Mirzapur, Ishwarganj, Mymensingh

Mirzapur মির্জাপুর
Village
Mirzapur Location in Bangladesh
Coordinates: BD 24°39′36.03″N 90°31′18.99″E / 24.6600083°N 90.5219417°E / 24.6600083; 90.5219417Coordinates: BD 24°39′36.03″N 90°31′18.99″E / 24.6600083°N 90.5219417°E / 24.6600083; 90.5219417
Country	Bangladesh
Division	Mymensingh Division
District	Mymensingh District
Area
• Total	2.21 km2 (0.85 sq mi)
Population (2015)
• Total	1,387
• Density	630/km2 (1,600/sq mi)
Time zone	BST (UTC+06:00)
Postal code	2280
GDP (2016)	$00 million
Literacy	87.08%
Official language	Bengali and English

Mirzapur is a village in Ishwarganj Upazilla of Mymensingh District in the Division of Mymensingh, Bangladesh. This village's has two parts. East Mirzapur and West Mirzapur. It is clearly separated with the Tarundia to Mymensingh expressway. Mirzapur circle bus stop is in the middle point of this village.^[1]

Economy

Agriculture 87.52%, Non Agriculture 3.38%, Business 2.22%, Service 1.84%, Others 5.04%. Total Agricultural land 308 acres, single crop land 63 acres, double crop land 215 acres, triple crop land 25 acres, quadruple crop land 5 acres. Net crop land 339 acres, Gross crop land 354 acres.^[2]

Geography and climate

The village has no officially defined geographical limits.

The climate of Mirzapur is moderate, much cooler than Dhaka, as it is closer to the Himalayas. The monsoon starts in May or June and continues till August. It rains heavily and sometimes for days and weeks. During the monsoon, the temperature varies between 15 and 20 degrees. The temperature falls below 15 °C (59 °F) in winter which is spread over December and January and may well include November and February. The highest temperature is felt during April–May period, when the temperature may be as high as 40 °C (104 °F). High humidity causes heavy sweating during this period. For western travellers, the best time to visit is between November and February.

Climate data for Mirzapur
Month	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec	Year
Record high °C (°F)	32.2 (90)	35.4 (95.7)	41.0 (105.8)	43.5 (110.3)	42.7 (108.9)	41.0 (105.8)	41.5 (106.7)	40.1 (104.2)	38.1 (100.6)	37.5 (99.5)	34.3 (93.7)	30.0 (86)	43.5 (110.3)
Average high °C (°F)	24.0 (75.2)	27.6 (81.7)	31.7 (89.1)	33.3 (91.9)	32.1 (89.8)	31.0 (87.8)	31.2 (88.2)	31.2 (88.2)	31.1 (88)	30.7 (87.3)	28.6 (83.5)	25.7 (78.3)	29.85 (85.75)
Daily mean °C (°F)	17.4 (63.3)	20.6 (69.1)	25.0 (77)	27.5 (81.5)	27.7 (81.9)	28.0 (82.4)	28.2 (82.8)	28.2 (82.8)	28.1 (82.6)	27.0 (80.6)	23.5 (74.3)	19.8 (67.6)	25.08 (77.16)
Average low °C (°F)	11.1 (52)	13.5 (56.3)	18.5 (65.3)	22.2 (72)	23.8 (74.8)	25.0 (77)	25.4 (77.7)	25.5 (77.9)	25.5 (77.9)	23.6 (74.5)	18.2 (64.8)	13.5 (56.3)	20.48 (68.87)
Record low °C (°F)	3.1 (37.6)	4.5 (40.1)	8.9 (48)	11.2 (52.2)	12.6 (54.7)	19.4 (66.9)	17.1 (62.8)	17.3 (63.1)	15.2 (59.4)	10.9 (51.6)	8.3 (46.9)	3.8 (38.8)	3.1 (37.6)
Average precipitation mm (inches)	12 (0.47)	17 (0.67)	46 (1.81)	110 (4.33)	286 (11.26)	469 (18.46)	401 (15.79)	398 (15.67)	311 (12.24)	179 (7.05)	18 (0.71)	2 (0.08)	2,249 (88.54)
Average relative humidity (%)	42	36	32	46	61	75	74	75	72	68	55	46	56.8
Source: National Newspapers

Education

A government primary school is situated here. Ancient Upendra Kishore Roy Bahadur Minor school was situated here. 100% inhabitants of this village are signed literate.^[3]

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 systems include a Professional Education System.

Each of these three main systems is divided into three levels:

• Primary Level (Class I-VIII)
• Secondary Level (Class IX-XII)
• Tertiary Level

Scocio-cultural Condition

Only Muslims (Islam) and Hindus (Sanatan) religious viewed people are living here. Presently that is 60% Hindus (Sanatan) and 40% Muslims (Islam). A famous "aakhra/mandir" is located in this village. Two mosques in this village for Muslims performing their daily five times salat and others prayer. 'Shorgiyo Shoshi Kanto Babu Mandir' is newly established hindu temple.

Two Eid festivals (Eid al-Fitr and Eid-ul-adha), Pohela Boishakh (Bangla Nababarsha), two agricultural product harvesting season (Aush/Boro and Aman), Ratha-Yatra, Durga puja, Kali puja, Bull fight etc. are the main various occasional festivals of this village people. But both Muslims and Hindus are enjoyed each festival with each other. ^[4]

Points of interest

There is not any market place in this village. The people of this village are going to shopping near Tarundia bazar. No government establishment 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. Famous 'Koila Bill' or 'Kalia Bill' is in this village. Shadhur 'Aakhra' is stand on this bank of 'Koila Bill'.

Mirzapur, Ishwargonj, Mymensingh is a famous village in Ishwarganj Upazilla of Mymensingh District in the Division of Mymensingh, Bangladesh. Once upon a time all inhabitants of this village are Hindus except a Muslim family. This Muslim family is also very prominence in this area, Mr. Abdullah Mondal is the chief of this family.^[5]

Sports

Sport in Mirzapur is a popular form of entertainment as well as an essential part of countries culture. Ha-du-du or Kabaddi is the national sport of Bangladesh. However, cricket and football are considered as the most popular sports. Golla chut (গোল্লাছুট), Daria bandha (দাড়িয়াবান্দা), Bouchi (বউচি), Gilli-danda (ডাংগুলি), Saat chara, Swimming, Cricket, Football, Cock fight, Bull fight (ষাঁড়ের লড়াই), Marble (মার্বেল খেলা), Card, Boom busting, Ekka-Dokka (এক্কাদোক্কা), Kanamachi (কানামাছি), Badminton, Voliball, 16 Ghuti (ষোল গুটি), Putul Khela (পুতুল খেলা), Boat Race (নৌকা বাইচ), Kutkut (কুতকুত), Kori Khela (কড়ি খেলা), Iching Biching (ইচিং বিচিং), Open to Bio scope (ওপেন টু বাইস্কোপ) etc. are the main playing games in this areas people also Sport in Bangladesh.^[6]

Crops

Paddy (ধান/চাল) and wheat (গম) is the main crops. Aamjupi Eggplant (আমজুপি বেগুন) of this areas is very famous in the whole country. Amaranth (ডাটা), Red amaranth (লাল শাক), Bottle Gourd or Calabash (লাউ), Taro (কচু), Taro Green Leaf (কচুর পাতা), Taro Stem (কচুর ডাটা), Taro Corm (কচুর মুখি), Taro Root / Taro Shoots (কচুর লতি), Bean, Black Bengal gram (মাস কলাই), Bamboo (বাঁশ), Lady Finger (ঢেঁড়স), Cucumber (শশা), Pomelo (জাম্বুরা), Betel leaf (পান), Betel nut (সুপারি), Wood apple (বেল), Potato (আলু), Turmeric (হলুদ), Onion (পেঁয়াজ), Garlic (রসুন), Ginger (আদা), Sugar cane (আঁখ), Mustard seed (সরিষা), Sesbania Grandiflora (বক ফুল), Ash Gourd (চাল কুমড়ো), Teasle Gourd (কাঁকরোল), Sesame seed (তিল), Nigella Seed (কালো জিরা), Coriander (ধনে), Green Coriander Leaf (ধনে পাতা), Star Anise (তারা মৌরি), Anise/ Aniseed (মৌরি), Fennel (মৌরি), Fenugreek (মেথি), Green Chili (কাঁচা মরিচ), Red Chili (শুকনো মরিচ), Mint (পুদিনা), Fresh Mint/ Mint leaf (পুদিনা পাতা), Celery (রাঁধুনি), Basil (তুলশি), Cabbage (বাঁধাকপি), Bay Leaf (তেজ পাতা), Spinach (পালং শাক), Fenugreek Leaf (মেথি পাতা) etc. are also main producing crops in this village. ^[7]

Each family has a pond and there they raring fish and fulfill their local demand and also sale fish occasionally but not regular. And also they rare cattle that they use for their agricultural cultivation purpose, and meet-up their milk and meat demand locally.^[8]

Fruits

The sweet, sour and fleshy product of a tree or other plant that contains seed and can be eaten as food. Eating fruit provides health benefits — people who eat more fruits and vegetables as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases. Fruits provide nutrients vital for health and maintenance of body. Only fruit is not the important matter of fact rather fruit trees also important of the people of this village. ^[9]

The fruit and fruit trees indigenous to Mirzapur areas as follows:^[10]

Cuisine

Mirzapuri cuisine (Bengali: মির্জাপুরের রান্না/রন্ধনপ্রণালী) is the cuisine of Mirzapur.^[11] It is dominated by Mymensingh cuisine and has been shaped by the diverse history and riverine geography of Bangladesh. The country has a tropical monsoon climate. Rice (ভাত) is the main staple food of Mirzapur and is served with a wide range of curries. Sublime Mirzapuri dishes exhibit strong aromatic flavors; and often include eggs, potatoes, tomatoes and aubergines. A variety of spices and herbs, along with mustard oil and ghee, is used in Mirzapuri cooking. The main breads are naan, porota, ruti (chaler ruti and aatar ruti), bakorkhani and luchi. Dal is the second most important staple food which is served with rice/porota/luchi. Fish is a staple in Mirzapuri cuisine, especially freshwater fish, which is a distinctive feature of the village's gastronomy. Major fish dishes includes ilish, pabda (butterfish), rui (rohu), pangash (pangas catfish), chitol (clown knifefish), magur (walking catfish), bhetki (barramundi) and tilapia. Meat consumption includes beef, lamb, venison, chicken, duck, squab and koel. Vegetable dishes, either mashed (bhorta), boiled (sobji), or leaf-based (shaak), are widely served. Lobsters and shrimps are also often prevalent.

Gourmet polao is served during feasts and festivals. Different types of Bengali biryani and polao include Kacchi (mutton), Tehari (beef), Ilish and Murgi (chicken). Different types of kebabs include shikh, reshmi, shashlik, tikka and shami. The village is home to a huge spread of mirzapuri desserts and confectioneries, ranging from pan-fried to steamed rice cakes (pitha) to halua and sweets made from fruits and sweetened cheese. Tea is widely consumed as the national beverage and offered to guests as a gesture of welcome. Popular snacks include samosas, pakoras, jhalmuri(puffed rice mixed with various spices), pitha(rice cakes), rolls and so on. The phuchka and chotpoti are major street foods.

Main ingredients

Mirzapur's main staple food of sweet water fish comes from individual pond and Nearest Koila Bill. Every pond in Mirzapur is fulfilled with various types of fish. Rui, Katol, Koi, Pabda, Boal, Chitol, Magur, Shing, Mola, Puti, Veda, Baila, Vagna, Lacho, Goina, Taki, Shoal, Mrigel, Grass Curp, Minar Curp, Silver Curp, Baim, Tara Baim, Gutum, Chingri, Kholshe, Raga etc. are favorites to all. Ilish comes from outer side market of this village. ^[12]

The staples of Mirzapuri cuisine include rice, which is a common component of most everyday meals. Atta (a unique type of whole ground wheat flour) is used for making Luchi, Porota, Pitha etc.

Lentils/Pulses (legumes) includes at least five dozen varieties; the most important of which 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).

A wide variety of green vegetables and fruits are available in Mirzapur. A host of gourds, roots and tubers, leafy greens, succulent stalks, citrons and limes, green and purple eggplants, red onions, plantains, broad beans, okra, 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.

Local and hybrid chicken, beef and mutton dishes are favorites across Bangladesh, as well as bird dishes, such as group duck and pigeons.

Cooking medium and spices

Bay leaves, Cumin powder, Cumin, Red Chili powder, Turmeric powder, Panch foron, Coriander powder, mustard and fenugreek seeds. Mustard oil and Vegetable oil are the primary cooking mediums in Mirzapuri cuisine, although Sunflower oil and Peanut oil are also used. However, depending on the type of food, clarified butter (ghee) is often used for its aromatic flavors. The most common condiments, herbs and spices in Bangladeshi cuisine are garlic, onion, ginger, turmeric, ghee, coriander, cumin, dry bay leaves, Black pepper, and chili powder.

The 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 are also 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 popular in Mirzapur.

Mirzapuri meals

Each dish is to be eaten separately with a small amount of rice or ruti, so that individual flavors can be enjoyed. The typical Mirzapuri fare includes certain sequences of food. Two sequences are commonly followed, one for ceremonial dinners, such as a wedding, and the other for day-to-day sequence. Both sequences have regional variations, and sometimes there are significant differences in a particular course in Mirzapur.

Ceremonial occasions, such as weddings, use to have elaborate serving rituals, but professional catering and buffet-style dining can be seen now. The traditions have not disappeared; large family occasions and the more lavish ceremonial feasts will still have the same traditional rituals.

Main course

Mirzapuri foods contain staples, such as rice and flat breads. Different traditional flat breads include Luchi, Porota, Bakhorkhani, Nan, Ruti, Rice Flour Flatbread, Chitai Pitha, and many more. Dishes made from chicken, beef, fish or mutton, as well as dal (a spicy lentil soup) and vegetables commonly accompany rice and flat breads. Traditional dishes can be 'dry', such as gosht bhuna (chicken/beef/mutton). Items with jhol (gravy) are often curried. Mirzapuri cuisine frequently uses fresh vegetables, which generally vary with season. Vegetables are also used for light curries.

On special occasions, such as weddings or other similar ceremonies, Mirzapuri people serve guests with Biryani and Borhani (which is a spicy drink that is known to aid digestion).

Chutney

In Mirzapuri cuisine, Chutney is mainly served at the end of a meal. It is a sweet & sour thickened curry usually made with local seasonal fruits, such as raw mango, jujube, Gooseberry, tamarind etc. with panch poron (five mix spices) and sugar.

Desserts

Bengalis take pride on their desserts. Bengalis are the pioneers of making and inventing a variety of sweets in the Indian Subcontinent (pre-partition period). Most of these sweets have been created by a "Ghosh" (a dessert maker or dairy product seller cast). 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. Mirzapuri cuisine has a rich tradition of sweets. The most common sweets and desserts include:

Rasgulla locally pronounced "Roshogolla" or "Rashgolla", is a sweet made with channa (posset/curdled milk) and sugar syrup. It is one of the most widely consumed sweets. The basic version has many regional variations.

Channer Shondesh is a dessert created with milk and sugar. (Bengali: সন্দেশ). Some recipes of Sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself.

Chhanar Mishti is a sweet made from chickpea flour with sugar/jaggery/molasses. Nowadays, there are various types of Chhanar Mishti available all across Bangladesh.

Mishti Doi Sweetened homemade creamy yogurt; prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gud/gur/mithai (brown sugar) or khajuri gud/gur/mithai (date molasses), and allowing the milk to ferment overnight.

Naru it is usually home-made and used as offerings in Hindu rituals of praying to their Gods.

Rosh-malai small rashgollas in a sweetened milk base; Mymensingh is famous for its Rosh-malai.

Khaja deep fried sweets made from wheat flour and ghee, with sugar and sesame seeds as the coating.

Mua cooked with rice flakes and jaggery.

Hawai'i Mithai - Made with sugar and given various forms.

Chhana is fresh, unripened curd cheese made from water buffalo milk.

Chhanar jilapi Made in a manner very similar to regular jalebi except they are made with chhana.

Khir is a rice pudding from the cuisine of Mirzapur, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds.

Phirni together with Zarda, is also 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 one of the main features of Mirzapuri desserts. A thicker version of khir is used as filling for pitha.

Gurer Shondesh is a fritter made from rice flour and palm sugar.

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 in Bangladesh) – . This sweet goes back centuries. The modern version of this oval-shaped sweet is reddish brown in colour and has a denser texture than the rôshogolla. It can also 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. The sweet, first made in 1824, is reputed in the subcontinent of India and many countries for its originality, taste and flavour.

Peda (পেড়া) is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. ^[13]

Balushahi is made from a stiff dough made with all-purpose flour, ghee and a pinch of baking soda. One-inch-diameter (25 mm), 1⁄2-inch-thick (13 mm) discs are shaped with hands, fried in ghee or oil and dunked in thick sugar syrup so that there is a sugar coating. They are very sweet, but tasty with a slightly flaky texture.

Rabri is a sweet, 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.

Pitha

In Mirzapur, 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 symbolises the coming of winter, and the arrival of a season where rich food can be included. The richness lies in the creamy 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 piţha (steamed), pakan piţha (fried) and puli piţha (dumplings), among others. The other common pithas are chondropuli, pati shapta, chitai piţha and dudh puli. Generally, rice flour goes into making the pitha.

Beverages

Akher gur er Shorbot – sugarcane juice with jaggery, Akher Rosh – sugarcane juice, Borhani – a spicy drink usually served in gatherings, banquets and weddings (it aids digestion), Ghol – whisked salted milk, Khejur Rosh – date palm juice, 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).

Religious View

About equal portion of Muslims (Islam) and Hindus (Sanatan) are living here without any corruption and religious conflict. Both participate each-other religious festival, wedding festival, marriage ceremony, birthday party and so on. And always each person is ready to help each other. No religious conflict in this village is present.

Sanatan - 60% Islam - 40% Others - 00%^[14]

Further reading

1. Khan Mohammad Abdullah, Moymonsigh-er Etihash, 1966, Mymensingh,
2. Darji Abdul Wahab, Moymonsigh-er Choritavidhan, 1986, Mymensingh,
3. F. A. Sachse, Mymensingh Gazeteer, Bengal Secretariat Book Depot, 1917, Calcutta,
4. Asoke Mitra, Towards Independence – 1940–1947, 1997, New Delhi,
5. Kedarnath Mojumder, Moymonsingh-er Biboron, 1987, Mymensingh,

References