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Ask any Bangladeshi about bhorta and it is likely they will wax lyrical about how delicious it is. They may recall a mother’s or grandmother’s recipe and nostalgically transport themselves (and you!) to a table laden with a smorgasbord of bhortas. The premise of the dish is a straightforward one. Take one ingredient. If it’s simple, elevate it; if it’s strong, push it to the limit. A humble dish with widespread popularity amongst Bangladeshis, bhorta is also referred to as bata or satni, and is best described as a mash, usually made with vegetables, seafood, gourds and even meat, mixed with onions, sometimes garlic, and anointed with mustard oil.