PRAN Mama Wafer not only creates a delightful sensation due to its delicious taste, but it can be associated with excerpts from childhood as well.

After a whole year of scorching heat and suffocating humidity, winter is a season loved and welcomed by most. However, the negatives are those cold foggy mornings, the freezing cold tap water, the reluctance to get out from those warm beds, and coughs and colds.

You can’t just go back to sleep and you can’t just ignore the hunger either. It’s too late to cook anyway and let’s face it, who wants to cook at 1AM? What if we had a solution for times just like this?

Having tea has always enmeshed with our favourite past times, be it sitting in the garden reading a book, having a family discussion, or even sharing a cup of tea with strangers in a nearby ‘tong,’ striking up interesting conversations and new friendships. Since ancient times to the current age,

It burns red — a jewel tucked away in an otherwise ordinary lane in Gulshan 1 — The Red Window may be dubbed as a patisserie-cum-café on the surface, but underneath a magnifying glass, you will discover it is much more precious than that.

Nawab Chatga vibes different than the fancy, fine-dining restaurants popping up all over Dhaka city. This diner stands humbly unwashed amid the wave of luxury interiors that inspire aestheticism in the era of Instagram.

The pandemic and its associated lockdown have made us appreciate the little things, our priorities and most interestingly, even the‘finer things’ in our daily mundane lives. Things that we usually take for granted because of its habitual presence.

In Dhaka, there are several eateries serving Italian delicacies, but Raffinato may be argued to be a cut above, as this restaurant in Gulshan-2 is relentless about serving only authentic Italian and not unoriginal versions or twists of it.

Colours and flavours; two of the most common words used to describe our culture and food. Needless to say, we love the spices and how they play with our taste buds. While our local cuisine holds a special emotional weight, it is okay to crave something exotic every once in a while.

Mash or blend the poppy seeds and the green chillies together, and make a paste. Keep aside. Peel the potatoes and cut into small dices. Steam or half-boil the potatoes. Keep aside.

Many years ago, when Saltz first opened its doors, the seafood dining scene in Dhaka was more or less non-existent.

Beaches, fresh fruits, rain, and chilled drinks — all these draw up the perfect picture of summer. No matter how much we despise the gruelling heat, one cannot deny that we longingly look forward to these experiences during the hot and humid season. However, like everything else, summer comes with its own set of drawbacks.

It is Christmas eve today, and yet there are always those of us in a fix about buying presents for loved ones

What’s better than the gifts you find under the Christmas tree on 25 December? The heavenly delights waiting on the dinner table, that’s what!

Bangladesh Standards and Testing Institution (BSTI) submits a report to the High Court saying that it has recently tested seasonal fruits and found no health hazardous chemicals in them.

Preheat the oven to 350 °F or 175 °C. Pour the chicken broth into a small roasting pan, and set aside.

With the summer heat now an all too familiar situation, why not beat the heat by whipping up a seasonal raw mango juice? It is refreshing, and has enough electrolytes to keep you going throughout the hot days.

Biting into one of these during meals has to be one of the worst feelings ever, yet it is found in pretty much every dish, sweet or savoury.

Dating back to around 2000 BC, the chocolate we know and see today used to be consumed as a fermented drink with spices and wine. The chocolate we see neatly stacked in stores is the end result of numerous steps on the cacao pod.

Squeeze lemon juice over the bananas to keep them from browning. Coat bananas with the yoghurt; add cumin powder. Now mix and sprinkle the lightly toasted shredded coconut on top. Garnish with mint leaves and serve.