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Fermented Fish: In today’s Bengali families, the method of making Sidal is unknown to many people, but many people like to eat it. Moreover, many Ghati family members are also enjoying the taste of Sidal these days. Assam’s beautiful ethnic food has appeared for all of them and with ease
Own report: Even today, many family members cringe when they hear about dried fish. Again, this is the answer to those who have tried the taste of dry beans. And those who have seen the taste of Sidal once, probably have tasted nectar in their life. Sidal is made by mixing kachu or manakchur stems with dried fish such as Mala, Punti, Taki etc. Sidal with hot rice, oh like paradise happiness! Besides Bangladesh, Sidl is widely practiced in parts of Assam, Tripura and Meghalaya in Northeast India. Even in West Bengal many people like to eat Sidal but it is not easily available here. But it will be difficult for them. If you want, you can bring home the packaged Sidal.
In today’s generation, many people do not know the way or method of making Shital in Bengali family but many people like to eat it. Moreover, many Ghati family members are also enjoying the taste of Sidal these days. For all of them and with ease came the beautiful Ethnic Food Society of Assam. With the help of Karimganj branch of The Institute of Advanced Study in Science and Technology (IAST) under the Ministry of Science and Technology, Government of India, they have taken the initiative to process the dried seeds and sell them in the market.
Kolkata, West Bengal
Fermented Fish: Shuntki Sidl’o packet! Immerse yourself in the taste of Bengal at home
