The National Crafts Council of Bangladesh (NCCB) officially launched its book, 'The Textile Traditions of Bangladesh,' at a press conference in the city's BRAC Center on Saturday.
Chief Guest of the press conference was Dr. Ashraf Siddiky while the special guest was Norwegian ambassador Ms Aud Lise Norheim. Ruby Ghuznavi filled in the shoes of the Chairman at the conference.
The book itself, was composed by eight authors each choosing their own specific field of the crafts to write upon. The authors included among others, Zulekha Haque who wrote about the cotton and silk industry and Ruby Ghuznavi who contributed a piece on Jamdani.
Discussants of the session included Dr. Enamul Hoque, Vice President of the NCCB, Professor Syed Manzurul Islam and eminent writer Selina Hossain. They all spoke volumes about how this book would help portray to the people of the country the importance of the craft industry. All of them stressed the fact that it was important to get in touch with our roots to understand who we are and where we come from.
The second part of the program included the awards ceremony handed out by the NCCB, where special awards were handed out in specific categories to craftsmen who had showed outstanding effort and originality in the past year. The awards themselves were named after outstanding artists of yesteryear like Zainul Abedin and Kamrul Hasan.
This year two new categories were introduced- the lifetime award and the special research and publication award and were won by Shamsur Nahar Khatun and Lt. Col. Fayez Ahmed Siddiki respectively.
Each of the awards were sponsored by leading craft outlets of the city that included Aranya, Aarong and Kumudini.
By Quazi Zulquarnain Islam
Check it out
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BY Sherifa Ahmed
Fish, cut into boneless pieces 1 kg
Ghee 1/2 cup
Onions, sliced 1/2 cup
Garlic, chopped 3 tbsp
Salt to taste
Red chilli powder 2 tbsp
Coriander powder 2 tsp
Cumin powder I tsp
Turmeric powder1 tsp
Yoghurt 1/2 cup
Butter for basting
Heat the ghee in a pan, fry the onions till brown. Remove, drain excess ghee and blend the onions to a smooth paste. In the same pan, fry the garlic and keep aside. Allow the ghee to cool. Mix the onions paste, garlic, the remaining ingredients, and fish pieces with the ghee and keep aside for 2 hours. Skewer the fish pieces and roast in a tandoor / oven / grill for 10-15 minutes. Remove, baste with butter and cook further for 5-7 minutes.
Remove from skewers and serve hot.
Rich Carrot Dessert
Carrots, finely grated 1 kg
Milk, full cream 1 lt / 5 cups
Green cardamoms 10
Sugar 13/4 cups
Butter / Ghee 4 tbsp
Almonds 1/2 cup
Pistachios 1/4 cup
Khoya grated 2 tbsp
Heat milk in a heavy pan , bring to slow boil, stirring with a wooden spoon. Add the grated carrots and green cardamoms and cook over medium heat for 30-45 minutes or until the milk has almost evaporated. Add the sugar stir and cook until it dissolves completely. Add the ghee stir and cook until the carrots are slightly caramelized. Reduce the heat add the almonds and pistachios and cook for 5-6 minutes. Serve hot, garnished with pistachio / almond flakes and grated khoya.
Besan (gram flour ) sifted 1 cup
Oil / Butter 3/4 cup
Coconut dried and grated 2 tbsp
Nutmeg (jaiphal) ground a pinch
Sugar 1/2 cup
Melt butter / oil in a heavy bottomed pan over moderate heat. Add besan, coconut, and nutmeg. Cook for about 5 minutes stirring constantly. Add sugar, continue to cook for 10-15 minutes or the mixture is thick and deep golden brown. Transfer to a clean flat surface. When cool enough to handle, shape into 24 equal-sized balls. Garnish with silvered nuts and serve.
Besan (gram flour) 2 1/2 tbsp
Salt 1/4 tsp
Baking powder 2 gm
Water as required
Refined oil for frying
Yoghurt (whisked) 41/2 cups
Cumin (jeera) seeds roasted and crushed a pinch
Red chilli powder 1 tsp
Mix together besan, salt and baking powder in a bowl, gradually add water whisk to a smooth batter, having a consistency of heavy cream. Heat oil in a pan, pour about 2-tbsp batter at a time into a frying spoon with several holes. Hold the spoon above the pan and press the batter through the holes with your fingers. They will forth in the hot oil, then rise to the surface. Fry until crisp and golden in colour. Remove, drain on paper towels. Repeat till all the batter is used. In a bowl of warm water, put 2-3 tbsp of boondi, leave to soften, then gently squeeze between palms to remove excess water and keep aside.
Mix yoghurt with salt and spices in a bowl until smooth and creamy. Stir in the soaked boondi and serve chilled as an accompaniment to any meal.