United News of Bangladesh

The work is highly technical, taking place in a setting that resembles a laboratory rather than a museum. A fragment of a glazed roof tile from Beijing’s Forbidden City undergoes analysis in a cutting-edge X-ray diffraction machine, which generates images that are then displayed on computer screens. The fragment being examined has a darkened area on its surface, which restorers seek to identify. Their goal is to enhance the preservation of artifacts in the vast imperial palace, which served as the residence of China’s emperors and the centre of power for centuries. Researchers find potential to delay Alzheimer’s symptoms, but funding delays threaten progress “We want to determine what the black substance is,” said Kang Baoqiang, one of the restorers at the site, now a museum drawing visitors from around the globe. “Whether it originates from atmospheric sediment or is the result of significant internal changes.” A team of approximately 150 workers blends scientific analysis with traditional methods to clean, repair, and restore the museum’s collection of over 1.8 million relics. The collection includes scroll paintings, calligraphy, bronzes, ceramics, and, somewhat unexpectedly, elaborate antique clocks presented to emperors by early European visitors. In a room down the corridor from the X-ray facility, two restorers meticulously patch holes in a panel of patterned green silk featuring the Chinese character for “longevity,” carefully applying colour in a technique known as “inpainting.” This piece is believed to have been a birthday gift for Empress Dowager Cixi, the influential figure behind the throne in the late 19th and early 20th centuries. Much of the restoration work is painstaking and repetitive, often taking months to complete. “I don’t have grand ambitions about protecting traditional cultural heritage, as some people say,” remarked Wang Nan, one of the restorers. “I simply find satisfaction in the sense of accomplishment when an antique piece is restored.” Now a major tourist attraction in central Beijing, the Forbidden City was named by foreigners during imperial times because access was largely restricted. Officially, it is known as the Palace Museum. During World War II, many of its treasures were swiftly removed to prevent them from falling into the hands of the invading Japanese army. Later, during the civil war that led to the Communist Party’s rise to power in 1949, the defeated Nationalists transported many of the most valuable items to Taiwan, where they are now housed in the National Palace Museum. Since then, Beijing’s Palace Museum has rebuilt its collection. How will the universe end? A changing understanding of dark energy may provide a new answer Restoration techniques have also progressed, noted Qu Feng, head of the museum’s Conservation Department, though traditional methods remain the foundation of their work. “When we restore an antique, we safeguard the cultural values it embodies,” Qu said. “And that is our ultimate objective.”

As the month of Ramadan started, the bustling streets of Old Dhaka came alive with the aroma of spices and the sizzle of frying pans. The Iftar bazars in this ancient section of the capital are a battleground for traditional dishes vying to be crowned the ultimate feast to break one's fast. Amongst the labyrinthine lanes of Chawkbazar, Islampur, Bangla Bazar, and the roadside tong shops, vendors engage in a spirited rivalry to tantalize the taste buds of the devout. Chawkbazar stands as a bastion of tradition in the realm of Iftar markets, offering a cornucopia of culinary delights. Here, amidst the throng of eager patrons, one can find an array of Iftar staples: chickpeas, piaju, puri, chop, and juice, alongside a plethora of innovative creations. The alleys of Islampur and Bangla Bazar also boast diverse assortments of Iftar treats, showcasing the rich culinary heritage of the region. Central to the charm of Chawkbazar is the legendary 'Boro Baper Polay Khay' Iftar, a concoction steeped in tradition and flavor. Comprising an eclectic mix of 15 ingredients, including chicken, minced meat, cotton kebab, and an assortment of spices, it embodies the essence of Old Dhaka's culinary heritage. Priced between Tk 800 to Tk 1200 per kilogram, it stands as a testament to the enduring appeal of tradition. With two more demises today, death toll from Gazipur gas cylinder blast rises to 5 However, a newcomer to the scene, 'Shob Baper Polay Khay,' poses a formidable challenge to the reigning champion. Vendors tout its credentials, proclaiming, "This is the traditional food of Dhaka, the best of Chawkbazar." They claim that their food has a 78-year-old tradition. Kebabs reign supreme in this gastronomic arena, with vendors proudly presenting an assortment of tantalizing options. From Tengri Kebab to Suti Kebab, Sheek Kebab, and Kathi Kebab, the choices are as diverse as they are delectable. Whole chicken roasts, quail roasts, and succulent leg of goat roasts vie for attention alongside savory beef haleem and fragrant biryanis. Vegetarian offerings such as vegetable naan, milk naan, and keema paratha cater to diverse palates, while vendors employ persuasive advertising tactics to attract discerning buyers.

Jamdani saree, an emblem of Bangladeshi tradition, symbolises cultural richness and artisanal finesse. Distinguishing a real Jamdani from cheaper replicas necessitates keen attention to intricate details and a deep understanding of its defining characteristics. This ensures preservation of the material’s true essence and craftsmanship. Why Jamdani Saree is Unique The Jamdani saree originated from the Bengal region. It represents the pinnacle of meticulous craftsmanship. Crafted with fine cotton, it boasts intricate designs often inspired by nature or folklore, defining its renowned elegance and desirability.  An authentic Jamdani saree is a masterpiece. It showcases exquisite craftsmanship, with seamlessly woven intricate motifs that reflect the expertise of skilled artisans and the traditional weaving technique. This hallmark garment is coveted for its delicate patterns and holds an essence that resonates deeply with its authenticity. Read more: Personal Grooming Tips and Tricks for Better Life and Career Tips to Recognise an Authentic Jamdani Saree To discern the authenticity of a Jamdani saree, careful scrutiny of various elements is essential. Weaving The weave is a critical factor. Authentic Jamdani sarees are distinguished by their supplementary weft technique. It boasts flawless structure, free from loose threads or irregularities. They show the diligent interlacing of extra weft threads. An authentic Jamdani’s borders are a testament to supreme craftsmanship. They feature distinct patterns that complement the overall design flawlessly, devoid of fraying or uneven edges. Rough or uneven designs may hint at a saree's lack of authenticity. Read more: Gemstones Guide: Precious, Semi-precious Stones Used in Jewellery

Winters in Bangladesh bring a unique and delightful experience for food enthusiasts. The cool, crisp air sets the stage for a diverse array of delectable street foods exclusively available during this season. Blending the flavours of tradition and innovation, various winter-special street foods appear on the bustling streets of Dhaka to the serene corners of small towns. Let’s explore 10 winter street foods that tantalise the taste buds of Bangladeshis.  10 Delicious Winter Street Foods in Bangladesh Chitoi Pitha (Bengali Rice Cake) Chitoi Pitha, also known as Bengali Rice Cake, is a traditional delicacy of rural Bangladesh. Made from rice flour, it boasts a subtle and aromatic flavour. The history of chitoi pitha is quite old. This dish traces its origins back to ancient Bengal, with documented mentions dating back to the 6th century BC.  These spongy cakes are often enjoyed with spicy chutney and bhorta. Chitoi Pitha captures the essence of Bangladeshi tradition in every bite and represents the rich culinary heritage of the region. Read more: 5 Tasty Savoury Winter Pitha Recipes for Bangladeshi Kitchen Bhutta (Corn on the Cob) Spicy Corn or bhutta is a cherished street food in Bangladesh. This delectable treat involves grilling or roasting corn on the cob and then seasoning it with a blend of spices and tangy condiments.  Bhutta's popularity in the Indian subcontinent dates back to the British colonial period when the British introduced new corn varieties and encouraged its cultivation as a food crop. This delicious snack quickly gained popularity and remains a cherished part of street food culture in India, Bangladesh, and elsewhere in South Asia. It is known for its smoky, spicy, and slightly sweet flavours. Khejurer Rosh (Date Palm Juice) Khejurer rosh, or date juice, is a beloved beverage in Bangladesh. It is made from the sweet nectar of date palm trees, providing a naturally refreshing taste.  Fresh date juice is collected by shaving some sections of a date palm tree, and collecting the juice in a clay pot overnight.  Read more: 5 Tasty Sushi Recipes for Bangladeshi Kitchen Date palm juice was introduced to the Indian subcontinent by the Arabs in the Middle Ages and swiftly gained popularity.  Even today, it remains a sought-after winter drink. This drink is deeply rooted in tradition and continues to be a favourite. It offers a sweet respite to all who savour its cooling embrace. Bhapa Pitha (Steamed Rice Cake) Steamed rice cake is locally known as Bhapa Pitha. While the history of Bhapa Pitha lacks extensive documentation, it has roots in the Bengal region of the Indian subcontinent. References to this rice cake are traced back to the early 19th century through Bengali cookbooks.  Read more: 7 Tasty Cauliflower Recipes for Children This classic Bengali delicacy is made from rice flour, molasses, shredded coconut, and water. This popular snack or dessert is savoured in both the rural and urban areas of Bangladesh during the winter months. Bhapa Pitha is one of the most common winter street foods available during evening to night hours.  Pakora (Fritters) Pakora, also known as fritters, is a beloved snack enjoyed widely in various cuisines. This crispy treat hails from ancient India, with early variations mentioned in Sanskrit and Tamil Sangam literature, although the exact recipes remain elusive. Today, pakora has transcended borders and become a popular snack and appetiser, particularly in India, Pakistan, and Bangladesh. It can be crafted from an array of ingredients, including vegetables, meat, and seafood. It offers a versatile and tantalising addition to culinary traditions across the region. Read more: 7 Comforting Soups for Upset Stomach

After a two-year hiatus due to the pandemic, members of the Hindu community celebrated Ratha Yatra on Friday across the country amid religious fervor and old enthusiasm. The main journey of Jagannath Dev along with Subhadra and Balaram in three big chariots was brought out by the International Society for Krishna Consciousness (ISKON) from Swamibagh Ashram in Dhaka at around 3 pm.