The Girl with a Red Rose, by Shahnaz Parvin
In a photo walk with some of my friends at Keraniganj Dockyard of Old Dhaka, we met many small kids. They were returning after finishing their school. I noticed every one of them were carrying red roses, and when I asked them, how they had got…
In the Pair-matching, by Nirupam Roy
On the beaches of Bay of Bengal in West Bengal, especially in Talsari and Bakkhali, one can find the red crabs in uncounted numbers at the time of evening. Perhaps it comes out from the hole to take cozy sunbath. But they are very sensitive.…
Onion
One of the world’s most cultivated spices, onion can be baked, boiled, braised, grilled, fried, roasted, sautéed or eaten raw in salads. Fresh onions have a sharp bite, but when cooked they develop a rich sweetness and lose the heat and pungent flavor. Besides using it as fresh or cooked, onions can also be used as dry and added straight to liquid, cooked foods and salad dressings to give a spicy touch to the dish. In many Asian cuisines, especially in the Indian cuisines, onion is the base for cooking meat and fish curries, and also be used as a thickening agent for gravies. Many cuisines use onion as foundation for soups, salads, and stews, in fact it is one of the most versatile spice that can be used in almost everything except sweets.