Home   |  Issues  |  The Daily Star Home | Volume 1, Issue 39, Tuesday March 2, 2004

 

 

 

 

 

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Design Sensitisation Workshop

Fashion Institute Of Designing, a premier Fashion School in Dhaka, have organized a fortnight-long specialised workshop titled "Design Sensitisation Workshop" for Fashion Designers, Textile Designers, staffs working in quality Control division of Fashion Houses and Textile Industry.

This Workshop will be conducted by foreign consultants, in association with the National Institute of Design (NID), Ahmedabad, India, which is internationally recognised as one of the foremost multi-disciplinary institutions in the field of design education, research, training and service. This workshop intends to expose the participants to the role of Apparel Textile Design and its contribution in translating innovative technology success.

Aside from presentation lectures, this workshop will also involve the sharing of experiences and visual presentation case studies of success stories. The workshop will also provide suitable hands one experience to understand several intangible but crucial design element for the Apparel /Textile industry.

The workshop starts on March 6, and continues for 14 days, 2-3 hours daily in two shifts, one in the morning, and one in the afternoon. Interested parties can register for Tk 12500. Seats are limited, so you better hurry.

For further detail please contact:
FASHION INSTITUTE OF DESIGNING LTD.
TOWER HAMLET, 5TH FLOOR
16, KAMAL ATTATURK AVENUE
BANANI, DHAKA.
E-mail: baystar@ bangle.net

LS Desk

Independence month festival at Khazana

The entire month of March will be celebrated through the Independence Month Festival commemorating what else but our Independence. The month long festival will take place at Sanjeev Kapoor's Khazana in Gulshan. The highlight will be special culinary treats focusing on our local dishes touched upon by the maestro himself.


Spotlight

Songs and Soap Stars at Shopper's World

It was a night of music and masti at Shopper's World on Friday, February 27, 2004 as they launched a post Eid-ul-Azha Festival.

The programme, which started at 6:30 p.m., enjoyed quite a reception as people of all ages crowded the rooftop of the Shopper's World building, where the function was being held.

The event started off with a musical presentation by an artiste named Sangeeta, who performed a number of popular Bangla pop numbers. The Chairman of Shopper's World, Mr. Chandan Bhamwani then gave a speech. He talked about the concept behind Shopper's World, the services offered here. He said that he hoped that this shopping complex does justice to its slogan "The Joy of Shopping", and gave his audience a general idea of plans for the future.

After another short performance by Sangeeta, which included some rollicking Hindi pop and film songs, which had the audience clapping enthusiastically, the Festival was launched. The ceremonial lamps were lit by popular Hindi soap stars of popular serials: Jaya Bhattacharya who plays the role of the character "Payal" in "Kyunki Saas Bhi Kabhi Bahu Thi" and Sweta Keswani who plays 'Anu" in "Desh mein Nikla hua Chand". This was followed by a trivia session hosted by the stars. To see little children and senior citizens alike, eagerly responding to the questions, one had to appreciate just how popular these shows have become in Dhaka.

The trivia session was followed by a Raffle Draw, and a photo session. It was truly a night of glitter and glamour and all those who were lucky enough to attend left with some star-studded memories.

By Sabrina F Ahmad


A true taste of Asia BY Tommy Miah

Dahi Fish
White fish- 1 lb. (skinned & cut into chunks)
Plain yoghurt- 2/3 cup
Large onion- 1 (chopped)
Crushed garlic- 5 cloves
Chopped tomatoes- 1 cup
Red chilli powder- 2 tsp.
Coriander powder- 1 tsp.
Fenugreek seeds- 1/2 tsp.
Curry leaves- 5
Salt to taste
Oil- 4 tablespoons
1. Heat the oil in a pan and fry the garlic until golden.
2. Add the fenugreek seeds and fry for a minute.
3. Then add the onions and fry until golden.
4. Add tomatoes, chilli powder, and coriander powder and mix well. Cook for 3-4 minutes.
5. Pour in 1 1/2 cups of water and bring it to a boil.
6. Now add the fish, curry leaves and salt and cook for 15 minutes under medium heat until the fish is cooked.
7. Stir in the yoghurt gently and cook for 3 more minutes.
8. Remove from heat and serve hot.

Chennai Shrimp Curry
Medium shrimp- 2 lb. (shelled & deveined)
Large onion- 1 (sliced)
Ginger-1-inch piece (grated)
Garlic- 5 cloves (finely chopped)
Green chilli- 1 (cut lengthwise)
Dried red chillies- 2
Cumin seeds- 2 tsp.
Coriander seeds- 2 tablespoons
Fenugreek seeds- 1/4 tsp.
Turmeric powder- 1 tsp.
Mustard seeds- 1 tablespoon
A pinch of asafoetida powder
Tamarind paste- 1 1/2 tablespoon
Grated coconut- 1/2 cup
Coconut liquid- 1/2 cup or plain water- 1/2 cup
Plain yoghurt- 1/4 cup
Bunch of chopped cilantro (coriander) leaves
Salt to taste
Oil- 1/4 cup
1. Put turmeric and salt to the shrimp and mix well. Set aside for 10 minutes.
2. In a blender place the grated coconut, red chillies, coriander seeds, cumin seeds, fenugreek seeds & tamarind and purée with coconut liquid or water.
3. Heat oil in a large pan and add the mustard seeds.
4. When it starts to pop add asafoetida, ginger, garlic & onion and fry until the onions are golden.
5. Then add the puréed mixture and yoghurt and cook for 5 minutes.
6. Add shrimp and mix well.
7. Simmer and cook uncovered for 15 minutes or until the shrimp is cooked. Garnish with cilantro leaves and serve hot with rice.

Spicy Shrimp Fry
Medium shrimp- 1 lb. (shelled & deveined)
Small onions- 2 (sliced)
Tomatoes- 2 (chopped)
Ginger- 1/2-inch piece (crushed)
Garlic- 2 cloves (crushed)
Red chilli powder- 1 tsp.
Turmeric powder- 1/2 tsp.
Mustard seeds- 1 tsp.
Oil- 1 tablespoon
Salt to taste
1. Heat oil in a pan and add the mustard seeds.
2. When they pop, add the ginger, garlic and stir-fry for few seconds.
3. Then add the onions and fry until soft. Add the tomatoes and mix well. Let it fry for couple of minutes.
4. Now put the shrimp with red chilli powder, turmeric & salt.
5. Mix until the shrimp is well coated with the mixture.
6. Add little water if the mixture sticks to the bottom of the pan.
Lower the heat and cook for 7-10 minutes or until the shrimp is cooked.

 

Did You know

Leap year

Imagine your Birthday falling on one of those infamous leap day years! Its 2004 and yes this is the leap day year. February has 29 days this year and those of you out there who were born on this day, firstly belated happy birthday and secondly we gently remind you that Happy Birthday is something you won't hear for the next four years.

Although this phenomenon is not that common, individuals born on this confusing day officially grow one year older every four years. On top of it all, they normally celebrate it on February 28th and March 1st, so they normally have double the fun. So, for all those leap year enthusiasts, best wishes for the next four years.

LS Desk


Hanging Out

Shad Tehari Ghar

What else is better than a filling lunch with a plate of tasty tehari and a glass of lip smacking borhani? If you are a kind of person who cannot resist a plate of delicious kachhi biriyani or tehari during the luncheon, then Shad Tehari Ghar is the perfect place for you.

Shad is situated at Lalmatia that specialises in palatable lunch menus for the food lovers of Dhaka. At Shad, you can feast on their tehari (made from beef, mutton and even chicken) during the middle of a busy day. To tell the truth, I have never seen another place in Dhaka that prepares tehari from chicken; each half plate of this item will cost you tk.55. However, mutton and beef tehari will cost you less. Shad also serves up bhuna khichuri prepared from beef, mutton and chicken. You can also enjoy their regular biriyani, kachhi biriyani or plain pilaf accompanied by an egg curry and roasted chicken. Shad also cooks appetising beef and mutton rezala and chicken jhal fry.

Shad arranges special desserts for their consumers. The list of their yummy desserts includes firni, pudding, patishapta pitha, bundia, doi bundia, zilapi and a lot more. Shad also does good-tasting dudh puli pitha and jarda by order.

Besides the above, the place has a special menu chart for afternoon. During the cosy afternoon hours you can enjoy their moghlai paratha, halim (made from beef, chicken and mutton), chatpati, phuchka, chicken cutlet, fried chicken, soup and kebab roll. Each plate of phuckha will cost you tk.15.

If you ever visit the place then you can either choose to sit inside the store or outside. The place has an outdoor arrangement for their customers, where the staff will carry your food.

During the lunchtime, the place is particularly stuffed with people of different ages, but it's mostly the young people who occupy the tables and chairs. So the next time you want to lunch out in a quality place among mouth-watering cuisine, stop by Shad Tehari Ghar with your friends and family.

Address: 2/4, Block-C, Lalmatia, Dhaka. Ph # 9118695.

By Wara Karim


 


 
 

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