Dhaka, Aug 28 (UNB) – Marking the National Mourning Day and 44th death anniversary of Father of the Nation, Bangladesh Shilpakala Academy (BSA) is organising drama shows of Loko Natyadal’s play ‘Mujib Maane Mukti’ across the country from Aug 28-31.
The play is researched, planned, written, composed and directed by prominent theatre activist Liaquat Ali Lucky.
Several shows are scheduled to be staged at 20 venues in Dhaka, Gopalganj, Moulvibazar, Jhenaidah, Gazipur and Brahmanbaria. A total of 100 drama troupes are participating in these shows, BSA officials told UNB.
“‘Mujib Maane Mukti’ is an emotional and poetic tribute to Father of the Nation Bangabandhu Sheikh Mujibur Rahman,” Lucky said.
BSA’s month-long schedule also includes several other programmes to observe the National Mourning Day and 44th death anniversary of Bangabandhu.
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.