Deshi Mix | The Daily Star
  • 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



    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.

  • Nobanno 1424

    Nobanno — a celebration of nature's boon

    Agrahayan, the eighth month in the Bengali calendar, marks the beginning of traditional harvest festival of Nobanno, which means 'new food,' or not so literally, 'new crop'.

  • Bhog for puja

    Durga Puja — the ceremonial worship of the mother goddess, is one of the most important festivals of Bengali hindus. The first grand worship of goddess Durga in recorded history is said to have been celebrated in the late 1500s.

  • Ilish — A Bengali's love

    After all the pomp of Eid ul Azha, we are sure you are looking for a break from the rich beef and mutton dishes. Delve into the world of the ilish and try these all-time stunning recipes to cheer up your taste buds.

  • Grand tastes of an era bygone

    Some recipes and techniques have stood the test of time and are still loved many generations later. The use of yoghurt in some of the recipes takes the marinade to the next level and tenderises the meat to make it a scrumptious dish. Do not forget to execute the following easy-to-follow steps to setup a grand dinner table.

  • Sweet indulgence

    While desserts are predominantly served at the end of a meal, those with a serious sweet-tooth well agree that anytime is dessert time! Eid-ul-Azha is just a few days away and there is no better way to celebrate the festive occasion than to prepare and serve traditional Bengali sweets.

  • Offal recipes - The ultimate nose to tail cooking

    Organ meats, sometimes referred to as 'offal' are the organs of animals that humans prepare and consume as food. Are you looking for new ways to incorporate organ meats into your diet?