Deshi Mix | The Daily Star
  • A dessert trail

    While Bangladeshi desserts and sweets are predominantly served at the end of a meal, some cultures believe in serving sweets at the beginning, and then there are cultures that lack the concept of desserts completely — some just like to top off with light fruits, instead of rich sweets.

  • Jamai khatir

    It has been socially the role of a new mother-in-law to appease her new son-in-law, and as they say — the way to a man's heart is through his stomach, much of which is attempted through lavish dinners, special dishes, and everything associated.

  • Welcome drinks for wedding guests

    Drinks are an important part of any wedding, be it the wedding reception drink, welcome drink upon arrival, or drink with the meal. In our country, wedding drinks are mostly non-alcoholic.

  • A paan you cannot do without

    The betel leaf has a long standing history with our culture. One simply cannot forget the image of elderly grandmothers, their lips reddened by the betel leaf, always chewed while narrating stories on winter evenings.

  • Not so ordinary cooking with spices

    Saffron is one of the most sought after spices in the world. The threadlike ingredient that imparts a yellow hue are quite literally, imbibed in myths and legends.

  • Durga's sweet bounty

    These nine days across the world are charged with spiritual fervour as it is a time for worship, festivities, fasting and spiritual enhancement. The nine days of fasting and prayers culminate in Bijaya Dashami or Dussehra, the tenth day, which marks the victory of good over evil.

  • The story of spices

    Spice up your taste buds with healthy spices in your diet. According to the International Organisation for Standardisation, there is no clear-cut division between spices and condiments.

  • Divine red meat

    It's among the most divisive of food in the history of nutrition, although people have been eating it throughout history, many believe it to be harmful. Mammalian muscle meat including beef, lamb and mutton and veal are classified as red.

  • Foodies' delight

    So here are a few dishes, using Rupchanda Lessorb Soyabean oil, that are sure to catch the foodies-in-waiting's fancy.

  • Eid Special Hyderabadi Biryani Recipe

    Biryani Bonanza

    It is believed that Mughals were the first to introduce biryani in North India, whereas South India was exposed to its brilliance through the Arabs.

  • Pickles it is!

    However you decide on plating the many types by PRAN Achar, this very element should prove to the rest of the world the very eloquence and finesse of our gastronomical mastery.

  • Cooking With Spices

    This is a great example of nose-to-tail eating. Beef heart is a working muscle, and like any good steak, needs fast cooking over high heat to remain tender. Beef heart kebabs might seem like a recipe for the adventurous, but they are absolutely delicious and not offaly as one might expect, but lean and satisfyingly rich.

  • Of beef and biriyani

    BEEF PASANDAY

  • OFFAL RECIPES

    However, hunter-gatherers didn't just eat muscle meat. They ate the organs too, such as brains, intestines and even testicles. In fact, the organs were highly prized.

  • Khichuri Recipes

    It's been raining a lot lately. As it pours outside with dark clouds surrounding the environment, Bengalis everywhere crave for Khichuri. A piping hot plate of Khichuri is just what the heart desires when a Bengali comes home soaked from the rain. Some traditional songs in the background, and a quick nap if someone can squeeze it in, is the definition of a classic rainy day well-spent for Bengalis.

  • Eid Recipes

    Ramadan is almost over, and we all know what that means. It is the countdown to the joyous celebration of Eid-Ul-Fitr. The festival is celebrated by preparing feisty dishes, including beef, chicken and mutton.

  • Iftar with sauce: the last call

    As we are reaching the final leg of the iftar journey , The Daily Star and PRAN sauce jointly presents “Iftar with sauce: the last call” to help you serve up delectable sauce filled iftars!

  • Iftar with sauce: the encore edition

    Mix the flour, chilli powder, 1 tablespoon PRAN sweet chilli sauce, cumin, salt and baking powder together in a bowl. Gradually whisk in 2 cups cold water until a thick, smooth batter is formed. Heat the oil in a large pan. Dip each piece of vegetable into the batter then lower into the hot oil. Fry for 3-4 minutes depending on the size of the vegetables. Remove from heat and drain on paper towels. Garnish with coriander leaves and serve with remaining chilli sauce.

  • Iftar with Sauce

    For Ramadan, you have probably done all your grocery shopping for iftar, but have you gotten the one thing that can is the synonym for soulmate for all your spicy food? That's right, its tomato sauce. And with that, for all the iftars of this Ramadan, The Daily Star and PRAN sauce jointly presents “Iftar with sauce”.

  • Favourite summer recipes

    Food is one of the most significant aspects in any Bengali celebration. Breakfast till dinner, the menu can range from Luchi/puri, pitha, sandesh to parathas, vegetable or meat curries, khichuri -dim, pulao and chicken roast.

  • Delights across the border

    A Gujarati dish made from roasted and cooked broken wheat, Lapsi is sweetened with extra sugar and pleasantly flavoured with cardamom powder. Roasting the broken wheat in ghee gives lapsi a rich brown colour, an intense aroma, and rich flavour.

  • With a dollop of ghee

    Classic Bengali fish biryani is enough to make one's mouth water. There is an interesting story behind this Bengali delicacy. Biryani in Bengal evolved from Lucknow when the last Nawab of Awadh was exiled to

  • Lentil: Our super soup

    Those who can recall the decade of the '80s, a time when entertainment primarily came in the form of BTV, Bangladesh Betar and nothing more, the government sponsored campaigns on health, hygiene and other social issues, which were enough to put us youngsters to sleep way before bedtime.

  • Chutney and achar

    Come summer, it's time to stock up on pickles! So, don't lose this opportunity to add a jar of lip-smacking pickle to your store.

  • Stay well in spring

    Spring is the prince of seasons. It is the symbol of colours and rejuvenation, often glorified in prose and poetry, and serves as the

  • Poush Sankranti

    A gustatory celebration on Poush Sankranti

    Gajrela is a pudding popular in North India and Pakistan. It is traditionally eaten during festivals, mainly on the occasion of Makar Sankranti, Diwali, Holi, Eid and Raksha Bandhan.

  • Duck dishes to warm you up this winter

    Duck dishes to warm you up this winter

    The cool winter months are perfect for delectable duck dishes. Go on, allow yourself to be seduced by duck in all its glory!

  • The gur festival

    The gur fest

    It is simply a soul warming drink, ideal to have during winter mornings. Made by boiling palm jaggery with hand-ground spices like cinnamon, cardamom and a strong flavour of dried ginger, the ingredients add to the refreshing flavour of this drink, making it the perfect cuppa to sip on, when you are tired or down with a cold.

  • The joy of jaggery

    Winter is here in all its glory. We are experiencing a pleasant weather with a cool breeze and nice sunny afternoons. The season is synonymous with some signature specialty foods, especially sweets.

  • Winter veggies to warm our souls

    As hints of winter sweep through Dhaka, we are already craving the crunchy, warm delectable winter vegetables. Skim through the following recipes and pick your favourites. These definitely won't disappoint on a cool evening in your veranda.

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