Borhani (also spelled Burhani) is a traditional savoury yoghurt drink deeply embedded in Bangladeshi food culture especially in the regions of Dhaka and Chittagong. Typically served at weddings, Ramadan iftar tables and after especially rich meals such as biryani, morog polao or tehari. It’s both palate cleanser and digestive aid.

What is Borhani?
It’s made from sour curd [Ed: yoghurt which has been allowed to ferment a little], flavoured with a mix of fresh herbs and pungent spices. Different from sweet lassi being tart, lightly spicy and more complex in flavour.

Sour yoghurt [Ed: often called tok doi] forms the base with the following characteristic ingredients added:
- fresh mint and coriander leaves (or their pastes) that lend a cooling, herbal freshness
- green chillies for a gentle heat
- mustard seeds or mustard seed powder, which gives pungency
- black salt (known locally as bit lobon) which contributes a sulphurous, tangy note
- regular salt
- cumin powder (often roasted) or other warming spices like black and white pepper
- lemon juice or a touch of sugar to balance the tartness and spice.

Borhani tends to be somewhat thick depending on the amount of water mixed in. It’s served cold. Flavour is a complex interplay: sour, salty, spicy and herbal, rather than sweet.

Origins and cultural role
The exact origin of Borhani isn’t clearly documented. Many believe it is influenced by the culinary traditions of the Mughal period, which introduced various yoghurt-based foods and drinks into Bengal. Others link its name and concept to Persian borani, a dish of yoghurt with herbs.

What is certain is its strength in tradition: no wedding banquet in many parts of Bangladesh is considered complete without Borhani. It’s offered at lavish meals or religious feasts. For many, the presence of Borhani symbolises hospitality, shared celebration. The balance of the meal especially after rich, oily or heavily spiced foods.

There are local and family variations: “Shahi Borhani” implies a more elaborate or “royal” version, perhaps richer or more generously spiced. Some recipes adjust the thickness, spiciness or use different spice mixes. The precise balance of sour, spicy, salty and herbal is often a matter of personal or regional preference.

Why try Borhani?
If you enjoy food with warmth and depth, Borhani offers a refreshing counterpoint to heavy or rich dishes. It works as a digestive aid. Thanks to the yoghurt and spices helps to cleanse the palate. Borhani adds a distinct flavour experience you won't get from sweet drinks.

Plus, it’s a living tradition. tasting Borhani is tasting a part of Bangladeshi hospitality and communal food culture.

Prepared by a Chaîne News Online Staff Writer
Researched from various sources. E&OE