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.
The kitchen is easily my favourite corner of the house, and I love spending time in there. It is not just about cooking in the kitchen — we have all had our bad days in there too, through failures and cooking mishaps, but it is also the place where gastronomical magic is concocted through experimentation.
While ice cream is good enough to be served as it is, it can also be used as a component to create stunning drinks and desserts. Additionally, using already prepared ice cream slashes the preparation required by half!
Modern problems require modern solutions, and kitchen appliances can be regarded as the present-day sous chefs, especially multipurpose ones. Such an essential kitchen gadget is the rice cooker. Albeit its name, it can be used to cook myriad dishes apart from rice.
Believe it or not, brunch is nothing new, much more than just another millennial trend or even a meal; it represents a social experience. Sure, the word brunch is a portmanteau of breakfast and lunch but it’s not just yet another meal. With the right company at the right place, it can be THE MEAL of the day.
Fish dishes are a dime a dozen in a country where it constitutes as one of the main components of its diet. However, there are unique dishes out there, and here are two such recipes.
Occupying a space that is big enough for a typical family-style restaurant in Dhaka, this diner is located in the midst of crowded inlets going into commercial spaces and convenience stores, a true hive of activity in the heart of Gulshan 1.
As you enter the plush apartment of Lekha Ghosh in Baridhara, Dhaka, you are greeted with a glass of chilled lassi as a welcome drink. Your awe for her culinary skill will begin from the first sip.
The delectable and unique sweets of Bangladesh are indeed a culinary representation of our country. After all, the array of various mishtis from different parts of the country speak volumes about its diversity
A name derived from neyy, meaning ghee, and appam, meaning pancake — neyyappam has its origin in South India. It is a sweet dish originally meant as a teatime companion, but is also served as offering in Hindu temples in Kerala.
