Ivy's tribute to the Language Movement
WELL-KNOWN sculptor Ivy Zaman has recently created a sculpture, which she has dedicated to the International Mother Language Day. Asiatic Society has placed the sculptural monument in its front yard as a landmark.
For Ivy Zaman, all languages come from a mother, which she symbolises as a grand tree.
The tree has a solid trunk, many branches, each bearing a fruit or a different language. All other words are based round words such as “friendship”, “mother” or “myself”. The characters are written in various languages such as Bangla, Chinese, Korean, Arabic, Roman, Russian and English.
The creation is in simple steel. It is strong and long. The message it wants to convey is that of motherhood and mother language.
It was through the sacrifice of 1952 that Bangla was established as a state language. 21 February is accepted as Shaheed Day, which stands for our feeling for the mother language. The International Mother Language Institute has also been established.
Ivy Zaman with her sculptures in stone, wood, cement, bronze and aluminium has earned a reputation fro herself at home and overseas. She has studied in Shantiniketan, and has been inspired by her husband Hamiduzaman Khan, and has followed the footsteps Of Novera Ahmed and Shamim Shikdar.
Her portraits of women are innovative and daring. Her portraits such as that of the Buddha, show a tremendous amount of feelings. In her portrayal of faces that she sees everyday she exaggerates and elongates. She does abstract forms taken from nature and human forms. She works with metal workers and granite breakers when she makes her massive creations. “It's not possible fro me to make the huge pieces alone”, Ivy says. She also has a studio in Badda, which she shares with her husband Hamiduzzaman.
An art teacher by profession, she has two awards to her credit.
By Fayza Haq
A new Bangladesh in a foreign land
When I was first departing for the USA I was depressed, and I still am. It is hard for anybody to leave his/her homeland. To leave behind all that you are familiar with to begin a life in a land that is all strange, compared to the home that is being left behind. In such an alienated state, it can be incredibly comforting when you come across something, which is known to you, especially when you happen to simply chance upon it, completely unawares. One such very pleasant example for me was when I came across familiar plants and flowers in North America that also grow in abundance back in Bangladesh and just the sight of them gave me a wonderful, warm feeling inside!
Today, I don't intend to talk about those plants, however. I would like to talk about a new one- the small weed known as dandelion. When in full bloom, its flower is a lovely, bright yellow. At daytime, among the green of the garden, it looks like a cluster of butterflies and at night it seems all the stars fell from the sky, having a wonderful time together.
The name dandelion comes from French, meaning 'lion's tooth', referring to the coarsely toothed leaves of the flower. The name has the same meaning in several other European languages.
Again, in several other European languages, the plant is named after the popular children's pastime of blowing the parachutes off the stalk. In German it is called 'Pusteblume', which means 'blowing flower'.
The dandelion plant is a beneficial weed and is a good companion plant for gardening. It is also a very good protection for grasses and grains and its ability to break up hard earth with its deep tap root, bringing up nutrients from below the reach of other plants, makes it a good companion for weaker or shallow-rooted crops, including tomato plants. Dandelion leaves contain abundant amounts of vitamins and minerals, especially Vitamins A, C and K, and are good sources of calcium (0.19% net weight), potassium (0.4% net weight) and fair amounts of iron, and also contains protein, carbohydrates and fibre. It is also a significant source of beta-carotene. Dandelions are also an excellent source of vitamin H, which is proven to aid in weight loss when ingested. The dandelion's flowers, roots and leaves, have been used for centuries in traditional medicine and medicinal teas, most notably for liver detoxification, as a natural diuretic and for inflammation reduction. Unlike other diuretics, dandelion leaves contain potassium, a mineral that is often lost during increased urination. There is also evidence that this property of dandelion leaves may bring balance to blood sugar. Dandelion leaves are believed to have a diuretic effect as they increase salt and water excretion from the kidneys.
When the flowers are mature, its seeds are surrounded by some cotton or feather-like tendrils. It seems like a lot of balloons waiting to fly away and follow the wind to the unknown.
Like the dandelions, we flew from our motherland and all of us scattered in different places. We have the hope that rain will come and give us the root to go deep inside this soil and make a new Bangladesh in a foreign land. My best wishes to all my countrymen as well as a request to all to please pray that we may survive and have a good life with our country in our hearts through generations to come.
By Shamim Huq
A more complete dining experience @ Nando's
The popular eatery Nando's has given its customers one more reason to keep going back. On July 6, the restaurant launched its Portuguese dessert line at its Gulshan-1 branch in a cosy ceremony. The new addition to the menu has been marketed as “After Meal Experience” and includes six new desserts and beverages. Known for its famous Peri-Peri chicken, the dessert line will ensure that patrons leave Nando’s with a more complete dining experience.
Tarak Bhattacharya, the Chief Operating Officer of the brand formally inaugurated the launch, addressing the assembled media and guests saying, "At Nando's we have always tried to keep things new and fresh. We were the first in Bangladesh to bring you the Peri-Peri chicken and now, we are also the first to introduce this line of Portuguese dessert. Each item has a story to tell, and is made in an exotic fashion. We are also very mindful of the health factor, and that is a reflected in our new addition."
The dessert menu was introduced by Nando's Master Chef Frances Gomez, who explained the ingredients and thought processes behind each creation. The range consists of Caramel Cheesecake, Chocolate Crunch Roll, Lighten-up Chocolate Cake and Pastries de Natas. With a caramel topping, a biscuit base and a cheese filling, the Caramel Cheesecake is sure to be a blockbuster in the Dhaka foodies' horizon. Similarly enticing is the Lightened Chocolate Cake, and once you eat it, you will be astonished to know that it is flour-less; an example of the health awareness that Bhattacharya talked about. According to Mr. Bhattacharya, this was just the beginning and Nando's would be introducing many more attractions in the future.
The guests were treated to a meal of peri-peri chicken, followed by samplings of each of the items on the sweet menu. Each was more delicious than the last. The lightness of a dessert always speaks for its quality, and by that measure alone the dessert menu at Nando's is a winner.