The artistic endeavours of Zeba Rasheed Chowdhury
comes naturally to Zeba Rasheed Chowdhury. Along with being an entrepreneur,
she has numerous interests. A visit to her airy home reveals some
of her watercolour works of the tea gardens of Sylhet and Srimongal
and the reserve forests of Kalinga. She had visited these locales
many times with her late husband, Matiur Rahman Chowdhury, who retired
as Chief Conservator of Forests. And that's not all--she makes and
markets traditional pickles and chutneys, cultivates and sells Thai
orchids imported from Bangkok, is an avid Scrabble player, and has
Last but not least,
there is also her Bangla translation of Aesop's Fables, published
by Bishwa Sahitya Kendra.
The walls of her
house are embellished with her watercolours in shades of green, coupled
with beige. One work which catches the eye, is that of a landscape
in Jaflong, near Shillong. This work centres on a stream running in
the midst of boulders. According to Zeba, she has done 20 such art
works over the years.
And that's not
all. Zeba has 1,000 pots of orchids on her roof top garden. Her interest
in this delicate flower goes back to the days when her husband was
a forest officer posted in places such as Chittagong, Chittagong Hill
Tracts, Mymensingh and Khulna. She, consequently, had ample opportunities
to visit the forests all over Bangladesh. Her husband introduced her
to local orchids and she started collecting and growing these.
Later on, Zeba
began to import them from Bangkok. Among her prized plants are orange
ground orchids from Ooty, India. Why orchids? "The longevity
and the beautiful colours of the flower appeal to me," explains
The art of pickle
making is another forte of Zeba's. This art, she says, "runs
in the family." She learnt pickle making from her mother and
grandmother. One of her chutneys--Shatkora--originates in Sylhet.
This is like a citrus fruit.
Zeba also does
mango chutneys and jalpai (olive) pickle. She sells her mango and
Shatkora chutneys at Agora (under the brand name of Country Style),
Nandan and Dhali stores. "In addition, I make Belembu (a fruit
originally from Chittagong) pickle," asserts Zeba.
Social work too
draws Zeba. She is former national commissioner of the Girl Guides
and former chairperson of Underprivileged Children Education Programme
(UCEP). Now she is vice chairperson of the Begum Rokeya Nari o Shishu
Hospital. She is also the chairperson of the Orchid Society and member
of the Tea Board.
Zeba has been
involved in the sphere of social work since the age of 14 years. She
recalls working with her mother for the All Pakistan Women's Association.
This organisation worked for the betterment of women.
Truly, Zeba has
traversed many paths. But the courage to delve into various fields
has been well worth the reward.
sale at Shoppers World
is hosting its second annual summer sale, starting 7th of June. Discounts
begin at 7 percent, going as high up as 50 percent on a vast range
of items, except for mobile phones. Shoppers World has procured a
large amount of quality products from around the world, especially
for this event. Items include lehengas, gorgeous saris in zari kota,
kanjivaram, chiffon, printed crepe silk, georgette with work, and
unstitched three pieces which include Italian crepe silk, chignon,
cotton, crepe, along with women's shoes, bags and perfume. The men's
line include both ethnic and western wear and men's accessories such
as wallets, belts and cuff links. International brands--Hugo Boss,
Harrods amongst others--are available as well in the form of shirts
and trousers. The children's section consists of both ethnic and casual
wear, shoes, school bags, etc, and there is a special line of Mother's
Care accessories for newborns. Women's jewellery are gold plated on
silver, with a 7-35 percent discount range. These comprise of attractive
antique bangles, earrings, necklace sets amongst others, most of which
are embellished with AD stones. The sale will last for fifteen days,
and may even be extended depending on product availability. Shoppers
World is situated at Gulshan Avenue.
celebrates Fathers Day
Great news for
dads, as they are about to receive loads of gifts from their kids
on Fathers Day. Rong, one of the renowned fashion houses in the city,
is celebrating the day in a unique manner. They are offering a special
10 percent discount for students only so that they can buy their dads
that special gift. The discount is on from 13 to 19 June. But kids,
don't forget to carry your student ID cards.
Also check out
special mugs for dads. They cost about tk160 to tk250. You will also
find CDs with all the songs that had ever been written, on praising
Rong is situated
at Sunrise Plaza, Dhanmondi, Concord Tower, Maghbazar and Shantona
Market, Chashara, Naryanganj.
true taste of Asia
4 skinless, boneless chicken breasts
1 tsp vegetable oil
1-1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tbsp chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes
In a large skillet, fry chicken breast in vegetable oil until the
chicken just begins to brown. Stir onions, green bell peppers and
red bell peppers into the skillet with the chicken. Saute until the
onions are translucent. When the vegetables are translucent, stir
in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes
before removing the skillet from the heat. Season with salt, pepper,
and red pepper flakes.
Transfer the mixture to a 9x13 inch baking dish and bake in a 425
degrees F (220 degrees C) oven for 45 minutes, or until the vegetables
grow soft and the chicken is tender.
Large piece of salmon, about 4 1/2 lb. (2 kg)
1/3 cup (1 dl) coarse salt
4 tbsp sugar
3-4 tsp roughly-ground white pepper
Plenty of fresh dill
Fillet the salmon unless bought ready filleted. Do not, however, remove
Wipe the fillets with paper towels without rinsing.
Place one of the fillets, skin side down, on the bottom of a dish
sprinkled with salt.
Sprinkle the rest of the salt and dill over the fish.
Cover the dish tightly with aluminium foil. Put a small weight on
top and store in a cool place for 1-3 days. Prepare as follows, just
before serving: Mix together 3 tablespoons darkish prepared mustard,
2 tablespoons sugar and 4 tablespoons wine vinegar. Add 3/4 cup (2
dl) oil, preferably olive oil, in a thin stream, beating continuously.
Last of all, mix
in plenty of finely-chopped fresh dill.