Chhanamukhi, Brahmanbaria’s iconic sweet, earned GI status in 2024, spotlighting Mahadev Mishtanno Bhandar’s 180-year legacy. Crafted from pure milk with a time-honoured recipe, it remains a beloved, authentic symbol of the region’s culinary heritage.
When the heat rises and your energy dips, nothing revives quite like a tall glass of something cold and homemade. These fresh juice recipes bring together the earthy sweetness of fruits, the sharp kick of ginger and chilli, and the timeless tang of citrus. Whether it’s the smoky charm of pora aamer sharbat or the subtle elegance of watermelon juice laced with honey and sea salt, each recipe here celebrates the art of cooling down!
Dhaka’s food scene blends nostalgia and bold regional flavors — kalai ruti, fiery mezban, and indigenous Hebang dishes — all rooted in identity. From comfort to discovery, each bite connects locals to home, heritage, and culinary diversity.
Jibon Mistanno Bhandar in Madaripur is famous for its legendary Kheerpuri, a creamy sweet made with fresh village milk. This third-generation shop attracts visitors nationwide, preserving tradition through unmatched taste and authentic ingredients.
Chef Pam Soontornyanakij becomes the first Thai and Asian woman to win World’s Best Female Chef 2025, revolutionizing Bangkok’s dining scene with Michelin-starred Potong, innovative ventures, and mentorship programs for future female culinary leaders.
At Wise Ghat, watermelons arrive in vibrant heaps, unloaded by laborers for distribution across Dhaka. This seasonal trade supports many, with watermelons sourced from Rangabali and neighbouring areas, spreading tradition and livelihoods throughout the city.
Cellato’s Byakuya is the world’s most expensive ice cream, blending rare white truffle, Parmigiano Reggiano, and sake lees into a $6,696 luxury dessert. This artisanal, East-meets-West creation redefines premium culinary indulgence and fine dining.
While not your conventional Eid dish, for those looking for a healthy touch to almost everything they eat, these are interesting additions. Eid celebrations are incomplete without a feast, and these delicious leafy dishes bring a unique twist to traditional meals.
There are lots of eateries and restaurants in Dhaka that serve delectable lassi, and within these are some places that one must visit. Thus, we set on a hunt down town for the best lassi available!
What better way to spend your weekends than to try your hand at recipes for delectable dishes from our indigenous communities in Bangladesh.
The baking community in Dhaka has grown hugely in the span of past few years. There are plenty of home bakers and professionals coming up with exceptional creativity and talent.
However, morning meal items are not much celebrated in Bangladesh, and our gastronomic indulgence essentially focuses on rich and fatty foods such as kachchi biriyani and polao.
Beans, herbs and tofu are often considered easy ingredients for healthy meals, but without the right mix, they could turn out bland.
Famous Italian restaurateur Ado Campeol, dubbed “father of Tiramisu” by the country’s media, has died at the age of 93.
Plastic containers are a common sight in everyone’s kitchen. They are durable, economic, and can take a rough handling. Plastic bowls are especially useful for storing items at room temperature.
Just imagine an evening full of colour, great music, delicious burritos, cheesy nachos, filling churros and tacos, and a variety of desserts. Fiesta Hispana — a Spanish/Mexican buffet dinner, organised by Radisson Blu Dhaka Water Garden offers you just that and more.
Warm up milk till lukewarm (105 F). Add to a mixing bowl. Add sugar and stir to dissolve. Add the yeast and let the mixture rest for 5 minutes so it can get activated.
Matcha, a form of tea that has its roots in China and translates to “ground tea” in Japanese, is a proud representation of the shared love for tea in Eastern Asia.
