That Boy from Barishal

Spandan was buzzing with excitement. The day he had been eagerly awaiting for the past two years was finally approaching: he was about to meet Clara. When she revealed the news last week, he could hardly believe it, thinking she might be joking. However, when he realized it was true and not just a figment of his imagination, he started brainstorming ideas for a welcome theme: "Spandan Meets Clara, Finally." He was so thrilled that he immediately whipped up his favourite mocktail, the "Cocotchi." This drink is made with half a glass of coconut water, a splash of litchi syrup, a pinch of lime juice, and lots of crushed ice, all topped with a sprig of mint leaves. It was his personal afternoon of celebration.

Clara was everything he had ever dreamed of in a partner. As a chef, he had travelled to many countries and met numerous women, but the connection he felt with Clara was truly unique. He had never encountered anyone with such a pure heart, along with honesty and understanding. Clara took a genuine interest in him and his culture, and she seemed genuinely excited to learn that Spandan was a chef from India. Her appreciation for Indian food went beyond that of a typical German woman; she eagerly sought to understand the essence of each flavour. Despite her engineering background, she had a deep understanding of India and its rich culture. Spandan was surprised to learn about her extensive knowledge of India's partition, particularly concerning East Pakistan (now Bangladesh) and West Bengal. She was aware of all the regions of Bangladesh and felt extremely happy when she learned that Spandan's roots were tied to Barishal, as his grandfather had moved from there to Kolkata as a child during the partition.

During one of their video calls, she asked Spandan if he knew anything about the rich cuisines of Barishal. Spandan, who was familiar with Bangladeshi cuisine but had never explored the distinct regional specialities, excitedly replied, "Yes" without thinking much.

The day finally arrived, and Spandan was at the airport, eagerly waiting to welcome Clara. She arrived like a ray of sunshine, surprising him by wearing a yellow cotton salwar suit. Stunned by her appearance, Spandan drove her to his apartment, where he had prepared a feast of the best Indian dishes he could think of that Clara would enjoy.

At the dinner table, Clara sampled a bit of everything, proudly embodying her self-proclaimed foodie persona. "Which dish is from Barishal?" she asked while eating. Unfamiliar with any specific dish from Barishal, Spandan attempted to justify the Prawn Malai curry. "See, this is a famous Bengali dish made with coconut milk. I'm sure you'll like it."

"Is it from Barishal?" she asked again.

A confused Spandan fumbled for a response. "Well, not really."

"Are you really from Barishal?" Clara asked, sounding somewhat disappointed.

Initially puzzled, Spandan took a moment to think. "Well, Clara, my grandfather was born in Barishal but moved to Kolkata during the partition when he was very young. So, I personally have very limited knowledge about the place and its cuisine."

Clara closed her eyes, looking upset. Spandan sensed the shift in mood and approached her.

"What is it, Clara? Did I upset you?" he asked softly, concerned.

"Not really, Spandan. You claimed to be an expert in Barishal's cuisine." she asked with questioning eyes.

"I acknowledge that I mentioned it, but I didn't realize it would mean so much to you. May I ask why you are specifically looking for Barishal's cuisine?" Spandan's curiosity sparked from his question.

Clara smiled shyly and said, "Just like your grandfather, my grandmother was also from Barishal. However, instead of moving to India, her family relocated to Germany. She learned all about the culture and cuisine of Barishal from her mother. As long as she was alive and cooking, she prepared some divinely delicious dishes for me whenever I visited her. I listened to stories about Barishal and undivided India that she shared, which had been passed down from her parents. I was so fond of her dishes and the tales of that region that she would jokingly say one day a boy from Barishal would come and cook the same dishes for me to win my heart. When I found out that you are a chef with roots in that region, I couldn't help but think you might be 'that boy from Barishal".Silly me!"

Spandan looked deeply into Clara's eyes and said, "Clara, can you trust me now? I would do anything for you. Our connection feels destined; otherwise, how could our roots be linked to Barishal when we live in different parts of the world? We decided to start this journey together without even meeting! We can’t let a glitch like this hinder us, especially since I’m a chef. Give me some time, and while you explore Kolkata, I promise to prepare an authentic Barishal spread for you at dinner in a couple of days."

Clara felt like a princess at that moment due to the confidence and assurance in his voice.

The following day, as Clara began her exploration of Kolkata with a tour guide, Spandan visited Khoka Da, known as the "living encyclopedia of Bengali cuisine." Khoka Da has been Spandan's guide and mentor throughout his career as a chef. His invaluable guidance has played a significant role in helping Spandan establish himself as one of Kolkata's most celebrated chefs at such a young age.

Khoka Da welcomed him with Aam Panna and a special Sarbhaja that he was experimenting with in his kitchen at the time. After a brief discussion, Spandan asked, "Khoka Da, could you tell me about Barishal's cuisine?" 

Looking up from behind his thick glasses and taking a bite of the Sarbhaja, Khoka Da replied, "Barishal is a land of rivers, so the food is primarily centred around freshwater fish and prawns. In addition to that, they have a variety of unique vegetable dishes made with ingredients sourced from the marshy lands of the region. The combination of vegetables with fish and prawns gives each dish a distinctive flavour. They also incorporate a lot of coconut into their dishes."

A two-hour discussion with Khoka Da about Barishal's special dishes left Spandan astounded. As a chef, he was unaware of his roots and the unique flavours that define his hometown, which is renowned for its authentic recipes. Determined to pay homage to his heritage, he was eager to win the heart of his beloved. Over the next two days, he visited every local market in the city to gather ingredients for the authentic "Barishali menu," as it is known in the region.

During the special Barishali dinner, Clara sat at the dining table, dressed in a beautiful rust saree. She looked happy and satisfied after two days of exploring the city and was at a loss for words while praising it. After several discussions, it was Spandan's turn to present the menu. He selected dishes from the extensive array he had learned about and prepared over the past two days, starting with the welcome drink, Molida. This drink is made with ground puffed rice, rice flour, grated coconut, ginger, sugar, and salt.

Next was Borishali Potol- a recipe of pointed gourds, scraped and cut into medium pieces, sautéed and flavoured in a curry of grated coconut and green chilli paste with a tempering of nigella seeds and mustard seeds.

Next it was Kucho Chingri diye Lau Ghanta - minced bottle gourd with shrimps.

Then it was Barishali Chingri Pulao- a rice item made with Gobinda Bhog rice, medium-sized prawns, chopped vegetables and dry fruits. 

Then it was Ilish Barishali - steamed Hilsa fish in a creamy gravy of mustard paste, coconut paste and curd, wrapped and served in the leaves of Bottle gourd.

After that came the Barishali Mangsho Bhaja- a unique mutton recipe roasted with grated coconut.

The menu ended with the sweet dish- Barishaler Biski- a blend of paddy rice, coconut and jaggery. 

Clara was thrilled and captivated by the elaborate spread laid out before her. She savoured each dish, often closing her eyes as she took a bite, trying to recall her grandmother's recipes with every taste. Seeing her expressions, Spandan knew he had succeeded.

As they enjoyed dessert, Spandan finally asked, "Any feedback, Fräulein?" 

Clara, still delighted, stood up from her chair and moved toward him. She sat in front of him, took his hand, and placed a ring in his palm. Looking deeply into his eyes, she said, "Herr. Spandan Ghosh Dastidar, would you be my 'that boy from Barishal?'"

This post is a part of #Blogchatterfoodfest

This blog post is part of ‘Blogaberry Dazzle’
hosted by Cindy D’Silva and Noor Anand Chawla
in collaboration with Ratna Prabha.