The centenary traditional food of Jamalpur district is called pithali that enjoyed a special delicacy since 18th century. Although it sounds like pitha, it is a special dish made with beef atop rice powder and bahari masala.
When talking about the food of Jamalpur, the marginal district of Bangladesh, the name of pithali comes first. Many people call this famous dish Milli, Milani, or Manda. Its main ingredients are meat, rice powder, onion, garlic, cumin and about ten types of spices. The specialty of this delicious dish is its tender meat, fat and bones, served on a banana leaf with steaming hot rice.
Pithali is a unique dish that differs from common staple foods like dal-rice. It’s usually reserved for special occasions and is only sometimes eaten regularly. While the exact origins and history of pithali are unclear, knowledgeable individuals suggest that in the early 18th century, people from Tangail and nearby areas settled in remote villages on the vast grasslands of Jamalpur. During the British colonial era, village social gatherings featured a variety of culinary delights, including pithali, which was likely enjoyed as a special delicacy.
In the region of Jamalpur, Bangladesh, the local population enjoys simple and modest cuisine, much like other districts in the area. However, during communal events such as Akika, marriage ceremonies, funeral anniversaries, circumcisions, Chalisha/Lilla gatherings, and even political election campaigns, the residents of Jamalpur prefer to consume pithali. This delectable dish is served on a traditional banana leaf alongside warm rice, and its enjoyment is best experienced when eaten from a banana receptacle. Individuals from varying socioeconomic backgrounds gather to enjoy this communal meal during these events.
Ingredients:
1. One kg beef (with bones),
2. Take 10-12 small potatoes,
3. A tablespoon of garlic paste (more is fine),
4. A tablespoon of ginger paste,
5. Some spices (cardamom, cinnamon),
6. Four teaspoons of chili powder (you need to add more),
7. A teaspoon of turmeric,
8. 1 cup of chopped onion or batter,
9. A pinch of cumin powder,
10. A handful of green chillies,
11. salt (to taste),
12. Amount of oil and water,
13. Black cumin half teaspoon,
14. 2 table spoons of rice powder or pounded rice.
How to cook:
Rub the meat with half a cup of onion, black cumin, potato and all the spices except rice powder and put it in the oven. When the meat is grated, add hot water and potatoes. When the broth boils, mix rice powder with water and leave it. Then, wait until the meat boils. Fry onions in another pan and add black cumin seeds. Then, pour this broth over the meat and take it down. Serve this spicy meat with hot rice.