The word 'kebab' is derived from an Arabic word 'cabob' which means 'to burn or char'. Most of the famous kebabs like galouti, shami, and kakori originated in the royal kitchens.
Rice is a staple in any kitchen and with many different types. It lends itself to a limitless number of recipes. Each type of rice has its own taste, texture and unique properties that work well with different cooking applications. And you can use that variety to your advantage by cooking up simply mouth-watering dishes this Eid.
Kachchi biriyani literally means ‘raw biriyani,’ and is also known as ‘kachchi yeqni’ as the unique feature of this preparation is that the raw meat and rice are cooked collectively in steam.
Chilli peppers are the fruit of capsicum pepper plants, notable for their hot flavour. They are members of the nightshade family, related to bell peppers and tomatoes.
During the mango season, in summer, in our country, one can see at least two or three glass jars full of pickled raw mangoes maturing in the sun outside many homes. This typical mango pickle is most popular here.
5:00 or 6:00 PM in the evening and you crave something to munch! You can eat it as is or along with delicious dips and sauces. A snack is a portion of food often smaller than a regular meal, generally eaten between meals. You can even serve them as starters or finger foods during a party or festival or along with a meal.
Wash the sesame seeds and blend to make a paste. Mix all the ingredients except the oil. Now make small balls from the mixture. Heat oil in a pan. Fry the bora on medium low heat till it turns light brown and crisp. Remove from oil and serve hot.
Every get-together in our region, calls for some scrumptious food and a steaming cup of hot tea to go along. With Pahela Baishakh just crossed off the calendar, we are still appeasing ourselves with the deshi flavours and so a typical adda at this time would mean bringing over food that is home-cooked and culturally inspired.
A meal of leftover rice soaked in water overnight. Sounds familiar? Rice has been the staple food in many parts of the world, including Bangladesh, for so many years. In Bangladesh, paanta bhaat plays a huge part in the festivities of Pahela Baishakh.
This is a great summer drink from Bengal, and with its wonderful taste, provides a much-needed coolness to your body.
Spring is here! The days are getting longer, the air is getting fresher, and everyone seems to be in a good mood. This changing of the season marks a time for all things to come alive and experience renewal.
In Bangladesh, festivals arrive one after the other to keep us cheerful and active. Poush Sankranti is the spring festival, enjoyed with lots of outdoor activities that keep us close to nature and remind us of how closely we are bonded with our environment.
In Bangladesh, winter is the season for 'pitha-puli.' We have hundreds of different pithas. Some are associated with the harvest (Nabanna) in winter, while others are prepared on grand and festive occasions like weddings...
It has been socially the role of a new mother-in-law to appease her new son-in-law, and as they say — the way to a man's heart is through his stomach, much of which is attempted through lavish dinners, special dishes, and everything associated.
While Bangladeshi desserts and sweets are predominantly served at the end of a meal, some cultures believe in serving sweets at the beginning, and then there are cultures that lack the concept of desserts completely — some just like to top off with light fruits, instead of rich sweets.
Drinks are an important part of any wedding, be it the wedding reception drink, welcome drink upon arrival, or drink with the meal. In our country, wedding drinks are mostly non-alcoholic.
