Aam Porar Shorbot

C ome summer, and every Bengali rushes to their nearest fruit market to stock up on their mango supply. After all, mango is the one thing that unifies the diverse subcontinent, beyond cricket and cinema. From pulpy icecreams and slurpy drinks to aam papad and mango peel pickle, the king of fruit reigns over household kitchens, restaurant chains and streetside stalls with aplomb during the summer months.

Aam Porar Shorbot is one such beverage from West Bengal that has come to signify relief itself in the scorching, sultry summer. Not just an invigorating drink, Aam Porar Shorbot is also a symbol of Bengali hospitality and culture. The drink is often served to guests as a welcoming gesture, and it is also a popular choice during festivals such as Eid and Durga Puja.

The drink's name is derived from the Bengali words "aam," which means mango, and "pora," which means roasted or charred. The drink's origin can be traced back to rural Bengal, where it was made using locally grown mangoes and spices.

The primary ingredient in Aam Porar Shorbot is mango pulp, which is made by roasting unripe tart mangoes over an open flame or charcoal until the pulp is soft and fragrant. The charred skin (of the mangoes) is removed and the fruit is deseeded first. Then the pulp is combined with water, sugar, salt, cumin powder, and black pepper to create a sweet and tangy drink with a slightly spicy kick. This pulp can also be stored in air-tight containers and used when needed for a week or so. In order to get the best taste, ensure the mangoes are sour and not preferably sweet. Look out for the bright green ones, they should be light in weight and firm from the outside.

But the qualities of Aam Porar Shorbot exceed its taste. It is believed that roasting the mango not only gives a nice smoky flavour but also reduces the fruit's inherent heat which in turn helps in regulating human body temperature during the summer season. Additionally, mangoes are rich in antioxidants and are known to boost immunity, improve digestion, and lower cholesterol levels. The spices used in the drink, such as cumin and black pepper, are also known for their digestive and anti-inflammatory properties.

While the traditional Aam Porar Shorbot recipe remains the same, there are regional variations that can be found in different parts of Bengal. In some areas, jaggery or molasses is used instead of sugar, while in others, mint leaves or lemon juice are added to the drink for a refreshing twist.