Check it out
Zainul gallery hosts a terracotta exhibiton
On June 24, 2005, the Zainul Gallery at the Institute of Fine Arts opened its old doors to a new terracotta exhibition. The exhibition that will run for a week till the end of June is showcasing the work of three artists: Tayabuzzaman Khan Topu, Mazharul Haque (Iqbal) and Shohidul Hasan. All three artists are graduates of the Institute of Fine Arts. Professor Moinuddin Khaled, a Professor of the Bangla Department at Dhaka City College, inaugurated the exhibition.
The exhibition highlighted the specialities of each of the three artists. Shohidul Hasan's work consists predominantly of jewellery of all shapes, colours and sizes. Some of the pieces are partially painted while others are complete in layers of intricate patterns in paint.
Mazharul Haque's work is more from old school with carved mounts and vases with embossed details. His pieces all provide visual details such as scenes out of rural Bangladesh or scenes from the Liberation War.
Tayabuzzaman Khan descries his pieces as functional pieces that can be used in households to store dry objects. His work comprises of a wide array of objects, from simple mugs to large planters. His work also leans towards more of the abstract and daring with pieces such as a contorted feminine torso. His work is done in such a way that observers get a chance to see the layers of clay he has used and appreciate the intricacy of each piece.
What makes this exhibition, different and special from others is that not only does it pay homage to the age-old tradition of using terracotta ware in one's everyday lives but the objects displayed are made from top-of-the-notch quality clay also.
For the next week the exhibition will open at 10.30 each morning and close at 8pm. All the items on display are on sale as well.
By Riyana
Yashica digital camera
Taking pictures has never been this easy. Epique Home Appliances Ltd., the official distributor of Yashica Camera of Kyocera Corporation Japan, has recently launched three digital cameras in the Bangladesh Market. The models are EZ Digital 2010, EZ Digital 3010, EZ Digital 4033.
The sleek EZ Digital 2010 and EZ Digital 3010, which are 2 and 3 Megapixel cameras, are small enough to be carried in your purse and have 400% Digital Zoom capacity. Each has an in-built 16MB memory card, and can be used for 381 pictures at a time on their economy mode.
The EZ Digital 4033 camera has 4.2 Megapixel capacity, and 360% digital and 300% optical zoom. All three have video recording capabilities. Prices range from Tk. 9,300/- to Tk. 23,000/- according to the models.
The cameras, along with warranty/guarantee, are available at Epique Home Appliances Ltd.
Their showrooms are in 345 Segun Bagicha, Dhaka-1000, R
oad # 10/A, House # 50, Dhanmondi R/A, Dhaka, 41 M.M. Ali Road, Lalkhan Bazar, Chittagong, These cameras are also available with their authorized agents.
LS Desk
CHITTAGONG CHITCHAT
Sopura silk
Go over to GEC More, make your way to the building next to Aarong, climb up one flight of stairs and enter 'Sopura' the ideal Silk haven. Silk items of every form can be found here, starting from sarees to shirt ties for males. And you know what the best thing about this place is? You get 100% pure silk items here, and at very reasonable prices. They have sarees for grown ups at Tk 550 to 5200, and if your little girl happens to throw a tantrum for being neglected so long while you're doing your shopping, you can even buy one of the children sarees that are priced from 450 to 550 Taka. You're happy, your daughter's also happy. What more do you need?
Formal and casual punjabis can also be purchased within a reasonable budget of 850 to 3200 Taka. Exquisite wedding sherwanis, with intricate handwork, are available from 6500 to 7500 Taka. Silk Fatuas and shirts range from 550 to 750 Taka. Three pieces (for kameez) are available from 1350 to 2000 Taka. Even silk handbags, with interesting handwork, can be purchased from a very reasonable 350 to 450 Taka.
Sopura Silk Mills was first started, on a small scale, by the founder Alhaj Md. Sadar Ali, who is currently the Managing Director. Today, due to customer demand, Sopura has employed at least 5000 workmen, thus also creating jobs for many poor and deserving female workforces. They have showrooms in Chittagong, Dhaka, Rajshahi, Mymensingh, Sylhet and have also opened up a showroom in London. 'Our clientele consists of top mail order houses, departmental stores and leading fashion houses in the western markets,' they say. I wouldn't know much about that, but I can always recognise a good place for shopping when I see one. And Sopura definitely fits the bill!
By Jennifer Ashraf
Cookbook clips
BY Sherifa Ahmed
Tomatoes stuffed
with fish
Ingredients:
250 gms boneless Fish
1 Onion
1 Tomato (chopped)
¼ tsp black pepper powder
¼ 'Garam Masala' powder salt to taste
4 large tomatoes
2 Green chillies
2 tbsp tomato Ketchup
1 tsp chopped ginger
¼ cup Oil
1 tbsp chopped mint
Method:
Wash and wipe the tomatoes, slice the top and then scoop out the pulp and keep it aside. Cook the fish in salted water until tender. When cool, shred coarsely. Fry chopped onions, green chillies and ginger until light brown. Add tomatoes, fish, 'garam masala,' salt, black pepper, ketchup and tomato pulp and stir for a few minutes until dry. Fill tomatoes with this mixture and bake in low temperature in an oven until tomato skin is tender or shallow fry stuffed tomatoes. Garnish with mint leaves. Serve hot.
Mixed Vegetables
Ingredients:
2 Carrots
150 gms French beans
4 Onions cut into rings
½ Cup shelled peas
1" Ginger grated
2 Green chillies chopped
3 Tomatoes chopped
½ tsp Turmeric powder
½ tsp Garam masala
1 tsp Coriander powder
½ tsp Red chilli powder
1 tsp Tandoori masala
2 Cloves crushed to powder
3 tbsp Oil
Method:
Peel carrots. Divided length wise. Cut slices in a slanting manner. Thread French beans. Cut into ½" diagonal slices. Heat oil. Add onions and cook till transparent. Add ginger and green chillies. Cook for ½ a minute. Add turmeric powder. Mix well. Add tomatoes and cook for 4-5 minutes. Add garam masala, coriander powder and red chilli powder. Cook till oil separates. Add beans, carrots and peas. Stir fry for 4-5 minutes. Cover and cook on low flame till vegetables are done. Add tandoori masala and powder cloves. Mix well. Serve hot.
Shredded chicken baked in white sauce
Ingredients:
1 ½ kg Chicken cut into pieces
1 ½ tsp Crushed garlic flakes
1½ tsp Crushed ginger
1 litre Water
1 tbsp (15g) Flour
¼ litre Milk
1 tbsp Butter
Freshly ground black pepper to taste
2 Green chillies finely chopped
1 tbsp chopped coriander leaves
Juice of 2/3 Lemons
Salt to taste
¾ Cup grated cheese
75g Butter-cut into small cubes
1 Egg-lightly beaten
Temperature-180'
Time 40 minutes
Methsod:
Place the chicken in a pan with the crushed garlic and ginger and one litre water. Boil till the chicken is done. Remove the chicken from the pan but keep the stock. Take the chicken off the bone and cut into long strips and keep aside. Place the stock on the fire, add a little more water if required. Stir in the flour a little at a time, and make sure it does not form any lumps. Slowly pour in the milk and stir till the sauce is smooth. Mix in 1 tbsp of butter and allow the sauce to simmer for a few more minutes till it thickens. Remove from heat and keep aside. In a baking dish, Place the chicken at the base, and cover with the freshly ground black pepper, coating the chicken layer evenly. Sprinkle in the chopped green chilli, then chopped coriander leaves. Sprinkle lemon juice over the chilli and coriander layer. Add salt. Pour on the white sauce to form an even layer and to cover the chicken totally. Sprinkle the grated cheese over the white sauce and dot the cheese layer with cubed butter, then pour the lightly beaten egg. Bake in an over till the top is nicely browned and the cheese has melted.
