Food
First ever consignment of eggs imported via Benapole at Tk 7 per piece
A shipment of 2,31,000 chicken eggs was imported from India through the Benapole land port this morning, marking the first time eggs have been imported through this route.
Nihari ramen – Another pineapple-on-pizza heresy?
Nihari ramen, a Pakistani-Japanese fusion, is trending on social media. Some argue it ruins cultural authenticity, while others love the spicy-salty blend. Is it a culinary crime or a must-try dish? What’s your take on this food fusion?
Salads under Tk 150: Budget-friendly options that pack a flavour punch
Looking for delicious salads that will not break the bank? You’re in luck! These budget-friendly recipes, each under Tk 150, are packed with flavour and freshness.
Cultural heritage in a bowl: The taste of Bogura’r doi
Bogura, once a quaint town, is now a bustling metropolis, but its legendary curd, Bogura’r doi, remains a symbol of tradition. This gourmet delight blends age-old recipes with the finest local ingredients. Artisans meticulously craft it, starting with fresh cow’s milk, boiled and reduced, then fermented in clay pots.
Architect by day, baker by passion: Arifa Malik Bristy on crafting delightful cookies
The worlds of architecture and baking are certainly quite different. Yet, both require precision and planning, which architect Arifa Malik Bristy – the CEO of architectural firm, Irenderer – has mastered.
Why judging our taste for red meat is a recipe for disaster
With the rise of trendy diets, technicalities, and jargon from the "plant-based" movement, it's enough to send an average foodie into a spiral of culinary confusion. This is why most veteran meat lovers, who relish their biriyani and beef bhuna, remain unfazed by such diet wars.
Shutki’s trip to Detroit: How shutki pizza is winning American hearts
The story of shutki pizza is one of cultural exchange and culinary innovation, showcasing how traditional flavours can find new expressions and appreciation in diverse contexts.
A couple’s journey from office desks to street food cart
The couple – Emu Akter and Fasiur Rahman, married for six years – started this business not out of necessity but out of passion for the food they cook.
Out of the freezer
The post-korbani shift from meat to a diet comprising fish and veggies is slowly drawing to an end, and the eager diners in the house, gathering around the dinner table, seemingly seek meat.
Kitchen Potpourri
Wash and clean fish and remove skin with knife. Then cut fish on the bone into half inch thick slices. Marinate the fish slice with lemon juice and salt. Wash the marinated fish once again and dry with a soft cloth.
All meat - Everything
For steaks, mix flour, salt, and pepper in a shallow bowl. Coat the meat with the flour mixture, and shake off the excess.
Meals of memory
Wash and clean fish and remove skin with knife. Remove bones from fish, and grind the flesh with the help pestle (shilpata). Mix fish and boil potato with cumin powder and salt.
From Iran to India: The journey and evolution of biriyani
Biriyani is the quintessential celebratory dish in India and an aromatic delicacy that dazzles as a sublime one-dish meal, writes historian and food expert Pushpesh Pant.
The vegetarian Iftar
Some know and the rest are probably reaching for their phones, or opening a browser window to Google the term. Honestly, it's just as it sounds. A day (that's Monday) without meat!
High energy fixes for Ramadan
It is day two of Ramadan and the summer heat has already worn you out. But fear not, Lifestyle has the perfect high energy solution for you. Check out these easy-to-do recipes that will refresh you and leave you wanting for more!
Gourmet Ramadan
Keeping in mind the long hours of fasting we will experience this year, the food on our platters should be hydrating and packed with nutrition and healthy in all aspects. To get you started, Star Lifestyle will present for its readers one recipe a day that would be an ideal addition to your iftar/sehri dishes.
Celebrity chef Kiran Jethwa traverses the length of Bangladesh
Celebrity chef Kiran Jethwa traverses the length of Bangladesh, one of the top fish producing nations, and discovers that the country’s fishing industry is as diverse as it can be dangerous.
Sour green-mango delights to beat summer blast
The tangy scent or even the sound of the delightfully sour mangoes ‘kacha aam’ is all it takes to make the mouth water. This is one heavenly fruit, you would want to eat to the point of stomach ache. To us Bengalis, Kacha aam is the gift-of-gods!