Pizza Hut arrives in Chittagong
Pizza Hut, the acknowledged leader of the pizza industry worldwide today made an entry into Chittagong, the port city of Bangladesh. This is the second outlet of Pizza Hut in the country.
The international chain's second restaurant in the country at GEC Moar, Chittagong has over 120 seats and will provide a world-class ambience similar to Pizza Hut restaurants across the globe.
Paan Supari now at Gulshan
Paan was out for a while, oral health was the reason. But it has made a come back. Thanks to couture shop Paan Supari. Even the young these days are savouring the spicy paan.
With all these success Paan Supari opened another outlet at Gulshan. On September 9 amidst a friendly ceremony writer Rabeya Khatun cut the red ribbon.
Prices of the paan varies from Tk10 to 200. They supply decorated paan for weddings.
The new outlet is situated at road no 23, house no 10, Gulshan.
Debashis Nabagata launched at Arannya
Designer Debashis Chakma is launching a brand-new fashion line called Debashis Nabagata. This new line features a mix of contemporary Western designs and local ethic styles and fabric, and comprises of skirts, tops and sarongs. Check out this new brand, available from September 17 onwards at Arannya, 60, Kemal Ataturk Avenue, Banani.
Diamond world limited
The first ever diamond and gold jewellery retailer of the country has opened their shop Diamond World limited situated in Shopper's World shopping complex in 68/1 Gulshan avenue second floor Gulshan. This exclusive upscale store showcases diamond jewellery from India, Singapore, UAE, USA and Europe and assures warranty and authenticity of the gem.
A true taste of Asia
BY Tommy Miah
Sweet Apple Barbecued Chicken
1/2 cup barbecue sauce
1/4 cup frozen apple juice concentrate
3 lb. cut-up fryer chicken (up to 3 1/2 lb.) -- skin removed if desired
In a small saucepan, combine barbecue sauce and apple juice concentrate; blend well. Set aside.
When ready to grill, place chicken, skin side down, on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook for 25-35 minutes or until chicken is fork-tender and juices run clear, turning over often and brushing frequently with sauce during last 15 minutes of cooking time.
Bring any remaining sauce to a boil; serve with chicken.
Thrifty Chicken and Vegetables
1/2 cup flour
2 teas. salt
1/4 teas. pepper
1 broiler fryer (3 lbs.) cut-up
3 tsp. vegetable oil
1 large onion, chopped
1 1/2 cups sliced carrots
3/4 cup water
3 cups sliced celery
1 medium green pepper, chopped
Combine flour, 1 teas. salt and pepper in a paper or plastic bag. Add chicken pieces, a few at a time. Shake to coat evenly. Heat oil in a large skillet. Add chicken and brown slowly on both sides, for about 20 minutes.
Push chicken to one side of pan, or remove, add onion, carrots. Saute until onion is soft. Add water and remaining teas. salt, and chicken pieces. Cover. Simmer for 30 minutes or until chicken in almost tender. Add celery and green pepper. Continue to cook until chicken is tender, for about 15 minutes. Spoon onto serving dish, garnish with celery leaves if you wish.
Lemon Pepper lamb steaks
4 Fresh 3/4 inch thick Lamb steaks
2 tsp Olive oil
1 tsp Red wine vinegar
1 tsp Onion finely minced
1 1/2 tsp Lemon pepper
Combine basting ingredients in a small bowl. Brush mixture on steaks.
Broil or grill lamb chops 4-6 inches thick from source of heat for 8-10 minutes on each side.
Baste occasionally with sauce.
Tandoori-Spiced Leg of Lamb
1 cup plain whole-milk yogurt
1/4 cup fresh lime juice
3 large garlic cloves, minced
1 tsp grated lime peel
1 tsp minced peeled fresh ginger
2 tsp salt
1-1/2 tsp paprika
1-1/2 tsp ground coriander
1 tsp ground cumin
1 tsp ground cardamom
1/2 tsp dry mustard
1/2 tsp cayenne pepper
1/4 tsp ground fenugreek (optional)
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1 6-1/4-pound whole bone-in leg of lamb
Combine yogurt, lime juice, garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend. Place leg of lamb on rack set in large roasting pan. Coat leg of lamb with yogurt mixture. Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight.
Preheat oven to 375 F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125 F for medium-rare, for about 1 hour 35 minutes. Let lamb rest for 15 minutes before serving.