Deshi Mix | The Daily Star
  • 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?

  • CHA, ANYONE? MAYBE COOKIES TOO...

    Curling your fingers around a steaming hot cup of tea, slowly sipping the invigoratingly flavoured and aromatic beverage...

  • Differently fishy

    Fish is consumed as food by many species, just like us! It is a great and important source of protein and other nutrients.

  • Creamy Kormas

    Legend has it that the korma was created in the royal kitchen of Akbar in the mid-1500 century.

  • Chickpea surprises

    If you were to select one quintessential iftar dish, hands down chickpea will be it.

  • Coloured vegetables

    Ever heard of a food item that promises health and exhibits an exciting play of flavour and colour on our plates?

  • ‘Jack' in all dishes

    Spread out three layers of newspapers on the floor or your table. Apply generous amounts of oil onto your knife/sickle blade and onto your hands to prevent the sap from sticking to your knife, fingers and hands.

  • A Bengali tea party

    Planning for a tea party with your favourite acquaintances? And confused as how to go about dishing up that unique, yet easy-to-do recipe? Tea is very much part of our Bengali lifestyle without which occasions remain incomplete. So, sit back, get relaxed and have a cup of tea. Celebrate summer with a candlelit evening high tea, and serve season-inspired recipes your guests are sure to enjoy.

  • Bengali's bhartas

    Along with dal, bhortas are possibly the quintessential Bengali food, a staple in our diet.

  • Leftovers

    As any mistress or master of the kitchen will tell you, leftovers are inevitable.

  • Getting calcium-rich

    The element that takes the atomic number 20, calcium is essential for all living beings.

  • Bitter recipes

    Bitterness is perceived as an unpleasant, sharp, and disagreeable taste, but it is sometimes deliberately added in dishes to make them more palatable.

  • Sumptuous Olives

    People associate olives with pickles, but it can also be used to make other delicious preparations. Olives are classified into three groups according to the ripeness of the harvest and one needs to use the right type to get the right flavour and tangy taste.

  • Winter veggies

    This is a delicious Bengali side dish, easy to rustle up and goes well with rice. Sheem shorshe tastes heavenly when simmered in mustard paste until soft and tender.

  • Twist of taste

    Preheat the oven to 180 degrees. Coat a baking pan with butter. Place the cooked, sweet potato flesh, eggs, coconut oil, honey, and vanilla extract in the base of a food processor.

  • Making life easier for the host

    The weddings may be over but the long list of post-wedding luncheons and dinners have just begun. The following are some recipes

  • Quick fixes

    Boil milk on medium flame, add condense milk and grated mawa. Keep cooking till the milk boils down to half.

  • Durga’s Bhoj

    Festival season is around the corner with Durga Puja kicking off the celebrations. The festive period is a foodies' paradise with plenty of mouth-watering dishes to savour.

  • Old Dhaka recipes

    The term "kachchi" means raw referring to the biryani ingredients being combined raw in layers instead of first cooking the meat or rice separately.

  • Kebab time!

    The coming Eid UlAdha, while remaining purely holy in its essence, has also become quite a celebration of the culinary world. The Eid mornings themselves have gone on to become the stuff of a foodie's legend and this year promises to be no different. This week Star Lifestyle dedicates its pages to this delicious extravaganza and our recipe writers bring in some of the most scrumptious servings they could think up. To make it even more worth your while, we dig in deeper and do not restrain ourselves to only beef, bringing you the pick of the baked fishes and vegetarian splendour. Of course, there's plenty of kebabs, steaks and lamb chops to go around as well, so get your pots and pans ready and prepare a feast worth fighting over this Eid!

  • A bittersweet concoction

    Peel the fruit, separate the seeds (there are usually three segments) and cut off the fibres with a pair of scissors.

  • Kochu! (You can say that again...)

    Taro, or the humble 'kochu' as we know it, is versatile – if not anything else. Although cynics will pursue their argument --poison food-- others will vouch for its taste and the variation this can offer to a Bengali lunch, or dinner. Come to think of it, 'kochu' can serve just well as a snack! This week, our recipe columnist Selina Parveen puts the spotlight on this famous vegetable, but of course with her own little, magical twist.

  • A Date with the DATE

    Dates have been a staple food of the Middle East and the Indus Valley for thousands of years. They are an important traditional crop in Iraq, rabia, and northern Africa till as far as Morocco.

  • Summertime Sweets And Savouries

    Nimki, also known as 'namakpara,' is a traditional North Indian snack.

  • The Bengali Special

    Pui-shak (basella alba) is a green, leafy vegetable rich in calcium, vitamin A, vitamin C, iron, and lots of soluble fibre.

  • Must-have mustard

    Mustard seeds are from the mustard plant. Every part of this plant is edible, including the leaves, the flowers and the seeds.

  • Green all the way

    The term pickle is derived from the Dutch word 'pekel', meaning 'brine'. Pickling began 4000 years ago using cucumbers native to India.

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