Home   |  Issues  |  The Daily Star Home | Volume 1, Issue 28, Tuesday December 9, 2003






News Flash

Pizza Hut: Now in Bangladesh!

Finally, what we've all been eagerly anticipating has finally come to pass: Pizza Hut has opened in Bangladesh.

A journey that began in 1958 with two college students from Wichita, USA, has now become a leader in the global pizza industry, with over 1200 restaurants in 100 countries. "Good times start with great pizza" is their motto. Looks like it's our turn to have some good times.
Transcom Foods Limited, a concern of the Transcom Group, is the franchisee of Pizza Hut in Bangladesh. The outlet, with a seating capacity of 220 persons, is located on South Avenue, Gulshan I. This is the first of a total of five outlets that they plan to open in the country over the next three years.

Pizzas are obviously the main focus of the place. The Pan Pizza and the Italian Pizza, two of their signature crusts, are definitely worthy of mention. Other than that, Pizza Hut offers a range of scrumptious soups, beverages, pasta, salads, and desserts…quite a treat for the taste buds.
Other than the food itself, the place is definitely a great hangout for all age groups, with its bright lights and cheerful décor, a separate play area for children, and not to mention the fun and friendly waiters, who really know how to jazz up a special occasion. All these at affordable prices!

So give yourself and your loved ones a treat, and head on to Pizza Hut for an unforgettable experience.

By Sabrina F. Ahmad

Scrabble-mania: Dhaka's latest craze

30 July 2000 -- a group of Scrabble addicts got together and played Scrabble well into the night. As the evening drew to a close they knew that The Scrabble Club of Dhaka was born. They soon realized they needed a fixed location, as they couldn't go on playing in each other's homes. After a long search for premises the fledgling club was given accommodation by Reshad Khan of Club Amazon, and the Scrabble Club moved there on 5 February 2002, where they continued till 25 October 2003. Now the club has relocated to The Gulshan Club and hopes to have a long association with them.

During the initial period of the club's existence, Ruby Zaman had the highest percentage of wins. From 15 October 2002 till 14 October 2003, the Scrabble Club started a leader board with the intention of recognizing the best player over a one-year period, based on the highest percentage of wins. The best player of the year was Salma Sobhan who won 81.67 percent of her games over the one-year period, and was the clear winner.
Another commendable achievement was Nusrat Huq's score of 522, on 8 July of this year, the highest individual total of any game during the entire year.

The Scrabble Club has now been in existence for nearly
two years and is looking to increase its membership, and to be able to challenge the best clubs in our region. If Thailand could have the fastest growing Scrabble-playing community in the world, Bangladesh with its advantage of having a larger pool of English-speakers should also be able to grow at a similar pace. Schools and colleges could help in promoting this marvelous word-building game, with the Scrabble Club of Dhaka, also playing its part.

A true taste of Asia by Tommy Miah

Deshi Machchi
Serves 8
16 boal or ayr fish slices
Salt to taste
¼ cup of lemon juice
1 cup coriander leaves
4 green chillies
½ cupgrated coconut
3 tspns cumin seeds
6-8 garlic cloves
3-4 banana leaves
Clean, wash and cut fish into bite-sized pieces. Now sprinkle salt and half of the lemon juice and keep aside for half an hour.
Grind coriander leaves, green chillies, fresh grated coconut, cumin seeds and garlic to a fine paste.

Jal Machchi
Serves 6
1 Kg ... ayr fish (2' chunks), deboned and skinned
3 tbs ... Malt vinegar
2 tbs ... Ginger Paste
2 tbs ... Garlic Paste
1/2 tbs ... Red Chillies (fresh), ground to a paste
1 tsp ... Ajwain (carom seeds)
1 tsp ... Haldi (tumeric powder)
2 tbs ... Chilli powder
2 tbs ... Zeera (cumin) powder
1/2 cup ... Eggs, whisked
2 tbs ... Besan (gramflour)
2 tbs ... Maida (flour)
Salt to Taste
Oil for frying
Chaat masala to sprinkle on top

Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and marinate fish for 20 minutes. Remove fish from vinegar, press gently between two paper napkins to remove moisture.
In a bowl, mix eggs, ginger, garlic and chilli pastes alongwith ajwain, haldi, chilli powder, zeera powder, besan, maida, salt and coriander. Evenly coat fish pieces with this mixture and leave to marinate for 30 minutes.
Heat oil in Kadhai, fry fish pieces until crisp and golden brown.
Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.

Doi Ka Machch
Serves 5
600 gms of boal fish
1 cup yogurt
Salt to taste
2 small sized onions
3 green chillies
2 tblspns of ghee
2 bay leaves
4-6 cloves
3-4 green cardamom

Clean, wash and cut fish into medium sized pieces. Whisk yogurt, add salt and marinate fish in this for twenty minutes.
Peel onions and grate them. Wash green chillies and slit them into two. Keep aside.
Take ghee in a kadai and add bay leaves, cloves and green cardamom. Cook for fifteen seconds. Add grated onions. Sauté for five to seven minutes.
Add halved green chillies and fish marinated in yogurt. Bring to a boil. Cover and cook on a low fire for seven to eight minutes.
Chef's Tip : Some people like this recipe cooked in mustard oil. If you wish to use mustard oil, bring it to a smoking point, cool it and then use as normal.

Narikal fish curry
Serves 6
750 gms ... boal or ayr fillets
3 tsp ... Red Chillies (fresh)
2 tbs ... Cocunut dessicated
2 tsp ... Ginger, chopped
6 ... Garlic cloves
3 tbs ... Maida (flour)
Salt to taste
Oil for frying
Lemon wedges for garnishing

1. Wash the fish fillets and pat dry.
2. Sprinkle maida over fillets and keep aside.
3. Grind togeather,red chillies, cocunut, ginger, garlic, vinegar and just enough water to make fine paste.
4. Add salt and evenly coat fillets with this paste.
5. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.



Clean scene

Eid is long gone, and life is back to the humdrum of daily chores. Except that you're stuck with the post festival cleaning up. We know how it feels. Read on for some quick shortcuts to cleaning.

Boil soap water in the ratio of one teaspoon of detergent to one cup of water, in your teapot. The tea-stains will vanish.

To remove oil and grease stains from your costly party wear, dip the affected area in kerosene and rub vigorously with a little besan. Wash off with soap, and lightly iron the garment. Please note that it is risky to use this method and will not work on old stains.

Got chewing gum stuck to the floor? Remove it with kerosene…and then shoot the person who stuck it there.
For sparkling windowpanes, rub them with used tea leaves soaked in water.

Did you get stains on your bone china? Use nail polish to get rid of them. Be careful if the china has painted motifs…the nail polish might remove the paint too.

Planning to clean your diamond jewellery? Rub chalk powder over them, and then rub gently with a warm, dry cloth. They will regain their lost sparkle.

Finally, to clean your system after gorging on all the Eid eats, drink a glass of water with a piece of jaggery dissolved in it. It will take care of any acidity problem you may suffer from.

By Sabrina F Ahmad

Hanging Out


Situated in Kemal Ataturk Avenue, Banani, Bashori is a restaurant serving up various kinds of food, starting from Bengali dishes, Chinese cuisine to mouth-watering Shahi foods like the biriyani and numerous kinds naan and kebab and even fast food items.

This place is particularly busy during the midday when students of the surrounding private universities flock here for a filling lunch. Besides, businessmen and professionals from many walks of life can't help but stop by Bashori to savor their mouth-watering dishes during this hour of the day. Bashori offers a wide variety of eats; you can always rest assured that at least one of the dishes is standing ready to satiate your hungry tummy.

But since Bashori is a proper restaurant, the interior doesn't hold up a boisterous setting, which is very good. So if you want to take your friends to a quiet lunch somewhere then don't wait to choose Bashori. The attendants are really prompt and helpful. But since so many lunch-lovers stop at this place for their mouthwatering lunch, it might often be difficult to grab an empty table especially during a busy working day.

The interior is dimly lit and furnished tastefully with wooden fixtures. So, the nest time you wish to take a break from a hectic morning and want to your friends and colleagues to enjoy some truly palatable chicken

biriyani or bhuna khichuri during the noontime set your feet in Bashori. You will like the place!

By Wara Karim


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