Rich and heavy food are the mark of any Bengali celebration and the burp that follows marks a full belly and mind. But that is not the end of Bengali dining because the food needs to be washed down with sweets or better even, a glass of cold Borhani. Borhani is the go to Bengali celebration drink. This spicy yogurt drink is what you can expect at the end of a Bengali dawat, especially if it is a wedding event. 

Borhani is a Bangladeshi beverage, particularly popular in Dhaka and Chittagong. But almost every wedding dinner of all social classes and across the country will have Borhani. The drink is known to every Bangladeshi but the name of the drink is not from here. According to Wikipedia, some speculate the name originates from the Arabic word “Burhan” which means “proof”. Unless Borhani has some broad history behind it, I don’t think this etymology makes sense. The other speculation Wikipedia mentioned was that the name comes from the persian word “Borhani” which means a drink made with yogurt and greens. I guess the etymology is an open and shut case. But that would mean oh so Bengali drink is actually from Persia, bummer. 

Surprisingly, this is the only recipe of a drink that Moni Dadi noted down in her diary. So if you are following the series hoping for a good drink to serve with the dinner you made, this is it. 

Although I must confess, I do not like Borhani. When served, I always give it a shot, hoping this time I may like it. But I have never been satisfied by a sip of Borhani. So I prefer the sweeter cousin of Borhani, Lacchi. Still I cannot deny the well deserved popularity of Borhani. It’s healthy, it’s refreshing and for those who like it, it hits the right spot.

Borhani Ingredients

Borhani is usually served after a heavy meal of any occasion. There are appetizer Borhanis too if that is your thing. But Borhani actually helps digest the Polao, Korma, Kacchi, Resala and what not. Borhani is a yogurt based drink and could even be considered as a kind of Lacchi. And one thing yogurt has plenty of is probiotics. Probiotics are healthy bacteria that help digest food in your gut. Borhani usually also has mint leaves that creates the refreshing effect. The other ingredients of Borhani also help in digestion in some way or another, and they are mainly what separates a Borhani from a Lacchi. Mustard, Black Pepper, Cumin Powder, Coriander Powder and other spices are what gives the complex and stimulating flavor. The tanginess of yogurt is enhanced by the strong, pungent taste of mustard, pepper, chili and everything else. This spicy-tangy taste turns me away from Borhani but this is what works as a palate cleanser for so many others. 

One great thing about Borhani is that the drink is very customizable. Just keep yogurt as the base and the rest you can just whip up yourself, a drink perfectly fitting for our Shortcut Sokhina, Lima Apu. But unfortunately she was “mostly” true to Moni dadi’s recipe. But you can experiment all you want. You can adjust the amount of mustard for a stronger or weaker mustardy taste. Or you can use ketchup to completely shake up the taste. Some people prefer adding roasted cumin powder and coriander powder. I will suggest going around trying out different styles if you like the taste of Borhani. 

That being said, in Bangladesh the most sought after taste of Bohrani is that of “Biye Bari” (Wedding event’s). There is just something about Borhani served in Bangladeshi weddings that just cannot be replicated at home. So you will find a lot of recipes for Biye Barir Borhani but none will have the true spirit of Borhani served in an actual wedding. Because I believe it has less to do with the taste and everything about the event. But that spirit just never captured me. Hopefully it will not elude you.