Bangladesh Cuisine & Restaurants
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Bilal9
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OK, enough of the low end dining, now some high end stuff....
A sneak peak into the beautiful interiors of Le Meridien’s Mediterranean restaurant, Olea
ICE TODAY
Le Méridien’s exclusive Mediterranean themed rooftop restaurant ‘Olea’ boasts more than just exquisite food and amazing service from the hotel’s dedicated and enthusiastic staff, but also a level of interior decoration that creates one of a kind atmosphere rarely found even in other 5 star establishments.
As soon as you walk through the doors of Olea, you are transported to another world. Everything from the beautifully tiled floor, evoking images of an opulent palace in Saudi Arabia, to the magnificently crafted furniture with designs ranging from oriental to west Mediterranean which is as comfortable as it is easy on the eyes.
The walls of Olea are lined with beautiful handcrafted pottery and china, almost like a tapestry of various styles used across the Mediterranean both modern and antique.
The Moroccan/Arabian styled marquees provide an elegant accommodation for restaurant goers, so authentic and true to their inspiration, that it truly is difficult to remember that you haven’t been magically transported the Middle East.
Everything from the Turkish style of lighting, combined with the fusion of various Mediterranean styles of furniture design and the contrast of the light shades and colours works together to provide a sense of exoticness that is simply not available anywhere else in Dhaka.
The Olea’s Shisha continues this trend of sublime interior design. Offering Authentic Meduse Hookah pipes handcrafted from the Czech Republic and made of Belgian crystal found nowhere else in Bangladesh, with modern Egyptian styled seating and wall design, the Shisha lounge in Olea is not just a great place to relax and unwind, but an experience one simply cannot indulge in unless they were to travel to the most opulent Shisha lounges of Egypt itself.
A sneak peak into the beautiful interiors of Le Meridien’s Mediterranean restaurant, Olea
ICE TODAY
Le Méridien’s exclusive Mediterranean themed rooftop restaurant ‘Olea’ boasts more than just exquisite food and amazing service from the hotel’s dedicated and enthusiastic staff, but also a level of interior decoration that creates one of a kind atmosphere rarely found even in other 5 star establishments.
As soon as you walk through the doors of Olea, you are transported to another world. Everything from the beautifully tiled floor, evoking images of an opulent palace in Saudi Arabia, to the magnificently crafted furniture with designs ranging from oriental to west Mediterranean which is as comfortable as it is easy on the eyes.
The walls of Olea are lined with beautiful handcrafted pottery and china, almost like a tapestry of various styles used across the Mediterranean both modern and antique.
The Moroccan/Arabian styled marquees provide an elegant accommodation for restaurant goers, so authentic and true to their inspiration, that it truly is difficult to remember that you haven’t been magically transported the Middle East.
Everything from the Turkish style of lighting, combined with the fusion of various Mediterranean styles of furniture design and the contrast of the light shades and colours works together to provide a sense of exoticness that is simply not available anywhere else in Dhaka.
The Olea’s Shisha continues this trend of sublime interior design. Offering Authentic Meduse Hookah pipes handcrafted from the Czech Republic and made of Belgian crystal found nowhere else in Bangladesh, with modern Egyptian styled seating and wall design, the Shisha lounge in Olea is not just a great place to relax and unwind, but an experience one simply cannot indulge in unless they were to travel to the most opulent Shisha lounges of Egypt itself.
Bilal9
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And - now onto some culinary delights of the East................
The Art of Makisu
ICE TODAY
The maki is drizzled with the freshly prepared teriyaki sauce and hot mayo. These add a depth to the dish without overpowering it.
Upon entering Kiyoshi, the Japanese elements of Zen transcend throughout the area. The greenery and the water feature of the garden with the wooden earthy interior provide for a journey to the flavours and ambience that is truly blissful.
We start our walk in the park with the Pink Sakura. The maki rolls infuse the flavours of crab, the fluffiness of the eggs and the crunch of fresh carrots for the bite. The contrast of textures and taste is taken a step further with the burner flamed pieces of tuna adding a smoky element; for a final touch, spring onions and a salad is garnished on top.
The maki is drizzled with freshly prepared teriyaki sauce and hot mayo. These add a depth to the dish without overpowering it.
Following the delicate pink of the tuna, we divulge into the crimson of the Streaks of Red. This is a maki for those who do not like to experiment with the raw simplicity that is synonymous with sushi. The freshness of the cucumber and grainy bite of the tobaki is a welcoming constitute against the juicy crab.
Beyond the savoury and sweet delights, Kiyoshi encompasses an experience that offers the tranquillity of Japan down to the 't'. The wooden interiors along the earthy greys of the stone floors are reminiscent of a Japanese sushi house. You can sit in one of the many Japanese style tables that allow you to lift your feet for comfort or have it hang low after a long day.
A sight for sore eyes
The hibachi chef puts on a show that simply cannot be missed. The culinary genius behind the fusion rolls and signature teriyaki is also a master of knives and skillets. While whipping up the tender morsels of chicken teriyaki, he presents many tricks and techniques that are just as vibrant as the dish he skilfully cooks.
The teriyaki sauce is the chef’s secret recipe and he generously douses each succulent piece of chicken and tops it with nutty flavour of sesame seeds. The dish is completed with a crisp fried medley of vegetables that include crunchy baby corns and soft mushrooms.
A Sight for Sore Eyes
Tea for two
The Ocha is a highly renowned tea ceremony in which the Japanese prepare green tea or matcha in a perfectionist manner, demonstrating their respect and welcoming nature towards guests.
Kiyoshi has mastered this art with their take of the ‘matcha’ Green Tea ice cream.
It is a modern approach combining the traditional strong and nutty green tea with the pure essence of vanilla. The most notable part of this dessert is that it isn’t too sugary; thus it ends any meal on a sweet note.
Order worth an ovation
The Ebi Meets Sake is the assembly of your tastebuds encountering the heavens. The fusion roll takes classic and contemporary elements to create a maki that has it all. The insides are stuffed with the crunchy fried prawn tempura while the outside is treated gently by placing a tender piece of salmon that is craftily flamed by the chef’s expert hands. We highly recommend trying this maki roll with the hot mayo.
A satiating sip
The Coconut Freeze is everything a milkshake should be; it offers the creaminess of a milkshake with the freshness that is reminiscent of any tropical getaway. It is a mix of special coconut ice cream, along with a generous helping of grated coconut that ultimately allows for a most decadent beverage. The milkshake blends perfectly with all the strong flavours of sushi.
The Art of Makisu
ICE TODAY
The maki is drizzled with the freshly prepared teriyaki sauce and hot mayo. These add a depth to the dish without overpowering it.
Upon entering Kiyoshi, the Japanese elements of Zen transcend throughout the area. The greenery and the water feature of the garden with the wooden earthy interior provide for a journey to the flavours and ambience that is truly blissful.
We start our walk in the park with the Pink Sakura. The maki rolls infuse the flavours of crab, the fluffiness of the eggs and the crunch of fresh carrots for the bite. The contrast of textures and taste is taken a step further with the burner flamed pieces of tuna adding a smoky element; for a final touch, spring onions and a salad is garnished on top.
The maki is drizzled with freshly prepared teriyaki sauce and hot mayo. These add a depth to the dish without overpowering it.
Following the delicate pink of the tuna, we divulge into the crimson of the Streaks of Red. This is a maki for those who do not like to experiment with the raw simplicity that is synonymous with sushi. The freshness of the cucumber and grainy bite of the tobaki is a welcoming constitute against the juicy crab.
Beyond the savoury and sweet delights, Kiyoshi encompasses an experience that offers the tranquillity of Japan down to the 't'. The wooden interiors along the earthy greys of the stone floors are reminiscent of a Japanese sushi house. You can sit in one of the many Japanese style tables that allow you to lift your feet for comfort or have it hang low after a long day.
A sight for sore eyes
The hibachi chef puts on a show that simply cannot be missed. The culinary genius behind the fusion rolls and signature teriyaki is also a master of knives and skillets. While whipping up the tender morsels of chicken teriyaki, he presents many tricks and techniques that are just as vibrant as the dish he skilfully cooks.
The teriyaki sauce is the chef’s secret recipe and he generously douses each succulent piece of chicken and tops it with nutty flavour of sesame seeds. The dish is completed with a crisp fried medley of vegetables that include crunchy baby corns and soft mushrooms.
A Sight for Sore Eyes
Tea for two
The Ocha is a highly renowned tea ceremony in which the Japanese prepare green tea or matcha in a perfectionist manner, demonstrating their respect and welcoming nature towards guests.
Kiyoshi has mastered this art with their take of the ‘matcha’ Green Tea ice cream.
It is a modern approach combining the traditional strong and nutty green tea with the pure essence of vanilla. The most notable part of this dessert is that it isn’t too sugary; thus it ends any meal on a sweet note.
Order worth an ovation
The Ebi Meets Sake is the assembly of your tastebuds encountering the heavens. The fusion roll takes classic and contemporary elements to create a maki that has it all. The insides are stuffed with the crunchy fried prawn tempura while the outside is treated gently by placing a tender piece of salmon that is craftily flamed by the chef’s expert hands. We highly recommend trying this maki roll with the hot mayo.
A satiating sip
The Coconut Freeze is everything a milkshake should be; it offers the creaminess of a milkshake with the freshness that is reminiscent of any tropical getaway. It is a mix of special coconut ice cream, along with a generous helping of grated coconut that ultimately allows for a most decadent beverage. The milkshake blends perfectly with all the strong flavours of sushi.
Bilal9
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A sneak peek into Prego’s fascinating spread of dishes at their new bistro at the Westin
The Westin Dhaka is known for its lavish settings and scrumptious meals. As a reigning hospitality company, Westin understands how much food connects people. And to celebrate that, they introduced a bistro menu at Prego, the signature Italian restaurant. In January, a fun cooking show was hosted where Cristiano Marrosu, Chef De Cuisine of Prego, introduced the audience with new delectable bistro dishes and how they are prepared. The new bistro dishes offered a fascinating spread of salad, sandwich, burger, main course and dessert section. The salad section consisted of Chinese BBQ chicken caesar and cobb salad.
They also served a delectable variety of sandwiches, such as honey mustard grilled chicken sandwich, Prego’s special 2 in 1 burger and hickory barbecue bacon cheeseburger. The main course offered the special watermelon ribs, coffee crusted grilled lamb chops, Prego barramundi fish and chips and many other delicious bistro foods.
To sweeten the occasion, they also served a chocolate peanut butter fun cake and black sesame pear cake.
These items are available at Prego Italian restaurant at The Westin Dhaka for a quick lunch or dinner. The Bistro items are priced at Tk 800++ along with other dishes.
5 delicious picks you must try at Doner and Gyros
Antony Rahman chooses five delicious picks from Döner & Gyros
A charming and unique franchise, “Döner & Gyros”, has very recently made its first step into the Bangladeshi restaurant scene. Located at Kemal Attaturk Avenue in Banani, Döner & Gyros provides a delightful take on two culturally distant street food concepts. Inspired by the renowned Berlin Döners and Chicago style Gyros, the atmosphere creates a fusion street food restaurant feel. There are many reasons for any discerning connoisseur to take time out of their busy day and give this restaurant a try, ranging from the clean environment and aesthetically pleasing yet simple interior design, to the amiable and helpful wait staff, however the main reason is without a doubt the menu full of culturally rich and distinctively novel dishes. Stay tuned for five items you must try at Döner & Gyros!
The Classic Chicago Gyros
This menu item is part of the initial inspiration for the franchise’s name, and for good reason. Staying true to Chicago’s local street food style, Döner & Gyros recreates this dish by keeping the original flare and simultaneously managing to have its own distinct spin on it. The fluffy grilled pitas is brushed with olive oil and wrapped around succulent cuttings of either beef or chicken. Interspersed with noticeably fresh pieces of tomato, onions and seasoned with traditional Tzatziki sauce, this deliciousness will leave you licking your fingers and rubbing your stomach.
The Garden Style Döner
The titular Döner is another menu item that deserves a mention. People looking for a lighter menu option will be pleasantly surprised by the Garden Style Döner. Firstly, its masterfully encased in crisp criss-cross bread. The blend of fresh veggies such as eggplant, zucchini, mushrooms, mixed bell peppers, and red cabbage, along with the essential Döner is then topped off with their custom sauce blend. This is definitely a must have for those of us looking for something delish and light on the stomach.
Döner Burger
Yet another variant of the classic Berlin Döner, this mouth watering burger combines the best of both worlds. The buns pressed on their succulent doner meat, beef or chicken, and surrounded by tomatoes, red cabbage, onions and fresh lettuce, it drips with their signature sauce, exclusive to the franchise. This is a treat for even the most discerning burger lover!
Döner Rice Bowl
The Döner Rice Bowl continues the pattern of innovative and delectable offshoots of the classic Berlin Döner, and is a great option for the rice lovers, which is most of us. Adding in their signature Tzatziki sauce and fresh vegetable ingredients such as red cabbage to great effect, this healthy rice dish will melt in your mouth and have you craving more.
German Potato Salad
If salad is your food of choice, you won’t be disappointed with this immaculate preparation of a very common and beloved meal. Made with hard boiled eggs over tangy potato salad, this deceptively simple entrée is one of the best incarnations of the classic German recipe.
Jed Archdeacon new Executive Chef at Radisson Blu Dhaka Water Garden
Chef Jed Archdeacon was head hunted from Australia and flown in all the way to bring inspiration & his expert knowledge to the already well established restaurant outlets of Radisson Blu Dhaka Water Garden such as Sublime, Water Garden Brasserie, Spice & Rice and ChitChat. He started his career as a Chef in his hometown in Perth, Western Australia, where as a young chef he worked under guidance of the world renowned Chef Cheong Liew at his signature restaurants in both Hilton Perth and Adelaide. Chef Jed left Australia on a culinary journey that had landed him working for some of the top luxury hotels and resorts throughout Asia and the Middle East. He headed the culinary operations for companies like Ritz Carlton, Hilton, Viceroy, Six Senses, COMO hotels, just to name a few; in exotic locations such as Maldives, China, Bhutan and Thailand. Chef Jed’s classical European training accompanied by his exposure to Asian cuisines gives him a well rounded and open minded approach in heading up the Culinary Operations here at Radisson Blu Dhaka. Being well-versed in culinary art, Chef Jed Archdeacon possesses a natural flair for meticulous execution, spotlessness and an eye for detail.
“I am excited to have Chef Jed join Radisson Blu Dhaka Water Garden,” says General Manager-Mr. Christoph Voegeli. We look forward to work with him and take our already popular restaurants to the next level.
The Westin Dhaka is known for its lavish settings and scrumptious meals. As a reigning hospitality company, Westin understands how much food connects people. And to celebrate that, they introduced a bistro menu at Prego, the signature Italian restaurant. In January, a fun cooking show was hosted where Cristiano Marrosu, Chef De Cuisine of Prego, introduced the audience with new delectable bistro dishes and how they are prepared. The new bistro dishes offered a fascinating spread of salad, sandwich, burger, main course and dessert section. The salad section consisted of Chinese BBQ chicken caesar and cobb salad.
They also served a delectable variety of sandwiches, such as honey mustard grilled chicken sandwich, Prego’s special 2 in 1 burger and hickory barbecue bacon cheeseburger. The main course offered the special watermelon ribs, coffee crusted grilled lamb chops, Prego barramundi fish and chips and many other delicious bistro foods.
To sweeten the occasion, they also served a chocolate peanut butter fun cake and black sesame pear cake.
These items are available at Prego Italian restaurant at The Westin Dhaka for a quick lunch or dinner. The Bistro items are priced at Tk 800++ along with other dishes.
5 delicious picks you must try at Doner and Gyros
Antony Rahman chooses five delicious picks from Döner & Gyros
A charming and unique franchise, “Döner & Gyros”, has very recently made its first step into the Bangladeshi restaurant scene. Located at Kemal Attaturk Avenue in Banani, Döner & Gyros provides a delightful take on two culturally distant street food concepts. Inspired by the renowned Berlin Döners and Chicago style Gyros, the atmosphere creates a fusion street food restaurant feel. There are many reasons for any discerning connoisseur to take time out of their busy day and give this restaurant a try, ranging from the clean environment and aesthetically pleasing yet simple interior design, to the amiable and helpful wait staff, however the main reason is without a doubt the menu full of culturally rich and distinctively novel dishes. Stay tuned for five items you must try at Döner & Gyros!
The Classic Chicago Gyros
This menu item is part of the initial inspiration for the franchise’s name, and for good reason. Staying true to Chicago’s local street food style, Döner & Gyros recreates this dish by keeping the original flare and simultaneously managing to have its own distinct spin on it. The fluffy grilled pitas is brushed with olive oil and wrapped around succulent cuttings of either beef or chicken. Interspersed with noticeably fresh pieces of tomato, onions and seasoned with traditional Tzatziki sauce, this deliciousness will leave you licking your fingers and rubbing your stomach.
The Garden Style Döner
The titular Döner is another menu item that deserves a mention. People looking for a lighter menu option will be pleasantly surprised by the Garden Style Döner. Firstly, its masterfully encased in crisp criss-cross bread. The blend of fresh veggies such as eggplant, zucchini, mushrooms, mixed bell peppers, and red cabbage, along with the essential Döner is then topped off with their custom sauce blend. This is definitely a must have for those of us looking for something delish and light on the stomach.
Döner Burger
Yet another variant of the classic Berlin Döner, this mouth watering burger combines the best of both worlds. The buns pressed on their succulent doner meat, beef or chicken, and surrounded by tomatoes, red cabbage, onions and fresh lettuce, it drips with their signature sauce, exclusive to the franchise. This is a treat for even the most discerning burger lover!
Döner Rice Bowl
The Döner Rice Bowl continues the pattern of innovative and delectable offshoots of the classic Berlin Döner, and is a great option for the rice lovers, which is most of us. Adding in their signature Tzatziki sauce and fresh vegetable ingredients such as red cabbage to great effect, this healthy rice dish will melt in your mouth and have you craving more.
German Potato Salad
If salad is your food of choice, you won’t be disappointed with this immaculate preparation of a very common and beloved meal. Made with hard boiled eggs over tangy potato salad, this deceptively simple entrée is one of the best incarnations of the classic German recipe.
Jed Archdeacon new Executive Chef at Radisson Blu Dhaka Water Garden
Chef Jed Archdeacon was head hunted from Australia and flown in all the way to bring inspiration & his expert knowledge to the already well established restaurant outlets of Radisson Blu Dhaka Water Garden such as Sublime, Water Garden Brasserie, Spice & Rice and ChitChat. He started his career as a Chef in his hometown in Perth, Western Australia, where as a young chef he worked under guidance of the world renowned Chef Cheong Liew at his signature restaurants in both Hilton Perth and Adelaide. Chef Jed left Australia on a culinary journey that had landed him working for some of the top luxury hotels and resorts throughout Asia and the Middle East. He headed the culinary operations for companies like Ritz Carlton, Hilton, Viceroy, Six Senses, COMO hotels, just to name a few; in exotic locations such as Maldives, China, Bhutan and Thailand. Chef Jed’s classical European training accompanied by his exposure to Asian cuisines gives him a well rounded and open minded approach in heading up the Culinary Operations here at Radisson Blu Dhaka. Being well-versed in culinary art, Chef Jed Archdeacon possesses a natural flair for meticulous execution, spotlessness and an eye for detail.
“I am excited to have Chef Jed join Radisson Blu Dhaka Water Garden,” says General Manager-Mr. Christoph Voegeli. We look forward to work with him and take our already popular restaurants to the next level.
Major Android
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Beautiful restaurant food is looking very delicious and i'm feeling hungry at the moment.
Bilal9
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Asian Fusion Food Court open at Radisson Blu Chittagong Bay View
It's time to get excited because a new Asian Fusion Food Court is open at Radisson Blu Bay View. The Asian Fusion Food Court is a unique combination of cuisines offering a new, tantalising experience of diversity from the Far Eastern region - the style and delicacy of Thai and Japanese cooking, the famous culinary heritage of China, the diversity of tastes from India to Sri Lanka and the freshness and simplicity of Bangladeshi culinary delights.
We will induce your palate with an incomparable selection of flavours and textures from the Far East. The addition to blended chilies, spices like garlic, ginger and curry sauces add interest to native Chinese dishes, making them delicious and highly addictive.
The Menu is a collation of the favourite Asian dishes, so you can travel to Japan, China, Thailand, India, Sri Lanka, and Bangladesh all in one meal. To begin order at your table the 'Chicken satay' or the slow-cooked 'Yakitori chicken skewers.' The 'Fried chicken' is - deep fried and slathered in peanut and chili sauce, and the sweet, salty, sour and spicy papaya salad that originates from Thailand has an exceptional taste. The 'Green chicken curry' is authentic Thai-style featuring sliced chicken breast in a creamy coconut sauce. There's 'Tom yum Goong' soup - the large bowl is piled high with prawns with the tangy broth that warms the soul.
There's more ... the hotel's unique steaming hot pot deliver delicious seafood and meat broths accompanied by fresh side dishes making us a one-of-a-kind experience in town.
The Restaurant features a modern contemporary décor and a unique ambience on Level-5 of the hotel. To bring Asian fusion cuisine in the mainstream food market and be exceptional in achieving that goal. We believe we can only achieve it through client satisfaction and best quality food at an affordable price.
Some updates for New Hotel properties in Dhaka (courtesy of Jason Kazi)....
Park Inn by Radisson, Nikunja
The hotel is located very near to the international airport. The façade of this monolithic tower, wrapped in textured glass, forms a collage of patterns that is the uniqueness of the building. Its 90 guest rooms are intuitively designed to place an array of amenities at the guest’s fingertips, where he can work, dine and stay.
Sofitel Dhaka, North Gulshan
14 storied hotel with 3 underground levels for parking
The Raintree Hotel, Banani
It's time to get excited because a new Asian Fusion Food Court is open at Radisson Blu Bay View. The Asian Fusion Food Court is a unique combination of cuisines offering a new, tantalising experience of diversity from the Far Eastern region - the style and delicacy of Thai and Japanese cooking, the famous culinary heritage of China, the diversity of tastes from India to Sri Lanka and the freshness and simplicity of Bangladeshi culinary delights.
We will induce your palate with an incomparable selection of flavours and textures from the Far East. The addition to blended chilies, spices like garlic, ginger and curry sauces add interest to native Chinese dishes, making them delicious and highly addictive.
The Menu is a collation of the favourite Asian dishes, so you can travel to Japan, China, Thailand, India, Sri Lanka, and Bangladesh all in one meal. To begin order at your table the 'Chicken satay' or the slow-cooked 'Yakitori chicken skewers.' The 'Fried chicken' is - deep fried and slathered in peanut and chili sauce, and the sweet, salty, sour and spicy papaya salad that originates from Thailand has an exceptional taste. The 'Green chicken curry' is authentic Thai-style featuring sliced chicken breast in a creamy coconut sauce. There's 'Tom yum Goong' soup - the large bowl is piled high with prawns with the tangy broth that warms the soul.
There's more ... the hotel's unique steaming hot pot deliver delicious seafood and meat broths accompanied by fresh side dishes making us a one-of-a-kind experience in town.
The Restaurant features a modern contemporary décor and a unique ambience on Level-5 of the hotel. To bring Asian fusion cuisine in the mainstream food market and be exceptional in achieving that goal. We believe we can only achieve it through client satisfaction and best quality food at an affordable price.
Some updates for New Hotel properties in Dhaka (courtesy of Jason Kazi)....
Park Inn by Radisson, Nikunja
The hotel is located very near to the international airport. The façade of this monolithic tower, wrapped in textured glass, forms a collage of patterns that is the uniqueness of the building. Its 90 guest rooms are intuitively designed to place an array of amenities at the guest’s fingertips, where he can work, dine and stay.
Sofitel Dhaka, North Gulshan
14 storied hotel with 3 underground levels for parking
The Raintree Hotel, Banani
Bilal9
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Four Points by Sheraton Tower, Gulshan-2
Premier Room
Business Meeting Room
Health Club
Deluxe Room
Deluxe Twin Room
Interconnecting Deluxe Room
Premiere Suites
Restaurant
Executive Dining Room
Ballroom (dining set-up)
Ballroom (theater set-up)
Renovated Sonargaon Hotel (the grand dame of Dhaka Hotels along with the Sheraton/Intercontinental)
Premier Room
Business Meeting Room
Health Club
Deluxe Room
Deluxe Twin Room
Interconnecting Deluxe Room
Premiere Suites
Restaurant
Executive Dining Room
Ballroom (dining set-up)
Ballroom (theater set-up)
Renovated Sonargaon Hotel (the grand dame of Dhaka Hotels along with the Sheraton/Intercontinental)
Bilal9
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Well this is not really in Dhaka but it is the most famous local culinary treat known worldwide.....
Making rainbows in a glass – seven-layer tea in Bangladesh
One of Heston Blumenthal’s most famous Fat Duck concoctions is a cup of tea that stays piping hot on one side of the cup and stone cold on the other. Yet, far from green and pleasant Berkshire, in a humble roadside tea cabin in rural Bangladesh, there’s another culinary alchemist working his magic – without any of the cutting-edge food technology afforded Heston.
Romesh Ram Gour, from Srimongol in the county’s north-east Sylhet region, has become a local legend as the inventor of a multi-layer tea.
For him, it’s not about the combination of different temperatures, but different colours and flavours. He manages to get seven of them (sometimes even 10) in one glass (around £1), all lining up like a dusky rainbow. Each sip delivers a different taste, from syrupy sweet to spicy cloves.
• Nilkantha Tea Cabins, Border Guard Canteen, Kalighat Road, just outside of Srimongol, Sylhet, Bangladesh
The best thing about visiting the tearoom – which is, essentially, a very basic, open-fronted kiosk – was the buzz of excitement. The walls were lined with newspaper clippings about the “secret recipe” and people come from far and wide to meet Gour, an unassuming man who seems somewhat baffled by all the attention he and his tea attracts.
It’s rumored that a major Bollywood star once offered to fly Gour to India and pay him handsomely if he’d create the tea for his wedding guests. Gour declined, just as he also refused to expand his business across the country or internationally. I asked him if he ever regretted this. “What for?” he shrugged. “For money? A bigger TV? I’m happy with life as it is.”
Making rainbows in a glass – seven-layer tea in Bangladesh
One of Heston Blumenthal’s most famous Fat Duck concoctions is a cup of tea that stays piping hot on one side of the cup and stone cold on the other. Yet, far from green and pleasant Berkshire, in a humble roadside tea cabin in rural Bangladesh, there’s another culinary alchemist working his magic – without any of the cutting-edge food technology afforded Heston.
Romesh Ram Gour, from Srimongol in the county’s north-east Sylhet region, has become a local legend as the inventor of a multi-layer tea.
For him, it’s not about the combination of different temperatures, but different colours and flavours. He manages to get seven of them (sometimes even 10) in one glass (around £1), all lining up like a dusky rainbow. Each sip delivers a different taste, from syrupy sweet to spicy cloves.
• Nilkantha Tea Cabins, Border Guard Canteen, Kalighat Road, just outside of Srimongol, Sylhet, Bangladesh
The best thing about visiting the tearoom – which is, essentially, a very basic, open-fronted kiosk – was the buzz of excitement. The walls were lined with newspaper clippings about the “secret recipe” and people come from far and wide to meet Gour, an unassuming man who seems somewhat baffled by all the attention he and his tea attracts.
It’s rumored that a major Bollywood star once offered to fly Gour to India and pay him handsomely if he’d create the tea for his wedding guests. Gour declined, just as he also refused to expand his business across the country or internationally. I asked him if he ever regretted this. “What for?” he shrugged. “For money? A bigger TV? I’m happy with life as it is.”
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