At Cox’s Bazar’s Kyang Para, located on the Buddhist Temple Road, you can not only immerse yourself in the serenity of Aggamedha Kyrung Buddhist Monastery, but also enjoy authentic and traditional Rakhine cuisine, offering a unique and intriguing experience.
Is a trip to Cox’s Bazar just about sunbathing on the world’s longest beach, sailing along Marine Drive and enjoying seafood?
Far from there.
Cox’s Bazar opens the door to a treasure trove of history and culture for those who wish to step back in time and explore the lives of the region’s people, spanning thousands of years.
A visit to Kyang Para, located on the Buddhist temple route, is particularly recommended. Here, you can not only immerse yourself in the serenity of Aggamedha Kyrung Buddhist Monastery, but also enjoy authentic and traditional Rakhine cuisine, providing a unique and intriguing experience.
Right now, the best place to try Rakhine cuisines in the surrounding area is undoubtedly Falong Zee, a cozy restaurant, run by a local family, with charming decor that creates a warm and welcoming atmosphere.
Let’s explore the exquisite range of Rakhine delicacies at Falong Zee.
Bhapa Ilish
Bhapa, or steamed hilsa, is undeniably a staple of traditional Bangladeshi cuisine. However, imagine if I told you that this dish could become even more delicious with a touch of Rakhine influence. I may be pushing the boundaries here, but every word of what I said is true.
Bhapa Ilish. Photo: Shaharin Amin Shupty
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Bhapa Ilish. Photo: Shaharin Amin Shupty
At a glance, you may not even recognize it as a fish dish. The reason is clear: this steamed hilsa does not contain elaborate spices. It simply consists of a nicely cut piece of sea hilsa, complemented with green chilli, lemon and plenty of onions. As a result, the dish not only resembles a coconut milk delicacy due to its pale appearance, but it also retains the authentic hilsa flavor.
And this flavor, as I already hinted previously, is truly divine. It’s so delicious that even after finishing the fish and rice (cooked with Katari Bhog rice), you won’t be able to resist the urge to savor this horrible sauce as if it were a soup!
Chaa Patar Salad
The revelation that tea leaves are eaten as a delicate vegetable in regions where they grow in abundance often leaves many people amazed. I too experienced this surprise during my first meeting in Sreemangal several years ago.
Chaa Patar salad. Photo: Shaharin Amin Shupty
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Chaa Patar salad. Photo: Shaharin Amin Shupty
However, over time it has become one of my favorite delicacies, especially in the picturesque hill regions.
But of course, Falong Zee’s tea leaf salad is not just about tea leaves. It also contains various kinds of nuts, peas, onions, green chilies as well as tea leaf oil released by the marinade.
As a result, the dish is not only extremely tangy, but the combination of various nuts adds a satisfying crunch, while the peas provide a subtle sweetness that complements the overall flavor profile.
Pahari Deshi Murgi
There is no doubt that deshi murgi (native chickens) taste a thousand times better than their grilling counterparts. And if you’ve ever tasted the native hill chickens, you’ll probably agree that the hill species taste even better than regular chickens.
Pahari Murgi. Photo: Shaharin Amin Shupty
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Pahari Murgi. Photo: Shaharin Amin Shupty
Again, the appeal of this dish lies in its simplistic approach. Nothing exaggeratedawakens the senses even with the application of several spices. However, the distinct flavor of fresh turmeric combined with green chili is what really sets it apart, enhancing the intense taste with a slightly gamey undertone.
Like all native chickens, Falong Zee chicken is also leaner and slightly tougher. Unlike most of the restaurant’s other dishes meant to be shared by two, it might be a good idea not to follow the same idea with this particular dish, which features two medium-sized pieces.
Pahari Aloo
Mountain potatoes are becoming increasingly rare, even in many mountainous regions. So this is probably one of the rarest foods you will find in this restaurant. But even if you’re familiar with hilly potatoes, those served at Falong Zee are undoubtedly distinct.
Pahari Aloo. Photo: Shaharin Amin Shupty
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Pahari Aloo. Photo: Shaharin Amin Shupty
Here, the robust flavor inherent in hilly potatoes is further intensified by the acidity of lemon and the addition of dried shrimp. The resulting dish embodies a unique fusion of spicy and earthy, complemented by a refreshing and tangy aroma.
But be careful, if you are expecting something along the lines of our traditional Bangali Aloor Dum, you will be disappointed.
Contrary to its name, the dish does not involve cooking a whole banana tree; rather it highlights the Baguli, the tender interior of the tree.
Different from the famous Bangali Mocha, this particular preparation highlights the banana trees grown in the hills, offering a distinctive flavor.
Kola Gachh. Photo: Shaharin Amin Shupty
Kola Gachh. Photo: Shaharin Amin Shupty
