We have an enormous affinity for delicious food. Food is art and science, so you have to work with the recipe to make sure that you’re providing the taste as promised on the label. Here are some mouth-watering recipes from The Red Window curated by the owner, Shababa Ishmam herself.

Deep-fried cheesecake with strawberry sauce


  1. 100gm cream cheese
  2. 50g whipped cream
  3. 25g sugar
  4. 1 egg
  5. 30g flour
  6. 30g bread crumbs
  7. Strawberry filling


Beat the cream cheese, whipped cream and sugar, and then freeze the mixture in a square-shaped container. Dip the frozen cheesecake in flour, then egg and then the bread crumbs. Deep fry the frozen cheesecake and serve with strawberry pie filling.

Cheesy Waffle burger


For the waffle

  1. 2 cups all-purpose flour
  2. 1 tablespoon salt
  3. 4 teaspoons baking powder
  4. Pinch of pepper
  5. 2 eggs
  6. 1 1/2 cups warm milk
  7. 1/3 cup butter, melted

For the patty

  1. 100g minced beef
  2. Lettuce
  3. Tomato slices
  4. Mayonnaise
  5. 20g Mushrooms and onions
  6. Sliced cheese


Mix all the waffle ingredients in a bowl and whisk well. Brush the waffle maker with butter. Pour it in a waffle maker for 12 minutes. Take the minced beef and make a patty. Smother the patty with a generous amount of salt and pepper on both sides. Grill the patty in a griller. When it’s almost done, put a slice of cheese on top of the patty, let it melt for a few seconds.
Now take out the waffle and then place a lettuce on the waffle. Smother the mayonnaise on the lettuce so that the waffle doesn’t become soggy. Put tomato slices. Now put the cheesy beef patty on the tomato and top it with caramelized mushroom and onions.
Top it with the other pair of waffle.

Chicken Leg in Gravy


  1. 1 cup Chicken stock
  2. Quarter chicken (thigh deboned)
  3. 2 teaspoon Flour
  4. 2 tablespoons Butter
  5. Salt
  6. Pepper
  7. 1 cup Milk
  8. Soya sauce
  9. Pinch of sugar
  10. Long beans


Marinate the chicken with salt, pepper, soya sauce and butter. In a pan, put one tablespoon butter, Stir the flour in butter and add milk and chicken stock — Grill the marinated chicken in a griller. In a plate, pour the chicken gravy. Place the grilled chicken on the chicken gravy. Serve with long beans.

Ferrero Rocher Cheesecake Shots


  1. 120g Chocolate Mousse
  2. 2 Ferrero Rochers
  3. 50g Cream cheese
  4. 35g confectioners’ sugar
  5. 1/2 packet Oreo biscuits
  6. 2 chocolate cupcakes
  7. A handful of caramelized peanuts


Blend half-packet Oreo with cream to form a powder and pour it in the jars to form a biscuit base. Mix chocolate mousse, cream cheese, sugar and caramelized peanuts. Put a scoop of the mousse mixture, layer with a slice of a cupcake. Add a second layer of mousse, cupcake and mousse. Top it with half a Ferrero Rocher.

Spicy Shrimp & Cream cheese omelette (the perfect keto breakfast)


  1. 2 eggs
  2. 6 medium sized shrimps
  3. 20g cream cheese
  4. Salt
  5. Pepper
  6. 35ml milk
  7. 1 tablespoon oil


Whisk the eggs in a bowl and add milk to it while whisking, add salt. In a nonstick pan, heat the oil and pour the egg mixture. Sprinkle some pepper on the omelette. Once the omelette is done, spread some cream cheese on the inside. Put three shrimps on the bed of cheese. Sprinkle some caramelized onions to enhance the taste.
Fold the egg; put three more sautéed shrimps on top. Squeeze some lemon. Sprinkle some chopped tomatoes and capsicum.

Serve with garlic bread.

Gulab Jamun Soufflé


  1. 1 tablespoon softened unsalted butter (14g)
  2. 1 tablespoon all-purpose flour (10g)
  3. ½ cup milk, hot (120 ml)
  4. ½ teaspoon pure vanilla extract
  5. 2 tablespoons caster sugar (30g)
  6. 2 eggs, medium-sized, separated
  7. Pinch salt
  8. Store bought gulab jamun
  9. Confectioners’ sugar, to serve
  10. Additional butter and sugar to prepare the ramekins


Prepare Ramekins: Brush the ramekins with softened unsalted butter. Brush from the bottom upwards. It makes the soufflé to rise evenly. Then, coat the ramekins with sugar and shake out any excess; set aside.
Bechamel Sauce (white sauce: step 2-4): Over medium heat, add butter in the saucepan and melt it. Add in the flour and cook for 1 minute stirring with a wooden spoon, this is white roux.
Remove the pan from the heat, gradually add hot milk, and stir until smooth and combined. Then heat at medium while constantly stirring until it boils. The sauce should form ribbons; this is the white sauce. Remove from the heat.
Add in salt and vanilla extract and stir until combined. Separate the eggs and add in the egg yolks one by one and stir to combine. The saucepan is still warm, so pour the sauce into a separate bowl to prevent unwanted evaporation; set aside.
Make French Meringue: Whisk egg whites. It is not mixing. It is incorporating the air. Keep whisking until firm peaks form. Add sugar gradually while slowly whisking. Keep whisking until soft peaks (French meringue) form. This process takes 20 minutes manually.
Combine: Add about one-third of the French meringue into the white sauce and whisk until homogeneous. Then, pour all white sauce into the meringue and whisk until just combined. Be careful not to crush the delicate meringue.
Carefully place the gulab jamun in the souffle bowl.
Bake: Spoon the mixture into ramekins. Run thumb around inside of the rim. It helps the soufflé to rise straight. Bake in the oven preheated to 390° F. (200° C.) for 12 to 15 minutes, or until well risen.

SERVE: Place on a plate because ramekins are very hot. Dust with confectioners’ sugar and serve immediately out of the oven.

The Red Window:
House#19/A, Road#16, Dhanmondi,
Dhaka 1205

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