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DUKAS_184324821_NUR
Brassica Napus - Mustard Seeds
Mustard seeds (Brassica napus), also known as rapeseed, oilseed rape, or canola, are dried in the sun for oil extraction at Tehatta, West Bengal, India, on May 5, 2025. (Photo by Soumyabrata Roy/NurPhoto) -
DUKAS_184324820_NUR
Brassica Napus - Mustard Seeds
Mustard seeds (Brassica napus), also known as rapeseed, oilseed rape, or canola, are dried in the sun for oil extraction at Tehatta, West Bengal, India, on May 5, 2025. (Photo by Soumyabrata Roy/NurPhoto) -
DUKAS_183030633_NUR
The Making Of Northern Bangladesh's Vermicelli
Vermicelli, especially the ''Chikon Semai'' from the northern districts of Bangladesh, on march 29, 2025, gains popularity across the country, particularly as a traditional ingredient for Eid-ul-Fitr. During this time, many seasonal workers are employed on a contract basis in the vermicelli factories due to the surge in demand. The local vermicelli industry is known for its high quality, and in recent years, a small quantity is exported to Middle Eastern countries after fulfilling local needs. Seasonal workers hang the vermicelli on bamboo frames under the intense midday sun, drying it as part of the traditional process. (Photo by Pinu Rahman/NurPhoto) -
DUKAS_183030632_NUR
The Making Of Northern Bangladesh's Vermicelli
Vermicelli, especially the ''Chikon Semai'' from the northern districts of Bangladesh, on march 29, 2025, gains popularity across the country, particularly as a traditional ingredient for Eid-ul-Fitr. During this time, many seasonal workers are employed on a contract basis in the vermicelli factories due to the surge in demand. The local vermicelli industry is known for its high quality, and in recent years, a small quantity is exported to Middle Eastern countries after fulfilling local needs. Seasonal workers hang the vermicelli on bamboo frames under the intense midday sun, drying it as part of the traditional process. (Photo by Pinu Rahman/NurPhoto) -
DUKAS_183030631_NUR
The Making Of Northern Bangladesh's Vermicelli
Vermicelli, especially the ''Chikon Semai'' from the northern districts of Bangladesh, on march 29, 2025, gains popularity across the country, particularly as a traditional ingredient for Eid-ul-Fitr. During this time, many seasonal workers are employed on a contract basis in the vermicelli factories due to the surge in demand. The local vermicelli industry is known for its high quality, and in recent years, a small quantity is exported to Middle Eastern countries after fulfilling local needs. Seasonal workers hang the vermicelli on bamboo frames under the intense midday sun, drying it as part of the traditional process. (Photo by Pinu Rahman/NurPhoto) -
DUKAS_183030629_NUR
The Making Of Northern Bangladesh's Vermicelli
Vermicelli, especially the ''Chikon Semai'' from the northern districts of Bangladesh, on march 29, 2025, gains popularity across the country, particularly as a traditional ingredient for Eid-ul-Fitr. During this time, many seasonal workers are employed on a contract basis in the vermicelli factories due to the surge in demand. The local vermicelli industry is known for its high quality, and in recent years, a small quantity is exported to Middle Eastern countries after fulfilling local needs. Seasonal workers hang the vermicelli on bamboo frames under the intense midday sun, drying it as part of the traditional process. (Photo by Pinu Rahman/NurPhoto) -
DUKAS_183030627_NUR
The Making Of Northern Bangladesh's Vermicelli
Vermicelli, especially the ''Chikon Semai'' from the northern districts of Bangladesh, on march 29, 2025, gains popularity across the country, particularly as a traditional ingredient for Eid-ul-Fitr. During this time, many seasonal workers are employed on a contract basis in the vermicelli factories due to the surge in demand. The local vermicelli industry is known for its high quality, and in recent years, a small quantity is exported to Middle Eastern countries after fulfilling local needs. Seasonal workers hang the vermicelli on bamboo frames under the intense midday sun, drying it as part of the traditional process. (Photo by Pinu Rahman/NurPhoto) -
DUKAS_182614632_NUR
Careful Sorting Of Red Chilies For Quality
Local laborers dry the chilies in sunlight, picking the best fruits from a sea of scarlet. Known as 'Lal Morich,' these chilies are a key ingredient in Bengali cuisine, used in meat dishes like chicken and beef. This process takes place during the harvest season in rural fields, where chilies are dried and prepared for market (Photo by Pinu Rahman/NurPhoto). -
DUKAS_182614619_NUR
Careful Sorting Of Red Chilies For Quality
Local laborers dry the chilies in sunlight, picking the best fruits from a sea of scarlet. Known as 'Lal Morich,' these chilies are a key ingredient in Bengali cuisine, used in meat dishes like chicken and beef. This process takes place during the harvest season in rural fields, where chilies are dried and prepared for market (Photo by Pinu Rahman/NurPhoto).