Bangladeshi kacchi

in #tasteem5 years ago (edited)

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*Thanks @tasteem for making this contest < **Local dishes *>Contest . For this I got an opportunity to uplift the traditional food of my country on this platform.

Today I'm going to tell you about the famouse traditional dish of Bangladesh. It is #kacchi. Its a kind of rice item. Its so famous in our country and specially in old Dhaka.old dhaka is the heart of kacchi.They have some magic in their hands for kacchi.

This kacchi is made with
#basmoti_rice
#mutton
#potato.
1st of all they marinaded the mutton with spices and left it to rest for hours. Then they cook it in a big grand dish along with rice and potato. It is cooked under low Heat. They served it so hot and if you want to enjoy the real taste you'll have to eat it quickly.
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They served the kacchi with a special drink called 'Borhani'.Its so spicy and on the hand it also helps to digest food easily.
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For kacchi I always visit @sultans dine. They give a rich quantity of kacchi with a good taste. The kacchi plate which is served for one, normally two people can Eat this easily. They give 4 big mutton pieces in the platter. It cost's $5 (400taka).On this platter they also give 1 roast, 2 tikka and slice of lemon.
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They cook very hygienly. That's can be also one reason why people like to go there. They cook really so yummy. This place is always crowded. So if you want to eat then you'll have to go early.
On the other hand the decoration of this place is so grande like a weeding ceremony. This also attracts the visitors.
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That's all for my country's traditional food. Hope you guys will try it.

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Restaurant Information


Sultan's dine
score
88 Abdul Hasnat Rd, Dhaka, Bangladesh


Bangladeshi kacchi
This post participated in the Tasteem contest Local Dishes


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Thank you for entering our <Local Dishes> Contest . Thanks to @foodbloggers, Tasteem has become a more attractive guide. We upvote your post, wish you the best of luck in winning our Contest!

Kacci is special here in Bangladesh. Your review one is very good.

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