Home   |  Issues  |  The Daily Star Home   |   Volume 6, Issue 34, Tuesday, August 23, 2011



Iftar deals

Ifter a day of fasting everyone wants to relax and give free rein to ther appetites. So, this week we are letting all of you know the special iftar and sehri arrangements that eateries all over town have brought out to delight their customers.

Izumi- is offering Bento Boxes for Iftar at Tk 800 including VAT and service charge. The first week's Bento Box consisted of Salmon Sushi, Cucumber Maki, Tuna, Avocado and Pasta Salad, Tempura, Chicken & Beansprout Wrap, Grilled Beef with Sesame Seeds served on Japanese Fried Rice. The Bento Box will be served with Miso Soup and fresh fruits for dessert. Please make sure to reserve a Bento Box in advance as they will only be preparing 50 per day. They will have a different composition for each week of Ramadan, so please check their Facebook page for the latest update.

Address: Izumi, House 24C, Road 113 (Corner of Road 113 and 119), Phone - 8814429

Khazana - Khazana is the place for a fine dining experience where tradition is blended with an innovative and modern twist. This Ramadan, they have a wide range of vegetarian and non vegetarian kebabs. Their Murgh Yakhni, which is a Kashmiri Shorba of chicken and the fresh spinach flavoured with herbs from the highland of Kashmir is a must try. Their extracts of lamb trotters with pomegranate known as Kandhari Paya Shorba is another mouth watering option.

Address: House# 09, Road#55 Gulshan # 2, Dhaka-1212, Bangladesh.
Tel: 8826127, 8821965

Hotel Sarina- Hotel Sarina has a pre-plated iftar menu with 14-17 items including apple juice, chicken cutlets, fruit salad, dahi bara, mutton halim, paneer tikka, Mughlai parata, rice puffd etc. Three Price ranges including VAT and service charges are Tk 1012, Tk 1101 and Tk 1139.

They also offer a varied sehri menu which is sure to delight fasters who want to venture out into the wonderfully empty roads at 3 in the morning.

Address- 27, Banani C/A, road 17, Dhaka- 1213, phone- 8851011-4, 8851040-2.

The 8- This Ramadan The 8 offers a unique Arabian iftar buffet. Far from the heavy, fried fare of Dhaka, they offer a fresh, healthy iftar with a collection of Arabic favourites including Tabbouleh, Fattoush, and Kibbeh, not to mention the ever-popular Hummus. For Tk 720++, the buffet spread includes the best of Arabia, Lebanon, Egypt and Turkey. In addition to this they will also be offering some signature iftar dishes from Malaysia as well as the most sought after traditional iftar dishes.

Address: house: 24, road: 2, Gulshan 1

Sajna- Buffet cum dinner with a different menu everyday. The pleasant ambience will increase the pleasure of your dining experience. In the 21-item buffet, dal pakora, raita salad, achari beef, shabzi bahari, prawn toast, shahee tukra and other such mouth-watering items are available. For take away: chicken bara kabab, Punjabi chicken, jali kabab, shami kabab, fish cake etc. are available. The buffet is priced at Tk 530++ per person. Also, take-away iftar boxes with 7-9 items are available at Tk 150, Tk 160 and Tk 220.

Address: House 14, road 11, block H, banana, Dhaka, phone-8812458, 8811684

The Dhaba- Dhaba offers a take away menu with 38 items including chicken wings, lamb roast, kulfi, aloo paratha, nargisi kofta, custard, pakora etc price range is Tk150-425.

Address: Road- 12, House- 104, Block- E, Banani, phone- 9890136, 01726750979.

Quesadilla- Special Ifter package at tk. 250 is available; Take away menu price range is Tk100-400. Specialties: Chicken tikka kabab, taco, shwarma, chana masala, mutton roast etc.

Address: B&B Empire House- 116, Road- 11, Block- E, Banani, Dhaka.

Dish and Dessert- 9 sets of take away iftar boxes with 11-14 items available at price ranges of Tk 180-370. Buffet iftar menu of 26 items is available at Tk 695. Garlic naan, chicken biriyani, murgh polao, Mandarin fish chili dry, beef chili onion, whole chicken roast, kolija singara, faluda, butter chicken etc. are some of their main dishes.

Address: House- 108, road 8, Block C, Banani, Dhaka- 1213, Bangladesh, phone- 8821117, 01913851267, 01715020333.

Topkapi- Iftar and dinner buffets for Tk 650 per person are available at Topkapi. Their take away menu includes 37 items such as mutton tehari, sheek kabab, grill chicken, chicken shashlic, zafrani jelabi, pao bhaji, chicken kabab roll. Their iftar boxes are priced at Tk 250, Tk 350 and Tk 450.

Address: 134, Gulshan Avenue, Gulshan-2, Dhaka-1212. Phone- 8810886, 8812646, 01819-229045

Cavo- Cavo's specialties include chicken boti kebab, butter naan, spring roll, tandoori chicken etc. Their iftar and dinner set menu is priced at 575++, and the iftar set box at Tk 250, Tk 350, Tk 400.

Address: House-58/c, road- 131, Gulshan-1, Dhaka-1212. Phone- 8822171, 9899239, 01830404552.

Shawarma House- This Ramadan Shawarma House offers takeaway menu of 19 items. The price ranges from Tk100-500. Specialties: chicken naan roll, chicken halim, kofta, pakora, etc. The quality of fodd is not in doubt as they have been a part of Dhaka's food scene for some years now.

Address: Banani, Dhaka, phone- 01710456055, 8835324

Pan Tao- Pan Tao offers special iftar boxes of 11/13 items. These are priced at Tk190/250. For take away 30 delicious items are there. Prawn balls, fish fingers, chicken toast, beef tehari, kashmiri jilapi, etc. are notable among these. The price range is Tk100- 450.

Address: Road- 12, house-42, block E, Banani, phone- 9888012.

Star kabab and restaurant- The famous traditional restaurant of puran Dhaka is, as usual, a treat for food lovers this Ramadan. Mouth-watering items like mutton leg kabab, mutton halim, chicken roast, chicken toast, doi-bara and nuggets are some of the items available here. There are also 29 take-away menu items. Price range: Tk150-480.

Address: House- 15, road 17, block c, banani. Phone- 9892333

Abacus- Modern food items and fast foods are the specialties of Abacus. They have introduced 48 take away items for this Ramadan. Their items are characterised by a unique flavour. Special items include chicken broast, Malaysia grill satay stick, crispy beef ball, wonthon, egg roll, beef keema chop, bindia, shahi halim, special fried chicken etc. Special iftar boxes are also available (price range- Tk150-450).

Address: Star centre, road no. 138, block- SE(C) 2,Gulshan avenue, Gulshan-1, Dhaka-1212, phone- 9895202, 8831400.

SamarKand- A place decorated to create a classy, olden ambience. Also the food reminds one of the ancient Mughal taste. Buffet iftar/dinner is offered here at Tk 699++, with a live barbecue that includes chicken tikka, rezala, dal makhani, jarda etc.

Address: house no. 2, road 126, Gulshan-1, phone- 9883626, 01678 011053, 01678 011034.

Kosturi Kitchen- : A good place to grab some food items at moderate prices. Iftar boxes with 10 items at price rates of Tk100/150/220/250. Taking away iftar from this joint will cost you between Tk100 and Tk240. Specialties: grilled chicken, mutton tehari, kacchi biryani, faluda, fruit juice etc.

Address: Building 6, Gulshan-2, phone- 01915909290, 01911 271774.

Baton Rouge- Here, buffet lovers can go wild as the menu dinner buffet menu includes 101 dishes at Tk695++. Group menu is available at Tk495/395 per person in case of a minimum of 50 persons . Fish fingers, halim, soup, shami kabab, pasta, dosa etc. are some of the highlights of their menu.

Address: Plot- 15, Block-CEN, road- 103, Pink city 7th floor, Gulshan-2, phone- 8881662, 8881537, 01724125457.

Aananda confectionary: Here you will get a touch of the famous Puran Dhaka iftar legacy. Only take away menu is available. Specialties: keema samucha, Mutton Halim, Murg Masallam, ras malai, hilsha kabab, suti kabab etc. Price range- Tk100-1000.

Address: 49, Chawk circular road, ChawkBazar, Dhaka-1211. Phone- 7314686.

Dhaka Bar-b-q: Iftar boxes are available in packages priced between Tk200-360. The price range of the take-away iftar menu is bewteen Tk 50-320. Address: 400, New Eskaton road, phone- 8331384

Royal hotel: Take away menu is prced between Tk100-400. Chicken kabab, shahi tukra, firni, kashmiri naan, Pista sharbat, samucha etc. are some of the items to look out for.

Address: 44, Hornath Ghosh Road, Lalbagh, Dhaka.

Hotel Taj, Hotel 3 star, MoghBazar: Sehery is available at these two places, where regular rice, bhuna khichuri, chicken curry, daal, etc are available.

By Tanziral Dilshad Ditan


Eid desserts

Giant chocolate chunk skillet cookie
This cookie is baked in a skillet. (Use any thick-bottomed, non-stick frying pan if you do not have one.) When serving, spoon it out, with a scoop of the very best vanilla ice cream.

½ cup butter
½ cup granulated sugar
½ cup brown sugar
1 tsp pure vanilla extract
1 egg
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
1 cup chocolate chunks

Preheat oven to 350 degrees f/177 degrees c/Gas Mark 4. Melt butter in a saucepan. Stir in sugars and vanilla and then, remove from heat. Let rest until pan is warm for about 5 minutes. Crack an egg onto the butter and sugar mixture, and whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Pour on the well-greased skillet. Place in the oven for 15 minutes, or until it starts to turn golden on the top and around the edges, but soft in the centre. Serve with vanilla ice cream.

Molten chocolate lava cakes
"Molten chocolate lava cake" is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé. Chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, and it is now almost a compulsory inclusion in high-end restaurant dessert menus.

½ cup and 2 tbsp butter or 7 tbsp oil
1 cup chocolate chips or grated chocolate
½ cup all-purpose flour
1½ cup icing sugar
4 eggs (well beaten)
3 egg yolks (well beaten)
1 tbsp of extract of choice

Preheat oven to 425 degrees F/ 220 degrees C/ Gas Mark 7. Spray 6 ounce custard cups (ramekin) or cupcake moulds. In a medium microwavable bowl, melt chocolate and butter/oil in the microwave for 60 seconds and then in 30 second increments until smooth (about 1½-2 minutes total). Whisk in flour and sugar to chocolate sauce. Lightly whisk in the egg whites and yolks until smooth. Add the extract and mix everything until combined. Divide the batter evenly among the 6 cups.

Place cups on top of a baking sheet/tray and bake for 10 minutes on the centre rack. The edges should be firm but the centre should still look a little wet and wobbly. You may have cracks on the top surface of the cakes. Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup. If desired -- to serve, dust with powdered sugar; place a scoop of ice cream on top or pour strawberry syrup on the side.

Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the batter, pour into the prepared moulds, cover with plastic wrap, and refrigerate. Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Dark chocolate loaf
The recipe below is simple with high quality cocoa powder and milk chocolate melted together to create a moist loaf that is both rich and intense. The batter comes together in only a few minutes, and the loaf tastes amazing.

3/4 brown sugar
1 cup cocoa powder, sifted
1½ cup all-purpose flour
3/4 cup sugar
1½ tsp baking soda
3/4 tsp baking powder
1 tsp salt
3 eggs
2 egg yolks
3/4 cup buttermilk ('matha' or 3/4 cup of milk mixed with 1tbsp of vinegar)
½ cup vegetable oil
1 tsp vanilla extract
1 to 1½ cup chopped milk chocolate like Dairy Milk/Lindt/or any available brands

Preheat your oven to 350 degrees f/177 degrees c/Gas Mark 4. Lightly grease a loaf pan, dust lightly with flour and knock out any excess flour.

In the bowl, combine brown sugar, cocoa powder, sugar, baking soda, baking powder and salt. Using the dough hook of your mixer, mix until well-combined. In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk, oil, and vanilla; whisk until combined. With the mixer on low, slowly pour the wet ingredients into the dry ones, mixing until just combined. Stir in the milk chocolate with a spatula.

Pour the batter into the prepared pan, place on the centre rack and bake for 1 hour or until a toothpick inserted in the centre comes out with just a few moist crumbs. Avoid over-baking. Let the bread cool in the pan for 10 minutes, and then turn out on a wired rack to cool completely.

Strawberry-lemonade bars
Try these tangy, sweet, and simple bars and you will love how the flavour of strawberries kisses the sour lemon custard in these gorgeous bars. Do try to refrain from having more than one.

1¼ cups all-purpose flour
½ cup icing sugar
½ tsp salt
8 tbsp butter, softened and cut into small pieces
7 large egg yolks, plus 3 eggs
1 cup plus 2 tbsp sugar
2/3 cup freshly squeezed lemon juice
¼ cup lemon zest
A pinch salt
4 tbsp butter, cut into pieces
1 tbsp corn starch
½ cup strawberry jam
1 tsp strawberry extract

To make the crust:
Line a 9-inch square baking pan with aluminium foil, leaving an overhang on opposite sides to lift the bars out after they've baked. Grease the aluminium foil with oil/butter. Add the flour, icing sugar and salt to the bowl. Combine with the dough hook of your mixer. Add the butter and process to blend, about 8-10 seconds, until the mixture is pale yellow and resembles coarse meal. Dump the mixture into the prepared baking pan and press it into an even layer over the bottom of the pan. Refrigerate the crust for 30 minutes. While the crust is chilling, preheat the oven to 350 degrees f/177 degrees c/Gas Mark 4. Bake the crust for about 20 minutes, or until golden brown.

While the crust bakes, make the filling: In a medium bowl, whisk the egg yolks and eggs whites. Combine the sugar and lemon zest in a small bowl until the sugar is moist and fragrant. Add the sugar to the egg mixture and whisk to combine. Finally, add the lemon juice, corn starch and salt and whisk till blended. Transfer the filling to a medium saucepan and add the butter. Stirring continuously, cook over medium-low heat until the curd thickens slightly. Pour 1/3 of the filling through a strainer into a medium heatproof bowl. Transfer the pan back onto heat; add the jam and extract of strawberry; and stir till thick.

Strain and pour the strawberry filling first over the warm crust. Dollop the lemon filling randomly over the top and swirl with a knife to create a marbled look. Bake for 15-18 minutes, or until the filling is shiny and the centre jiggles just slightly when shaken. Remove the pan and cool completely. Refrigerate for 2 hours. Use the foil to lift the bars out of the pan and cut into squares.

By Anahita Ahmed
Photo: Sazzad Ibne Sayed
Food: Des'ree Daily Desserts


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