Turkish Embassy in Dhaka has celebrated the essence of Bangladeshi cuisine and music with a musical soiree and dinner at the Turkish Residence. The ‘musical encounter’ was part of a series of 'encounters' or engagements in different categories organised by the Embassy and initiated by Turkish Ambassador to Bangladesh Mustafa Osman Turan. The evening was a means of appreciating the food and music of Bangladesh and also showing a glimpse of it to those who are not as familiar with either. Also read: Turkish citizen who arrived at Shahjalal does not have monkeypox The event held on Friday was preceded by other similar chapters as culinary encounters and Sufi encounters as a means to fortify the affiliation between Bangladesh and Turkey through meaningful experiences. The programme featured classical recitals of sarod and tabla, followed by renditions of songs of Rabindranath Tagore. The menu had a range of flavourful Bangladeshi dishes, including mutton kacchi and wrapping up with the comfort of traditional sweets. Also read: Turkish envoy meets Fakhrul, talks about next polls

The Embassy of the Republic of Turkey in Dhaka celebrated the "Turkish Cuisine Week" with an exciting evening of culinary adventure hosted by Ambassador Mustafa Osman Turan at the embassy premises on Tuesday night. Being held for the first time this year from 21 to 27 May, Turkish Cuisine Week aims to showcase Turkish dishes in their original glory. It is being celebrated across the world with events where meals are prepared with creative presentations by Türkiye's world-famous cooks. Read: Chinese cuisine, TCM & martial arts best represent Chinese culture: survey Turkish Cuisine Week is a manifestation of the vision to promote the richness of Turkish cuisine to a global audience. To that end, a gastronomy book titled Turkish Cuisine with Timeless Recipes was recently published under the leadership of First Lady Emine Erdogan and under the auspices of the Presidency, in cooperation with the Turkey Tourism Promotion and Development Agency (TGA) with the support of the Ministry of Culture and Tourism. The book features contributions from prominent chefs, academics, and experts; simultaneously, it draws attention to the famous Turkish cuisine and its waste-free, ecological, and sustainable characteristics.