Sumptuous meals for dignitaries at SAARC
by Ashok Dixit

     Dhaka: The 13th SAARC summit at Dhaka will be a gastronomic affair for the dignitaries visiting the Bangladeshi capital, which will include the best from the different countries of the region, the choicest being from the host country. The 100-odd delicacies lined up for the dignitaries by Bangladesh Prime Minister Begum Khaleda Zia at the Pan Pacific Sonargaon Hotel includes giant prawn, smoked salmon cocktail, avocado salad made of lettuce, cherry, tomato and cucumber. The main courses included kachchi biryani, chicken tikka, mutton rezala, jali kebab, paratha, rumali roti, borhani and fresh green salad, while the desserts are pineapple, zarda and Dhakai shahi firni. The lip smacking snacks menu at Bangabhaban where the SAARC dignitaries meet the Bangladeshi president tomorrow include pati shapta pitha, black and green grapes, salmon tart, quail egg, fish finger, chicken shaslik, chicken samusa, white chocolate, brown chocolate and chocolate brownies. A trip to Bangladesh without Hilsa will always remain incomplete and the menu at the SAARC Retreat at the state guesthouse Jamuna will have mixed green salad with shrimp, smoked hilsha, garlic toast and bread roll as starters. The main course will consist of chicken pulao, mutton malai curry, shami kebab, king prawn bhoona, rui fish fry, paratha, steamed rice, dal, salad, borhani, mixed vegetables and alu bokhara chutney. For the sweet dish, there will be misti doi, malai chop, puli pitha, bhapa pitha, pati shapta pitha, gur shondesh, kacha golla and fruit platter decorated with papaya, pineapple, grape, kiwi, cherry, strawberry and honey dew. With tea, coffee and betel leaf, to finish off the sumptuous spread, the SAARC summit will certainly leave a good taste in the mouth for the dignitaries and their entourage.
-Nov 12, 2005