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
[masterslider id=”143″]Meet the Chefs (and learn their recipes)
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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, 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.”
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.
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.