Category: Dinner

What To Cook In A Crock Pot: 3 Mouth-Watering Slow Cooked Dessert Recipes

Using a slow cooker is a versatile way of preparing a variety of dishes from appetizer to dessert. Depending on how much time you have to prepare a meal, there are quick recipes as well as several hours worth of cooking time using a crock pot. This time, why not try making sweet and mouth-watering dessert dishes that you and your family can all enjoy? Try these slow cooker dessert recipes now!

Slow Cooked Black Forest Cake

What you need:

  • 1 package chocolate cake mix
  • 1 can cherry pie filling
  • 1 can crushed pineapple, drained and juice reserved
  • 1/2 cup butter

In a saucepan, melt the butter then heat the reserved pineapple juice. Set aside. Place the crushed pineapple in a slow cooker then top with the cherry pie filling. Add chocolate cake mix to the pot then pour pineapple juice mixture all over it. Cover and cook for 3 hours on low. Spoon the cake into serving bowls and allow to cool for at least 10 minutes before serving.

Crock Pot Warm Apple Tapioca Pudding

What you need:

  • 4 cups sliced ​​apples
  • 1 lemon, juiced
  • 1 cup boiling water
  • 1/2 cup brown sugar
  • 1/2 cup raisins
  • 2 tablespoons small pearl tapioca
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt

In a large bowl, mix together apples, brown sugar, pearl tapioca, cinnamon and salt. Stir well to coat apple with mixture. Transfer to a slow cooker then pour lemon juice and boiling water over the mixture. Cover and cook for 3 to 4 hours on high or until apples are tender and mixture has thickened. When ready, stir in raisins before serving. Serve warm.

Slow Cooker Sweet Banana Delight

What you need:

  • 4 bananas, peeled and sliced
  • 1 cup packed brown sugar
  • 1/4 cup rum
  • 1/4 cup shredded coconut
  • 1/4 cup chopped walnuts
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Mix together brown sugar, rum, butter, vanilla extract and cinnamon in a bowl. Stir to combine ingredients well. Place banana slices in a crock pot. Pour brown sugar mixture all over bananas. Cover and cook for 2 hours on low. Add coconut and walnuts to the pot 30 minutes before cooking time is up. Best served warm over vanilla ice cream.

If you're wondering what to cook in a crock pot, try these mouth-watering slow cooker dessert recipes!

Thai Dinner Party Ideas to Wow Your Guests

Thailand Inspired Dinner Party

Think Thailand and you imagine the ancient temples in Chiang Mai, the Chao Praya River reflecting the glow of the Wat Arum temple during warm evenings, white sandy beaches and blazing sunsets, Bangkok’s chaotic traffic, graceful bamboos, and the history rich sacred city of Ayuthaya. The food is glorious too! Hot and sour soup with shrimp, sumptuous fried rice with crab, Thai summer rolls, and the heavenly mango ice-cream. You can bring Thailand to your home in your next dinner party.

Recreate the Culture

Dinner party ideas can be successfully executed if carefully planned; and if you have been giving dinner parties with the same food and party theme, it is about time to try something exciting to delight your guest or better yet, surprise them with a Thai dinner party.

An element essential to a captivating Thai themed dinner party is the setting. Do not plunk the food on serving dishes and convince your guest you are having a Thai dinner party this way. Your guests will surely go home unimpressed.

The Table

Dinner party ideas always bring focus to table preparation. For your Thai dinner party, use an embroidered (if available) green or red silk runner to give the table the exotic Asian look that echoes the mystic of the East. Bamboo placemats in their natural color will enhance the vibrant silk runner.

As a centerpiece, orchids floating in low celadon or jade green vases and scented candles arranged beautifully will perfectly perk up your table. You can also arrange shiny pebbles on or around the vases. For table napkins, use raffia tied with ribbon matching the color of your table runner. For music, find Thai traditional instrumental music to enhance the ambiance of the setting.


The dining area should not be brightly lit but illuminated with soft lighting to dramatize the scent of incense and heighten the Thai inspired dinner. Setting and lighting makes the dining experience a delightful one.

Food and Drinks

Thai party dinner ideas for the festive fare is not complete without rice and Thailand’s famous spices – curry, cayenne pepper, saffron, cilantro, and chili powder. Some Thai recipes can be easily prepared in advanced or brought in stores. You have several choices, pork, poultry, noodles, fish, and greens.

The flavors range from hot, sour, sweet, bitter or salty and the food is prepared with the freshest ingredients. When choosing the menu select ingredients available in Thai food specialty shops or order the more tricky recipes from Thai restaurants.

For the drinks, you can introduce Thai Iced Tea to the women, a sweet concoction of black tea, evaporated milk, sugar, cinnamon, cardamon, and tons of crushed ice. For the gentlemen, give them the full bodied Singha Beer and they’ll get a kick out of it.

Use a Thai theme for your next dinner party and enjoy the compliments that are guaranteed to flow your way. It is easier than you think.

Schlemmertopf Clay Pot Recipes – Fun Cooking for a Healthy Holiday Diet

We all desire to eat healthy so we try to get a good diet every day. But it’s hard to do that on the Christmas season where food is abundant. One of the modern ways to maintain a good eating lifestyle even on the holidays is preparing food in clay pots – and Schlemmertop can be your partner.

The original glazed Schlemmertop is a type of clay cookware with a lightly-glazed bottom to offer more advantages to cooking in clay. If washing cookware is a daunting process for you, you will find glazed clay pot easier to clean as food particles, flavors, spices, and odors are not absorbed into the pot. While this clay is glazed, it offers the same healthy meals, without added fats and oils, that unglazed clay cookware can give. With it, your food is also cooked in their natural juices, with all liquids, flavor, taste, nutrients and vitamins retained.

Try this savory Schlemmertopf clay recipe with the essence of fresh herbs.

Stuffed Flank Steak


  • 1 flank steak
  • Some flour
  • 4 cups bread cubes
  • 3/4 cup of fresh celery, chopped
  • 2 small onions, chopped
  • 1 1/2 teaspoons sage
  • Salt and pepper


Always begin with the basic requirement when using clay pots. Soak lid of Glazed Schlemmertopf clay pot. Position flank steak crosswise then dust with salt and pepper; dredge with the flour and pound well with a potato masher. In a small bowl, bring together bread cubes, onions, celery and sage. Dampen with a little amount of water then season with salt and pepper. Spread stuffing over the flank steak. When done, roll the meat and tie or fasten the edge with toothpicks. Put in your Schlemmertopf clay pot and cover. Place into the cold oven and turn temperature to 425 degrees F. Bake for 115-120 minutes. By then, you’ll get a lovely crust and juicy steak.

Cooking Schlemmertopf clay recipes is a fun way to savor your favorite foods even on the long holidays. For an added advantage, the glazed pot is easy to clean without bacteria build up; no worry about mold and no staining or problems with food sticking. You may even serve your dish directly from the pot to your holiday dinner table. Note that if it stays covered, your food will remain hot for a long time. This makes cooking in clay not just an ideal way to cook low-fat diets but a traditional trick to enjoy warm food from the beginning to the end of your meals.

So this Christmas, enjoy Schlemmertop clay pot recipes for a healthy holiday diet!

How to Prepare Ekuru and Pap

Ekuru is a delicious dish made from beans which belongs to the legume family. Beans are either white or brown, but there are kidney types and colors found that are indigenous to the western countries like Europe and the United States of America. But in Africa, the white and the brown species are indigenous to us, with the brown being subdivided into the ordinary type and the sweet variety. They can be cooked whole or washed with the skin removed and blended at the local mill to prepare some tantalizing Nigerian dishes using simple recipes for fabulous results.

For this write up, the dish under discussion is Ekuru which can be prepared with either white beans or the brown variety. It involves washing the beans to remove the skin and blending at the local mill to produce a smooth consistent paste for preparing the dish which is easy and is as follows. Ingredients and measurements depends on the number of people that the dish is meant for, this dish is being prepared for four people, so when preparing for family or friends or whatever the occasion measure accordingly.


  • 3 cups of beans
  • Ground crayfish
  • Smoked fish or fresh fish according to individual taste or desire
  • Liver cooked and diced up
  • 3 medium sized tatashe or bell pepper
  • 4 rhodo or chili pepper
  • Tomatoes is optional as in some cases makes the dish pudgy
  • Aluminum foil or tin containers or moin-moin leaves which can be found locally sold in the market. It is the most preferable as it enhances the taste and aroma of the final product – the dish.
  • Maggi according to individual taste desires
  • Salt
  • Warm water
  • 1 Onion big size


  • First things first, soak the beans in water after removing stones and dirt for about 30min or overnight depending on how soon you want to make the dish, remove the skin which has now become soft and wash the beans clean.
  • Add the tatashe, onion, rhodo and tomatoes if applicable to the washed beans and blend at the local mill for a smooth consistent paste. The blender cannot produce this smooth and consistent paste which is crucial in its preparation.
  • Cook the fresh fish if using it or/and the liver, if you haven’t cooked and diced it yet.
  • Pour the blended paste into a clean bowl, add the remaining ingredients one after the other checking for a good taste to prevent over salting the dish. Once the palate feels the salt content is ok, then it’s cool.
  • Mix the mixture properly for an even constituency and scoop paste into the moin-moin leaves or the aluminum containers about two thirds full to allow for the paste rising during the cooking process and cover with the aluminum foil.
  • Cook until the dish is done about 45mins to an hour when the food is hardened and no longer semi liquid paste.
  • Remove from heat and serve with pap, custard or any other drink or semi liquid food desired.

Ekuru and moin-moin are similar and are prepared the same way same for a slight difference, which is that for Ekuru, there is no addition of oil whether vegetable oil or palm oil at all producing a white semi transparent semi solid dish which is equally tantalizing.


This is an accompaniment for the Ekuru and can be washed down with a chilled bottle of drink for lunch or a juice at dinner or just simply water.


  • Custard powder
  • Kettle
  • Water
  • Sugar or honey
  • Milk or cream


  • Mix some quantity or scoops of custard powder with water to get a slightly thick liquid adding sugar and milk immediately or later as you desire.
  • Boil water but do not allow to boil but remove from heat before boiling properly to pour into the custard paste to prevent formation of curds.
  • Stir until the mixture is even and consistent
  • Garnish with berries, apple, orange and other fruits or add vanilla for extra flavor.

The tantalizing aroma can be smelt from far away and when mixed with Ekuru is simply delicious and yummy. A must try for people looking for versatility and those who desire to try out foreign dishes

How to Cook a Roast in a Hurry

It can happen to anyone. You arrive home late and you have a roast to cook. Dinner time is in half an hour, and most roasts take an hour and a half to two hours to cook. Here’s what to do. This method works best with a piece of meat that has no bone in it or with a chicken.

The first thing to do is to put the oven on to a fairly high setting, hotter than you would normally use for a roast.

With a sharp knife slice the meat into portions of around three quarters of an inch thick. If it is a chicken you are roasting then cut it into quarters with kitchen scissors. If it is a piece of boneless pork, and you can remove the skin easily, then do so and cook it separately. Put all the meat slices into your roasting pan and place in the oven on the top level. Leave to cook for 20 to 25 minutes.

Now its time to turn your attention to the vegetables. Put some water on to boil in a saucepan. Wash and peel your potatoes. It you wish, you can leave the skin on. Its more nutritious and also quicker. Cut them into cubes approximately 1 inch. Cook in the boiling water for about 5 minutes. The potato cubes should be quite firm. If you over cook them its not a disaster, just turn them into mashed potato.

Drain the potato cubes and put them in a bowl. Drizzle a little good quality vegetable oil over them and toss around. Place on an oiled or non stick tray and put it in the oven on the top shelf, moving the roast meat pieces down a level after turning the meat slices over. The potatoes will take about 15 minutes to crisp, brown and cook through and should be ready when the meat is done.

At this stage you could add an optional gourmet touch – a herb crust on your meat. Mix a cup of breadcrumbs with dried herbs of your choice, a little grated cheese and water or milk to moisten. Spread thinly over the meat pieces. This could be prepared while the potatoes are boiling. The herb crust will need about 10 to 15 minutes to crisp and brown.

Now you need to prepare the green vegetables. Microwave, steam or boil the vegetables of your choice. This only takes a couple of minutes.

The last step is to prepare the gravy. A packet mix gravy is fine to use in this situation and is the quickest option.

Plate up and enjoy the meal. It should only take around half an hour to have a tasty roast meal ready to serve. Prepare to receive compliments.

Health Benefits of Sonamasuri Brown and Sonamasuri White

Thousands of varieties of rice are available throughout the world out of which ‘Sonamasuri ‘ is a very popular rice variety. It is a high yielding variety of rice and is evolved from the very famous rice varieties namely, Sona and Masuri. It has acquired both a national and an International reputation because of exports to many countries across the world.

Sonamasuri is a premium rice. The two varieties of Sonamasuri , brown and white, are available in the market. It is a medium-grain and an aromatic rice. It is lightweight and also low in starch content. The Sonamasuri rice is used in various dishes such as fried rice, sweet Pongal, bhaths and even Idlis.

Sonamasuri brown rice is a healthy option to add in the meals. It has bran which provides natural wholeness to the grains. The nutritional value of the brown rice is least damaged by the refining and polishing process.

It is a rich source of manganese and an excellent source of minerals like selenium and magnesium. Manganese is an essential element of an antioxidant enzyme superoxide dismutase, responsible for protection against damage from the free radicals.

Also, manganese aids in producing energy and is important for the synthesis of fatty acids. Selenium is an important mineral which protects against cancer, as this vital nutrient is incorporated at the active site of various proteins.

As only the hull layer of the rice grains are removed, the grains are rich in fiber content. It also helps in maintaining the digestive health and prevents problems like constipation.The oil content in the rice helps in lowering cholesterol content. Brown rice has low Glycemic Index (GI) and hence, beneficial for those who have diabetes. The brown rice is associated with several other benefits like lowering high blood pressure, reducing the risk of heart attack and maintaining a good cardiac health.

Sonamasuri brown rice after cooking gives a chewy texture. For cooking, soak the brown rice for a few hours before cooking, so as to have easy cooking and the rice will become softer.

Sonamasuri white rice is widely used in India. This version of white rice is healthier than basmati. It is not as polished as the other usually available white rice, especially like basmati rice, and hence, it retains slightly more nutrients. The majority of calories are obtained from rice due to their high carbohydrate content. The carbohydrate content in Sonamasuri rice is less and hence, the nutritive value is more. They provide energy to the body and promote proper functioning of various vital organs like heart, brain, liver and kidneys. Sonamasuri rice provides some amount of proteins. It is fat-free and sodium-free rice. It is the best-suited rice for nutrition and weight loss.

Prepare delicious recipes using the organic Sonamasuri rice, both brown and white for a healthy and tasty treat during the meal times. The organic products are to be preferred as they are free from synthetic fertilizers and pesticides. Buy high quality, authentic organic Sonamasuri rice both brown and white varieties; reach out to the most reliable organic produce suppliers in India.

Five Types of Dals and Their Health Benefits

A very common and nutritious ingredient in any Indian meal is Dal. Also known as pulses, they are described as the dried edible seeds of cultivated legumes. Pulses belong to the peas, beans and lentils family.

There are a variety of Dals. However, one thing is common among them. All the Dals are a rich source of protein and iron. So, it is advisable to include a mix of Dals in your daily diet.

Let us take a look at the prominent Super Five, viz., Toor Dal, Moong Dal, Urad Dal, Chana Dal and Kabuli Chana and know their health benefits.

1. Chana Dal: Also known as Bengal Gram Dal, it is one of the most popular legumes in India. Produced by removing the black outer layer of black chickpeas and then splitting into two halves, Chana Dal is very nutritious & the richest source of dietary protein. Trace minerals such as copper, manganese, etc., can be found in this Dal. Terragreen’s organic Chana Dal is also a delight for a diabetic as it has low Glycemic Index and this controls the rise of sugar level of the body. Also, it is low in fat and rich in fibres.

2. Moong Dal: Identified by their bright yellow colour, this type of Dal is skinned and split and that is why it appears to be flat. The best part about this Dal is that it cooks quickly, has almost zero saturated fat and is easily digestible. This is the reason people with digestion woes are advised to replace regular Toor Dal with Moong Dal. Since it also contains water-soluble fibres; its consumption helps in reducing LDL cholesterol and saves one from cardiovascular diseases. What’s more? Moong Dal is rich in protein, B-complex vitamins, calcium, iron and potassium too.

3. Toor Dal: Alternatively known as Yellow Pigeon Peas or Arhar Dal, this Dal is very popular in India, especially in Gujarat and is the base ingredient in Sambar. This Dal is rich in complex dietary fibres which help in regularising bowel movement. Also, the folic acid in this Dal makes it a good one for pregnant women. Apart from this, Terragreens’ organic Toor Dal is also rich in protein, carbohydrates, iron, magnesium, calcium and potassium and is low in saturated fats and free of cholesterol.

4. Urad Dal: Referred to as Black Dal when whole and white when it is skinned and split, this Dal is very rich in proteins, Vitamin B, iron and fibres and used for making a variety of dishes. Regular consumption of Urad Dal generates energy in the body by balancing iron levels, improves digestion and controls cholesterol. Also, you can also find good fat, carbohydrates, folic acid, calcium, magnesium and potassium in Terragreens’ organic Urad Dal.

5. Kabuli Chana: Popularly known as Chole, Gabenzo beans or white chickpeas, Kabuli Chana is an edible legume with a nutty and creamy flavour. Terragreens’ organic Kabuli Chana is rich in natural proteins and vitamins which play a major role in muscle and bodybuilding. Also, it contains minerals such as manganese, copper, iron and zinc, fibres and carbohydrates. With healthy phytochemicals, Kabuli Chana’s consumption can have magical effects on your health.

Organic Dals are the best!

With amazing health benefits, Terragreens’ Super Five organic Dals have been tested for traces of pesticide residue and found clean. Also, the five products are certified under NPOP and NOP standards of organic certification.

So, go ahead and take a good pick of Dals to your heart’s content!

Evening Entertainment Ideas For Corporate Events and Dinners – Pre-Dinner Fun

You don’t need to go for run-of-the-mill ideas for some pre (or evening during-) dinner fun.

Remember, there are tons of specialist corporate dinner entertainment event organisers who understand the importance of impressing your guests and paying close attention to detail in getting the night just perfect.

Professionals such as this should be able to furnish you with tons of ideas to impress the guests before dinner and the options available may surprise you. They shouldn’t all cost an arm and a leg either. You could create your own unique evening at home – for free (get a few friends to help out by dressing up and acting the part or by giving a polished performance at the mic!)

Of course, you’ll want to make it worth their while, so ensure that your guests deliver perfect feedback to your evening.

Maybe you are planning a slick corporate event for your company or perhaps you are planning something smaller for work – like a team-building night. In both cases you might want to turn to the professional events organisers to take the strain and produce something lavish.

Do the research. Make sure your event entertainment is perfect for your guests and trust in an events organisation that is offering a fabulous night out where they will remember the night – and remember you!

You may be splashing out on your team or rewarding valued clients for some hard work. Either way it has to be perfect. To start you off, here are a few ideas that you can play with to get you on top with your planning.

Murder Mystery Night

One of the oldest and still very popular forms of dinner evening entertainment ideas. A Murder Mystery evenings can be performed by professional actors and provide an excellent way of getting all your guests involved the evenings fun.

Cocktail Flaring

Pre dinner drinks have never been so much fun! You could teach your guests how to make cocktails they never knew existed and then get them to drink up before learning how to throw and spin bottles in the air! This is a great team building activity.

Wine Tasting Game

A light hearted approach to wine tasting that takes away the snobbery and could provide your guests with an introduction to wines in a fun environment.

Crazy Waiters

If it’s a surprise that you want for your guests on the evening then some crazy waiters will surely do that! Send-in undercover waiters and waitresses to blend into the normal hotels staff and cause all sorts of crazy havoc!

Complete Room Theming And Entertainment

Themed evenings

If you are going to throw a big themed party and want your guests to be talking about it for months afterwards then why not theme the whole event with a fantastic theming option..


Add an element of surprise and live special entertainment to your awards dinner or theme evening by including human statues, stilt walkers and other great entertainment acts.

Easy Quick Recipes For Weight Loss – Baby Corn Delight

A healthy diet is one that is high in nutrients and low in fat, sugar, salt and cholesterol.

Fruits and Vegetables have very little calories and hence eating more fruits and vegetables instead of meats will quickly reduce your weight. Moreover, some fruits and vegetables such as lettuce, zucchini are best eaten raw. Other Vegetables also require less cooking time to preserve its original taste and nutrients.

Preparing a quick simple meal of vegetables can be equally nutritious and delicious. Below is a good example of a simple, yet delicious meal that only takes 10 minutes or preparation time and 15 minutes of cooking time.

Baby Corn Delight

Servings : 6

Preparation Time : 10 Minutes

Cooking Time : 15 Minutes


  • Baby corn- 200 gm
  • Green chilly (finely chopped) – 1 no
  • Ginger (finely chopped) – 11/2 tsp
  • Garlic (finely chopped) – 11/2 tsp
  • Soya sauce -1tsp
  • Tomato-chilly sauce – 2 tsp
  • Corn flour -1tsp
  • Capsicum – chopped -2 tbsp
  • Oil – 1 tsp
  • Salt and pepper – to taste


Mix together soy sauce, tomato-chilly sauce and corn flour with 2 tablespoons of water in a bowl and keep it aside. Heat the oil in non-stick pan and add the baby corn and sauté over a high flame for 5 minutes. Add the green chilly, ginger and garlic and sauté for another 3 minutes. Then add corn flour and sauce mixture. Mix well over a high flame till the sauce coats the baby corn. Toss in the capsicum, add salt and pepper and mix well. Serve hot. A great side dish to enjoy!

Note: The ingredients used above are not only low in calories but also have health beneficial values. Ginger is considered to have some cancer fighting properties and garlic may be slightly protective against heart disease. Adding ginger and garlic occasionally in our diet is quite useful for a healthy living. Tomatoes protect the heart and studies suggest that regular use of tomatoes can cause reductions in prostate and other cancers.

Dhaka’s Biryani – A Taste of Aristocracy

Sometimes it’s greasy and sometimes it’s dry. But it’s always spicy. It’s a dish full of long-grain rice that will not stick together and holds a succulent piece of meat inside it. It’s pleasantly aromatic, but not too sharp. The lovely aroma of spice and the delightful sight of the dish bring water to your mouth. And when you taste it, the subtle flavor and taste of the spices mildly and pleasantly come through. It’s well-cooked, flavorsome, succulent and delicious. And once you start eating, you will end up cleaning your plate down to the last grain of rice.

That is a plate of delicious Biryani placed in front of you. Biryani is perhaps the most popular rice based dish in the world that is available in many forms. Though, this dish is known as a traditional famous Indian cuisine to the world, Biryani from Dhaka means something very special to the food lovers. Traditional Indian Biryani has a number of variants like Hyderabadi Biryani, Afghani Biryani, Sindhi Biryani, Lucknowi Biryani etc. which clearly represents the different preparation for different states of India. But Biryani from Dhaka has mostly two variations, Kachhi Biryani and Chicken Biryani. Kachhi Biryani is cooked with mutton (and rarely with beef) while Chicken Biryani has chicken as its meat ingredient. In the Indian preparation, the long grain Bashmati rice is used for Biryani. But most recipes of Biryani from Dhaka use the Bangladeshi ‘Kali-Jira’ rice, very fine polao rice which is produced only in the northern districts like Dinajpur.

Biryani is derived from a Persian word ‘beryan’ which means ‘fried’ or ‘roasted’. It is believed that Biryani was brought to the Indian subcontinent by the Muslim travelers and merchants from Arab. However, there is also another saying regarding the origin of Biryani. In the war time during the Mughal period, the soldiers were provided one item meal. Rice and meat were cooked together and served. Later, such recipe was introduced more formally in the royal dining and eventually become immensely popular throughout the rice-eater community in Indian subcontinent.

There are numerous fast food restaurants throughout the city of Dhaka these days and the number is just growing up. Even international fast food chains like KFC and Pizza Hut has a number of their outlets at different city points. Despite the dominance of fast food, particularly with the young generation, Biryani still has its very special place in the heart of the citizens. “Almost each Friday morning we have a special cricket match with our college mates and the losing team has to treat the winners a special meal with Biryani. We visit different restaurants each week to taste different Biryani. But we just never get enough of it!” said by Sabbir Iqbal, a 29 year old executive who is working with Banglalink.

Biryani is so popular at this part of the world that wedding or any other ceremonies will almost certainly have Biryani in its menu. “I got married almost 34 years back. By that time, Dhaka was not today’s Dhaka. Things have changed so much since then. But few things do remain same as it was decades before. Menu of my wedding receptions had Biryani then and it still has today. My younger daughter is about to get married in next January and surely Biryani is going to be served as main course. We ‘Dhakaiya’ (residents of old Dhaka who lives there for many years) people cannot think of our any celebrations without dishes full of delicious Biryani,” proudly said by Fazley Noman, a 60 year old retired person who has been living in the Rankin Street, Wari ever since he was born.

Although, Biryani is counted as the heritage food of old Dhaka, there are a number of food shops around the new city as well which serve fine quality of Biryani. “We like fast food menus like pizza, pasta or burgers while we hang out with friends but whenever there is any special occasion to celebrate like birthday or something, Biryani from Malancha or Khushbu restaurant is our first preference,” this is the statement of Nusrat Khandker, a 21 year old student from University of Dhaka. Dhaka’s Biryani is not only available in Dhaka. It has spread through hundreds of sub continental restaurants in many big cities of the world. Nishat Afza, a 34 year old NRB living in London and currently visiting her homeland mentioned, “Once in a while, we go out for a meal and often we ended up visiting the famous Dhaka Biryani House located at Mile End Road to get a taste from Bangladesh.”

Whenever you talk about the Biryani from Dhaka, the first name that comes up is Fakhruddin’s Biryani. The dish is named after the famous chef late Mohammad Farkhruddin, who was known more as ‘Fakhruddin Baburchi’ (Baburchi is the Bangla synonym for chef). He started serving snacks for the students of Viqarunnisa Noon School (a renowned all-girls school in Dhaka) students during the mid eighties and eventually became famous for his great Biryani recipes. Soon his recipes become a pinnacle and today it has become a symbol of upper crust to entertain the guests of any function with Fakhruddin’s Biryani. The famous chef died back in 1997 but his sons are still serving his recipe with 3 exclusive outlets in Dhaka city, located respectively at Dhanmondi, Gulshan and Uttara. Although Fakhruddin’s restaurants are famous for its Kachhi Biryani, it serves top class Chicken Biryani and Borhani (A kind of yogurt drink) as well.

Haji’s Biryani is another name that shines when you think about Dhaka’s Biryani. It was established by Haji Ahmed Ali (Haji is not a part of their family title, it is use to show that he has performed the Hajj) way back in 1939 at the Monir Hossain Lane in Narinda, Wari. Today, the main restaurant is located at Kazi Alauddin Road, Nazira Bazar. The Biryani from Haji is very unique as it is served dry (most Biryani are cooked with a lot of oil). Another interesting fact about this restaurant is that it starts serving after Asr prayer and mostly sold out by the Isha prayer. “The restaurant remains so crowded during the business hours that most people have to wait for at least 15-20 minutes before they get an emty seat,”  said by Haji Md. Sahed Hossain, the current owner of Haji’s Biryani and second son of late Haji Ahmed Ali. He also added, “Due to enormous public demand, we have recently opened our first branch at Progoti Sharani.”

Another prominent name in the Biryani world of Dhaka is “Nanna Miah’s” Biryani. Situated in the Nazimuddin Road of Old Dhaka (beside the Dhaka Central Prison), “Nanna Miah’s” Biryani is famous for the unique ‘Chicken Kachhi’ preparation. Only chicken is used for Biryani here. They have two recipes- ‘Chicken Kachhi’ and ‘Chicken Pakki’. “I come to old Dhaka at least once in a month for two things- Nanna’s Biryani and Beauty’s Sharbat (a kind of drink). I’ll miss them more than anything once I settle myself abroad” said by Porag, a 24 year old man who is migrating to Canada soon.

Star Restaurant is another landmark for serving delicious Biryani. The principal branch of the restaurant is located at B.C.Roy Road in Alu Bajar, Sutrapur which was established almost 45 years back. But it gained enormous fame when they launched their own five storied restaurant in Dhanmondi, the city’s heart place. “This is the biggest restaurant of the country that serves deshi food and we sell around 8,000 plates of Biryani each day,” said by Sheikh Mizan, floor manager of the Star Restaurant.

Apart from the above mentioned there are several other restaurants which also serves various Biryani dishes with their own special flavor. Dolma House of Motijheel is famous for its ‘Dolma Biryani’, prepared with both meat and vegetable. Karai Gosto, a restaurant in Dhanmondi serves its unique ‘Motor Biryani’, that use beans along with their benchmark menu called ‘Karai Gosto.’ Besides, there are few restaurants in Dhaka who serves Indian Biryani with the local flavor. Dhaaba, an Indian food shop, serves ‘Hyderabadi Dum Biryani’ that is cooked in a ‘Kachhi’ style. Voot, another upscale restaurant in Dhaka has their special ‘Maharani Biryani’ that is cooked in South Indian flavor and uses a lot of spice. There is also a tiny restaurant in city’s Lalmatia named as ‘Swaad Tehari Ghar’ which is very famous for its Tehari, a variant of Biryani. Tehari is cooked with less oil and thus more dry than Biryani and mostly use beef for meat. Interestingly, in India, Tehari is referred to vegetarian version of Biryani.

There is a large selection of foods in Dhaka that are tasty, delicious and made with local flavor. But not many of them are famous worldwide. Biryani of Dhaka is one of those few ones that have earned the love of food lovers across the world. According to Google Insight (Google’s Keyword tracking service), Biryani is the most searched recipe in regards of Bangladeshi foods. If anyone visits Dhaka, one should be prepared to have at least one hearty meal of Biryani with its sweet spicy aroma.