When it comes to exploring the diverse culinary treasures of Bangladesh, one cannot overlook the flavors of Bihari kabab. This delicacy, originally hailing from the neighboring Indian state of Bihar, has found its way into the hearts and palates of Bangladeshis, becoming an integral part of the country’s culinary landscape. The story of how Bihari kabab entered Bangladesh is as fascinating as the flavors it brings.

Bihari kabab, also known as “Sutli kabab,” is a traditional meat dish that traces its origins back to the rich culinary heritage of Bihar, a northern state in India. Renowned for its flavorful and aromatic taste, this succulent kabab is created by marinating chunks of tender meat, traditionally beef, in a blend of distinctive spices, herbs, and yogurt. The marinated meat is then skewered and cooked over an open flame, resulting in tender, juicy kababs with a unique smoky flavor.

As history unravels, we find that the popularity of Bihari kabab in Bangladesh can be attributed to various factors, such as migration, cultural exchange, and the influence of neighboring regions. Bangladesh shares a long and porous border with India, allowing for the seamless exchange of cultural traditions and culinary practices. Over the years, Bihari kabab has made its way into Bangladesh through the movement of people, particularly from Bihar and the neighboring regions.

One interesting fact about Bihari kabab is the technique used to thread the meat onto skewers. Traditionally, the kababs were wrapped with a thin thread called “Sutli” before being cooked. This unique method not only imparted a distinct texture to the kababs but also allowed for better retention of moisture, resulting in exceptionally tender and juicy meat. The thread was removed before serving, leaving behind a hint of its presence, thus lending the kabab its alternative name, “Sutli kabab”.