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    Bakarkhani Bangladeshi Food

    Bakarkhani Bangladeshi Food

    Bakarkhani Bangladeshi Food 

    Depending on the region and the taste of the food, many traditional foods still survive. Bakarkhani of old Dhaka is one of them. The people of old Dhaka woke up through this Bakarkhani and cup-filled tea, which has a tradition of about two and a half hundred years. It is true that it is so many years old, but the demand for Bakarkhani has not decreased but has increased with time. Even in modern times, Bakarkhani is being exported beyond the borders of the country. This famous Bakarkhani of old Dhaka is going to different countries of the world including Kuwait, Sri Lanka, India, United States, United Kingdom, Saudi Arabia.

    It is know from the history of old Dhaka that there is an immortal love story behind the making of this traditional Bakarkhani. The story of its naming is quite great. A boy from Turkey named Aga Bakr came to this country as a slave. Nawab Murshid Quli khan, the subedar of Bengal, bought this handsome boy. Impressed by Aga Baker's intelligence, the Nawab arranged for his education. Aga Bakr fell in love with the beautiful dancer Khani Begum. His love rival was Kotyal Zainul khan. The conflict between Aga Baker and Zainul khan started around this dancer. Nawab Murshid Quli Khan executed Baker for this conflict and threw him into a tiger cage. Shaktidhar Bak killed the tiger and came out of the cage like a hero. By then Zainul Khan had abducted Khani Begum and fled to the depths of the remote Chandradwip. When Aga Bak came to Chandradwip to rescue his lover, Zainul khan killed Khani Begum and committed suicide. Even though Khani did not find Begum, to keep the memory of love alive, Aga Bakr made a new type of dry bread and named it Bakerkhani. This is also stated in the book 'Dhaka of Legends' by Nazir Hossain, a famous writer of old Dhaka. In the pronunciation of ordinary people, which has become Bakarkhani today.

    This food of the Nawabs was made by Bakrkhani. In the past, Bakrkhani was made by mixing milk cream and butter with flour. At that time it was the favorite food of Nawabs and Amirs. Malay-butter Bakarkhani is no longer made. However, many old dynastic families in Dhaka still offer Malai-Makhan Bakarkhani if they order in advance for weddings or social functions. Earlier, the Banedi family of Dhaka used to make Bakarkhani in their own house. During the second world war, when the prices of goods increased, the use of Dalda and oil instead of milk malai was introduced in Bakarkhani. To make it, yeast is first made in a special process by mixing flour, a little water, and Dalder. This time small round Koya is made by cutting from the prepared yeast. This time round raw bread is made with balloons on a wooden peg. In the middle of the raw bread, cut three long lines with a knife. This time it is stuck to the wall of the oven with a little coating of water on one side. Bakarkhani is made in 5 to 7 minutes. This Bakarkhani is also made with ghee with special care. Bakarkhani can also be made with a combination of salt, kebab, lamb, cheese, sugar, minced meat, and coconut. Apart from this, a kind of Bakarkhani can also be made with beef and mutton. This type of Bakarkhani is usually made by special order during Eid. Salt Bakrkhani is usually made for diabetic patients. The first Bakarkhani shop was built near Lalbagh fort. From there it gradually spread to Chankharpul, Aga Nawab Deuri, Kotwali, Chawkbazar, Bengshal, Hazaribagh, and Sutrapur areas of old Dhaka. There are many shops in Bakarkhani on both sides of Nazimuddin Road in old Dhaka. Bakarkhani of these shops is packed in transparent polythene packets and supplied to general stores and department stores in Dhanmondi, Uttara, Banani, Gulshan, and other areas of the capital. 

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