A recent university graduate, Shibli established the Matri Bagan, including a nursery on a three-bigha land, with 150 mango plants
The mango season kicked off officially in Rajshahi today as some growers started harvesting early Guti varieties
Bangladesh’s export earnings from mango have jumped this year as local growers are supplying an improved quality of the popular fruit through both private and public initiatives.
Mango has taken centre stage at Shanchayita this month, with a wide range of simple, complex, and unique dishes. While you can order their mouth-watering creations online or make reservations for a meal, here are 5 recipes to try in the comfort of your home.
The real joy of eating a mango is peeling off the skin and eating it right away, with delicious juice runs down your hand; it might be offensive to many, but a true Bengali would love to eat it that way. However, the civilised way to eat a mango would be to slice it into pieces and have the pulp with a fork. Now that the season is over and we have satiated most of those cravings, we can safely shift our attention to chilled sweet mango desserts for this scorching summer. Mangoes are high in calories; hence, everyone will ask you to keep your mango count in check. But, if you pair it with cool foods like yoghurt, you can have that extra one too. So, no reason to stop the mango binge.
During summer, mangoes take over every household in Bangladesh. Sometimes in the form of snacks, sometimes in the form of substitute for a meal, and sometimes just because…why not? But ever wonder how the mangoes come to your table from the field? We are about to take a look into that journey that a mango has to go through to reach your table.
Mangoes are simply irresistible. Some can devour five of them in the time it takes you to count to four. And they are just as irresistible once you involve them in recipes, some of which has become iconic enough to be considered a staple monsoon dish. Here are just some ways you can take advantage of this delicious fruit in some recipes for this monsoon.
This is how sun-dried, semi-hard Bengali treat loosely translated as mango leather, more commonly known by the local names of aamshotto or aamta, became part of our childhood stories — a way of carrying the sweet bounties of summer into the following months. The entire process appeals to all the human senses like the sight of the leather drying, glistening in the sun, aroma wafting while it cooked and dried, and the instant punch of the sweet smell of a ripe mango whenever one ate it.
While mango has a cemented spot as the king of summer fruits, in its many varieties it also easily overshadows our other seasonal favourites like jaam or the java plum. The festivity around mangoes often makes for a lacklustre season for other bounties of summer. This dark purple, bordering on burgundy, lozenge sized fruit is fleshy, juicy with a hard seed and stains everything it touches a deep purple, including your mouth.
A recent university graduate, Shibli established the Matri Bagan, including a nursery on a three-bigha land, with 150 mango plants
The mango season kicked off officially in Rajshahi today as some growers started harvesting early Guti varieties
Bangladesh’s export earnings from mango have jumped this year as local growers are supplying an improved quality of the popular fruit through both private and public initiatives.
Mango has taken centre stage at Shanchayita this month, with a wide range of simple, complex, and unique dishes. While you can order their mouth-watering creations online or make reservations for a meal, here are 5 recipes to try in the comfort of your home.
The real joy of eating a mango is peeling off the skin and eating it right away, with delicious juice runs down your hand; it might be offensive to many, but a true Bengali would love to eat it that way. However, the civilised way to eat a mango would be to slice it into pieces and have the pulp with a fork. Now that the season is over and we have satiated most of those cravings, we can safely shift our attention to chilled sweet mango desserts for this scorching summer. Mangoes are high in calories; hence, everyone will ask you to keep your mango count in check. But, if you pair it with cool foods like yoghurt, you can have that extra one too. So, no reason to stop the mango binge.
During summer, mangoes take over every household in Bangladesh. Sometimes in the form of snacks, sometimes in the form of substitute for a meal, and sometimes just because…why not? But ever wonder how the mangoes come to your table from the field? We are about to take a look into that journey that a mango has to go through to reach your table.
Mangoes are simply irresistible. Some can devour five of them in the time it takes you to count to four. And they are just as irresistible once you involve them in recipes, some of which has become iconic enough to be considered a staple monsoon dish. Here are just some ways you can take advantage of this delicious fruit in some recipes for this monsoon.
This is how sun-dried, semi-hard Bengali treat loosely translated as mango leather, more commonly known by the local names of aamshotto or aamta, became part of our childhood stories — a way of carrying the sweet bounties of summer into the following months. The entire process appeals to all the human senses like the sight of the leather drying, glistening in the sun, aroma wafting while it cooked and dried, and the instant punch of the sweet smell of a ripe mango whenever one ate it.
While mango has a cemented spot as the king of summer fruits, in its many varieties it also easily overshadows our other seasonal favourites like jaam or the java plum. The festivity around mangoes often makes for a lacklustre season for other bounties of summer. This dark purple, bordering on burgundy, lozenge sized fruit is fleshy, juicy with a hard seed and stains everything it touches a deep purple, including your mouth.
What is the difference between all the soft and delicious fruit spreads? They all might seem the same but each has different special features, and thus the different names. They are easy to make and hard to resist. There are four main ingredients in all soft spreads: fruit, sugar, pectin and acid. The consistency of soft spreads varies from a firm set for jellies to a soft, honey-like consistency for preserves, and thus require slightly differing prep techniques.
