M H Haider

Today marks the birth centenary of our Father of the Nation, Bangabandhu Sheikh Mujibur Rahman -- the visionary who made us dream of an independent Bangladesh, the powerhouse of charisma who ignited hope amongst the oppressed Bengalis, the legend whom the nation shall forever remain indebted to.

Given that Bangladesh is a riverine country, it comes as no surprise that boats of various shapes, sizes, and forms had been crafted — to use and commute its many rivers and canals, and to cater to the diverse needs and purposes of those aboard, be it recreational or functional.

Simply put, anyone who has been living in Dhaka is a Dhakaiite. But we would say this is a rather narrow and dull definition. Being a citizen of this city is no easy feat. Dhaka is one big challenge! And yet, we stick to it, fighting every day, and also reaping the benefits of living in the capital.

We have a constant love-hate, or bittersweet relationship with our city. And one cannot deny that despite all the flaws which make the capital unbearable at times, there is a charm and beauty to it.

In an attempt to make sense of this chaos, what would you say were the trends Dhaka’s gastronomic scene saw in the past decade — the top 10 culinary revolutions of the 2010s?

We don’t need an excuse to drink tea. Nevertheless, if you do need one — it’s winter, a season that calls for endless chitchats over a soothing cup of hot tea.

It seems like yesterday when I first walked into Nawab Chatga to delight my Chittagonian palate in Dhaka. And for someone who was born and raised in Chattogram, it did not fail to do that. Can’t believe it has been four years since then! Time flies.

The fraternity is old. Very old indeed -- it was formed in the 13th century in France. Today, La chaine des Rotisseurs spans across around 80 countries, with over 25000 members, united by a common love: gastronomy. And the organisation has recently chartered into Bangladesh as well. In that regard, an induction of new members took place at a gala held on 30 November, 2019 at InterContinental Dhaka.

If you are a food connoisseur, you surely cherish and celebrate the immense diversity of cuisines around the world. Whether it’s Bangladesh or Italy, food is beautifully diverse and unique wherever you go, having been passed down through numerous generations and centuries.

Sixty-year-old Amarjeet Singh Chawla (a.k.a. the Turban Traveller), is on a mission to travel across the globe by car — an epic road trip dedicated to Guru Nanak, founder of Sikhism.

Today may seem like any ordinary day. And for most purposes and obvious reasons, it indeed is.

When we think of satranji, most of us usually think of just rugs and mats — and perhaps, table runners. That’s about it. But should that really be the case?

I liked that department. It provided me with a lot of joy and comfort.

By now, we all know that the National Crafts Council of Bangladesh and Bengal Foundation have been in talks with World Crafts Council to award Sonargaon the label of a Craft City, in recognition of the fact that the area is the weaving centre of the age-old Jamdani.

Earlier this year, globally renowned vlogger Trevor James aka The Food Ranger visited Dhaka, exploring the city’s culinary gems.

But of course, monsoon is not without its nuances — the gloom and melancholy, the clogged-up roads, and the unfortunate floods.

He is as muscular and burly as those men depicted in S M Sultan’s paintings. And usually bare-chested that showed much of his rough, weather-beaten skin, the resemblance is uncanny. For Sattar, after all, also faces the same hardships Sultan’s men faced and lives the lifestyle of a common villager.

But dig deeper, and you will realise Mirkadim is like no other. It is the home of Mirkadim cows, a distinct class in our livestock industry — the highly celebrated and premium, ‘Mirkadim er goru’.

Jazzing up your beloved animal with garland, ‘mala’, is nothing new, but the enthusiasm with which this is done nowadays by a growing number of people, definitely is!

Dhaka’s culinary scene is getting more and more cosmopolitan, with waves of eateries opening up and popularising cuisines of various regions. Case in point: Ohana Diner which offers Hawaiian cuisine.