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@ Sheraton

Beef lovers in town, this one's for you. The Vintage Room at the Sheraton Hotel will be featuring a fortnight-long International promotion from May 01-15 2006, featuring the finest selection of International meats. Diners will have a large selection of fabulous delicacies such as US - Prime Rib, Australian Sirloin and Tournedos.

Sink your teeth into a juicy Steak Bercy with garden fresh vegetable, william potato, grilled tomato served with bone marrow red wine sauce or try Steak Meyerbeer with ratatouille vegetable, baked potato and served with beef jus and sautéed chicken liver.

There is also selection of Steak with Café De Paris Butter accompanied by mashed potato, green beans topped with butter and drizzled with meat glaze.

Steak Lyonnaise with sautéed vegetable, potato roesti with roasted onion sauce and Steak Zepher served with topped mozzarella cheese, sautéed spinach and roast potato with vodka pumpkin sauce.

The Vintage Room is open from Saturday to Thursday between 7:00pm to 11:00pm, guests can dine in style, amidst sophisticated surroundings and classy décor. Why not treat yourself, and indulge the connoisseur in you!

LS Desk

Limited edition bag for World Fair Trade Day @ Aarong

AARONG has created an exciting new shopping bag to celebrate World Fair Trade Day on May 13, 2006. As a fair trade organization, Aarong has played a vital role in the development and revival of traditional arts and crafts of Bangladesh. This "Limited Edition Bag" will bear fair trade messages supported by Aarong. Aarong shoppers across the country will be able to get the bag with their purchase only on May 13th, 2006. So don't miss out checking Aarong on World Fair Trade Day!

Frozen fantasies

Battle the summer heat with Pan Pacific Sonargaon's latest ice cream offer. Their new executive chef David Jones prepares ice cream in mouth watering flavours everyday. These specially made delights are yours for Tk 90 per scoop. Ask your waiter for the scoop of the day.

LS Desk

A true taste of asia

Deep-fried Chicken Wings with Mango
Ingredients450g chicken wings, chopped into smaller pieces
Oil for deep-frying
Intense Marinade (combined)
1½ tbsp lime juice
1/2 tsp salt
1 tsp light soy sauce
1 tsp sugar
1/8 tsp pepper
1/2 tbsp chilli
1/2 tbsp olive oil

Clean chicken wings; chop off the wing tips and cut each into smaller pieces.
Season chicken with the combined marinade. Leave to marinate for at least 23 hours.
Heat oil for deep-frying and fry the marinated chicken for about 34 minutes until they are golden brown and crispy. Drain well and serve with the mango avocado salsa.

Easy pumpkin pie
1 1/3 cup pumpkin, cooked & pureed
1 1/3 cup condensed milk (eagle brand)
1 egg
1/2 teaspoon salt
1 1/4 teaspoons cinnamon, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon ginger, ground
1/4 teaspoon cloves, ground
1 cup water, hot

Beat all ingredients together. Pour into a 9-inch pastry shell. Bake at 375F for 55 to 65 minutes.

Cinnamon and Raisin Spread
"Spread this creamy, lightly sweet raisin-packed blend on bagels, crackers or bread slices. It's a real treat as a snack or with brunch." Original recipe yield: 2.5 cups.
1 cup fat free cream cheese
1 cup cottage cheese
1 teaspoon ground cinnamon
2 teaspoons white sugar
1/2 cup raisins

Place fat free cream cheese, cottage cheese, cinnamon and white sugar in a food processor. Blend until smooth. Transfer to a medium bowl. Stir in raisins. Cover and chill in the refrigerator until serving.

For the love of food

By Kaniska Chakraborty

Failed lunch

A holiday is reason to celebrate. In an otherwise deadline driven, panic stricken existence, the island of holiday is a most welcome diversion. What better way to enjoy than to give in to certain gastronomic pleasure?

I decided to take my in-laws out, which included my wife’s nephew who studies in India and happened to be in town. It gave us a great opportunity to treat the dear fellow. After much deliberation, we decided to visit a reputed food joint in Banani, where there is a lunch buffet on offer, with a view to making total and complete hogs out of ourselves.

Organizing the activity was a piece of cake. My wife and I went over the day before and booked a large enough table. Phone calls were made. Even my generally tardy brother-in-law’s, well, tardiness, was taken into account. We settled on the nice civilized time of 2 pm to gather for the feast.

The chosen cuisine was, no prizes for guessing, Indian; closest to the Bangali palate, yet diverse enough to give the feel of going out. The kababs! The sweets! Chinese was a close contender, but I think it is the latter that finally clinched it.

Well, we arrived at the venue at the precise time. The place was packed! Apparently everyone has caught up with the idea of indulging in gastronomic indulgence on a holiday.

I immediately became skeptical. Would we get to eat? Would there be enough for all of us? After all, we had gone with big appetites.

And my worst nightmare came true. When it was our turn to approach the tables hitherto laden with food, some very sorry looking empty containers stared back at us apologetically. “Sorry, we are out of bhartas” came the response, knocking the wind out of our sails. With a lot of trepidation, we proceeded to the next counter and found out that begun bhaja had taken the bharta route as well! We looked around and discovered that there were some naans and some chicken kababs left. We hurriedly loaded our plates with this loot and went back to our tables. At a stroke of genius, my mother decided not to do the “buffet” and ordered a dosa. She was the only one who was satisfied with the meal.

After that experience, my family pretty much swore off any kind of “buffet” lunches and dinners. We have decided that we will only order a la carte from now on. A “buffet” where food gets finished by 2.15 pm is an invitation to disaster and can only add to frustration. Good hotel management is about estimating footfall and accepting the fact that on a holiday, it is going to be greater that usual. And ergo, arrangement must be made so that customers like me do not go back with a bad taste in the mouth, literally.

We came back. No khichuri, no begun bhaja, no kali daal, no jeera pulao, no gajar halwa, no shahi tukda. Some very apprehensive looks when finger bowls were asked for and a lot of apologies for the disappearance of food. Dear reader, will you castigate me if I do not go to another of these “buffets” again? I think not.


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