciated the effort by the Bangladesh High Commission to make the book available in the city.

NewsGram talked to a few people at the fair, and they were very much delighted to have an opportunity to read his autobiography. School-goer Sumana Bannerjee said, “My parents witnessed the genocide during the Bangladesh independence movement; the book will help me reconcile their memories”.

On September 12, the commission arranged a discussion on the life and contribution of Muzibur Rahaman in the Bangladesh independence movement. The panelists talked about his contribution and they agreed that the recent condition in Bangladesh was not the way Rahaman dreamt of. “Bangabandhu is still remembered for his immense dedication and effort behind the independence of Bangladesh”, said noted writer Sirshendu Mukherjee.

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Foodies Must Try These Dishes from the Streets of Kolkata

Here are 5 must try dishes from the streets of Kolkata

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Foodies Kolkata
Here are the dishes from the streets of Kolkata that foodies would not want to miss. Wikimedia Commons

BY PUJA GUPTA

When you think about Bengali food, you will have a veritable carnival of sweet treats and seafood dishes parading through your mind. While roaming the streets of Kolkata, you will drool at all the delicacies; thats the Kolkata street food scene for you. Every true Bengali food lover has their recommendations or will suggest some must-try street food. But there are a few places which foodies agree you have to try!

Chef Ananya Banerjee, the owner of LAB studio, who hails from West Bengal, lists the top five must-try food items from the streets of Kolkata:

(1) Kathi-roll:The Kathi-roll of Bengal is a famous Mughlai influenced dish. The dish comprises of mutton and chicken rolls, spiced with fresh lemon juice, finely chopped green chilies, red onions and salt and is served as a roll in an egg paratha. Simply mouth-watering!

(2) Jhal Muri: This Bengali take on Chaat, distinguishes itself with the use of mustard oil or paste. This pungent treat is a must-have for a tete-a-tete over tea!

(3) Kobiraji Cutlet: “Kobiraji”, is a juicy cutlet, usually made with prawn coated with a lacy fried egg on outside. “When I was young, I remember going down to the Shyam Bazar- crossing for evening walks with my grandfather. After our walk, we would regularly eat prawn- Kobiraji from a food stall called Allen’s Kitchen. This tiny place has been serving the delicacy for more than 80 years,” says Banerjee.

Jhal muri
Jhal Muri is a Bengali chat that is loved by all foodies. Wikimedia Commons

(4) Moghlai Porota: This is surely not for the faint-hearted! It’s a flaky, crispy porota (parantha) stuffed with mutton mince and eggs. Have one and it will keep your tummy full for the rest of the day! The Anadi-Cabin, a restaurant on Dharmatala streets in Kolkata, is one of the pioneers in making “Mughlai-porota”.

Also Read- The Best Destinations for a Perfect Travel Experience

(5) Macher Chop: Among the many influences that the British gave us in their 200-year reign, the “chop” preparation is very popular. You go anywhere in the world, the word “chop” usually means “cut-of-a-meat”. However, in Bengal, it typically means fish, meat or vegetables, crumb-fried. You will typically get a whiff of that appetizing aroma, from the local roadside snack counters every evening around 5 pm.

It’s barely a preface into the sheer delights Bengali cuisine has to offer, but this must-try is enough to get you hooked! (IANS)