Bu Qtair – the Dubai institution – has a new location now, a shift of 100 meters from one side of the road to the other – an upgraded location – a sea view along the fishing harbour. Here’s presenting the video of the new Bu Qtair!
Cooking is like love; it should be entered with abandon or not at all. ∼ Julia Child With abandon – that’s what makes the thought of Grandmas and their cooking so so special. Last afternoon I had the honour of judging the 7th Grandma’s Recipe Contest that was recently held in Mumtaz Mahal at the Arabian Courtyard Hotel & Spa. A few months back … Read More Grandma’s Recipe Contest | Digging Out Recipes From Family Heirloom
Another Bengali post that screams out my Bengali identity … even the bird who sits on my window in the morning knows my pedigree by now. From shorshe bata Maach/mustard fish to Vivekananda Park styled aloor dum/spicy potatoes, from writing my encyclopaedic post on Bengali food to the most recent showcase of my Bengali pop up, I have been talking about my Bengali heritage, … Read More Abhijaan 2015 – Bengali Film Festival In Dubai | Teenkahon (Three Obsessions)
Ramadan Kareem! As I leave Dubai for the summers and settle down in Kolkata for almost two months (my summer hibernation as I like to call it, and probably for a lot of Dubai expats as well), I am overcome with tremendous guilt. Guilt for leaving my adopted home for far too long and also the guilt for feeling excited and longing to update … Read More Opening Up My Bengali Kitchen For Dima Sharif
The Bengali Gourmet evening at BookMunch was very important and special to me. This was the first time I had attempted to showcase Bengali Cuisine in a bit more elaborate way – a modern menu that had been created with all the nuances of traditional Bengali cuisine. It was for the ‘Cook The Books’ in BookMunch, an unique monthly event where the host Chef … Read More How Did I Fare In Showcasing My Bengali Cuisine? | On Zee TV Middle East
Ginger Lotus Sea Bass Category – Fish/Main Course; Cuisine type – Vietnamese Courtesy: BLUE JADE, Ritz Carlton, Jumeirah Ginger Lotus Sea Bass – where the Sea bass is cooked in Vietnamese Ginger Lemon Sauce, all the way wrapped in Lotus Leaf! Chef Ta Van takes us through a journey through the East, by picking up this dish, the recipe of which is passed on … Read More Ginger Lotus Sea Bass | Recipe From Blue Jade, Ritz Carlton
This must be one of the fishiest moments of my life – of course in the most awesome way. Tasting the Masqouf, also known as the Masgûf, is a culinary journey by itself. Located on Al Muteena Street, Deira, Bait Al Baghdadi is not very difficult to find. Bait, which translated into English means ‘home’, leads to the peculiar English name – Al Baghdadi … Read More Masqouf in Bait Al Baghdadi | Tasting Iraq’s National Dish
Feteer Meshaltet, Fetir or Fateer is the Egyptian layered pastry meaning ‘cushion-like pie’ – the stuffing or the filling coming in the form of chicken and cheese, sausage and cheese, tomatoes and olives, cream and honey or traditionally the simple Kraft Cheese! Had as a sweet or a salty savoury, the making of Feteer is an art in itself – a dramatic, action packed … Read More Feteer Meshaltet In Video | Talking To Celebrity Chef Joe Barza
Bu Qtair has shifted to a new location, just across the street… here’s the new story. This is perhaps the only restaurant in Dubai that hasn’t changed over the years, despite it’s soaring popularity and its enormous media publicity in recent times. The first time I had visited Bu Qtair, it must have been in 1999. We had just arrived in Dubai and went … Read More Bu Qtair Fish Restaurant | Capturing A Hidden Gem In Jumeirah. A Video Too!
Today is the 41st UAE National Day or Al-Eid Al Watani as it is called in Arabic. The above picture is a personal favourite of mine. It might look like a canvas but is actually a special drink that I’ve created as a tribute to the UAE National Day. The lovely Jihad and Sajith from My Dubai My City, the first video guide to … Read More UAE National Day | Making Aam Pana/ Green Mango Drink For My Dubai My City
Rasgullas are made from balls of Chhana/Paneer/Indian Cottage Cheese or Ricotta Cheese and Suji/Semolina dough. Then these soft and spongy balls are cooked in a sugar syrup. The quality of the channa is vital in making of soft rasgullas, as I realised while making rasgullas at home. A few months ago my Rasgullas or Roshogollas was aired on Noor Dubai TV and Dubai One during Ramadan (above … Read More Rasgulla Macapuno On TV & Shubho Bijoya to all