Promiti Prova Chowdhury
Photos: Kazi Tahsin Agaz Apurbo
I personally find winter to be very dried up, pale and dusty. The chill, and grayish atmosphere everywhere makes me lazy and out of spirit. On such a dull afternoon, when you are already exhausted with classes going on from early morning, what can actually help you scratch out the slough and recharge yourself, is a bowl full of moist and steaming pasta just baked out of the oven! However, pasta would remind one of 'the Italian cuisine,' which can come out harsh on your wallet. But, just like many other dishes, obviously we have our own unique styles of 'localising' it and we have already done that! Tk 250 a bowl is good enough if you want to try out the deshi style oven baked pasta.
Shawarma House has already become popular among young students for their quick service and affordable prices. They have the one-of-its-kind oven baked pastas that you will get only in Shawarma House, be it the main branch situated in Hatirpool or the City Shawarma House situated in Bashundhara City Food Court. With names like, Pasta-Italians, Pasta-Meditarian, Pasta-Ronaldo, Pasta-Europa, Pasta- Basta, and Pasta-Chicken Brost Steak, these pastas might not give you the flavours of Rome, but they are surely going to burn your tongue! After baking for five to six minutes, the pasta is served in a bowl with mayonnaise, tomato sauce, and chili flakes -- the delicious 'add-ons'! Garlic, cheese, mushroom and a secret sauce being the common ingredients, the items can be differentiated with the presence of chicken breast, tuna fish, meat balls, hunter beef, or French potato. Just think about the moment when with your every bite, the hot cheese oozes out from the succulent penne pastas and melts in your mouth!
Ananya Rahman, a student of Faculty of Law, University of Dhaka, says, “My friends and I often go to the Shawarma House in Hatirpool as it is located nearby. The varieties of pasta are a good treat to the tummy as they are fine in terms of quality and the price is also within our range.”
Besides Shawarma House, Ajo, a popular eatery situated at Dhanmondi 8/A, caters to some of the simplest yet delightful recipes made of pasta. Item number 0113 on their menu called 'spaghetti/pasta (with white sauce chicken/beef meat sauce)' is actually the most sold item among students, claims Dilip Robi Das, the Continental Chef of Ajo. At Tk 229 a bowl (including VAT), a blend of white pepper, salt, sugar, chicken stock, butter and garlic make the 'chicken white sauce' pleasant and the pasta leaves you with the experience of a unique combination of flavours which is neither pungent nor bland. On the other hand, the beef sauce is made with master sauce, LP sauce, tomato paste, and evenly chopped tomatoes. The Italian queen of herbs, oregano, is added to both the items. One bowl of pasta at Ajo is quite filling. So, the next time you crave for a bowl of pasta, you know where to go!
DID YOU KNOW?
Georges Pierre Seurat was born on 2 December,1859 (would have turned 153 years old today!). He was a French Post-Impressionist painter and draftsman. He is noted for his innovative use of drawing media and for devising a technique of painting known as pointillism. His large-scale work, A Sunday Afternoon on the Island of La Grande Jatte (1884–1886) altered the direction of modern art by initiating Neo-impressionism. It is one of the icons of late 19th-century painting. Seurat was born in a wealthy family in Paris, France. His father, Antoine Chrysostome Seurat, was a legal official and a native of Champagne; his mother, Ernestine Faivre, was Parisian. Georges Seurat first studied art with Justin Lequien, a sculptor. Seurat attended the École des Beaux-Arts. After a year of service at Brest Military Academy, he returned to Paris in 1880. He shared a small studio on the Left Bank with two student friends before moving to a studio of his own. For the next two years, he worked at mastering the art of black-and-white drawing. He spent 1883 on his first major painting—a huge canvas titled Bathers at Asnières. After his painting was rejected by the Paris Salon, Seurat turned away from such establishments, instead allying with the independent artists of Paris. In 1884, he and other artists (including Maximilien Luce) formed the Société des Artistes Indépendants. There he met and befriended fellow artist Paul Signac. Seurat shared his new ideas about pointillism with Signac, who subsequently painted in the same idiom. In the summer of 1884, Seurat began work on his masterpiece, A Sunday Afternoon on the Island of La Grande Jatte, which took him two years to complete!
Information Source: Internet