Borhani
In its own language: বোরহানী
A spiced yoghurt drink from Bangladesh, often served at weddings and festivals
Borhani is a tangy, spiced yoghurt-based drink from Bangladesh, especially popular in Dhaka and Chittagong. Made with sour curd, mint, black salt, mustard, green chili, and coriander, it is usually served at weddings and during Ramadan iftar. It is often enjoyed after rich meals to help with digestion.
- Borhani is a yoghurt-based spiced drink from Bangladesh.
- It is often served at weddings and during Ramadan iftar.
- Main ingredients include sour curd, mint, black salt, and mustard.
- Borhani is believed to aid digestion after heavy meals.
What is Borhani?
Borhani is a tangy, spiced drink made with sour curd (a thick, tangy yoghurt), fresh mint leaves, black salt (a pungent mineral salt), mustard, green chili, and coriander. The drink is smooth and creamy, with a sharp, salty taste and a hint of heat from the chili and mustard. Its aroma is fresh and herbal from the mint and coriander. Borhani is usually served in glasses and is known for its digestive qualities after heavy meals.
Where does Borhani come from?
Borhani comes from Bangladesh, where it is especially popular in the Dhaka and Chittagong regions. The name may be linked to the Persian word 'Borani', which refers to a dish of yoghurt and greens, but the exact history of Borhani is unclear. Over time, it has become a staple at festive gatherings and large meals in Bangladeshi Muslim communities, especially during weddings and Ramadan.
How is Borhani made?
To make Borhani, sour curd is blended with chopped mint, coriander, and green chili. Mustard seeds are often ground and added for a sharp, spicy note. Black salt is used for its distinctive flavor, and sometimes other spices are included. The mixture is whisked until smooth and sometimes chilled before serving. The result is a thick, savory drink with a complex, layered taste.
How and when is Borhani eaten?
Borhani is usually served at the end of heavy meals such as biryani, morog polao, or tehari, as it is believed to help with digestion. It is a common feature at weddings and special gatherings, especially during iftar in Ramadan, when it is enjoyed after breaking the fast. The drink may also be served as an appetizer in some cases.
Kinds of Borhani
A well-known variation is Shahi Borhani, which may include extra spices or a richer blend of ingredients. While the basic recipe remains similar, the proportions of spices, herbs, and curd can vary by region or family tradition. Some versions are more tangy, while others emphasize the herbal or spicy notes.
What Borhani means
Borhani holds a special place in Bangladeshi Muslim celebrations, especially at weddings and during Ramadan. It is seen as a mark of hospitality and is often expected at large gatherings. The drink is also valued for its digestive properties, making it a practical as well as festive choice after rich meals.
When Borhani is on the table
Questions people ask about Borhani
What is Borhani made of?
Borhani is made from sour curd, mint leaves, black salt, mustard, green chili, and coriander. These ingredients are blended to create a tangy, spicy, and slightly salty drink.
Where does Borhani come from?
Borhani is a traditional drink from Bangladesh, especially popular in the Dhaka and Chittagong regions. It is a staple at festive events and large meals.
When is Borhani usually served?
Borhani is commonly served at weddings and during Ramadan iftar gatherings. It is typically enjoyed after heavy meals like biryani or polao to help with digestion.
Is Borhani vegetarian?
Yes, Borhani is vegetarian. It is made from dairy curd and herbs, with no meat or fish ingredients.
What does Borhani taste like?
Borhani has a tangy, salty, and spicy flavor, with herbal notes from mint and coriander and a sharpness from mustard and black salt.
Good reading and sources
The facts on this page come from the Wikipedia article "Borhani", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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