About My Country "Bangladesh"

Bangladesh abound in River and green
Bangladesh is one of the few countries in South Asia, which remains to be explored. Bangladesh has a delicate and distinctive attraction of its own to offer and it is definitely not a tourist haunt like Nepal or India. Bangladesh is like a painter's dream come true with a rich tapestry of colors and texture. The traditional emphasis of the tourist trade has always been on the material facilities offered by a country rather than on its actual charms. This may be a reason why Bangladesh has seldom been highlighted in the World's tourist maps.

It's a land of enormous beauty, hundreds of serpentine rivers, crystal clear water lakes surrounded by ever green hills, luxuriant tropical rain forests, beautiful cascades of green tea gardens, world's largest mangrove forest preserved as World Heritage, home of the Royal Bengal Tiger and the wild lives, warbling of birds in green trees, wind in the paddy fields, abundance of sunshine, world's longest natural sea beach, rich cultural heritage, relics of ancient Buddhist civilizations and colorful tribal lives, - Bangladesh creates an unforgettable impression of a land of peace.
You'll appreciate our culture and the environment. These are not simply sight-seeing excursions, but real-time learning experiences. Enjoy an ideal blend of adventure and exploration with comfort and relaxation. Here you find that you are not alone. With us, any place in Bangladesh is a home away from home.

Tandoori Lamb Chops

Tandoori Grilled Lamb Chops Recipe;
Ingredients:
6 lamb chops, cut 1 to 1 1/2-inches thick
1 Tablespoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
1 Tablespoon garam masala
1 Tablespoon toasted cumin powder
8 medium garlic paste
3 inches fresh ginger paste
Juice of 1 lemon
Salt
1 cup yogurt
2 Tablespoons oil
3 Tablespoons melted butter
Method:
Mix all of the ingredients except the oil and melted butter in a bowl large enough to hold the chops.
Add the lamb chops and toss to coat in the marinade. Put the chops with the marinade in a zip lock bag and refrigerate overnight.
Preheat the grill.
Add the oil to the bag with the chops, reseal, and massage the bag between your hands to mix the oil. Remove the chops from the marinade.
Grill 5 minutes each side over medium flame or heat.
Let rest 5 minutes off the grill, then brush with the butter and grill 5 more minutes each side.
Serve with Pilau and green salad on the side.

Beauty of Sunset

Celebration On 14th January

Chefs Work

Frog Legs with Pepper Sauce

Ingredients:-

2 ea. Frog Legs
2 oz. Green Peppercorns
3 oz. Olive Oil
3 oz. Morel Mushrooms
3 oz. Oyster Mushrooms
1 oz. Shallots
1 oz. Cream
1 oz. Black Truffles
3 oz. Demi Glace
1 oz. Butter
2 oz. Red wine
A few drops truffle oil

Directions:
In a small sauce pot add the peppercorns, olive oil and cook down to a paste.
In small sauce pot add the red wine and reduce, add the demi-glace, cream and bring to a simmer finish with the butter.
In a 350 degree oven place the frog legs already encrusted with peppercorns and roast for 7 to 12 min.
In a small sauté pan add the shallot, mushrooms and sauté until tender, plate the mushrooms in the middle of the plate and place the frog legs on top, pour the sauce around the plate and drizzle with truffle oil

Avocado Terrine

Avocado Terrine is a classic starter. It can be served before any meat or fish item.
Ingredients:

4 Ripped Avocado
½ Tsp gelatin powder
2 oz Water

Salt

Pepper

Directions:

Cut the avocado, peel it and remove the pit.

Next slice the avocado into equal portions.

Combine the gelatin and water, whisk smooth

Place the avocado into a terrine mold lined with plastic wrap.

Now pour in the gelatin mixing, using a spatula press pack down the avocado Cover and allow chilling for 2 hours.

Remove from mold and cut into ¼ in slices

Serve two slices in each plate as starter with tomato caulis.