Sarika rues that a once vibrant bond with Bangladesh, dimmed by politics, finds solace in shared cuisine, particularly the soulful Chitol Macher Muitha, exclusively for Different Truths.

It takes years to build something beautiful, yet only moments to watch it crumble. How true. Our bond with Bangladesh—especially with Indian Bengalis—was always warm, deep, and effortlessly intertwined. We shared more than just a history; we shared a heartbeat. Language, food, culture, sarees, music, poetry, literature, and an unspoken sense of belonging tied us together. But today, something feels different.

Politics, personal agendas, and self-serving narratives seem to cast long shadows over this connection. Until last year, the International Mother Language Day was celebrated with grandeur, a testament to our shared linguistic pride. But this year? It passed like a forgotten whisper, as if it never existed.

I often find myself lost in my great-grandfather’s stories of Bangladesh—the innocent warmth of its people, the languid flow of its rivers, the haunting beauty of its songs, the richness of its traditions, and the soul-soothing comfort of its cuisine. He spoke of a time when borders were mere lines on a map, not walls in our minds. Never did I imagine that a few political manoeuvres could shift the tide so drastically, turning familiarity into distance. And yet, I hold on to hope—that the currents will shift again, that bridges will be rebuilt, and that we will find our way back to each other.

But even as narratives change, food remains a silent, steadfast thread, weaving us together in ways words cannot. Last week, when minced chitol mach (Indian Clown Knife fish) found its way into my kitchen, I instinctively knew what I had to make—chitol macher muitha. This cherished Bangal delicacy, where fish is patiently shaped into soft, dumpling-like bites, carries the weight of generations within its flavours. As I plated the dish, the aroma felt like a bridge between then and now. And as we savoured each bite, perhaps there was an unspoken acknowledgment—no matter what divides us, our roots, our flavours, and our shared memories will always find a way to reunite us.

Unlock the magic of Bengali cuisine with this short and creative recipe featuring tender chital fish balls in a spiced, aromatic gravy.

Ingredients

For the Muitha

• 500 gms chital macher gada (minced)
• 1 1/2 tbsp garlic paste
• 1 tbsp ginger paste
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 heaped tsp Bengali garam masala, powdered cinnamon, green cardamom and cloves
• 1 no medium-sized boiled potato
• Salt To Taste
• oil for deep frying

For the gravy

• 1 No. Medium-Sized Onion
• 1 tbsp Garlic Paste
• 1 tbsp Ginger Paste
• 1 No. tomato
• 2 Nos. potatoes
• 1 No. bay-leaf
• 3 Nos. green cardamom
• 4 Nos. cloves
• 1/2 inch cinnamon
• 4 Nos. green chilies
• 1 No. dried red chili
• 1/2 tsp turmeric powder
• 1 1/2 tsp Kashmiri red chili powder
• 1 tbsp ghee
• 1/2 tsp Bengali garam masala
• 1/2 tsp sugar
• 3 tbsp mustard oil
• Salt to taste

The Creative Process

Sculpt the Muitha

Carefully extract the chital fish flesh, then mix it with your chosen spices (minus the oil). Shape the blend into small, delicate balls.

Aqua Dance & Golden Kiss

Boil the fish balls in salted water (a few drops of oil help!) until they gracefully float to the top. Briefly deep-fry them in hot oil until they glow golden and crisp.

Gravy Alchemy

1. In a sizzling pan, heat mustard oil until it whispers of smoke. Toss in whole spices (bay leaf, red chili, cardamom, cinnamon, cloves) until their aroma sings.
2. Stir in the onion paste, then the ginger, garlic, and tomato paste, letting each layer of flavour build. Add the potato cubes along with turmeric, red chili, and salt. A splash of water and a sprinkle of sugar helps the spices meld into a rich, vibrant gravy.

Final Flourish

Gently introduce the fried fish balls into the simmering gravy. Enrich the dish with a drizzle of ghee and a dash of garam masala. Let everything harmonize for a few minutes. Garnish with fresh coriander.

Serving Suggestion

Plate your Chital Macher Muitha with steaming rice and enjoy a burst of Bengali tradition with every bite!

Photos by the author

Sarika Sarkar Das

A teacher, day dreamer, random experimental cook and some hit and miss photography, and at last love to call myself a full time mother.
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