All about Angeleena
The boutique, Angeleena Designer's Collection, with its 'one-piece-only' maxim, is like no other store of the similar kind.
Yes, that's right. No sari, kameez, fatua or the like is the same in this quaint store that first came into fruition in the founder, Tania Sabrina's home. When Tania saw sales orders burgeoning, she opened a store in Banani but soon shifted to a more convenient location in Pink City, Gulshan.
Tania's passion to do something with clothes arose while she was completing a sewing course from Mohila Shomiti. She never thought that one of the saris would end up winning the first prize! That was all that was needed to boost her confidence, and with the help of three other young partners students from institutes like NIFD, Art College, etc. Tania Angeleena. In the three years since that nascent beginning in Tania's house, Angeelena creations has so far won 12 awards in design competitions held by Nilanjona Polli & Anondobhubon and Bexifabrics & Onnodin.
At Angeleena, kameezes in georgette and endi silk range from Tk. 2,000-6,000, and in comilla and Norshingdi cotton from Tk. 800-2,000. The designer saris, prettied with embroidery, dye, spray paint, block, appliqués, and sequins work, come in Tangail cotton (Tk. 900-2,000), in Rajshahi silk (Tk. 1,500-6,000) and in Italian crepe (Tk. 3,000-6,000). Panjabis in silk range between Tk. 1,500 to 3,000 and in cotton between Tk. 600-800 while fotuas, for both gents and ladies, range between Tk. 400-800.
By Simin Saifuddin
Angeleena Designer's Collection, Shop # 54, 1st floor, Pink City, Gulshan 2.
A fusion of fashion
The European Union celebrated the 9th of May as Europe Day. One of the main events of the day was a fashion show that focused on fashion within Bangladesh, made from different local materials. The show highlighted the strong link that the export of textiles has created among Bangladesh and the European Union, which is the largest recipient of Bangladeshi ready made garments.
Photo: Zahedul I Khan
Diary of a food obsessed person
Like many of us I am an avid reader of the morning newspaper. As soon as I wake up, the curtains get drawn apart to let the morning sunshine fill my bedroom. I stand for a minute to look out the window and breathe in the beauty of the riotous orange Krishnochuras mingled in their different shades of green leaves swaying in the gentle breeze. I love this particular moment of my life everyday. Sometimes it is an added bonus if it is raining. The beauty then seems to multiply by thousands in my eyes. Those particular days, my one minute of solitude turns to many minutes of awesome appreciation of nature and its ever changing beauty.
Anyway, by that time my morning cuppa arrives along with my newspaper and my reading glasses to jolt me out of my reverie. Sometimes the clockwork-ness of my own daily routine manages to amaze me. Life to me is such a constant state of wondrous happenings that I am so grateful to God that I have been given the power to feel, absorb and understand it.
You must be wondering diary, why I am going on a tangent about my newspaper today. Well I guess, I have an issue to discuss with you. As I was reading the newspaper yesterday, I came across a letter which was written to the editor. In the letter, the writer had written why we Bangalis are considered poor as a nation. The writer at the end of the letter also gave the answer. The answer was “because we choose to be poor.” I was so impressed with the writer's observations, way of thinking, and conclusion. I could relate to it so well. Why do we Bangalis choose to be so negative in so many aspects of our lives?
I can still understand and justify when people of the uneducated strata do things which are not acceptable in a civil society, because they do not know any better. But it saddens me, really saddens me when people from the so called “well-off and educated” class behave in such an…an…uneducated way. They drive BMWs but do not follow the traffic rules, making huge multi-storied buildings without car parks, and in midst of such a power crisis, decorating restaurants with fairy lights and to make matters worse keeping them on even after the restaurant closes, not educating domestic helpers to put the gas burner off and to use tap water sparingly. We are such a selfish lot. We seem to be a nation of me, myself, and I. Why can't we the, oh-so-exalted ones make a change? We are the ones cribbing about the traffic but while our animalistic demon drivers from hell overtake a car from the right side, we put on our Chanel glasses and pretend to overlook the incident, instead of chiding the driver. We are so pathetic. The larger picture is scarier. Land encroachment, toll seekers, solitary inefficient morgue, under provided healthcare for the poor, adulterated edibles. The list just goes on and on.
So to all the young people out there, come out of your cocoons and get in touch with reality. Wake up and smell the stench of hopelessness! Get educated, broaden your horizons and come back to your country to make it the way it should be, proud, self sufficient, organized and safe.
Have a nice day the Sam Q. way.
Crunchy-topped Tuna Pasta
1 small(80g) onion, chopped
2 tablespoons plain flour
3 cups (750ml) milk
425g can tuna in brine, undrained
1 cup (125g) grated cheddar cheese
1 tablespoon chopped fresh parsley
Freshly ground black pepper
½ cup(60g) grated cheese, extra
6 slices white bread
80g butter, melted, extra
1 clove garlic, crushed
1) preheat oven to moderate (180 C/ 160 C). Cook the pasta in a large pan of boiling water, uncovered, until just tender, drain.
2) Heat the butter in a large pan, add the onion and cook, stirring, until the mixture bubbles. Remove from the heat, gradually stir in the milk, then stir over the heat until the sauce boils and thickens.
3) Combine the pasta, sauce, tuna, cheese, parsley and pepper to taste in a large bowl. Transfer the pasta mixture to a greased 1.5 litre (6 cup capacity) ovenproof dish. Sprinkle the top with extra cheese.
4) Remove the crusts from the bread and cut into cubes. Combine the bread, extra butter and garlic in a bowl. Toss until coated. Sprinkle the bread over the pasta. Bake, covered, in a moderate oven for 20 minutes, then uncover and bake for a further 20 minutes or until browned.