Food | The Daily Star
  • Tandoors from all over the world

    Although most of the world knows the word 'Tandoor' by now, let me give a brief description of it, even if just to make this read a little more technically sound. A tandoor is a cylindrical clay oven used in cooking and baking. The tandoor is currently a very important fixture in many Indian restaurants around the world.

  • Classics with a modern twist!

    A contemporary fashion line that incorporates traditional wear with a classical touch, Manas showcases the Bengal heritage and traditions in bold and light colours for those who appreciate timeless classics.

  • Middle Eastern Drinks

    Wash the dates and remove their seeds. Take a blender, add the seedless dates, pistachio, sugar and a glass of milk. Blend well for few minutes. Add the rest of the milk, ice cubes and blend all the ingredients together for 3-4 minutes. Strain the milkshake and pour the shake into the glass. Serve chilled!

  • Country fruits

    In the current context, where food adulteration is a common phenomenon, perhaps consuming seasonal fruits, in their right season, is as safe as we can be from toxic chemical preservatives. They are also cheaper and as the years go round, makes sure that the taste buds don't get bored.

  • Salad leaves

    The best thing about salad leaves or lettuce, is that they are a universal favourite from children to the elderly of the family. And for some children, it is the only way to make them eat greens sans the coercion. Not only is this a super crunchy and juicy meal, but it is also packed with minerals and nutrients that our bodies need.

  • Go Organic

    Organic food refers to food products that are produced, prepared, and processed without the use of any chemicals. It prohibits the use of chemical pesticides, chemical fertilizers, or chemical preservatives. Organic livestock raised for meat, eggs, and dairy products must have access to the outdoors and be given organic feed. They may not be given antibiotics, growth hormones, or any animal by-products.

  • Got (plant) Milk?

    You need to unleash the mad scientist in you, and look at an ingredient in terms of how it “behaves” when tampered with, and not what it's called or what you are used to seeing it as. You want to mimic the smell, taste, and texture of your favourite dish, and when you find the winning combination of your plant-based ingredients to do just that, the end result is often better than the original! Let me clarify further.

  • Super Food Mushroom the fungi

    Super Food - Mushroom, the fungi

    Categorised as vegetable in stores and as fungi in books, mushrooms are what you make out of them. Most of us are accustomed to using mushrooms in numerous dishes, mostly as appetizers. But its huge array of health benefits are often overshadowed by its incredible taste.

  • Good old ginger

    Ginger, or the ginger root, which is the underground stem of the Zingiber Officinale plant, has been widely regarded as one of the super foods that can cure almost every ailment known to man. Is this a fact…or a myth?

  • Give peas a chance

    One of my earliest childhood recollections of Dhaka winters include peas. I can still remember that big, white, tin plate — one that was usually taken out after a big grocery haul — with blue flowers drawn on it.

  • Go nuts with almonds

    We all experience cravings and often end up snacking on unhealthy food. Almonds are not only a great snack, but also the most nutrition packed nuts of them all.

  • Healthy food for healthy hair

    Healthy food for healthy hair

    Several factors influence hair growth — genetics, age, hormones, and nutrients. Hair strands are basically made of protein and because of this, unless we consume foods high in nutritional content

  • cold food

    Fight the cold with food

    As the temperature continues to drop it becomes increasingly challenging to maintain a healthy diet, though we can try to enrich our menu with some winter friendly foods.

  • Flavours of Middle East

    Season the fish fillets with salt, pepper, garlic and lemon juice and mustard. Keep in the chiller for 20 minutes, and mix flour in the bowl with little salt and pepper and water (it will have a slightly thick consistency when poured into a piping bag).

  • Garlic the Great!

    Garlic the Great!

    “Let food be thy medicine, and medicine be thy food”.

  • The Pomegranate: Seeds of Youth

    The pomegranate fruit has been prized in the Middle East for thousands of years for its huge array of benefits, not to mention the beauty of the jewel like kernels. And although it is a fruit we commonly consume here, we have not been very mindful of its immense nutritional value. It is time that we take the pomegranate seriously

  • Date back to the Ice Age

    “Life is an ice cream, enjoy it before it melts.”

  • A foodie's trekking guide to Banani and Gulshan

    Shawkat barely managed to clock in on time on Sunday. If only there was a way to take care of breakfast before coming to office. Brunch would not be bad either — he can make do with something hearty at around 11:30 AM.

  • Royal member of the paratha family

    Even as we know this, comprehending what this means is at times beyond us, and we can understand that from the foods we love.

  • Steaks Galore @ Four Points Sheraton

    Amid all the curries and spices this Eid, take a break from the norm and try these steak recipes that are fresh and full of flavour. These grilled recipes are sure to be appreciated and wow your guests this Eid.

  • EID SPECIAL RECIPES

    Don't we all love Eid Ul Azha? The perfect time for indulgence into savoury beef items and flavourful mutton cuisine!

  • 7 reasons why we love Saat Masjid Road

    Saat Masjid Road is always evolving! If you journey merely 3 years back and compare the road to what it is today, you will find a myriad

  • Straight From Kitchen -Casually International

    Straight From Kitchen:Casually International

    This recipe has been prepared by Gerard Wallace. Duck &Foie Gras Cheeseburger Strudel w/avocado chilli dip

  • The Korean Beef and Rice

    Chef: Seunghee Kim Designation: Managing Director Bulgogi Fried Noodle Ingredients: 100gms sliced beef 1 tsp soy sauce

  • Bistro menu introduced at Prego The Westin Dhaka

    Looking out for a place that's cosy, elegant and serves good food, especially mouth-watering desserts?

  • The Magic of Pan-Asian Cuisine

    Lotus E'tang is an upscale restaurant at the prestigious location of Gulshan South Avenue. It has recently begun operations featuring a wide range of Pan-Asian cuisine.

  • Grilling Some North American Classics

    These recipes have been prepared by Mitun Paul, Head Chef and Continental Chef, Spitfire.

  • 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

    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.

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