It would be hard to think of a single part of the banana plant that Bengalis don’t put to some culinary use. Thor is the innermost core of the banana stem. It develops only after the banana plant bears fruit. It has a crunchy, spongy, and fibrous texture which is a perfect vehicle for any flavour you put in it, as well as to add texture to dishes (such as labrar torkari). Thor’er ghonto is perhaps the most celebrated dish made out of the banana plant stem. The recipe is simple enough. The only cumbersome part of cooking this dish is prepping the thor, where one needs to remove the stringy fibres between slicing the damned thing.

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