Marinate the chicken with yoghurt, salt, turmeric and ¼th teaspoon pepper powder, and set aside for about 20 minutes.

Crush the chillies and garlic in a mortar into a fine mix. Cook noodles in boiling water for 20 seconds. Use a strainer to take it out and transfer to a mixing bowl. Cook shrimps in the same boiling water.

For the salad, preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 tablespoon of olive oil. Roast until tender, tossing from time to time, for about 40 minutes. Meanwhile, for the lamb, combine the garlic, rosemary, olive oil, salt and pepper. Rub the mixture all over the lamb and let stand for 30 minutes.

D-Day has arrived and you did not even realise it. As your child moves to a new country — a new world— the deepest fear engulfs your mind, “Can s/he make it on his/her own? Did I raise him/her strong enough to lead a life on their own?”

This Eid, tantalise your taste buds with a Thai spread with the harmonious balance of exotic spices. Balance, detail, and variety are of paramount significance to Thai chefs.

Khazana brings to you a collection of their prized recipes that is liked and enjoyed by all. Try these fool-proof recipes at home and surprise all with your expertise in these meat dishes that have distinctive aroma and the taste of ground and whole spices.

Combine all the ingredients in a blender and blend until smooth. Pour in glass and enjoy. This recipe serves three.

Soak lentil for 5-6 hours or overnight and blend it into a smooth paste (use as less water possible). Beat this paste and add cashew nut, raisin and carrot along with a little water. Continue beating till it becomes fluffy. To check the batter, drop it into water; well beaten batter will float. If it isn’t floating, you need to beat it some more. Mix all the ingredients with this batter for fritter and deep fry at medium heat until it becomes golden brown. In a bowl, pour cold water and put add 1 tsp salt in it; soak the fried fritters in this chilled salted water. Let them soak for 1-2 hours. Squeeze the extra water from them and place them on a serving dish. For the yogurt gravy, mix all ingredients together except mint and ½ tsp crushed chili. Beat it to make it smooth. Pour the yogurt mixture over the bora and garnish it with mint and crushed chili. Soak fritter in yogurt for at least 2 hours in the refrigerator before serving.

Mix crabmeat, mince chicken, mince shrimp, an egg, coriander root, garlic, white pepper, salt and 2 tablespoon of bread crumbs.

Properly mix all the ingredients in a bowl. Marinate for 2 hours. Roast in the tandoor for 15 minutes. Brush with ghee and serve with nan and raita.

Usually the very mention of this sweet makes us smile unrelentlessly, bringing to mind rewarding images of the sugary, ghee laden, scrumptious treat.

These recipes have been prepared by Md. Erfan Hossain, Executive Sous Chef, Radisson Blu Chittagong Bay View.

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

If life gave you potatoes and prawn, what would you do? Combine the two to create perfection of course! This week Straight From Kitchen goes to The Way to show you how to do just that!

Wash rice and daal together and strain the water properly. Heat oil in a pan. Add chopped onions, cardamom, cinnamon sticks and bay leaves.

Wash rice and place it in straining bowl. Add turmeric powder, mix well and spread the rice on a platter until use.

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

Sautee the shrimp for 5 minutes with 1 tbsp butter. Then, add the tomato sauce and rice with a drizzle of fish oil.

Offal is a word I've known since before I was ten, if not earlier, being a young food lover. To be honest, it is not an everyday meal and should be prepared once or twice a month when the whole family can enjoy a mouth-watering delicacy.

Begin by taking a non-sticky fry pan to heat oil and then proceed to fry the finely chopped garlic and onion. After that, start stir-frying