Sampurna Majumder shares her stint with a rare vegetarian dish – posto (khus khus or poppy seeds)
Bhaat e Macch e Bangali (Rice and Fish make a true Bengali), so goes an adage. True. Food has always been a weakness for Bengalis. The quintessential Bangali Babu’s meal would be incomplete without these ingredients – bhaat, machher jhol and a bhaja (any vegetable fried, brinjal or bitter gourd/uchhe bhaja). However, Bengali cuisine offers a whole range of vegan delicacies as well.
Posto (poppy seeds or khus khus) is an integral part of Bengali cuisine. The use of posto in Bengali cuisine dates back to almost two centuries. Posto finds its place in Bengali literature as well. Bankim Chnadra Chattopadhyaya’s Kamalanter Daptar (From the Desk of Kamalakanta) is one such example. Written on the lines of De Quincy’s Confessions of an English Opium Eater, Bankim’s protagonist remains inebriated most of the time as an aftereffect of consuming too much opium (drug obtained from poppy seeds). Opium dens are known to exist in Kolkata’s China Town as during the 1940s.
The sole purpose of penning this note is nothing but nostalgia buffs. Few days back, the quintessential Bengali in me was craving for some kaancha posto (raw khus khus). I remember way back in the 90s when I was barely a decade old, my granny would pretty often make kaancha posto. She would grind them mixed with water and some salt; then add some chopped onions, green chilies and a zing of strong-smelling mustard oil.
As a kid, my share of the yummy kaancha posto would be devoid of the green chilies. However, as I grew up green chilies made their way to my kaancha posto and thus began my never-ending love affair with this sumptuous vegan Bengali dish. Pretty often I have eaten all my rice with kaancha posto! Yes and it gives me a high till date whenever which is followed by the afternoon siesta which comes as a booty along with it.