Dhaka, May 6 (UNB) - Within 4 months of its inception, Steak Republic has become a well-known steak place in town. Located in Gulshan, Dhaka, the place boasts quality food along with a modern architectural space. I had seen many food fanatics rave about their affordable steaks and uploading profile pictures with the place’s floating umbrella alley in the background. Finally, after a hectic week before finals, a few of us decided to treat ourselves to their steak.
Located on Road 36, Gulshan, Steak Republic was an easy find. Colorful orange streamers had replaced the umbrella due to Pohela Baishakh but still managed to deliver an airy feel amidst the summer heat. What shocked me was the empty restaurant during lunch hour. We were the only table occupied during lunch hour! Not that we were complaining as we had the whole place to ourselves.
We picked Platter 1 which served a rib eye steak and a BBQ style chicken with 2 sides. We picked a coleslaw, Mexican style rice, wedges, and mashed potato. All of this for BDT 1495 seemed like quite a steal. To top it off, add-ons of drinks and desserts were also available for BDT 99 each. We had gotten a Blue Lemonade and Lemonade Iced Tea. We also got a Sirloin Steak from their regular menu.
First came the drinks. While both the drinks had quite vibrant colors, the taste was far below average. The Blue Lemonade lacked the citric punch and my Lemonade ‘Iced’ Tea was WARM!! They had just brewed the tea and served it with ice. To be honest, it tasted like a street side ‘lebu cha’ just chilled. I know a Lemonade Iced Tea is quite a basic, but places like Mesquite Grill do an excellent job making the same drink.
Moving on to the main dishes, upon serving, what I noticed is that sweetcorn and grilled tomatoes were served in both the platters. The steaks also came with 2 different sauces; for the chicken, a buttery pepper sauce and with the sirloin and rib eye a more concentrated peppercorn sauce. All the sides came in great portions. The wedges were some of the best I've had with the crispy exterior and mushy inside, the coleslaw was fresh, the mashed potato could use a bit more cream or butter, and the Mexican style rice was objectively good, just not Mexican. Now moving on to the proteins, the sirloin steak was prepared medium well (as requested) and honestly, cooked brilliantly! The meat was tender and perfectly seasoned while the char added an extra element. As for the pepper sauce, it was too strong and sharp. In fact, we didn’t try it anymore after having a taste of it. The rib eye on the other hand was served with a little bit of melted mozzarella on top, which till date, I have no idea why was necessary. This steak was served well done and was quite tough to chew into and the fats were not really a pleasant sight either. Their portions though are generous, with the sides thrown in.
If you tend to stay away from red meat, this chicken will be quite a delight. Of course, it was just a regular chicken breast tossed in BBQ sauce. It’s the delicious and creamy buttery sauce that won us over. We dipped our wedges in it, had it with the chicken and beef too (yes, that good!). My only recommendation would be to not hammer the chicken breast to such thinness as it risks staying juicy.
I would highly recommend the place to anyone especially during special occasions and festivities as they give out great offers during those times. Since the space is quite a maze with multiple rooms, waiters might be not in sight at all times but the manager there asked for any feedback we might have. Steak Republic isn’t perfect; the food isn’t of premium quality. But if you’re looking to enjoy a mid ranged steak place with filling sides, this should be on your list!
By: Ifreet Taheea
Dhaka, May 4 (UNB)- It is my habit to stick to a particular restaurant when I realize that the quality of the service and food taste hasn’t faded over time. Nevertheless, I believe this habit is only valid when you’re eating out alone. While traveling with parents, I let them decide and visit whatever restaurant they want to eat in. And for this, I had to re-visit Niribili Restaurant located at the Kolatoly Road in Cox’s Bazar. The main objective of visiting this place was for the exceptional taste of ‘maach bhortas’, ‘loitta fries’ and ‘kaala bhuna’.
We were told by their staff members to wait till 12:30 pm to be served lunch. Hence we decided to place orders beforehand so that we do not miss the shuttle service to Inani. Initially, we placed order for ‘shaada bhaat’, daal, bhortas like ‘taaki maach’, ‘coral maach’, ‘shukti bhorta’, ‘aloo bhorta’, ‘dim bhorta’, ‘tomato bhorta’, coral fish curry, prawn curry, ‘loiitta fries’ and ‘kaala bhuna’. We were told to wait for half an hour around 12;20 pm. After 30 minutes, the waiter informs us that they can only serve ‘shaada bhaat’, ‘daal’, ‘loitta fry’, ‘dim bhorta’, ‘aloo bhorta’, ‘coral fish curry’ and ‘prawn curry’ only but it will take an additional 30 minutes for them to serve.
After exactly 35 minutes, the dishes were served. Started off with the loitta fries, these had a strange smell and the taste was not upto the mark. It felt like the fish itself was not fresh. The curries tasted like the usual fish and prawn curries. The ‘dim bhorta’ and ‘aloo bhorta’ were tasty. Lastly ordered the fruit custard which tasted pretty amazing to the different kinds of fruits and nuts used.
This was not my first time in Niribili. Sadly, the quality has faded over time. If I am asked to choose between Niribili and jhawbon, I would choose Jhawbon for its quality of food and their quick and friendly service.
By: Marjan Rahman
I am sure by now you all are familiar with Chef’s Table. Located in Gulshan 2 and now in Dhanmondi, It is an upscale food court with different types of cuisines like Sri Lankan, Thai, Japanese, Italian and many others You’’ get food from famous places there like Hakka Dhaka, Madchef X, Thai Emerald, The Bhoj Company and many others. Among all the shops present under this one roof, the one that caught my eye the first day was a creperie named Uncle Sam’s. Their specialty is Crepes. I have had my first one in Crepe-au-lait in Gulshan 2 which is probably closed now. Before reviewing the best crepe of Dhaka city, let us go through the history of Crepes.
Crepe, a type of a very thin pancake considered as the national dish of France, originated from a region in the northwest France named Brittany. The name is derived from the Latin crispa aka creases meaning curled. February 2 is celebrated as ‘the day of crepes’. Crepes can be both sweet and savory. The sweet crepes are made of wheat flour, eggs, milk, butter and a bit of salt which can be served as dessert or as breakfast complimenting coffee. Usually these include Nutella spread, different kinds of syrup, honey, ice-cream, nuts, melted chocolate, sliced fruits like banana, strawberry and even at times chocolate powder and chocolate chips depending on what you order. The savory crepe is made of non-wheat flour which can be served as lunch or dinner or even snack. It usually has cheese, eggs, mushrooms and chicken as fillings. The fillings are placed on the middle of the crepe and the edges are folded over the center.
Nutella Crepe in the making
Coming back to Uncle Sam’s now, they serve both sweet and savory crepes as well as waffles. I was tempted to taste the sweet one so placed an order for the Nutella Crepe. It was delicious and indulgent. By now they serve many varieties of crepes. If you have not tried it yet, kindly do and make your tummies happy.
Simple, rich almond cake makes a sophisticated and delicately sweet dessert, but traditional European versions tend to be heavy and dense. For a slightly cakier version with plenty of nutty flavor, we swapped out the usual almond paste for toasted blanched sliced almonds (we disliked the slight bitterness imparted by skin-on almonds) and added a bit of almond extract for extra depth.
A generous amount of lemon zest provided subtle brightness. For an even lighter crumb, we increased the flour slightly and added baking powder_an untraditional ingredient_to ensure proper rise.
Making the batter in a food processor broke down some of the protein structure in the eggs, ensuring that the cake had a level, not domed, top, which was especially important for this unfrosted dessert. We swapped some butter for oil and lowered the oven temperature to produce an evenly baked, moist cake.
For a crunchy finishing touch, we topped the cake with sliced almonds and a sprinkle of lemon-infused sugar. If you can’t find blanched sliced almonds, grind slivered almonds for the batter and use unblanched sliced almonds for the topping.
ITALIAN ALMOND CAKE
Start to finish: 1 hour, 30 minutes
1 1/2 cups plus 1/3 cup blanched sliced almonds, toasted
3/4 cup (3 3/4 ounces) all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
4 large eggs
1 1/4 cups (8 3/4 ounces) plus 2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon grated lemon zest (2 lemons)
3/4 teaspoon almond extract
5 tablespoons unsalted butter, melted
1/3 cup vegetable oil
Adjust oven rack to middle position and heat oven to 300 F. Grease 9 inch round cake pan and line with parchment paper. Pulse 1 1/2 cups almonds, flour, salt, baking powder, and baking soda in food processor until almonds are finely ground, 5 to 10 pulses. Transfer almond mixture to bowl.
Process eggs, 1 1/4 cups sugar, 1 tablespoon lemon zest, and almond extract in now-empty processor until very pale yellow, about 2 minutes. With processor running, add melted butter and oil in steady stream until incorporated. Add almond mixture and pulse to combine, 4 to 5 pulses. Transfer batter to prepared pan.
Using your fingers, combine remaining 2 tablespoons sugar and remaining 1/2 teaspoon lemon zest in small bowl until fragrant, 5 to 10 seconds. Sprinkle top of cake evenly with remaining 1/3 cup almonds followed by sugar-zest mixture.
Bake until center of cake is set and bounces back when gently pressed and toothpick inserted in center comes out clean, 55 minutes to 1 hour 5 minutes, rotating pan after 40 minutes. Let cake cool in pan on wire rack for 15 minutes. Run thin knife around edge of pan. Invert cake onto greased wire rack, discarding parchment, and reinvert cake onto second wire rack. Let cake cool completely on rack, about 2 hours, before serving. (Cake can be stored at room temperature for up to three days.)
Nutrition information per serving: 485 calories; calories from fat; 30 g fat (7 g saturated; 1 g trans fats); 127 mg cholesterol; 287 mg sodium; 50 g carbohydrate; 3 g fiber; 35 g sugar; 10 g protein.
Our eating habits change even if not completely but slightly when the season changes. Now that winter is gone and summer is here, we tend to consume more of freezers/chillers, iced tea, ice-cream and light snacks/meals instead of high calorie meals like biriyani, khichuri and hot drinks.There are many restaurants/cafes famous for their drinks and light meals like King’s Confectionery,Coffee World, Sausly’s, Nerdy Beans Coffee Haus, North End Coffee Roasters and few others.Today’s article is about Tabaq Coffee.
The first Tabaq Coffee opened in the Anannya Shopping Complex of Baridhara DOHS. It was one of the first ones with a unique interior with seating arrangement for no more than 12 people at once. To my surprise, the café kept books, board games and also card games like UNO. It expanded in the year 2013 and currently there are two other outlets in Jamuna Future Park and Gulshan 1. Their interior is very cosy and indeed a decent place to chill or even have a quick meeting. In addition to this, there is also one inside the GP House. Tabaq is renowned for its strong flavoured coffees, shakers, freezers, sandwiches, wraps and desserts.
Among the 3 or 4 types of sandwiches available, I love their Chicken Cheese Grilled Pizza Sandwich the most. Served with chips, these sandwiches are not only filling but delicious in taste. Always better to have the sandwiches as soon as they serve it to get the taste of the melted cheese in those.Not only that, you get the exact flavour of pizza in a sandwich. Innovative idea, isn’t it ? You also have the option of choosing brown bread for your sandwich.
Chicken Cheese Pizza Sandwich
They have a wide range of frozen drinks of flavours Blueberry, Mango, Strawberry and Peach. My all-time favourite is the Peach Freezer. Very refreshing frozen drink unlike the ones served in other places where all you get is crushed ice or lack of the flavour in the drink. Among their coffee, my favourite is the Hazelnut Latte. I always order the Cheesecake Brownie to complement the latte.
It is also a wonderful place to relax after work. You will feel recharged as soon as you enter Tabaq Coffee. There is a special charm in that place☺