Shawkat Osman

May 10, 2016
May 10, 2016

Vegetarian smash-ups

Lau is a fleshy, many-seeded fruit, commonly known as the bottle gourd and is available in a great variety of forms.

April 26, 2016
April 26, 2016

Fish tales!

The term 'makha' means to mingle or blend. All makha dishes do not go through the classical process of first making gravy in hot oil...

October 27, 2015
October 27, 2015

Mad about meat!

Soak peanuts, chickpeas and sesame seeds in plenty of water for 8 hours or overnight. Before cooking, drain and grind all three together.

August 4, 2015
August 4, 2015

A feast for kings

It is a celebration all-in-one dish, cooked only by the 'Dum Pookth' method, for special occasions like weddings and of course company and club AGMs.

April 7, 2015
April 7, 2015

Our home grown palate

The foundation of Bangla cooking depends not so much on special techniques or expensive ingredients, but on the flavourings, especially, locally grown herbs and spices.

April 7, 2015
April 7, 2015

Boishabi Celebrations

The last two days of Chaitra (the last month of the Bengali calendar) and the first day of Boishaki (Bengali New Year's Day), makes the three day combined festivities of the Boishabi revelry...

April 7, 2015
April 7, 2015

Boishabi Celebrations

The newly married brides of the tribe serve the youths with homemade rice wine and encouragements.

March 17, 2015
March 17, 2015

DESHI VEG DELIGHTS

The neem tree has diverse use in the traditional medicine and thus earned its just designation - 'Sorvo Rog Nivaroni' (the one that can cure all ailments).