Discover bold Eid-ul-Azha flavours with fruit-infused meat recipes like pineapple beef curry, lamb with apples, mutton in tamarind coconut, soy-orange beef, mango chicken stir-fry, and lamb pomegranate skewers—perfect sweet-savoury pairings that elevate traditional festive cooking.
When you hear the phrase “fusion food,” your mind might wander to avocado sushi or kimchi tacos. But in the hands of Shaheda Yesmin, fusion is not a gimmick — it’s a carefully considered act of cultural conversation. Her debut cookbook, “Life on a Plate” is not just a collection of recipes, it’s a manual for reimagining what it means to preserve tradition while responding to the hunger of a global palate.
Chhanamukhi, Brahmanbaria’s iconic sweet, earned GI status in 2024, spotlighting Mahadev Mishtanno Bhandar’s 180-year legacy. Crafted from pure milk with a time-honoured recipe, it remains a beloved, authentic symbol of the region’s culinary heritage.
When the heat rises and your energy dips, nothing revives quite like a tall glass of something cold and homemade. These fresh juice recipes bring together the earthy sweetness of fruits, the sharp kick of ginger and chilli, and the timeless tang of citrus. Whether it’s the smoky charm of pora aamer sharbat or the subtle elegance of watermelon juice laced with honey and sea salt, each recipe here celebrates the art of cooling down!
Dhaka’s food scene blends nostalgia and bold regional flavors — kalai ruti, fiery mezban, and indigenous Hebang dishes — all rooted in identity. From comfort to discovery, each bite connects locals to home, heritage, and culinary diversity.
Jibon Mistanno Bhandar in Madaripur is famous for its legendary Kheerpuri, a creamy sweet made with fresh village milk. This third-generation shop attracts visitors nationwide, preserving tradition through unmatched taste and authentic ingredients.
Chef Pam Soontornyanakij becomes the first Thai and Asian woman to win World’s Best Female Chef 2025, revolutionizing Bangkok’s dining scene with Michelin-starred Potong, innovative ventures, and mentorship programs for future female culinary leaders.
At Wise Ghat, watermelons arrive in vibrant heaps, unloaded by laborers for distribution across Dhaka. This seasonal trade supports many, with watermelons sourced from Rangabali and neighbouring areas, spreading tradition and livelihoods throughout the city.
Discover bold Eid-ul-Azha flavours with fruit-infused meat recipes like pineapple beef curry, lamb with apples, mutton in tamarind coconut, soy-orange beef, mango chicken stir-fry, and lamb pomegranate skewers—perfect sweet-savoury pairings that elevate traditional festive cooking.
When you hear the phrase “fusion food,” your mind might wander to avocado sushi or kimchi tacos. But in the hands of Shaheda Yesmin, fusion is not a gimmick — it’s a carefully considered act of cultural conversation. Her debut cookbook, “Life on a Plate” is not just a collection of recipes, it’s a manual for reimagining what it means to preserve tradition while responding to the hunger of a global palate.
Chhanamukhi, Brahmanbaria’s iconic sweet, earned GI status in 2024, spotlighting Mahadev Mishtanno Bhandar’s 180-year legacy. Crafted from pure milk with a time-honoured recipe, it remains a beloved, authentic symbol of the region’s culinary heritage.
When the heat rises and your energy dips, nothing revives quite like a tall glass of something cold and homemade. These fresh juice recipes bring together the earthy sweetness of fruits, the sharp kick of ginger and chilli, and the timeless tang of citrus. Whether it’s the smoky charm of pora aamer sharbat or the subtle elegance of watermelon juice laced with honey and sea salt, each recipe here celebrates the art of cooling down!
Dhaka’s food scene blends nostalgia and bold regional flavors — kalai ruti, fiery mezban, and indigenous Hebang dishes — all rooted in identity. From comfort to discovery, each bite connects locals to home, heritage, and culinary diversity.
Jibon Mistanno Bhandar in Madaripur is famous for its legendary Kheerpuri, a creamy sweet made with fresh village milk. This third-generation shop attracts visitors nationwide, preserving tradition through unmatched taste and authentic ingredients.
Chef Pam Soontornyanakij becomes the first Thai and Asian woman to win World’s Best Female Chef 2025, revolutionizing Bangkok’s dining scene with Michelin-starred Potong, innovative ventures, and mentorship programs for future female culinary leaders.
At Wise Ghat, watermelons arrive in vibrant heaps, unloaded by laborers for distribution across Dhaka. This seasonal trade supports many, with watermelons sourced from Rangabali and neighbouring areas, spreading tradition and livelihoods throughout the city.
Cellato’s Byakuya is the world’s most expensive ice cream, blending rare white truffle, Parmigiano Reggiano, and sake lees into a $6,696 luxury dessert. This artisanal, East-meets-West creation redefines premium culinary indulgence and fine dining.
While not your conventional Eid dish, for those looking for a healthy touch to almost everything they eat, these are interesting additions. Eid celebrations are incomplete without a feast, and these delicious leafy dishes bring a unique twist to traditional meals.
