@himu01's thread

A foggy winter morning or a frosty evening is the right time to eat pitha. Chitai pitha steaming in a clay oven at the crossroads captivates everyone. Dim Chitai brings a different flavor to this traditional Bengali dish. This special pitha is made by spreading an egg on the ordinary chitai pitha. The heat of the clay oven makes the bottom of the pitha crispy and the inside remains soft and hot.

The scene of making Dim Chitai pitha is also worth seeing. The clay oven turns reddish in the flame of the oven. A ball of rice powder is placed in the clay oven and an egg is gently broken on it. In the heat of the fire, the egg and pitha combine together and take on a wonderful taste and appearance. The pitha is served with coriander chutney, various types of fillings or spicy meat broth.

The first bite of a plate of hot, steaming pitha is filled with the soft taste of the egg and the fragrant aroma of the pitha. There is nothing more satisfying than eating such a hot pitha sitting in the sun on a winter morning. It is not just a food but a part of Bengali culture and tradition. Amidst the busy life of the mechanical city, this pitha reminds us of our childhood village memories and our soul's deep connection with nature. The level of joy increases when the whole family participates in such an event together.