Borhani

Borhani
	A glass of Borhani at a wedding in Dhaka, Bangladesh
Alternative names	Burhani
Course	Beverage
Place of origin	Bangladesh
Region or state	Dhaka Division, Greater Chittagong
Associated cuisine	Bangladesh
Main ingredients	curd, mint leaves, bit lobon, mustard
Variations	Shahi Borhani
	Media: Borhani;

Borhani (Bengali: বোরহানী) is a traditional yogurt-like^[1] drink from Bangladesh.^[2] Borhani is made from sour doi, green chili, mustard seeds, black salt, coriander and mint.^[3] It is considered by some to be a type of lassi.^[4] It is very commonly consumed in Dhaka and Chittagong regions of Bangladesh, where it is served in special events such as weddings and iftar gatherings in Ramadan. It is normally drank after heavy meals such as biryani, morog polao and tehari^[5] to aid digestion although appetizer borhanis do exist.^[6]^[7]^[8]

Etymology

The origin of the name of the drink is unknown. However, the word is most likely to have derived from the Persian term Borani (Persian: بورانی), which denotes a dish made of yogurt and greens.

References

^ "Bangladesh cuisine part 2-- delectable and diverse". The Daily Star. 2016-12-13. Retrieved 2019-02-20.
^ Jyoti Prakash, Tamang (2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer. pp. 77–89. ISBN 9788132228004.
^ "Mint and herbs help bring solvency". The Daily Star. 2017-05-16. Retrieved 2019-02-19.
^ "The Ultimate Guide to Indian Food in Dallas". D Magazine. 2016-12-13. Retrieved 2019-02-20.
^ "10 Dishes From South Asia That You Must Try at Least Once". India.com. 2015-06-06. Retrieved 2019-02-20.
^ Clark, Melissa (2014-05-16). "Yogurt Drinks, Not Too Smooth". The New York Times. ISSN 0362-4331. Retrieved 2019-02-19.
^ "Review: Nobanno's new outpost brings Bengali flavours westside". Stuff. 11 April 2018. Retrieved 2019-02-19.
^ "Local Knowledge: Haji's Biryani House". Broadsheet. Retrieved 2019-02-19.

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[1] "Bangladesh cuisine part 2-- delectable and diverse". The Daily Star. 2016-12-13. Retrieved 2019-02-20.

[Tamang-2] Jyoti Prakash, Tamang (2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer. pp. 77–89. ISBN 9788132228004.

[3] "Mint and herbs help bring solvency". The Daily Star. 2017-05-16. Retrieved 2019-02-19.

[4] "The Ultimate Guide to Indian Food in Dallas". D Magazine. 2016-12-13. Retrieved 2019-02-20.

[india-5] "10 Dishes From South Asia That You Must Try at Least Once". India.com. 2015-06-06. Retrieved 2019-02-20.

[6] Clark, Melissa (2014-05-16). "Yogurt Drinks, Not Too Smooth". The New York Times. ISSN 0362-4331. Retrieved 2019-02-19.

[7] "Review: Nobanno's new outpost brings Bengali flavours westside". Stuff. 11 April 2018. Retrieved 2019-02-19.

[8] "Local Knowledge: Haji's Biryani House". Broadsheet. Retrieved 2019-02-19.

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Etymology

See also

References