Cookbook:Cuisine of Sylhet

Cookbook | Ingredients | Cuisines | South Asian cuisines

Sylheti cuisine is often described as unique and distinctive, bearing both similarities and differences to the culinary traditions of other regions of our global village. This flavorful cuisine, rooted in the Sylhet region and embraced by the Sylheti diaspora in places like the UK, has an intriguing history and a range of distinctive dishes.

History edit

During the Second World War, the Sylheti cuisine experienced a resurgence in Britain, thanks in part to the war itself.^[1] The war created a demand for labour, leading to an influx of Sylheti immigrants to the UK who brought their culinary traditions with them. Its resurgence in the UK, driven by historical events and the efforts of passionate restaurateurs, has brought Sylheti cuisine to a wider audience, making it a distinctive and cherished culinary tradition.

Ingredients edit

The cuisine of Sylhet is a fascinating fusion of flavours and traditions, marked by the inclusion of unique ingredients.

One prominent ingredient that characterizes Sylheti cuisine is the naga chilli, which holds a special place in the hearts of Sylhetis. It has been incorporated into various dishes, despite its unconventional spiciness for the British palate. This adaptation of flavours is credited with making naga-infused dishes a crowd favourite in Sylheti restaurants in the UK.^[2]

Hatxora, a type of citrus macroptera commonly pronounced as "hatxora" by locals, is a source of pride and a hallmark of Sylheti cuisine. It is traditionally paired with mutton or beef, creating a unique and tangy flavour that is beloved by those who appreciate Sylheti flavours.^[3] One iconic dish of Sylheti cuisine is Hatxora Mangsho, featured at The Dining Room.

Sylhetis also savour other sour foods like hog plum.^[4]

This diverse use of sour ingredients showcases the complexity and variety of flavours within Sylheti cuisine.