About this vorta
Loitta shutki — sun-dried Bombay duck from the Bay of Bengal coast — is the heart of Chattogram home cooking, and the dish our kitchen is known for. We soak and clean every piece, dry-roast it over an open flame until it turns golden and smoky, then pound it on a traditional shil-pata with sliced red onion, garlic, roasted dried red chilies and fresh green chilies.
A generous drizzle of raw mustard oil and a handful of cilantro finish the vorta: deeply savory, gently funky and properly hot. Enjoy it the classic way, mixed into steaming white rice with a squeeze of lime, or alongside dal and khichuri.
Made fresh to order in Dallas and sold by the pound. A half pound feeds two to three people as a side.
How to enjoy it
Mix a spoonful into steaming white rice with a squeeze of lime, or serve alongside dal, khichuri, ruti or paratha. Keep refrigerated and enjoy within 3–4 days; bring to room temperature before serving for the best aroma.
