A to Z Work Travelogue : A Bengali in Bangladesh

If there is one thing I have fallen sucker to, it is understated road travel distance and time by colleagues. There was one horrific Bombay - Baroda sector, when the NH was under construction. All night travel, quick change of clothes and straight into a tense discussion with an Auto major - but that is an altogether separate tale. A close second to that, is my road travel from Dhaka to Chittagaong. 

I landed in Dhaka, with all the required data to discuss business (or should I say the significant lack of it). Our distributor, had been exchanging mails with me, from Canada and assured me that he had a very competent manager to handle his business back home. My first visit, I didn't quite know where to begin. We chalked out a quick visit plan and I was convinced that Chittagong was the place to do business. Seemed logical that second hand Japanese vehicles were imported and refurbished in this port town, requiring new batteries. I was advised an early start, so that we could return the same day.

The next morning we started at 6 am. Our estimated time of arrival in Chittagong was 11am. Time has blurred most details of the drive, other than that the highway was under construction and the vehicle (luckily) was a comfortable Landcruiser. Stiff and exhausted we arrived at this major battery wholesalers well past 3 pm. Over the years I have shared a meal at many a dealer's residence but that afternoon the simple chicken curry, rather thick rotis and a couple of slices of onion, at this dealer outlet, is a taste that has stayed with me. The Chatgaiyya Chicken jhol, striking red in colour with a predominant flavour of roasted and ground cilantro seeds and garlic is a speciality of Chittagong and may be checked out on bengalicuisine.net or bongcook.com.

Our distributor would invariably take me for dinner to Sandeep Kapoor's Khana Khazana, probably given his own preference and a reluctance to try out the smaller eateries serving some very tasty rice and fish preparations.

Delicious mashed fish & prawns fired with bitter gourd

After two visits, I had to overcome my shyness and asked to be treated to some of the famous Bangladeshi cuisine.  He excused himself politely from this lunch. I went with his manager to a place run by ladies.The rice helpings were on the house. The fish preparations for the day were displayed in a glass covered rack. I recall having a variety of fish, mashed like a 'bhurta' , fried, fish-head curry and at least two other types of preparations in a gravy. Of these the Taki Macher Bhorta or a mash of spotted snake-head fish is another taste I have carried over the years

More than memories, I have carried back from my visits Dhakai sarees in exquisite hues. A lesser known Rajshai weave cotton saree also makes for a very smart office wear.

The crockery is another thing to check out (though available now in Kolkata) and I did manage to pick up some very good Pierre Cardin branded export grade plates.

Finally, a flash bandh had me holed up at the Dhaka Club on one visit and thereafter dampened my enthusiasm for further visits. A new distributor in place, business moved on, at a steady pace and I was left with these memories.