Art of cooking
Bangladeshis are proud of the achievement of master chef Tommy Mia, who has been elected a Fellow of the Royal Institute of Arts, London, under the patronage of HM The Queen, for his masterly display of the art of cooking. Art is not confined tot the pen and the brush, but the doi, Shisk, Khurchan, and the Karai have their humble contribution from the hot backroom kitchens.
Earlier press reports said that curry and kabab have become national food of the Britons, thanks to the hundreds of Bangladeshi (and Indian and Pakistani) restaurants which sprang up in the UK during the past half a century.
There is nothing like Mughal and Bengali food for a change, specially for the foreigners. Food in the hot tropical region is spicy (for scientific reasons), compared to the tepid palate of the habitants in the Temperate Zone. In French, they will advise you ( the Ihaal- Marich connoisseurs) to wait for five years before appreciating the natural taste of French cuisine, sans spices.
For all latest news, follow The Daily Star's Google News channel. Good that now Bangladesh is on the world food map. Salivated cheers for our Tommy Mia!