Bhorta is an essential item of Bangladeshi cuisine. There are just so many lip-smacking ones- alu bhorta (potato mash), mach bhorta (fish mash), begun bhorta (eggplant mash), dim bhorta (egg mash) – the list is endless.
Bhorta is extremely easy to make and an absolute necessity in many households as a lunch item. Since they are mostly not cooked in oil, they are also very healthy and nutritious.
A long table was laid at the roof top of Channel-i that had an assortment of scrumptious bhorta plates made by cooks from all around the country. They had come to participate in the second round of ‘ACI Pure Mustard Oil Anando Alo National Bhorta Competition’. Faridur Reza Sagor, Managing Director of Channel-i, singer Ferdous Ara, renowned chef Keka Ferdousi (main judge of the competition), ACI’s Business Director Faria Yeasmin and other eminent guests were present among others at the event.
Thousands of people participated in the competition, out of them only 37 were selected. From these 37, top 5 has been chosen for the final gala round. They are Fatema Jahan, Mahmuda Najnin, Rehana Siddiqui Liza, Lutfun Nahar and Rabeya Sultana Liza. The gala round will be held at Cox’s Bazaar on May 14, 2018.
Bhorta is a dish so dear to the hearts of every Bangali. Any casual feast remains incomplete without the aroma of bhortas (mashed items) as guests like to have it with rice. Well, competitions like these will inspire creativity in the epicurean journey of promising Bangladeshi cooks (specially housewives whose skills are hardly appreciated) and will also help showcase our cuisines.