A chef is a trained professional cook who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word “chef” is derived from the term chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin]), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.
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Nazia Farhana, a culinary instructor at Shwapno super shop (ACI) and 2nd runner up Shera Radhuni 1424. Cooking is my passion, now it become my profession also. I love to cook for my family, friends and well wishers. They are my biggest food critics. Navaratan Korma Ingredients: 4 cups chopped vegetables (peas, green beans, green bell pepper, carrots, broccoli) 2 cups potato, chopped into 1 inch cubes curry 2 tablespoons ghee ½ teaspoon cumin seeds 2 onions, roughly chopped 4 cloves garlic, roughly chopped 2 inch ginger, roughly chopped 1-2 thai bird chilies (or 1 serrano pepper) 1 large tomato 1 teaspoon salt 1 teaspoon coriander powder 1 teaspoon paprika ½ teaspoon Kashmiri chili powder (or ½ teaspoon paprika and pinch of cayenne) ½ teaspoon turmeric ½ teaspoon garam masala ¼ teaspoon cardamom powder ½ cup cashews 1 ½ cup water Finishing Touches: 1 tablespoon ghee ¼ cup golden raisins ¼ cup cashews ½ cup (unsweetened) coconut cream, from the top of a can of refrigerated full-fat coconut milk pinch of dried fenugreek leaves Optional: chopped cashews and cilantro for garnish Instructions Method: Bring water to a boil then add the chopped potatoes. Cover with a lid for 5 […]
Beef Tikkya Kabab Ingredients: Beef 1/2 kg (cut into small pieces without fat and bone) chickpea less than 1/2 cups (3/4 hours to soak in water) Green Cardamon 3-4 Cinnamon stick 1-2 Cloves 4-5 Tejpata – 1 Ginger – 1 tbsp chopped Garlic – 1 tbsp chopped Onion – 2 tbsp chopped Dry pepper 2-3 Chilli powder – 1/2 tsp Yellow sliced - 1/4 tsp Coriander – 1/2 tsp Cumin powder – 1/2 tsp Hot spicy powder – 1/2 tsp nutmeg spice & Mace (Jaytree) – little bit Crispy Fried onion (Beresta) – 1/2 cup Salt – like taste For Making Dough: Egg – 1 large Fresh mint leaves – 2 tbsp chopped Crispy Fried onion(Beresta) – 1/2 cup Dry Red Chili – 3 pieces roatsed Lemon Juice – 1 tsp Another Ingredients: Oil for deep fry Method: Boil beef keema with Chaana daal , ginger-garlic paste, bayleaf, cardamom, cinnamon, salt until completely dried out. Take out the cinnamon and bayleafs , leaving cardamoms in the keema. Blend the keema or minced meat without adding any water. Then add the onion bereshta, chopped mint, chopped green chillies, beaten eggs, kabab masala powder and a little salt (if needed), mix […]
Recipe: 1 Shorshe Ilish Bhapa: (A Traditional Bangladeshi Delicacy) Ingredients of Ilish Bhapa Recipe: Ilish mach / Hilsha fish (800 gm). Mustard seeds paste (3 tbsp) (2 tsp black mustard and 1 tsp white mustard seeds). Plain yogurt (2 tbsp) Onion slice (½ cup) Onion paste (2 tbsp) Ginger – Garlic paste (1 tsp) Turmeric powder (1 tsp). Red Chili powder (1/2 tsp). Silted green Chilli (3 pc) & whole 5 pc Salt (as per your taste). Sugar (1/2 tsp) (optional). Mustard oil (3 tbsp) Parsley / Coriander leave (Optional) Lemon zest 2/3 pc (Optional) Potato Slices (Optional) Methods of Shorshe Ilish Bhapa: Take a bowl add sliced onions, green chilli, turmeric and red chilli powder, salt and mix the mashala very well. Now add ginger –garlic paste, onion paste, plain yogurt, mustard seeds paste and mustard oil with this mixture. Mix all ingredients together and make thick masala paste. Now take sliced Hilsha fish & potato, mix with the masala paste and keep the marination rest for 10 min. Take an air tight container. Put Ilish/ Hilsha fishes in it. Then add ½ cup of water. Mix it very well. Add 3 tbsp mustard oil and green chillis in […]
Ingredients : Sponge cake: Egg 6 pcs 300 gm Caster Sugar 150 gm Vanilla essence 1 tspn Flour 120 gm Cornflour 30 gm Red food colour 2-3 tspn (liquid) Method: At first melt the sugar in the egg in a bowl on a hot water vapour. Then with an electric bitter bit the mixture until it picks the foam. Add the vanilla essence now. Add the flour and the cornflour and mix it very gently with a ladle. Pre heat the oven at 180 degree Celsius. In a cake mould, brush it with oil and cover it with the cake paper. Now, pour the mixture into it and bake it at 180 degree Celsius for 30-35 minutes. Pastry Cream: Water 150 ml Sugar 50 gm Water 50 ml Cornflour 15 gm Egg 1/2 piece Milk powder 50 gm Butter 15 gm Vanilla essence few drops Method: Heat the water and the sugar in a pan on a stove In another bowl mix all of the above except the butter and the vanilla essence Now put the mixture into the pan and keep on stirring to avoid the lumps. When it thickens up, remove it from the stove and add the […]
Alvi Rahman Shovon, a prominent culinary artist and blogger has completed BBA & MBA from American International University – Bangladesh with major in marketing. Cooking is his passion since childhood and he loves to experiment and create fusion on food. He has completed several courses such as RPL on cooking level 1, Food processing & quality control, baking level 1 under BTEB supported by ILO. He is the 1st runner up of Diploma presents Master of Dessert 2018, 3rd runners up of ITICA presents Future Chef (Season – 1) and top 5 finalist of Dan Cake Dessert Genius 2018. Now he is working as a chef at Bengal Boi. Lemon Chicken Stake with Sautéed Noodles Ingredients – Chicken breast 4 pieces, lemon juice ¼ cup, lemon zest 2 table spoon, white pepper powder 1 tea spoon, ginger powder 2 tea spoon, olive oil ½ cup, boiled noodles 1 cup, salt to taste. Method – Hammer the chicken breast and marinate them with lemon juice, white pepper powder & ginger powder. Keep it for 30 minutes. After that, fry the chicken for 3 minutes each side. In another pan sauté the boiled noodles with olive oil. Serve the stake with […]
I am a mother , cooking is my passion, love to cook, love to experiment with food and spices, want to promote Bangladeshi cuisine in whole world. I took part in a reality show shera rdhuni in 2016 and got 7th position. I have performed in many Cooking shows of various national TV channel. My recipe published in Bangladeshi magazine and famous Indian food magazine Hengla Heshel. By profession I’m a lawyer . Im also a model. Travelling and gardening is my hobby. Beef Ball Saslic Ingredients : Raw Beef keema 1 cup , bread 2 piece, onion paste 2 tea spoon, garlic n ginger paste each 1 tea spoon, bbq sauce – 1 table spoon, coriander powder 2 tea spoon, tarmaric powder 1/2 tea spoon, black pepper crushed 1/2 tea spoon, lemon juice 1 tea spoon, egg 1, salt, oil for fry. ( Capsicum cube sliced ) Process : crush bread piece and add all ingredients except oil and capsicum. Add salt as required. Let it set for 30 min. Make small ball . Deep fry these ball until golden brown. Take Saslic stick and make Saslic with capsicum. Serve it with raw capsicum or Bake it for […]
My name is Dil Afroz Sayda. I have loved cooking ever since I was little. I have a special interest in baking & desserts. I work as a culinary artist in several TV programs. I’ve worked as a Culinary expert and recipe writer as well as in cooking reality shows and a oven and microwave workshop. I received “Gunijon Shonmanona”award as a culinary artist from Bangladesh Cultural Forum. I’ve already made a facebook page and website called Sayda’s Kitchen where I organize my recipes through albums. I want to establish a cooking institute in the future. I want to preserve my recipes for the future generation. I intend on doing that by making a youtube channel and publishing a book. I sincerely hope people can benefit from my recipes. Currently I’m doing a Diploma in Culinary Art & Catering Management at Bangladesh Parjatan Corporation (NHTTI). I completed M.Sc. in Related Art under Dhaka University. I did Food Hygiene & Sanitation course from NHTTI. I also completed Cake Decoration course from New York Cake Academy and passed Food & Beverage Production (Cooking) and Food Processing & Preservation under BTED. Semai pitha Ingredients Rice powder—-half cup Condensed milk —half can Milk —– […]
Shahnaz Islam, Culinary Artistcooking expert
The cooking what I just started out of passion, now turned out to be my addition. I have finished a professional chef course on food and production from the International Training Institute of Culinary Arts. Currently, I have been an assessor of cooking at Bangladesh Technical Education Board (BTEB). Visit: shahnaz Kitchen
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Chittagong (/tʃɪtəɡɒŋ/), officially known as Chattogram, is a major coastal city and financial centre in southeastern Bangladesh. The city has a population of more than 2.5 million while the metropolitan area had a population of 4,009,423 in 2011, making it the second-largest city in the country. It is the capital…
Home of the longest stretched sea beach in the world!
Comilla, officially known as Cumilla, is a city in the Chittagong Division of Bangladesh, located along the Dhaka-Chittagong Highway. It is the administrative centre of the Comilla District, part of the Chittagong Division. Comilla is the second-largest city of eastern Bangladesh after Chittagong and is one of the three oldest…
Dhaka is the capital of Bangladesh. Bustling with life and street foods, this is a happening place with all that is going on!
Khulna (Bengali: খুলনা [ˈkʰulna]) is the third-largest city of Bangladesh. It is the administrative seat of Khulna District and Khulna Division. As of the 2011 census, the city has a population of 663,342. The encompassing Khulna metro area had an estimated population of 1.022 million as of 2014. Khulna is…
Rajshahi (Bengali: রাজশাহী, [radʒ.ʃaɦi]; historically Rampur Boalia; nicknamed Silk City) is a metropolitan city, and a major urban, commercial and educational centre of Bangladesh. It is also the administrative seat of eponymous division and district. [note 1] Located on the north bank of the Padma River, near the Bangladesh-India border,…
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