Long drives, fun adventures and good food. That sounds like the perfect weekend. Instead of hopping on the car and heading over to your regular favorite food place,you could have an adventure of discovering new amazing food. We suggest you plan the forthcoming weekend ahead and prepare your taste buds for the time of a lifetime. Dhaka has a diverse food culture. Each area of Dhaka offers a unique flavor palate and local specialty. There are so many hidden gems and off the grid places which have amazing food.
With the cheekiest facebook content and visual, Daniel Rahman, Shariyar Sakib Rahman, Farhan Aziz, Naorose Ali and Fahim Hossain have banded together to bring you a cozy eatery just behind Edith on Road 15 in Banani . They accumulated their love for Japanese culture and incessant need for snacking to bring you Nau. Intending to have an effect of the present, the word is originally Japanese.
The owner of SugarRush Cupcakery and The Kitchen Studio, Fareeha Chowdhury, sat down to have a chat with us on how she turned her hobby of baking into a full-fledged profession. Here is her story:
Nafees Reza Vicky is an upstanding, persevering and well-loved restaurateur in Bangladesh, who gave us a bit of his valuable time to speak to us about his journey so far in the restaurant industry. Catch him discussing the foundations of Mélange, Mirage, Tooth Town, Nikkei and Tokyo Express and so much more.
Rehanur Rahman, who is currently a lecturer at North South University and the owner of Ginza, and Mohaimin Mostafa, who has his own software startup, have been friends since they were in school. Even though they drifted apart after high school, one to England and the other to America, life brought them back together in the end. Coincidentally, they found themselves at the same place at the same time, and together they cooked up the idea of introducing Bangladesh to the western coffee culture by launching a renowned coffee franchise here at home.
The Prestige got a hold of Rubaiya Ahmad - founder of Obhoyaronno Bangladesh Animal Welfare Foundation, dedicated vegan and full-time dreamer to ask her about Bangu Vegan, the cruelty-free catering service she set up along with Musarrat Rahman. We asked her a few questions and here’s what she had to say:
Nowadays, there is no lack of restaurants in Dhaka. New and innovative food places are popping up everywhere. What is missing, though, is information. Despite being surrounded by a number of restaurants, we still have no idea where to eat. To this end, food-bloggers are making our lives a lot easier. Through their effort, we are being able to gain information about food quality, price, and cuisines. That is why, today, we bring before you eight food-loving individuals who you can follow to stay updated on the food scene in Dhaka.
Raw tea has been a detrimental part of Bengali culture for eons but it can prove to be quite the sour habit for individuals cursed with a sweet-tooth and dairy lovers. At its most basic, rong cha consists of black tea soaked in warmed water. In many cases, people add their own little twists by adding cardamom, ginger, cinnamon, cloves and other common household spices. “Cha” holds a special place in the Bengali heart. Everyone has fond memories of a rain-soaked evening spent with friends and family, catching up over a cup of chaa. Here are a few types of recipes which can add spice to the traditional rong cha.
We often times seem to forget about the lessons learnt before success strikes. Take a look into how Dhanmondi’s favorite dessert stop, Red Window and the store bringing Old Dhaka to the new, Bheja Fry came to life.
The man behind Tarka, 138 East & Pier, Tehari Avenue and Haveli tells us about his plight as a serial entrepreneur and his obsession with food. We sat down with Ashfaq Rahman Asif and asked him a couple of questions. This is what he had to say: