Aidha Cader tries out the specialities at Amari Dhaka’s International Food Festival and chats with their diverse chefs. Here are some of them for you to try at home

Photographs by Abu Naser

Chicken Chilli-65 (Indian Recipe)

250g chicken drumsticks

For Marination
10g ginger paste; 10g garlic paste; 20g yoghurt; 5ml Lemon juice10g chilli powder; 5g turmeric powder; 10g garam masala powder; 10g salt; 20g onion paste; 10g tomatoes blended; 10g mint leaves, blended; Oil for deep frying

Mix marinated ingredients together and add the chicken drumsticks. Cover and set aside for four hours. Heat oil in a pan and deep-fry the marinated chicken in batches. Serve it with onion rings, yoghurt and mint chutney.

Tom KaGai (Thai Recipe)

80g boneless chicken thighs; 15g lemon grass; 10g galanga; 5g kafir lime leaves; 20g shallots; 30g mushrooms; 20g fresh red chilli; 10ml lime juice; 10ml fish sauce; 5g sugar; 200ml chicken stock; ½ cup thick coconut mil

1 dry chilli, fried; 1 stalk coriander leaves

Heat stock and add all the ingredients except for the coconut milk. Bring it to boil and cover and simmer for 30 minutes. Mix in the coconut milk and remove from stove. Pour into soup bowls and garnish with chopped coriander and fried red chilli.

Seafood Paella (Spanish Recipe)

50g prawns; 50g white fish cut into squares; 50g calamari; 30g sea scallops; 30g mussels; 2 chicken drumsticks; 20ml olive oil; 20g onions, chopped; 15g garlic chopped; 1g saffron; 20g mixed bell peppers, diced; 30g tomatoes, skinned and chopped; Salt and pepper to taste; 30g green beans; 5g parsley; 200ml chicken stock; 15g cumin powder; 15g coriander powder; 200g basmati rice; 10g paprika powder

Heat oil in a heavy base shallow pan. Fry onions and garlic until translucent. Mix in the spices and add the rice. Let it fry for a few minutes. Add the tomatoes and seafood. Toss it well and add the stock. Cover and cook for 10 minutes. Mix in the vegetables, adjust seasonings and cook uncovered until the rice is done.

Salmon Ceviche  (Brazilian Recipe)

Ceviche base; 250g fresh salmon diced; 10g onion chopped; 5g garlic chopped; 10g capers chopped; 10g pickled gherkins chopped; 5g parsley chopped; 15g lemon juice; 30g tomato diced; 10ml white vinegar; 20ml olive oil; Salt and pepper to taste

5g sour cream; 5g lettuce; 20g avocado, chopped; 2 slices of bread toasted

Mix fish with the Ceviche ingredients and set aside for 5 minutes for the flavours to infuse. Place the lettuce on a plate and add a ring mould over. Add the avocado followed by the sour scream into the ring. Next top it with the salmon ceviche. Serve with some tomato salsa.

Soba Noodle with Crispy Prawn (Japanese Recipe)

1lt water; 15ml soy sauce; 20g salt; 100g brown sugar; 100g bonito flakes; 40g ginger paste; 400g soba noodles; 10g wakame; 10g spring onions

200g prawns; 250g tempura flour; 200g corn starch; 120ml chilled water; Oil for deep frying
1 egg, boiled, shelled and cut into 2

Add all the ingredients except for the noodles into the water and bring it to boil. Simmer for 30 minutes and strain. Add the noodles into the water and cook for a few minutes. Mix the tempura batter ingredients together. Dip the prawns in the batter and fry in hot oil. Pour the soup into a bowl, place the prawns and egg on top and serve warm.

Chirashi Sushi  (Japanese Recipe)

250g Japanese rice; 70g carrot julienne; 70g red capsicums, Julianne; 70g green capsicum Julianne; 70g shitake mushrooms; 60ml mirin, Japanese vinegar; 25g sugar; 40g soy sauce; 60ml white vinegar; 10g salt; 100g prawns; 50g toblko (fish eggs); 204 sesame seed; 4 eggs beaten

Cook the rice with vegetables and prawns in sufficient water. Mix mirin, soy sauce salt, sugar together and then heat it partially. Mix the vinegar mixture with the cooked rice and set it in a bowl. Make a fine omelette with the eggs and cut into julienne strips. Add the egg strips over the rice and garnish with toblko.

Meet the Chefs (and learn their recipes)

Chef Charakorn Chatchawatf

Chef Charakorn Chatchawat, originally from Phuket says, “Back home we have plenty of coconut trees and adding its milk is a staple part of many Thai dishes. Tom KaGai, is my favourite as it is my mother’s recipe.”

Chef Sinoj Devassy

Chef Sinoj Devassy, from South India, says, “This dish is very popular in his hometown especially when having a small party. The combination of spices gives it the perfect balance of flavours.”

Chef Borhan Khan

With everyone hyped up about the Rio Olympics, this dish is a great way taste the flavours of Brazil. “The combination of fresh ingredients makes this dish a fantastic entrée,” says international food chef Borhan Khan.

Chef Awlad Bhuyain

Japanese food Chef, Awlad Bhuyain spent over 18 years of his career in Japan where he learned the fine art of Japanese cuisine. “We want to let people know that sushi it is not only about rice rolls with fresh fish and rich sauces. There are other amazing varieties as well and Chirashi Sushi is one such alternative,” he adds. “Soba Noodles, is an authentic Japanese noodles rich in flavour and makes a great combination when coked with soup. The addition of a Prawn tempura and soft-boiled egg makes it a complete meal,” says chef Bhuyain.


Staying within the fringes of mainstream cultures, Aidha Cader, ICE Today’s culture connoisseur has inculcated an appreciation for food, history, travel and art beyond her comfort zone.