I would not go near Tetulia simply because I love the tropical weather in Dhaka. For the two months that winter lasts here in Bangladesh, this old city is cloaked in a mild chill. That is enough for Dhaka locals to bring out their monkey caps, mufflers, coats, and whatnot.

 I am sure you guessed that I am a summer person. However, I do cherish the winter hot bowls found across the city's food streets. My favourite beverage is a steaming cup of Horlicks cha from the latest Dhaka craze, the Rangpur Cha stall near Gulshan 2 circle, beside the Lavender superstore. This alley is the new trending food street of Dhaka.

The name Rangpur, unanimous with winter chills, seems perfect for this hot beverage stall, that sells almost 25 or more (as some say) varieties of tea. Regular milk tea has a few options, like malai and masala, then they have Afghani tea, and saffron tea, but the black tea with a hint of Malta, which is sweet orange in English, is the hot seller.

I loved their masala black tea without sugar and their Horlicks tea with heaps of sugar. It is a dessert, almost like your childhood bedtime glass of Horlicks and milk. Their hot beverage choice is more diverse than the coffee options in fancy cafes.

The other winter street favourite is a bowl of wholesome chicken corn soup, made with seasonal vegetables, eggs, and chicken from the sidewalks of Mohammadpur. But nothing can beat a bowl of hearty, rich, and meaty haleem from there. Mona Mamar Haleem and Soup is said to be at the top of everyone's list right now, because of their perfectly balanced haleem, which is upped a notch with the added tanginess from their house-special achar. The bowl is garnished with a quail egg and if you are game, then maybe add a dollop or two of their extra hot Bombai chilli vinegar.

However, if you are not willing to try street snacks in winter, then perhaps treat yourself to a hot pot to keep warm. In Gausul Azam Avenue, Sector-14, Uttara you will find the city's best hot pot joint, Yama Hotpot and Grill.

Photo: Star

You will find a list of 53 mouth-watering items of plates of seafood, vegetables, lamb, chicken, rice, and noodles.

The authentic Chinese hot pot restaurant has three broths — Sichuan traditional spicy, slightly salted clear broth, and tomato broth, which are meticulously cooked from scratch with beef and mutton stock. They also have a number of condiments and dipping sauces to go with the pot.

The big pot is served on a table with a built-in burner. They have an array of fresh green vegetables like cauliflower, broccoli, Chinese chives, caraway leaves, quail eggs, fresh shrimps, crabs, and succulent meats; you pick your choice from their hot pot buffet menu and you can even go for second helpings as well. 

So, in this short-lived Dhaka winter, try these hot delights — the bubbling, mouthwatering hotpot, Horlicks tea, and haleem with extra Bombai chilli vinegar; they are a culinary adventure waiting to be explored.