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We're back with another Pasher Barir Ranna episode with Raina Talukder, whose family hails from the town of Rangamati in the Chittagong hilltracts. Raina's grandfather was the first Chakma person to settle in Kolkata, and she describes her family's cooking as deeply connected to their origins, while having imbibed local influences from living for generations in Kolkata. In this instalment, Raina cooks "hola", which is the primary means of cooking protein in Chakma households. She has demonstrated two variations of hola, one with pork and one with puti mach. The two vary slightly in ingredients, but in the spirit of hola, in both cases the main ingredient is gently stewed in a single pot with some basic aromatics and minimal spices. Raina's pork hola is fresh and hearty with succulent pieces of meat. Hola can also be made with fish. Raina provides a wide range of recommendations from mourola, puti, and bele, to aar mach and ilish! Having lived in Kolkata for three generations, Raina's family has adapted elements from the local cuisine, one of which is their above-average consumption of potatoes compared to other Chakma households. The mach hola she prepares with puti has potatoes, and since we filmed this episode in winter, some seasonal cauliflower too! We hope you give both these recipes a try. 🐈‍⬛ Find Raina on Instagram: https://www.instagram.com/cuddlesandcurries/ ______________________________________________ 🌟 Support us by becoming a Patron of Bong Eats Adda: https://www.bongeats.com/community/join ______________________________________________ 🎵 Music: "Barir pashe arshi nagar" originally composed by Lalon Fakir in the 1800s. - Re-arranged and recorded for Bong Eats by - Diptanshu Roy @dolinman (mandolin) - @TarishiMukherjee (vocals) - Abhijit Kundu (guitar) - Nilesh Banerjee (drums)

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