Borhani

Borhani, (Bengali: বোরহানী) is a traditional yogurt-like[1] drink from Bangladesh.[2] Borhani is made from sour doi, 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 drunk in special events such as weddings and iftar gatherings in Ramadan. It is normally drank after heavy meals such as biryani and polao[5] in order to aid digestion although appetizer borhanis do exist.[6][7][8]

Borhani
A glass of Borhani at a wedding in Dhaka, Bangladesh.
Alternative namesBurhani
CourseBeverage
Place of originBangladesh
Region or stateDhaka Division, Greater Chittagong
Associated national cuisineBangladesh
Main ingredientscurd, mint leaves, bit lobon, mustard
VariationsShahi Borhani

Etymology

The origin of the naming of the drink is unknown. However, the word is most likely to have come from the Arabic word, burhan (Arabic: برهان‎), meaning "proof". [9][10]

Glass of Borhani

See also

References
  1. "Bangladesh cuisine part 2-- delectable and diverse". The Daily Star. 2016-12-13. Retrieved 2019-02-20.
  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.
  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. Retrieved 2019-02-19.
  8. "Local Knowledge: Haji's Biryani House". Broadsheet. Retrieved 2019-02-19.
  9. Salahuddin Ahmed (1999). A Dictionary of Muslim Names. London: Hurst & Company.
  10. S. A. Rahman (2001). A Dictionary of Muslim Names. New Delhi: Good word Books.
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