The debate on how best to enjoy khichuri has flared up with renewed vigor in the culinary circuit of Dhaka as the city gets drenched in torrential rain. Should khichuri, the rice and lentil preparation, be consumed as latke or bhuna? We spoke to a few such committed enthusiasts who shared their insights and experiences to understand the pulse of Dhaka’s khichuri lovers.
As Shanchay Islam, a local restaurateur, says, “Bhuna khichuri is the real khichuri; everything else is just a variation!” If that did not stir the pot, he doubled down with, “Its rich, dynamic texture and bursts of flavor make letka khichuri look like the bland cousin who only shows up for free food!” Now, that is bound to start some firestorm of debates! SeanchaÃ’s words are much like the flavors of bhuna khichuri itself-intense and brazenly bold!
itself-intense and brazenly bold!
Bhuna Khichuri indeed carries the lamp of sophistication within the fraternity of khichuris. This recipe takes the classic one-pot boiling of rice and lentils to the next level with a more elaborate preparation. It lovingly fries and sautés the ingredients in ghee, all aligned with an aromatic symphony of whole spices. This extra effort yields layers of deep, smoky flavors that give the bhuna khichuri its signature charm. Every single grain of rice and dal stands proud, bursting with intense flavor. According to Mezbah Smaron, a journalist and an ardent lover of this “aromatic symphony,” he says, “Bhuna khichuri is the authentic version of khichuri for me. The gritty texture and layers of spices create an adventure for the palate that I just can’t resist. Pair it with beef and achar, and you’ll be kneeling in appreciation!”
Critics, on the other hand, claim this “rich cousin” of the humble khichuri sometimes becomes overpowering. “It’s too heavy on the spices,” claims Tahsin Tahira Biva, the self-proclaimed expert on khichuri. “True khichuri should have a subtle elegance balance of simplicity and flavor,” she concludes, hinting that bhuna khichuri, with all its intensity, might be a little too far from its humble beginnings.
Now, to its humbler cousin-letka khichuri or the “grounded” one! All the charm of this meal lies in its no-fuss simplicity. It’s a humble, soulful dish that doesn’t need special occasions or fancy presentations to shine. Nazmun Nahar, a former school teacher, puts it perfectly: “Eating khichuri is a gentle, nuanced experience. It shouldn’t overwhelm you with bold flavors — that’s what tehari and biryani are for!”
Not everyone, however, finds their comfort in subtlety. Ismot Hasnine is a fierce critic of letka khichuri, calling this meal far too polite. “It’s too bland to be called khichuri!” he bursts. “Where’s the spice? Where’s the kick?
Am I sick?” His jocular digs at letka khichuri encapsulate a common gripe among spice lovers who need their meals to punch above their weight.
“Letka is for when I need comfort and Bhuna khichuri for when I want to celebrate. You can’t compare these dishes more than you would quiet nights at home and a night out on town can be compared. Each one finds their place,” says Subah Tarannam, a food enthusiast who never misses out on a khichuri engagement.
“Whether it is the plainness of letka or richness of bhuna khichuri, each has its moment. I wouldn’t want to be without either!” Food lover Dr Mitul agrees and continues, “Both dishes are from the same roots but have grown to serve purposes at different levels.
 While letka is all about sustenance and simplicity, the bhuna khichuri is all about indulgence and celebration.”
In the end, maybe the only real winner knows when to enjoy each. So, the next time you’re trying to choose between them, ask yourself: are you in the mood for a cozy night in or a flavor-packed feast? Either way, you can’t go wrong!
Â
