Agriculture constitutes 87.52% of Mirzapur's economy. The rest is divided into "non-agriculture", 3.38%; business, 2.22%; services, 1.84%; and others, 5.04%. Agricultural land occupies 308 acres, comprising 63 acres of single-crop land, 215 acres of double-crop, 25 acres of triple-crop, and 5 acres of quadruple-crop. Net crop land is 339 acres, while gross crop land is 354 acres.[1]
Each family has a pond for raising fish, fulfilling local demand and for occasional sales. Cattle are also raised for agricultural cultivation, and local milk and meat demand.[2]
Fruits
The fruit and fruit trees cultivated in Mirzapur are:[3]
The village has officially defined geographical limits. The village is divided into two parts, East Mirzapur and West Mirzapur. It is clearly separated from the Tarundia to Mymensingh expressway. Mirzapur circle bus stop is at the middle point of this village.[4]
The climate of Mirzapur is moderate. With its proximity to the Himalayas, conditions are much cooler than in Dhaka. Its warmest and most humid season is from April to May, just before the monsoon. During this time of year, temperatures may rise as high as 40°C (104°F). Usually beginning in May or June, the monsoon brings temperatures ranging from 15°C (59°F) to 20°C (68°F) and rains that last for days or weeks. The temperature falls below this range in the winter months (December and January) which may begin as early as November and continue until February.
Without a government primary school no government establishment is not present in this village. Ancient Upendra Kishore Roy Bahadur Minor school was situated here. 96% inhabitants of this village are signed literate.
The three main educational systems in Mirzapur, ordered by decreasing student attendance numbers, are: General Education System, Madrasah Education System, Technical - Vocational Education System. Other system include a Professional Education System. Each of these three main systems is divided into three levels are Primary Level (Class I-VIII), Secondary Level (Class IX-XII) and Tertiary Level.[5]
Scocio-cultural Condition
There is not any market place (Bazar/Haat) in this village. The people of this village are going to shopping near Tarundia bazar. No government establishment are not seen in this village without a primary school. Once upon a time famous 'fuluri river' was blown in this village. But no sign of this river is present now. This village is situated in the bank of 'Koila Bill' or 'Kalia Bill'.
Only Muslims (Islam) and Hindus (Sanatan) religious viewed people are living in Mirzapur village. Two mosques in this village for Muslims performing their daily five times salat and an Eidgah maydan for others prayer like Eid-ul Fitr, Eid-ul Adha, funeral prayer (namaz-e-janaza) and so on. 'Shorgiyo Shoshi Kanto Babu Mandir' is newly established Hindu temple in this village. A famous shadhur "aakhra/mandir" is located in this village on the bank of historious "Koila Bill/Kaliya Bill".
Two Eid festivals (Eid al-Fitr and Eid-ul-adha), Pohela Boishakh (Bangla Nababarsha), Nobanno Utshob, two agricultural product harvesting season (Aush/Boro and Aman), Ratha-Yatra, Durga puja, Kali puja, Lakshmi Puja, Sworoswati Puja, Maghi Purnima, Doal Purnima, Cock fight, Bull fight etc. are the main variety of occasional festivals of this village's people. But both Muslims and Hindus are enjoyed each festival with each other.[6]
Sports
Sports are a popular form of entertainment in Mirzapur and an essential part of Bangladeshi culture. Ha-du-du or Kabaddi is the national sport; however, cricket and football are the most popular. Other common sports include Golla chut, Daria bandha, Bouchi, Gilli-danda / Danguli, Saat chara, Swimming, Cock fight, Bull fight, Marble , Card, Boom busting, Ekka-Dokka, Kanamachi, Badminton, Voliball, 16 Ghuti/Sixteen Beads, Putul Khela, Boat Race, Kutkut, Kori Khela, Pahsh khela, Polantuk (hiding game) and Iching Biching.[7]
Cuisine
Mirzapuri cuisine (Bengali: মির্জাপুরের রান্না/রন্ধনপ্রণালী)[8] is dominated by Mymensingh cuisine and shaped by the diverse history and geography of Bangladesh. Rice (ভাত) is the main staple. Dishes exhibit strong aromas. A variety of spices and herbs, along with mustard oil and ghee, is used.
The main breads are naan, porota, ruti (chaler ruti and aatar ruti), bakorkhani and luchi. Dal is the second most important staple and is served with rice/porota/luchi. Fish is a staple, especially freshwater fish. Vegetable dishes, either mashed (bhorta), boiled (sobji), or leaf-based (shaak), are widely served. Lobster and shrimp are favorites. Gourmet polao is served during feasts and festivals. Types of Bengali biryani and polao include mutton, beef, Ilish and chicken. Kebabs include shikh, reshmi, shashlik, tikka and shami. The village is home to desserts and confectioneries, ranging from pan-fried to steamed rice cakes (pitha) to halua and sweets made from fruits and sweetened cheese. Tea is the national beverage, offered to guests as a gesture of welcome. Popular snacks include samosas, pakoras, jhalmuri (puffed rice mixed with various spices), rice cakes (pitha) and rolls. Phuchka and chotpoti are major street foods.
Main ingredients
Mirzapur's main staple food of freshwater fish comes from individual ponds and nearest Koila Bill. Every pond is filled with fish. Rui, Katol, Koi, Pabda, Boal, Chitol, Magur, Shing, Mola, Puti, Veda (Meni), Baila, Vagna, Lacho, Goina/Guniya, Taki, Shoal, Mrigel, Grass Curp, Minar Curp, Silver Curp, Baim, Tara Baim, Gutum/Guti, Chingri, Kholshe and Raga are favorites. Ilish comes from the outer side market.
Lentils/Pulses (legumes) include at least five dozen varieties. The most important are Bengal gram (chhola), pigeon peas, red gram, black gram (biuli), and green gram (mung bean). Pulses are used almost exclusively in the form of dal, except chhola, which is often cooked whole for breakfast and is processed into flour (beshon).
Various green vegetables and fruits are available. Gourds, roots and tubers, leafy greens, succulent stalks, citrons and limes, green and purple eggplants, red onions, plantains, broad beans, okra/lady finger, banana tree stems and flowers, lotus roots, green jackfruit, red pumpkins, and mushrooms are to be found in the vegetable markets or kacha bazaar or sabji bazaar.
Panch foron is a general purpose spice mixture composed of fenugreek seeds, nigella seeds, celery seeds, cilantro seeds, and black mustard seeds. This mixture is more convenient for vegetarian dishes and fish preparations.
The use of spices for both meat and vegetable dishes is quite extensive and includes many combinations. The combination of whole spices, fried and added at the start or finish of cooking as a flavoring is special to each dish. Whole black mustard seeds and freshly ground mustard paste form a typical combination. A pungent mustard sauce called kashundi is sauce for snacks or sometimes makes a base ingredient for fish dishes and vegetable dishes.
Meals
Each dish is eaten separately with a small amount of rice or ruti, so that individual flavors can be enjoyed. The typical meal includes sequences of dishes. Two sequences are commonly followed, one for ceremonial dinners and the other for day-to-day eating. Both sequences have regional variations, and sometimes differences are significant for a particular course.
Ceremonial occasions may employ elaborate serving rituals, but professional catering and buffet-style dining has become common. The traditions have not disappeared; large family occasions and the more lavish ceremonial feasts continue the traditional rituals.
Dishes
Mirzapuri foods contain staples, such as rice and flat breads. Different traditional flat breads include luchi, porota, bakhorkhani, nan, ruti, rice flour flatbread and chitai pitha. Meat dishes, as well as dal (a spicy lentil soup) and vegetables commonly accompany the breads. Traditional dishes can be 'dry', such as gosht bhuna. Items with jhol (gravy) are often curried. Vegetables are also used for light curries.
On special occasions, guests receive Biryani and Borhani (spicy drink that is known to aid digestion).
Chutney is mainly served at the end of a meal. It is & sour thickened curry usually made with local seasonal fruits, such as raw
The last item before the sweets Doi (baked yogurt). It is generally of two varieties, either natural flavour and taste or Mishti Doi (sweet yogurt), typically sweetened with charred sugar. This brings about a brown colour and a distinct flavour.
Desserts
Bengalis invented a variety of sweets. Most of them were created by a Ghosh (a dessert maker or dairy product seller caste). The most common sweets and desserts include:
Rasgulla locally pronounced :Roshogolla" or "Rashgolla", is made with channa (posset/curdled milk) and sugar syrup. It is one of the most widely consumed sweets. The dish has many regional variations.
Rosgolla
Channer shondesh is created with milk and sugar. (Bengali: সন্দেশ). Some recipes call for the use of chhena or paneer (which is made by curdling milk and separating the whey from it) instead of milk itself.
Sandesh
Chhanar mishti is made from chickpea flour with sugar/jaggery/molasses. Various types are available across Bangladesh.
Mishti doi is sweetened homemade creamy yogurt prepared by boiling milk until it is slightly thickened, sweetened with sugar, either brown sugar (gud/gur/mithai) or date molasses (khajuri gud/gur/mithai), and allowing the milk to ferment overnight.
Naru it is usually home-made and used as offerings in Hindu rituals.
Khaja deep fried sweets are made from wheat flour and ghee, with sugar and sesame seeds as the coating.
Mua is made with rice flakes and jaggery.
Hawai'i Mithai is made with sugar and given various forms.
Chhana is fresh, unripened curd cheese made from water buffalo milk.
Chhanar jilapi is similar to regular jalebi except that they are made with chhana.
Khir is a rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar. It is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds.
Kheer
Phirni together with zarda, is typical during Shab-e-Barat and Eid. It is cooked with dense milk, sugar/jaggery, and scented rice (kalijira rice). Although it takes a lot of time to cook, it is a favorite Mirzapuri dessert. A thicker version of khir is used as filling for pitha.
Goja is a light, sweet snack made from flour and sugar, and often served as street food, which is consumed both as dessert and starter.
Chomchom (চমচম) (originally from Porabari, Tangail District), goes back centuries. The modern version of this oval-shaped sweet is reddish brown in colour and has a denser texture than rôshogolla. It can be preserved longer. Granules of mawoa or dried milk can also be sprinkled over chômchôm.
Shemai is made with vermicelli prepared with ghee or vegetable oil.
Muktagachar monda is a traditional sweetmeat. First made in 1824, it is known for its originality and taste.
Peda (পেড়া) is from India. It is usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron.[9]
Balushahi is made from a stiff dough made with all-purpose flour, ghee and a pinch of baking soda. One-inch-diameter (25mm), 1⁄2-inch-thick (13mm) discs are shaped with hands, fried in ghee or oil and dunked in thick sugar syrup to form a sugar coating. They are sweet, but tasty with a slightly flaky texture.
Rabri is condensed milk based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara. Rabri can also be made savoury with salt, masala, and zeera.
Rabri
The tradition of making different kinds of pan-fried, steamed or boiled sweets, lovingly known as piţhe or pitha still flourishes. These little balls of heaven symbolise the coming of winter, and the arrival of a season where rich food can be included. The richness lies in the silkiness of the milk, which is often mixed with molasses or jaggery made from either date palm or sugarcane, and sometimes sugar. They are mostly divided into different categories based on the way they are created. The most common forms of these cakes include bhapa steamed (piţha), fried (pakan piţha) and dumplings (puli piţha), among others. The other common pithas are chondropuli, pati shapta, chitai piţha and dudh puli. Generally, rice flour goes into making the pitha.
Beverages
Common beverages are sugarcane juice with jaggery (akher gur or shorbot), sugarcane juice (akher rosh), Borhani (a spicy drink usually served in gatherings, banquets and weddings), whisked salted milk (ghol), date palm juice (Khejur Rosh), tea, malai, faluda, mango juice (amer shorbot), watermelon juice (tormujer shorbot), juice of Bengal, quince or wood apple (bel er shorbot) and lemon-lime juice (lebur shorbot).
Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, Central América, Brazil and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and French cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines.
A dhaba is a roadside restaurant in the Indian subcontinent, primarily across Pakistan and India. They are on highways, generally serve local cuisine, and also serve as truck stops. They are most commonly found next to petrol stations, and most are open 24 hours a day.
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. Meats, along with rice, legumes, and lentils, are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
Bangladeshi cuisine is the national cuisine of Bangladesh. It has been shaped by the region's history and river-line geography. The country has a tropical monsoon climate. The staple of Bangladesh is rice and fish. The majority of Bangladeshi people are ethnic Bengali, accustomed to Bengali cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and regions. Bangladeshi cooking features more meat dishes than the cuisine of neighbouring West Bengal, India.
Mithai (sweets) are the confectionery and desserts of the Indian subcontinent. Thousands of dedicated shops in India, Bangladesh, Nepal, Pakistan and Sri Lanka sell nothing but sweets.
Maharashtrian or Marathicuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak. The thali will also include preparations made from pulses or whole beans such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, doodh pak etc.
Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy, while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee is preferred in temples. Odia foods traditionally served either on brass, bronze metal plates, banana leaf or disposable plates made of sal leaves.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the Indian subcontinent, common in Bangladesh and India. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop. Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes.
Poha, also known as pauwa, sira, chira, chivda, aval or avalakki, among many other names, is flattened rice originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thickness of the flakes varies from almost translucently thin to nearly four times thinner than a normal rice grain.
Jolpan, or snacks, are often served at breakfast in the cuisine of Assam, although they may also be served at Bihu festivals or weddings. The word jolpan includes all the preparations namely jolpan, pitha, laru and tea. Other common items served for breakfast may include roti, luchi, ghugni and sometimes paratha etc. Jolpan are also found in Bengal. The word literally derives from "water and betel leaf" but can mean any snack.
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine.
Chakuli pitha is a flat Odia rice-based fermented cake traditionally popular in the regions of Odisha in India. It is prepared and served during festivals.
Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh. It is generally known for its tangy, hot, and spicy taste.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
References
↑ Bangladesh. Parisaṃkhyāna Byuro (1995). Bangladesh Population Census, 1991: Mymensingh. Bangladesh Bureau of Statistics, Statistics Division, Ministry of Planning, Govt. of the People's Republic of Bangladesh. Retrieved 8 March 2011.
↑ Bangladesh Bureau of Statistics, Statistics Division, Ministry of Planning, Govt. of the People's Republic of Bangladesh.
↑ Bangladesh District Gazetteers:Bogra. Government of Bangladesh. 1979, pp. 16-20.
↑ Land Survay Sheet of Mirzapur Mouza, Ishwarganj Upazila, Mymensingh District.
↑ Education is the backbone of a nation. By Mr. Ahmed, Kaal Bela-Bela Obela Prokashoni, Page: 6.
↑ Mirzapurer Rosona Bilash, By Mrs. Jannatul Ferdouse, Page 24-25.
↑ Bangladesh Bureau of Statistics, Statistics Division, Ministry of Planning, Govt. of the People's Republic of Bangladesh.
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