|Home | Issues | The Daily Star Home | Volume 4, Issue 41, Tuesday October 23 , 2007|
Saris range from Tk 550 to Tk 8,000; kameez, salwar and dupatta sets from Tk 600 to Tk 6,000; men's panjabi and shirts from Tk 650 to Tk 2,200. Prices of scarves, dupattas and shawls range from Tk 550 to Tk 3,500, while skirts, blouses and jackets are from Tk 450 to Tk 3,500.
Executive Fashion Shoes
Bata launches ‘ReDiamond’
Bata Shoe Company (Bangladesh) Ltd. recently launched a range of men's footwear from a leading European Fashion Brand “ReDiamond”. These shoes are made with exclusive genuine leather uppers with a very trendy and stylish look, long lasting TPR soles with leather inserts plus cushioned, padded linings which give all day long comfort.
At this stage, ReDiamond shoes are available at selected Bata shoe stores at price Tk.3000. Due to advanced design and technology, flexibility and lightness, ReDiamond shoes have already received excellent responses in the market.
ReDiamond shoes are targeted for quality and cater to fashion oriented customers. These styles will be suitable for executives in the office as well as for outside formal and informal wear. The shoes are available in black & tan in selected Bata Shoe Stores.
Sesame Chicken Wings
Spicy BBQ Shrimp
Baked Fresh Salmon or Betki
For the Love of Food
I am back
By Kaniska Chakraborty
I have not had any serious food epiphanies lately. Trip to a five star dinner buffet have failed to impress me. After all, we do pay through our nose at such fancy establishments and we certainly reserve the right to expect certain high standards there. Nor did a lunch at a fancy shmancy Chinese restaurant. The squid was soft and had a fishy smell. Fishy, I said. Very fishy! Even my trusty roadside dives have become uninspiring lately. Maybe I have become too used to them. Or am I just too finicky?
Don't know. Don't care. But there is one thing that I wanted to find out. After a long hiatus, what with work breathing down my neck constantly, can I still cook like I used to? Will friends still admire my culinary skills, albeit modest? Do I still wield some amount of mastery over the pots and pans and knives and such? I just had to find out.
As an experiment, I called a few friends for lunch. Just a close band of people who would understand my plight in case of a miserable failure. That done, I settled to my favourite pastime- menu planning. Know what? This is the part that my better half despises with a passion. This is where I pretend to be creative, I bend all rules, I take risks. Her adage: if you have guests, play safe.
We struck a balance: some time-tested recipes. One surprise. She agreed to that.
My coup d'état was going to be prawns steeped in garlic olive oil. I thought this will be challenging enough as opposed to the expected prawns sautéed in olive oil with garlic.
Extra virgin olive oil was heated. Garlic thrown in. Prawn marinated in salt. Chopped red chilies went into the oil. And then, the surprise. Smoking hot pan was removed from heat and prawns tipped in. Quickly sprinkled with parsley and covered. The raw prawns were allowed to steep in the highly flavoured oil and cook in the heat.
Lunch was a success as the prawns flew off the serving set in a flash. Friends were smiling. Bread was passed around to mop up the oil infused with garlic. Wine was poured to wash it all down. All in all, a good day's work.
It has all come back. I still have not lost it. I can still cook up some magic once in a while. Relieved, I sat back and quietly thanked the prawns. Glory be to them. I am back.
Fighting bad cholesterol
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