Dhaka, Sept 9 (UNB) - I had been seeing a buzz around the interior of this new restaurant in Dhanmondi called Little Asia. Upon entering you’ll notice a warm lighting throughout the place with some seats next to the windows receiving natural lighting. We took some time to look around and finally picked a place to sit.
To start off, the menu was immense. Since they are named Little Asia, they wanted to bring in food from different parts of Asia. I went for the two dishes that everyone had been posting pictures of: Chicken Maki Roll and Nasi Goreng.
The concept of Japanese Maki roll is used for their Chicken appetizer. A layer of shredded chicken breast wraps capsicum, mushroom and cheese and is later fried with a layer of breadcrumbs. The presentation of the dish really pops out until you realize that the bed of sauce is actually store-bought ketchup and not marinara. However, somehow this dish tasted good! The coating was crispy and the cheesy interior is something no one can resist. The reason why I think I enjoyed the dish is because it tasted quite familiar to the evening snacks I have at home which have bread crumbs as their coating.
The Nasigoreng didn’t really look appetizing but the flavors of the rice really won me over. The smoky and aromatic taste of the rice made the rice a meal itself. I could binge on it without any sides however, 2 chicken satay, a poached egg, salad, and chips are also provided with this meal. The rice itself was so good that the sides really didn’t make much of a difference to me. They also were out of the typical Indonesian chips that they tend to serve on regular days and thus, we were provided with packaged chips. The sambal had quite a kick to it but yet failed to be close to the authentic one in terms of color and consistency.
Other than that, I really liked their Halal Bar which had an array of nonalcoholic drinks. We ordered the Blueberry Yoghurt and Nutty Vanilla Freddo which was a new addition. I wasn’t particularly pleased with any of the thickness. The Blueberry Yoghurt had a great potential to be a must-have drink but the consistency of the drink was a let down for me. As for the Freddo, it was nothing impressive and barely had any Nutty taste unlike the name suggests.
For me, Little Asia has some good dishes but some very odd ones. If they maintain the taste of the rice of their Nasigoreng, I will recommend it to whoever asks me for a place for an Indonesian meal.
By: Ifreet Taheea
Dhaka, Sept 9 (UNB) - With Uttara being the new hub for almost every restaurant and cafe to consider expanding to, the main restaurants there tend to get hidden. Fat Joe’s is one such burger (and pizza) joint that not many people are aware of.
To start off, if you are looking for a premium burger, this is not your place. This is just an upgraded version of the messy burgers you typically find at most restaurants these days. The location of Fat Joe’s is inside Heart World and the interior is quite simple if you ask me. Their menu consists of pizzas, burgers, sides, poutine, and wings. We ordered the Molten Chic, Cruncheese, and Signature Pizza and for sides we had the Buffalo Wild Wings, and Onion Rings. Now began the waiting period, it took them quite a long time to serve however, once we received our orders, the portions seemed to be quite big.
My burger was the Cruncheese and I, being an anti-messy burger person, crave it till this date. The burger had a well-seasoned beef patty as well as a block of cheese, coated with breadcrumbs, and then deep fried. As soon as I took a bite, the cheese oozed out and soon I was devouring the entire thing. What really stands out in this burger is the use of green chili mixed sauce. The spiciness really helps in giving the milky texture of the mozzarella a kick. The Molten Chic’s patty was really juicy. Despite being a thick chunk, they managed to not overcook the chicken. The other condiments in the burger though were not working with the chicken. The mayo was way too sweet to go with the chicken patty.
The Signature Pizza was something that still gives me nightmares. With a base as thick as a loaf of bread and meat which weren’t cooked well, the overall taste of the pizza was just disappointing. We took a bite only and left the rest of the pizza untouched. As for the sides, the onion rings were very basic. What I didn’t like is that the batter was not coated evenly leaving some onions exposed. The wings were way to vinegary. I’d prefer that they would deep fry the wings and then coat them in a sauce as they were soggy when we had them.
My overall experience with Fat Joe’s has been mostly bad. Other than the Cruncheese, I wouldn’t really recommend anyone to try that place out. You might as well spend a similar amount at Mad Chef or Khana’s in Uttara.
By: Ifreet Taheea
Chicago, Sept 8 (Xinhua/UNB) -- Overweight adolescents, considered particularly susceptible to stress eating, actually ate less when exposed to a lab stressor, and the foods they eschewed were the high fat and sugar options, a study posted on the website of the University of Michigan (UM) on Tuesday showed.
The study, involving about 60 kids, further found that kids who produced the most cortisol after the stressor saw the biggest appetite reduction, eating about 35 percent fewer calories in the two hours after the stressor.
"These are really exciting findings because they give us a chance to observe eating patterns when adults are exposed to stress, which is a very important factor in childhood obesity, long-term cardiovascular risk and type 2 diabetes risk," said principal investigator Rebecca Hasson, associate professor of movement science at the UM School of Kinesiology.
Results were similar whether adolescents in the study were monitoring their food intake or not.
But that didn't happen among the dieters, and the results suggest that a biological response, such as the flood of cortisol or the satiety hormone leptin, drove the adolescents' reduced appetite.
"This doesn't mean stress kids out and they'll lose weight. This is in the short term only," Hasson noted. "They may eat more calories later. Typically, many kids did say they turned to food when stressed, so maybe this was a time effect."
Even if the cortisol spike didn't cause overeating, it's still metabolically unhealthy, she said. Much work remains to see who's susceptible to big cortisol spikes and the long-term effects of stress.
The study has been published in Psychosomatic Medicine.
Sanaa Sept 9 (Xinhua/UNB) -- Yemen's girls are very skilled in cooking "Bint al-Sahn," a large flaky pastry kneaded from a mixture of flour, water, eggs, sugar and clarified butter that gives the dish a shiny golden color.
The dough is sprinkled with nigella seeds. The dish is served warm with natural Yemeni honey drizzled on top.
Young people adore this sweet dish. This is the must-served dish in any engagement and wedding parties, especially in the northern parts of the country.
Amal Mutahar, a sociology teacher, told Xinhua that Bint al-Sahn is the most famous dish of the Yemeni cuisine, and is part of the traditional culture in all Yemeni family events.
Amt-Alrzak Jhaf, a social activist and specialist in the Yemeni folk food, said the origin of this dish is the historic Old Sanaa City in the heart of the capital Sanaa.
According to many grandmothers in the Old Sanaa City, Bint al-Sahn traditionally used to be a must-served dish at engagement parties, in which the mother of fiancé asked about the fiancée's cooking and housekeeping skills.
In response, the mother of fiancee presents Bint al-Sahn dish to the mother of fiance, saying while pointing at the dish: "please look at this dish and taste it ... the girl's skills are here in this dish, which she baked it by herself."
For this reason, the dish was named literally after this tradition: "the girl is in the dish."
According to Amt-Alrzak, this dish requires skill and experience in kneading the dough and forming its thin and smooth layers.
"Whenever the layers are 'smooth and transparent' inside the dish, they are evidence of the girl's skill," she wrote in her Facebook.
Bint al-Sahn is still a traditional standard to this day between many Yemeni families to determine girls' cooking skills.
Conservative Yemeni society still adheres to its customs and traditions that prevent boys from mixing with girls in schools, and does not allow the boy to meet the girl during the engagement period.
The surface of the dish is usually decorated with pieces of dough, in the form of welcome words or other love messages.
Bint al-Sahn is traditionally served to the guests at the middle of the main course of the lunch, usually after the dishes of Shafoot, rice with meat, potatoes with vegetables and before the Saltah dish. However, the Yemeni new generation prefer to eat it at the end of lunch as a dessert dish.
Bashir al-Sulwi, journalist, told Xinhua that Bint al-Sahn has a special place in his heart "despite pains of war and economic blockade." Bashir refers to the humanitarian crisis and civil war between Houthis and Saudi-led coalition forces.
"Whenever I eat Bint al-Sahn, it always reminds me an intimate message from my sweetheart," he recalled.
Lasha, Sept 4 (Xinhua/UNB) -- More than 1,500 new words and expressions have been added to Tibetan vocabulary since 2018, authorities from southwest China's Tibet Autonomous Region said.
The list includes frequently used expressions in politics, finance, the internet, over 500 terms related to electric power and 150-plus terms involving Tibetan Opera and traditional Tibetan dances, according to the regional committee on the standardization of the Tibetan language translation.
Many of the expressions once largely emerged in Mandarin but were absent in Tibetan language, such as the famous gesture "finger heart," the short-video sharing app "Tik Tok" which is also known as Douyin, and the "rushing clan," a slang describing people born between 1975 and 1985 who work hard and play hard.
Currently, the list has been published to the public in various ways such as bulletins, mini dictionaries, websites, newspapers and magazines.
"Our job is to serve the grassroots. Take the translation of poverty-relief policies as an example. Only when ordinary Tibetans understand them can we better put these preferential policies into practice," said Gyayum Chogyal, deputy director with the committee.
Established in 2005, the committee has been collecting, translating and reviewing words that were absent in the existing Tibetan language. So far, the committee has reviewed and standardized around 10,000 new words and terms in Tibetan vocabulary.
Tibetan is a millennia-old language mainly spoken in Tibet Autonomous Region and Tibetan areas in four provinces, with subtle variations across the regions.