Commons:Wiki Loves Bangla 2024/Winners
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Wiki Loves Bangla 2024 |
In the Wiki Loves Bangla 2024 photography contest, 212 participants submitted a total of 2,109 photographs featuring the rich culinary heritage of Bengal. After a two-stage review by the evaluators and a three-stage assessment by the jury, we are delighted to announce the final winners!
The contest saw an overwhelming number of stunning photographs that beautifully captured the diversity and appeal of Bengali cuisine. As in previous years, selecting only ten winners from so many exceptional entries was both challenging and time-consuming.
We extend our heartfelt congratulations to the winners and their outstanding photographs. We also express our sincere gratitude to all participating photographers, as well as to the judges, reviewers, and organizers whose efforts were crucial in making this contest a success.
Wiki Loves Bangla 2024 Winners
ilish fry with rice, Bangladesh.
Rice and ilish fry with Dal chachchori and eggplant fry is a unique combination of Bengali food habits. The proverb 'Mache-Bhate Bangali' (Bengali by fish and rice) encapsulates the core of Bengali cuisine, where fish and rice are considered staple foods and are deeply ingrained in the cultural and culinary heritage of Bengal.
Attribution: Sohail Imran / CC-BY-SA-4.0
2nd Place
Beef bhuna, Old Dhaka, Bangladesh.
Beef bhuna is a glorious Bengali curry, easily identified by its delicious, spicy and thick sauce. It is a popular dish in Indian cuisine too, particularly in the North Indian region. It is a spicy and flavorful preparation of beef cooked with aromatic spices, onions, tomatoes, and sometimes yoghurt or cream. ‘Bhuna’ refers to the cooking method where the meat is cooked in its juices until they are reduced and the flavours are intensified.
Attribution: Munni Akter Mim / CC-BY-SA-4.0
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3rd Place
Payesh made with date jaggery, Dinajpur, Bangladesh.
Payesh made with date jaggery is a traditional Bengali dessert known for its rich, creamy texture and sweet flavour. It is typically prepared by simmering rice in milk and sweetening it with date jaggery, also known as 'nolen gur' (meaning 'new jaggery'), which imparts a unique, caramel-like taste. Traditionally cooked at night and eaten in the morning.
Attribution: Dolon Prova / CC-BY-SA-4.0
4th Place
Steamed momos, Kolkata, India.
Momos are a type of steamed-filled dumpling in Tibetan and Nepalese cuisine that is also popular in neighbouring Bhutan, India and Bangladesh. It is usually served with a sauce known as achar (South Asian pickle), influenced by the spices and herbs used within many South Asian cuisines.
Attribution: Tapas Kumer Halder / CC-BY-SA-4.0
5th Place
Bhog prasad, India.
Traditional homemade Bhog Prasad. 'Bhog' refers to the offering made to deities in Hindu rituals and ceremonies, particularly during religious festivals and auspicious occasions. 'Prasad' refers to the consecrated food that is offered to the deity and then distributed to devotees as a blessing. Bhog Prasad is essentially the sacred food offered to the deity and later distributed among the devotees.
Attribution: Srividya / CC-BY-SA-4.0
6th Place
Amitti, Kolkata, India.
Imarti (alternative names include Amitti, Amriti, Emarti, Omritti, etc.) is indeed a popular Indian dessert believed to have originated in the Mughal kitchens. It is made from urad dal (black gram) batter, which is fried in a circular shape and then soaked in sugar syrup. Imarti has a distinctive spiral shape and is often adorned with saffron or rose water for added flavour and aroma.
Attribution: Tapas Kumer Halder / CC-BY-SA-4.0
7th Place
Nihari-Haleem, Bangladesh.
Haleem is indeed a type of stew that is popular across Central and South Asia and the Middle East. It is a hearty and nutritious dish made from a variety of ingredients, including meat (often mutton, beef or chicken), lentils, wheat, barley, and spices. Although the dish varies from region to region.
Attribution: Munni Akter Mim / CC-BY-SA-4.0
8th Place
Sooji halva, Bangladesh.
Also known as Semolina halva or rava kesari, it is a popular and common sweet dish in Bengali cuisine. It is made from semolina, ghee (clarified butter), sugar, and water, along with nuts, raisins, and aromatic spices such as cardamom for flavour.
Attribution: Munni Akter Mim / CC-BY-SA-4.0
9th Place
Sweet flour pie, Bangladesh.
Also known as 'sweet flour pancake', is a simple, delicious and very common snack in Bengali cuisine. It is made by mixing wheat flour, milk, and sugar, and is sometimes flavoured with cardamom or saffron. The mixture is then fried on a tawa (flat griddle) over a low flame until golden brown and crispy on the edges.
Attribution: Dolon Prova / CC-BY-SA-4.0
10th Place
Payesh made with date jaggery, Mymensingh, Bangladesh.
Payesh made with date jaggery is a wonderful variation that adds a rich, caramel-like sweetness to the dish. Cooked at night and eaten in the morning, these Payesh coagulate beautifully like curd.
Attribution: Tasin I. Arnob / CC-BY-SA-4.0
Finalists– Wiki Loves Bangla 2024
Beyond the list of final winners, several outstanding photographs were submitted to this contest. Based on their high rankings in the jury's evaluation, a selection of these images is presented here. While these photos do not fall under the previously announced award categories, they deserve special recognition for their artistic quality, aesthetic appeal, and thoughtful subject choice. We hope you will find a distinct sense of beauty and creativity in this selection.
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Top Contributor
uploaded a total of 163 photos, which accounts for approximately 7.73% of total uploads.
Disclaimer: The results published on this page have been prepared based on the decisions of the Wiki Loves Bangla 2024 photo contest jury panel. The selection of winners is final and based on the jury's evaluation, and is not subject to change. However, the organising team may edit this page to correct any errors or make necessary updates.