Although the restaurant opened quite some time ago, Tuscany hasn’t really managed to leave a mark when it comes to serving Italian food. Sadly, my visit there recently did little to change that.
The interior of the place was very confusing with some areas receiving natural light and some completely dark. To add to that, the restaurant was empty at lunch time. The chef himself came to receive our order. The gentleman told us about his journey to becoming a chef in Italy and finally coming back to cook here.
They start you off with some buns. The butter had to be asked for which is very weird as the buns were just plain ones. We ordered Gamberetti All Aglio-E-Olio, Funghi Pizza, and Farfalle Con Pollo-E-Funghi i.e a seafood dish, a pizza, and pasta.
With prawns sauteed in garlic chili peppers and cooked in lemon & butter sauce, Gamberetti All Aglio-E-Oliowas a delight! The prawns stood out with their redish pink tails. But what really stole the show was the spinach in lemon and butter sauce with its richness. Soak some toasted bread with the sauce and you'll be swoon away with the velvety texture.
If an Italian restaurant can’t get a classic Margherita or Funghi Pizza right, then I am sorry but I am not going back there. Tuscany messed up terribly in delivering a decent thin crust Funghi pizza. The crust was thin and didn't fall apart, however the tomato sauce base tasted like the ones you'd have at random snack shops. I couldn't smell the oregano or any herbs and the quantity of cheese was also very poor. The only good aspect would be the use of Chanterelle and Button Mushrooms because of their meatiness and it’s quite rare to use them in pizzas found at Dhaka.
The Farfalle Con Pollo-e-Funghi contained strips of chicken breasts, mixed mushroom cooked in a creamy white sauce. A dash of nutmeg is what set the pasta apart from the ones I've tasted in Dhaka. The creamy sauce tasted quite similar to the one of gamberetti (minus the spinach). Now moving on to the negative of this dish, the chicken tasted undercooked. The presentation of the dish wasn't proper at all and at one point the pastas started getting clumpy.
The sad thing with Dhaka is that nowadays, too many restaurants claim to be authentic whereas their dishes are hardly close to it. Tuscany is such a place where every dish screams fusion. They are created in such a way that it’d cater to Bengali taste buds and still I don’t know whether I’d go back to that place when places like Bella Italia exist.
Louisville, Aug 27 (AP/UNB) — It's finger lickin' fake chicken.
Kentucky Fried Chicken plans to test plant-based chicken nuggets and boneless wings Tuesday at one of its restaurants in Atlanta. Depending on customer feedback, the chain could expand the test to other markets.
California-based startup Beyond Meat said it developed the new product specifically for KFC. It's made with wheat protein coated in a proprietary breading.
Beyond Meat also sells plant-based burgers, sausages and meat crumbles at grocery stores and some fast food chains like Carl's Jr. and Del Taco. Frozen plant-based chicken strips were the first product Beyond Meat sold, starting in 2012. But the company pulled them off the market earlier this year because it wanted to improve the recipe.
Restaurants are responding to a surge in consumer demand for plant-based meats as people seek healthier, more sustainable food. U.S. sales of meat substitutes are expected to jump 78% to $2.5 billion between 2018 and 2023, according to Euromonitor.
Beyond Meat already has some serious competition in the plant-based chicken market. Tyson Foods, one of the world's largest meat producers, recently announced plans to sell nuggets made from pea protein. Chicken producer Perdue Farms is also making nuggets, tenders and patties from a blend of chicken and vegetables.
Dhaka, Aug 26 (UNB) - Words will fall short if I try to wrap up my experience at Edith. Although this café cum restaurant had opened a while ago, their new menu was something I have been meaning to try out ever since I got wind of it. Today I will be suggesting my top picks and must-haves from their Banani 11 location.
At the entrance, you will be greeted by a doorman dressed like a coachman and all in all be entering a dreamland. Edith boasts a retro-themed interior. With pop art at a few corners and chandeliers above, you’ll find the place to be an influencer’s heaven. The servers were prompt and were able to address any queries we had before ordering. We asked for the following dishes to be served at first: the Fruit Salad, Ceviche, Caesar Salad, Truffle fries, Passion fruit Drink and Salted Caramel Milkshake. I cannot emphasize on how surprised I was when the food was served.
The presentation was really admirable and everything looked different than what you have at a regular restaurant. The fruit salad had 3 ingredients; tomatoes, watermelon, and feta cheese. As weird as the combination sounds, the taste was quite the opposite. Their imported feta cheese was creamy and moist in texture and went brilliantly with the spiced watermelon. The use of turmeric oil is something unknown to me but what I can vouch for is the freshness and the explosion of flavors you’d get at every bite. My next pick would be the Ceviche. A Peruvian dish made by curing raw fish in lemon dressing is something you don’t see on menus in Bangladesh. It had Barramundi, lychee, fermented chilis and Taro (Kochu) chips. Unless you risk to try it yourself, you are really missing out. The tangy and herby flavor really won me over. As for the Taro chips, they taste like tempura fried potatoes. We kept on binging on the truffle fries because of how light they were. The taste of the oil itself is very subtle but the dipping that comes along with it is another delicious little detail.
For the mains we had the Pappardelle and Cavatelli pasta and their Mutton Osso Bucco. Once again, we were awestruck at what were served. It felt like I was in a foreign country because you don’t see these dishes here other than on pictures. The Pappardelle is my most favorite dish. The leek cream has a taste quite similar to the leek soup by Knorr (if you have had it). It has slight hints of onion and the look of mushroom soup. The meatballs were perfectly seasoned and had a peppery warm taste. Perhaps, one of the best pasta in Dhaka according to me. The Cavatelli on the other hand had moist mutton meat and dehydrated grapes. If you aren’t convinced yet just know that all their pastas are made in-house so that’s as fresh as it gets. The Mutton Osso Bucco is a dish that could be share by 2 if not 3. It’s something I’d recommend for you to order if you are going with your family because it has a European and Desi undertone (due to its use of herbs).
Despite being full, for dessert we decided to take the highway and go for high tea. All their desserts are on display so you can pick while knowing what you will be served. We got a few flavors of Macarons, Caramel Éclair, Profiterole, Tiramisu, Crema Caffe and a Rose & Roselle Tea. They served the desserts in a way that it was way too picturesque to be eaten. The tiered dish had a beautiful faux flower attached at the top which is perfect for a brunch or a ‘girls’ get together’. The tea itself had floral undertones and was quite soothing. Amongst the desserts the Éclair, Crema Caffee, and Raspberry Macaron were our top picks. If anything, try their Crema Caffe. Unlike any coffee you will have in Dhaka, this dessert served in shot glasses was airy, chilled, and had the perfect hint of coffee.
Edith truly reinvented themselves. I cannot wait to go back for the Papardelle, Ceviche and the Crema Caffe. I have yet to understand why in spite of having such delicious dishes and beautiful interior this place is not talked about much. It’s a must-go place for people who miss going abroad or simply just want to have a taste of the foreign in Bangladesh.
By: Ifreet Taheea
The week of festivities is all set to begin. But no festival is complete without some mouthwatering recipes that add to the celebrations. So get set to add some flavours to your day with these special recipes that we have curated just for you to choose from. From Yakhni Shorba to Pathar Kabab — which recipe would you like to try?
900g – Lamb chunks (boneless)
Salt (to taste)
Cardamom powder (a pinch)
Fenugreek (methi) powder (a pinch)
White pepper powder (a pinch)
8g -Red chilly powder
4g – Garam masala powder
4g – Kalonji
Crushed saunf (a pinch)
Mustard seeds (a pinch)
Cumin seeds (a pinch)
Coriander seeds (a pinch)
35g – Ginger garlic paste
60g – Raw papaya grated
100ml – Mustard oil
20ml – Vinegar
100g – Yoghurt
20g – Butter
200ml – Oil
200ml – Water
*Wash, clean and dry the lamb pieces.
*Prepare a marinade by mixing together all the ingredients.
*Marinate the lamb pieces in the prepared mix and keep aside for one and half hours.
*Skewer the marinated lamb and roast in a medium hot tandoor for 10-12 minutes.
*Baste with butter and roast again for five minutes. Remove from skewers and serve hot.
1kg – Basmati rice
6g – Cardamom
8g – Cloves
10g – Cinnamon
250ml – Milk
Gulab jal (few drops)
Kewra (few drops)
200ml – Oil
10g – Red chilly powder
Salt (to taste)
2kg – Mutton/lamb
100g – Ginger garlic paste
200g – Fried onions
10g – Javitri elachi powder
Cooking the meat prior to biryani:
*Wash the mutton and allow excess water to drain off.
*Take some oil in a pot and add mutton. Put the ginger garlic paste, cinnamon, cardamom, cloves, salt, red chilli powder and brown onions on top of the meat.
*Cover with a lid and cook on simmer for about 15 minutes. Stir well, cover and cook further for 10 minutes on moderate heat.
500g – Boneless lamb meat
500g – Lamb shank bones
8 cups – Water
1tbsp – Sugar
3/4 tsp – Salt
2 inches – Ginger (chopped)
2tbsp – Saunf
2 inches – Cinnamon stick (broken into half)
8 – Cloves
6 – Black cardamom (cracked open)
10 – Black peppercorn
2 – Bay leaves
1 tsp – Cumin seeds
2 tsp – Coriander seeds
*Add lamb meat, lamb bones, water, sugar, salt and spices in a large deep pot.
*Bring it to a boil, turn heat to low and cook lamb on medium heat till the water is reduced to half. If the meat is not tender at this stage, add more water and keep cooking till done.
*Strain the liquid and collect the cooked meat. Put it back into the soup and further simmer for five minutes.
*Serve hot garnished with fried onions.
Dhaka, Jul 16 (AP/UNB) -For a creative chicken salad, we were inspired by the flavors of Morocco: apricots, lemon and warm spices.
To give our dressing complex flavor, we reached for garam masala, a traditional spice blend of coriander, cumin, ginger, cinnamon, and black pepper. We also added a little more coriander, honey, and smoked paprika for depth.
Blooming the spices in the microwave deepened their flavors for an even bolder dressing. Chickpeas further echoed the Moroccan theme and lent heartiness, and crisp romaine combined with slightly bitter watercress made the perfect bed of greens for our toppings. Reserving a bit of the dressing to drizzle on just before serving made the flavors pop.
MOROCCAN CHICKEN SALAD WITH APRICOTS AND ALMONDS
Start to finish: 1 hour
1 1/2 pounds boneless, skinless chicken breasts, trimmed
Salt and pepper
3/4 cup extra-virgin olive oil
1 teaspoon garam masala
1/2 teaspoon ground coriander
Pinch smoked paprika
1/4 cup lemon juice (2 lemons)
1 tablespoon honey
1 (15-ounce) can chickpeas, rinsed
3/4 cup dried apricots, chopped coarse
1 shallot, sliced thin
2 tablespoons minced fresh parsley
2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces
4 ounces (4 cups) watercress
1/2cup whole almonds, toasted and chopped coarse
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken well on first side, 6 to 8 minutes. Flip chicken, add 1/2 cup water, and cover. Reduce heat to medium-low and continue to cook until chicken registers 160 F, 5 to 7 minutes. Transfer chicken to cutting board, let cool slightly, then slice 1/2 inch thick on bias. Let cool to room temperature, about 15 minutes.
Meanwhile, microwave 1 tablespoon oil, garam masala, coriander, and paprika in medium bowl until oil is hot and fragrant, about 30 seconds. Whisk 3 tablespoons lemon juice, honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper into spice mixture. Whisking constantly, drizzle in remaining oil.
In large bowl, combine cooled chicken, chickpeas, apricots, shallot, parsley, and half of dressing and toss to coat. Let mixture sit for 15 to 30 minutes. Whisk remaining 1 tablespoon lemon juice into remaining dressing.
Toss romaine, watercress, and almonds together in serving bowl, drizzle remaining dressing over top, and toss to combine. Season with salt and pepper to taste. Top with chicken mixture and serve.