08/05/2024
เฆถเงเฆญ เฆ เฆพเฆเงเฆฐ เฆเฆฏเฆผเฆจเงเฆคเง! เฆคเฆพเฆเฆฐ เฆเฆฅเฆพเฆเงเฆฒเฆฟ เฆเฆชเฆจเฆพเฆฐ เฆเฆคเงเฆฎเฆพเฆฏเฆผ เฆธเงเฆเฆจเฆถเงเฆฒเฆคเฆพ เฆเฆฌเฆ เฆเงเฆเฆพเฆจเงเฆฐ เฆถเฆฟเฆเฆพ เฆชเงเฆฐเฆเงเฆฌเฆฒเฆฟเฆค เฆเฆฐเงเฆเฅค ๐๐ผ
๐Do you know?
For every B**g, 25th Boisakh is a short of a festivity. It marks the birth anniversary of the eminent poet and visionary, Rabindranath Tagore, in 1862 AD. This day, known as Rabindra Jayanti in the Bengali calendar, is celebrated fervently across the board. But few of us know that apart from being a poet, artist, and founder of a university, he was also a great foodie.
In the frame Tagore is indulged in a palate of Hilsa Fish, Chitol Fish, Moong Dal, and Prawn Malay Curry. Kebabs held a special allure for him, particularly Mitha Kebab, Hindusthani Turki Kebab, and Chicken Nosi Kebab. His meals often commenced with Sukto and culminated with a satisfying Mitha Paan. In the same book by Rani Chanda, Rabindranath claimed that at his youth, he used to experiment a lot with cooking and he himself invented the recipe of Jalebi from Arum, though he forgot the actual recipe. He also boasted that the Arum Jalebi was tastier than normal Jalebi.
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