Dhaka, March 18 (UNB)- Belonging to a family of doctors have a lot of advantages, the major one being gaining health tips without the use of Google and Wikipedia for a change. Another one was being instilled the habit of eating nutritive food items and drinks like eating eggs, different types of fish and vegetables, drinking water and the list goes on. One habit that I have been following religiously till date is drinking green coconut water a.k.a. ‘Daab’er Pani’ and eating the White meat a.k.a. ‘Shash’ or ‘Malai’ since childhood. Let us have a look at the health benefits of coconut water.
Health Benefits of Coconut water!
• Keeps you hydrated in summer
• Improves blood circulation
• Supplies energy
• Balances blood sugar level
• Burns fat faster
• Dissolves kidney stones
• Recover from bad hangovers
All these years I knew that green coconut is the only one kind available. But I was proved wrong until my visit to Sri Lanka. I saw this light brown colored, large coconut which my Sri Lankan friend said is called a King Coconut. There is not much difference between the two types except for the colour and the taste. The water in the King Coconut is much sweeter than that of the green one. Unlike the green coconut, the King Coconut does not mature into the fruit to make coconut oil or milk. King Coconut is more expensive than the green one. Usually, king coconuts are available in islands.
I have seen King Coconut used as a decorative item in few restaurants as well as lamps during the evening. Unfortunately, I have not stayed till the evening to see how the Lankans use those as lamps.
I would suggest everyone to drink coconut water daily. Juniors and seniors who always go for walks and runs, you should all try to drink coconut water afterwards to balance your electrolytes and gain energy. I would also suggest drinking it after yoga or any kind of workout. Will feel very refreshing afterwards!
You can also use coconut water to brighten your face. Keep it in the form of ice cubes in summer and use it all over after a long, tiring day. It will remove the tan as well as the blemishes if used constantly.
I will cover more later on Coconut Oil and Milk so stay tuned!
By: Marjan Rahman
Dhaka, Mar 14 (UNB) - Sushi Tei is not your average fusion sushi restaurant. So, it might not be everyone’s cup of tea. Upon entering, we were greeted in Japanese loudly by every member of the staff which is very unique in Bangladesh. The atmosphere was brightly lit, and it seemed like they could house over 100 customers at a time. The staff who was assigned to our table was knowledgeable about the menu and ensured that the food came promptly without any compromise to its presentation.
First came the appetiser: the Hanasaki Ika Tempura (squid) and Chuka Wakame (seaweed). This fried squid was different not only in terms of its shape but also the flavour. The smelt roe adds a burst of sweetness despite being so tiny. The seaweed also had a subtle sweetness to it and if I had to describe the texture in a word, it would be rubbery.
Next arrived the sushi and sashimi! The Mentai and California Maki looked neat and the portions were great compared to the price point. I cannot begin to rave about how delicious the mentai sauce is. The Dai Dai roll and Spicy Aburi Maguro & Salmon Roll were nothing too special. I didn’t like the idea of mango in a savory sushi on the other hand, the Spicy Maguro’s fish tasted meaty, smooth, and buttery for a fish but the other ingredients just did not do justice to such a fine protein. The Gyuniku Roll is what I saw pictures of the most on social media. The thin slices of beef had more of a teriyaki flavour to it which I loved! However, beef and mushroom, maybe too much meatiness?
One of my favourite dishes was the Salmon Mentaiyaki (Grilled Salmon with Cod Roe & Mayonnaise sauce). Again, the Mayo sauce won the show complimenting a side of grilled salmon which had a crispy exterior and a beautiful, soft, and pink salmon meat.
For the Chicken Katsu/cutlet, slices of chicken breast were served with velvety and satisfying gravy and a side of rice. The gravy was thick with an umami flavour to it and the cutlet itself was really juicy though it looked dry. I would highly recommend this dish to anyone who wants a safe option at a Japanese restaurant. We ordered a side of Spicy Fried Rice, too. I could definitely taste the spiciness at my first spoonful, but it was the good flavoursome spiciness that would keep you craving for more. There were enough crabmeat and chunks of squid, so you will definitely get your bang for the buck.
While Sushi Tei abroad is a place from grabbing a quick bite, in Bangladesh it is considered to be quite a pricy experience. Their prices range from BDT 250 all the way upto BDT 2400. What I appreciate from the franchise is that they have started offering Bento boxes and student meals, which are always hits amongst Bangladeshi consumers.
By- Ifreet Taheea
Dhaka, Mar 7 (UNB) - Since childhood, I was fascinated by few usual and unusual food items. For example, I was crazy about Fuji Noodles (only the 80’s kids might remember this), Milk Tea aka Dudh Chaa and Tang. Unlike most of the kids, I was never much into chocolate. There used to be many lying in the refrigerator but I never eyed those. As I grew older, I somehow developed my liking for it, especially dark chocolate. Of course I like the usual ones but I am quite particular about those. My only constant craving since childhood is Milk Tea. I have been trying to get rid of this obsession but badly failed to do so.
The first time I heard of the drink ‘Chocolate Chaa’ was back in the year 2016 in Peyala Café. Being both a chocolate and chaa lover by then, I was quite fascinated to order it. It was simply a Chaa with a hint of the chocolate flavour. It was alright and I wouldn’t mind ordering it once a while.
Chocolate Chaa from Peyala Café
Recently, during my vacation in Kolkata, I came across this very pretty tea stall named TRIPTI Café outside the Rabindra Sarobar metro station. They serve more than 20 types of tea starting from Milk Tea to Chili Tea. What caught my attention was the Chocolate Lassi.
I liked the presentation. The best part was that it was neither too sweet nor too chocolaty which is a plus point for the ones who don’t like much sweet in their drinks/desserts. But I wish it was served a bit cold.
Being a tea addict, I had to drink the Chocolate Chai. Adding chocolate chips to the Chocolate Chai made it taste different than the one in Peyala Café. I would definitely visit TRIPTI Café again to drink this tea.
When in Kolkata, I would recommend all the chocolate and chaa lovers like me to try out this Café. Good value for money.
By: Marjan Rahman
Dhaka, Mar 5 (UNB)- ‘Piyaju’, also known as lentil fritters, has become a popular snack in Bangladesh over the years. It is generally made with different types of lentils a.k.a. daal, onion and coriander leaves but nowadays, many people also use vegetables such as potatoes and carrots. Piyaju is also a popular iftar item that pairs well with Chhola and Beguni. Over the last few years, I have seen this snack being served during late mornings as well as early evenings with tea. But it is best to have with a spicy dip a.k.a. chutney and a steamy cup of tea.
There’s one place I have always found this snack irrespective of the seasons since childhood. That place is Chittagong’s Patenga and Naval Sea Beach. There are always a few mini stalls on the beach road that serve plates of hot, mini crispy Piyajus for BDT 30. The price is quite reasonable and the food is hygienic. A plate of hot and crispy Piyaju makes the scenic beach view more enjoyable.
Piyajus have become so common that you will come across food carts serving them in all commercial areas. But if you are highly concerned about health, then you should not eat them from roadside carts as they are more deep fried than they should be. The cooking oil used to fry is mostly either stale or used before to fry other snacks.
Before consuming the difficult to resist tasty and crisp snack, it is important to know its caloric value. Every piece of Piyaju contains 75–100 calories leading to a total caloric value of 350–400 per plate.
As for me, I love Piyajus during monsoon and winter with a hot cup of tea!
By: Marjan Rahman