Tucked away in the tea-laced hills and lush valleys of Sylhet, a unique citrus fruit grows—Shatkora (or Satkara). For many across Bangladesh, it is a mystery ingredient. But for the Sylheti people, it is the citrusy heartbeat of their culinary heritage.
Neither lemon nor lime, Shatkora has carved its own fragrant identity in the kitchens of Sylhet, especially among the haor and hill communities, passed down through generations like an heirloom spice.
What is Shatkora?
Shatkora (Citrus macroptera) is a rare indigenous citrus fruit native to the Sylhet region of Bangladesh and parts of Meghalaya and Assam in India. What makes it unique?
Distinct Features:
- Thick, rugged rind: That’s where most of the aroma and flavor reside.
- Small amount of pulp: Less juicy than a lemon.
- Aroma: A pungent mix of citrus zest, spice, and bitterness.
- Taste: Tangy, slightly bitter, aromatic, and acidic all at once.
In Sylheti households, the rind—not the juice—is the hero.
A Culinary Tradition Steeped in Citrus
Shatkora isn’t just an ingredient—it’s a defining flavor of Sylheti identity. Many people abroad (especially in the UK’s Sylheti diaspora) search for it in frozen sections or plant their own trees in backyards.
Signature Dishes:
- Beef Shatkora Curry – Slow-cooked beef with chunks of shatkora rind for a rich, earthy, citrusy flavor.
- Mutton or Goat Shatkora – More delicate and aromatic than beef, paired with mustard oil and chili.
- Fish Curry with Shatkora – Particularly with tengra or koi fish; combines tanginess and umami.
- Shutki (dried fish) with Shatkora – A pungent powerhouse dish, balancing extreme flavors.
Each recipe is a careful balance—a culinary dance of heat, acidity, and depth.
A Taste of Home: Shatkora in Daily Life
Everyday Cooking
In rural Sylhet, households sun-dry sliced Shatkora rind to preserve it year-round. It’s added to:
- Lentils (dal) for a citrusy twist.
- Fried eggplants or potatoes.
- Pickles made with mustard oil and green chilies.
Shatkora is especially popular in the monsoon and winter seasons, when hearty, rich food is craved.
Sylheti Diaspora & Shatkora
With a large Sylheti population in London, Birmingham, and Manchester, Shatkora curry has become an emblem of home-away-from-home food.
Restaurants in the UK even serve “Beef Shatkora” on the menu—something rare in Dhaka eateries!
Health & Nutritional Aspects
Traditionally, Sylhetis believe Shatkora helps:
- Improve digestion
- Reduce fat in heavy meat dishes
- Relieve colds and coughs
Modern studies show it contains:
- High amounts of vitamin C
- Antioxidants and essential oils
- Natural compounds that may aid in metabolism and inflammation reduction
In short, Shatkora isn’t just tasty—it’s functional.
Endangered Citrus? Preserving Shatkora Heritage
As urbanization spreads and younger generations lean towards fast food, the cultivation and cultural knowledge of Shatkora cooking is at risk.
Challenges:
- Decreasing cultivation due to less profitability
- Low awareness outside Sylhet
- Recipe transmission declining due to urban migration
But there is hope: Chefs, food bloggers, and cultural researchers are now rediscovering Sylheti cuisine and promoting Shatkora in food festivals, YouTube channels, and restaurant menus.
Final Thoughts: The Citrus Crown Jewel of Sylhet
Shatkora isn’t just an ingredient—it’s a story of land, people, and pride. It speaks of grandmothers simmering pots over open fires, of fishermen returning with the day’s catch, of young migrants longing for a bite of home in foreign cities.
If you’ve never tasted Shatkora, you’re missing more than just a flavor. You’re missing a culinary portal to Sylhet’s soul.
Author’s Note:
This article is part of our “Heritages of Bangladesh” series exploring the hidden tastes and traditions of our diverse regions. If you’ve ever cooked or eaten Shatkora, share your memory in the comments—or better yet, your family recipe.