Shutki (dried fish) is a beloved yet divisive food in Bengal, with varieties like chepa, lakkha, and nona ilish. From necessity to culinary tradition, it’s a staple across regions, valued for its preservation, flavours, and cultural significance.
Roshmalai tea, a fusion of creamy sweetness and traditional tea, divides opinions. Created by three friends at "Muhurto" in Mirpur 2, it attracts adventurous foodies but leaves tea purists sceptical.
The tea versus coffee debate in Dhaka reflects diverse personalities and lifestyles. Tea is seen as comforting, social, and accessible, while coffee is viewed as energizing, sophisticated, and a symbol of ambition. Both drinks fuel the city’s vibrant culture.
Shingara, the beloved pyramid-shaped teatime snack, is an emotion itself for most of us Bangalis. Be it beside a bustling roadside tea stall in the morning or at home with family in the evening, the act of unfolding a neatly packed shingara with a steaming cup of milk tea is almost a ritual.
Faiza Ahmed, a Bangladeshi fashion designer and culinary innovator, combines her artistic background with traditional plant-based cuisine through Sanchayita. This venture celebrates Bangladesh's heritage and sustainability, offering intimate dining experiences that reconnect diners to their roots.
A food lover finally visits Selim Kabab Ghor, discovering its authentic charcoal-cooked beef kebabs, chicken chaaps, and brain fry that redefine his culinary expectations. He celebrates savouring every bite amid an unexpectedly vibrant late-night crowd.
Rice, primarily composed of carbohydrates, provides about 200 calories per cooked cup, with white rice offering around 45 grams of carbs and very little fat. It is a quick source of energy but is often criticised for its high glycaemic index (GI), particularly in its white form, which can cause rapid spikes in blood sugar levels.
Travelling when you cannot eat certain foods can be hard, but that should not hinder you from exploring all that the world has to offer. It may seem daunting to travel as a vegetarian from a distance, but in fact, it is not as difficult as it may appear.
In Gulshan-2, Dhaka, a hidden street food paradise offers authentic flavours that evoke nostalgia. Discover vibrant stalls serving crispy fuchka, hearty halim, and late-night kebabs, reminding you of the true essence of comfort food.
Shutki (dried fish) is a beloved yet divisive food in Bengal, with varieties like chepa, lakkha, and nona ilish. From necessity to culinary tradition, it’s a staple across regions, valued for its preservation, flavours, and cultural significance.
Roshmalai tea, a fusion of creamy sweetness and traditional tea, divides opinions. Created by three friends at "Muhurto" in Mirpur 2, it attracts adventurous foodies but leaves tea purists sceptical.
The tea versus coffee debate in Dhaka reflects diverse personalities and lifestyles. Tea is seen as comforting, social, and accessible, while coffee is viewed as energizing, sophisticated, and a symbol of ambition. Both drinks fuel the city’s vibrant culture.
Shingara, the beloved pyramid-shaped teatime snack, is an emotion itself for most of us Bangalis. Be it beside a bustling roadside tea stall in the morning or at home with family in the evening, the act of unfolding a neatly packed shingara with a steaming cup of milk tea is almost a ritual.
Faiza Ahmed, a Bangladeshi fashion designer and culinary innovator, combines her artistic background with traditional plant-based cuisine through Sanchayita. This venture celebrates Bangladesh's heritage and sustainability, offering intimate dining experiences that reconnect diners to their roots.
A food lover finally visits Selim Kabab Ghor, discovering its authentic charcoal-cooked beef kebabs, chicken chaaps, and brain fry that redefine his culinary expectations. He celebrates savouring every bite amid an unexpectedly vibrant late-night crowd.
Rice, primarily composed of carbohydrates, provides about 200 calories per cooked cup, with white rice offering around 45 grams of carbs and very little fat. It is a quick source of energy but is often criticised for its high glycaemic index (GI), particularly in its white form, which can cause rapid spikes in blood sugar levels.
Travelling when you cannot eat certain foods can be hard, but that should not hinder you from exploring all that the world has to offer. It may seem daunting to travel as a vegetarian from a distance, but in fact, it is not as difficult as it may appear.
In Gulshan-2, Dhaka, a hidden street food paradise offers authentic flavours that evoke nostalgia. Discover vibrant stalls serving crispy fuchka, hearty halim, and late-night kebabs, reminding you of the true essence of comfort food.
Shahjadpur Jheel Par brims with many food carts. Here, you can find everything from crispy fuchka to steaming hot momos making it a vibrant hub. However, the muri bhorta stands out for its uniqueness among all the delicious offerings.
