Pizza Inn buffet

Cream of chicken and mushroom soup- I liked the fresh taste of the cream, but didn't quite like the consistency. I think it needs to be a little thicker and some more flavours could have been added. The soup was good, but nothing extraordinary. I like cream soup and always liked the soup since childhood. So I was happy to find the soup there.

Garlic bread with cheese- Now they must try finding ways to prevent them from drying up. They can be great to go with the soup.

Coleslaw/salad- Cabbage needs to be chopped even finer and used in appropriate portion. It has a flat taste. Nothing very significant here.

Crispy chicken- It should have been named spicy crispy chicken, cause its spicy, tastes great, and moist too. Perfectly prepared strips I would say. However, I don't find them consistent with the crisps. Sometimes, they are excellent, and at times they are loose and leaving a floury feeling in the mouth.

Sub Sandwich- I enjoyed the sandwich, but I was looking for a little more chaat flavour inside. Mozzarella is my favourite, but I enjoy it when hot and can be stretched. When the cheese is cold, it retains its cheesy flavour, but is dry. I probably would have used a bit of cheddar, cause it tastes fine even when cold, and thin mayo paste to prevent them from drying up in the buffet,where they will stay for hours before consumption.
I liked the taste otherwise. The taste of cheese is well complemented by garlic.

Pizzas-Now they were very disappointing . The reason I dined there is for the pizzas. The slices were dry, and tandoori pizza had a stronger taste of coriander and meat didn't have the good chaat flavour like it did when I had this pizza couple of weeks ago. When you are leaving pizzas in buffet, its best to add extra sauce. The pizza didn't have extra sauce, rather sauce was too less this time.
In my last review on them, I highlighted the sauce, because of the smoothness and richness in flavour. I would say its their sauce that makes their pizzas so special. But being stingy on its use this time killed their pizzas.

Arabian pizza (dessert)- Using date paste for the base was really smart. I would have liked walnuts with it as a topping too. Bananas and apples for toppings were good, though I would have preferred poached pears to apples. The crust was also smartly prepared. Its like biting on a cracker.
The only problem is the after taste, which is like that of plum chutney. May be use of cinnamon can solve that, but there are several ways to modify and get rid of that taste. Yet i liked the use of dates, making the dessert a healthy and energy packed treat

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My favourite Chef

The top name in the list of my favourite chefs is not Gordon Ramsay, the most talked about Chef, or Anthony Bourdain, the traveling American chef with a great palate (should have visited Bangladesh cutting short his stay in India for some great biryanis cause I find Bangladeshi biryanis better than Indian ones), or Curtis Stone, the Australian Chef who is the eye candy for women around the world and is also really good in his trade (exceptionally good!!!), but its Chef Marco Pierre White. Chefs like Ramsay, Curtis Stone, Jun Tanaka worked for and trained under him. Not often do you find a chef returning his Michelin Stars, but Marco boldly did that. He thinks he had more knowledge than the Michelin Inspectors, and it might sound arrogant at first, but when you watch his videos or read about his work, you will find the justification in the act and in his words.
Certainly no other chef can make you feel the authentic taste of ingredients from the screen merely with words like Marco, and I haven't seen another genius like him. Gordon comes close to him but Marco Pierre White is Marco Pierre White. His knowledge is top class and I bet its hard for even critics to judge his work. Over the years, he polished his skills, and is the best in the world in my opinion. I haven't tasted his food in his restaurants, but he brought the flavours to me wonderfully from his shows. He is a real artist with long hair left to dance clumsily in the air, in a white chef's coat with a broad kitchen knife in his hand to slice through or pick food to taste.
If you want to improve your skills as a chef, follow the man, watch his videos and trust me, you will learn a lot. Like I said, that man is a genius!

Lamb Cutlets at Gloria Jean's Coffees Bangladesh

If you like lamb, you will definitely like biting on these lamb cutlets. They are nicely flavoured and the distinct flavour of rosemary makes them very delightful.  The pieces have a good thin layer of fat above, making them juicier and also adding flavour. However, I never enjoyed eating such fat and had it not been for the rosemary, I would not have been able to put it in my mouth.
Meat was nicely cooked and that part of the sheep is always great to eat. I would prefer French lamb chops to these cutlets to avoid the fat. But if you like the fat, go for it.
Mashed potato was nicely seasoned. Bok choy was perfectly cooked, and first served over-seasoned and then under-seasoned , but got it right in the third serving and I liked how it was flavoured with a bit of garlic.
What I didn't like was how they were served. Eating them on a tray with cutleries is really tough, though the best way to eat them is by holding the rib to bite the meat.
So I would give this dish 8 out of 10.
Price could seem a bit on the higher side, but the portion, quality and service are worth it. So I find it reasonably priced.
Gloria Jean's Coffees Bangladesh always provide a great ambiance.
I am a happy customer and would have been happier had they been French lamb chops than cutlets with the fat. May be next time I will ask them to trim the fat for me.

Honesty is the best policy

One thing I look for from everyone related to the food industry is honesty. When you are in this trade, you must be honest!
Your customers can taste food, and they may not always be able to taste every ingredient and distinguish all the flavours, which sometimes becomes impossible even for the best of us when served with a dish that has all the ingredients in that very rare perfect ratio and complementing each other, but they surely can tell if the food tastes good or bad. So honesty will keep bringing you customers, because they find you serving good, who will help you flourish in the industry.
And one thing I always say is that GOOD RESTAURANTS NEVER DIE!

The Chocolate Excess at Barista Lavazza Bangladesh:

One of the most popular cafe in Bangladesh certainly has a few things up its sleeves to wow their guests and this would make the top of that list for me.The cake is soft and moist, covered in good chocolate, enough to make every chocoholic happy. This is one of the my all time favourites

Three chefs have impressed me so far.
Mr. Sayem Manna (Executive Chef at Gloria Jean's Coffees Bangladesh) for his knowledge of Italian cuisine
Mr. Sushanto (Station Chef at The Westin) for seafood
The Head Chef of Verbanella (sorry I didn't get your name) for steaks and roasted beef.

I must thank Chef Sushanto for last night's dish, which saved my dinner. The grilled shrimps with lemon butter garlic sauce was one of the best seafood dish I have had in the city. However, its only in terms of taste. I didn't like how it was served. The shrimps were cut right through. When you butterfly shrimps,prawns or lobsters, its best to cut them through the top of the shell and the tail. When you cut through the whole body, the two halves curl up with the shell, making it difficult to eat. Had he not done that mistake, I would have given the dish a perfect score.
Its a shame that the chefs at The Westin have the potential but don't serve good. The skill is a waste then. Its high time they start being honest to their guests. I don't mind paying a few grands for a small portion if the flavours are worth it. But I hate paying even a penny for food which doesn't taste good, even if its a large portion.

Imam Bari at Gulshan 1 circle

If you are a grilled chicken lover like me, then there is one place that is a must try. It is the Imam Bari at Gulshan 1 circle.
The chicken is nicely seasoned and spicy but its the sauce that makes it so special. The sauce has a garlicy mustardy taste and the ingredients are nicely blend together to bring the whole thing as one unlike at many other places where the oil separates itself from the rest and leaves a horrible experience in the mouth. The sauce is made with a mayo base and complements the chicken well.
The shawarmas though lack flavour there. Its always the sauce that covers up for that. If there is anything called cheat in culinary arts, it has to be this. When you have such a delightful sauce, you can probably keep going with a not so perfect food and still be popular.
I am yet to find the best shawarma in the city.

Irish Nut Cream Coffee at Gloria Jean's Coffees Bangladesh

I am a regular visitor at Gloria Jean's Coffees Bangladesh because they promise me the standards and flavours I seek for.
And there is this particular coffee called Irish Nut Cream Coffee, which is my favourite.
The coffee has a smooth taste. Its light and has a very distinctive flavour of walnut that takes it to a whole new level.
What worries me is if they will be able to maintain the standards throughout. I will be the first to be disappointed if they ever follow the general trend in Dhaka, where restaurants serve their best for a couple of years before plating garbage

Sky Chef:

This place used to be my favourite in Dhanmondi, but now I wouldn't consider the Sky Chef for even a casual hangout. The food is bland, ingredients used are not fresh and nothing is original about this place.

Penne Pesto at Gloria Jean's Coffees Bangladesh

The pesto sauce may not be the true original Genoese pesto,which is made by simply grinding the ingredients, yet it was truly Italian, just gives the idea that the kitchen in GJC specializes on Italian cuisine a little more than others.
The green sauce says it all about the ingredients. The colour has to be of fresh basil. The smooth taste is lead by refreshing taste of basil and the subtle nutty flavour together with butter makes it a good blend. Butter gives its creamy texture and helps to hold the flavours in the taste buds for a long time. What was even better was that it didn't have any strong odor of the Parmigiano Reggiano. Garlic with basil makes it a perfect Italian combination.
The Penne Pesto is certainly a perfect treat for the Bangladeshi summer. The dish is reasonably priced.

Chicken Tikka Pizza at Pizza Inn:

I discovered a couple of things that might make this pizzeria stand out in the city for American pizzas.
The pizza has a pie than an usual crust, but a thin pie, allowing you to hold the pizza by the edge, and have more space in the middle for toppings and cheese. It was crispy and went perfectly with the base sauce.
The sauce had a zesty, tangy flavour and refreshing taste of basil, which blended well with oregano and other condiments. The sauce is silky and smooth, unlike the one used in Pizza Hut, which has a bit coarser texture and is a little less gentle on the tongue.
The cheese retained its texture and flavour with time.
What i really liked about this pizza is how well balanced the flavours were. Chicken tikka held the taste of chaat masala, but did not affect the taste of the sauce. They used corriander leaves, and the sauce retained its flavour yet. I liked how they used onion rings on the top, making it easier for you to take them off if you dont like them on your pizza . So the pizza has a local flavour on the top and Americano Italian flavour at the base and both flavours were harmonized.
This was the best American pizza I had in the last 6 months. Pizza Inn probably serves the best American pizzas in the city now.
Only time will tell if they can maintain the standards.

Buffet at The Westin:

I know they don't serve the best food for the main course, but their desserts are good. Honestly I have never eaten good here. But then what are the chefs for? Are their chefs qualified for the job?
First I felt they used 0 sense in arrangement. The bread and butter are next to the desserts, and you can't see the desserts from the tables in the front. There is no sign either to direct you unless you get up from your chair and move around before you go "Hey! They hid the good food there!"
So here is my review of the food I tried.

Sushi-nicely made.I have no complain about it. Wasabi paste is always there to help me swallow raw fish without realizing the sharp smell or taste. But its the cold rice and wasabi paste with it why I enjoy sushi so much.

Sirloin steak with herb sauce. The sauce tastes okay. There was nothing special about the sauce.
I love steaks and I hate wasting food. I hated their steaks and I was forced to waste, and I feel sorry for that. May the Almighty forgive me. I really hope they don't dump the two pieces in garbage cause they were untouched and could be given to the hungry beggars outside.

Mashed potato-nicely seasoned. Nothing special here.

Snapper-It was overdone, dry and lacks seasoning.

Butterflied shrimps-The first batch wasn't anything to talk about. Then when I complained to the chef named Sushanto, he personally prepared me Lemon butter garlic sauce on request and grilled a couple of butterflied shrimps. You have to go try to believe me when I say this was the best seafood dish I have tried in the city.
The shrimps were grilled perfectly and nicely seasoned. But what takes it to a different level is the sauce he prepared on request. The sauce was silky, smooth and creamy, garlicky and lemony with the clear taste of butter and all the flavours blended so nicely together. If I am to mark, this dish gets 9 out of 10. This saved my dinner.

Chicken chapli kebab- It was really good.

One thing I know now their chefs can cook and have the potential. Then why don't they serve well?
When you have talented chefs but the kitchen keeps serving food you can't enjoy, then there must be something wrong with the management, including the head or executive chef.

Desserts:
Chocolate creme brulee- It tasted good, and cinnamon overpowered chocolate here. Chocolate and cinnamon, both have strong taste. If chocolate's taste was dominated by cinnamon, then they might have used too much of it.The texture was close to that of a pudding
What still baffles me is the name. There was nothing burnt or smoky about that dessert and "brulee" means burnt.
Chocolate pudding-Really good, but why not call it a truffle, cause the texture was close to one. It was more like brownies with chocolate sauce. I have eaten truffles like what was served to me as chocolate pudding tonight.
Mango cheese cake-This has to be the best dessert there for me. It was garnished with mango jelly and decorated chocolate disc. There was a balance between the flavours of mango and cheese. Well done Chef!
Sorbets-Mango and berry sorbets were the best I have had in the city. I liked the texture. It was smooth and like gelato, n yet fruity and sorbet. But the ice cream spoons were sticky from contacts and you don't like it holding a dirty spoon that makes your hand sticky when scooping out sorbets.
I cant say I am a happy guest. 4Grands for food is a big deal in a country like Bangladesh and food wasn't worth the price.
Ambiance was okay, but not the best.
Front of house was okay, but can be better.

Spaghetti Bolognese at Gloria Jean's Coffees Bangladesh

If there is any Spaghetti Bolognese with authentic Italian flavours, its at Gloria Jean's Coffees Bangladesh. Many may argue that I am being biased but I bet anyone with the knowledge of Italian cuisine will find that dish truly Italian.
Spaghetti is cooked perfectly. The Napoletana sauce with a very generous portion of minced meat and the use black pepper takes it to a different level. What makes this sauce truly Bolognese and so special is the use of grated carrots, oregano, garlic, and celery and all the flavours are blended in harmony, that is, no single flavour overpowered the flavour of other ingredients in the whole dish.
I liked the use of chopped garlic than paste because they emit a very pleasant taste on the tongue and the black pepper gives the kick to the taste buds.
This is the best Spaghetti Bolognese I have had so far in Dhaka.
The dish seemed to be overpriced at first, but once I tasted the dish, I was a happy customer.
Anyone who has visited GJC knows they are well known for the quality of the service. I have had no complains so far.
So GJC is going to be the place for me for an Italian meal.

Aglio-e-Oglio at Gloria Jean's Coffees Bangladesh

The Aglio-e-Oglio at Gloria Jean's Coffees Bangladesh is a delightful pasta treat. The flavours are basic to Italian cuisine with a fresh taste of basil and garlic. Its spicy without being hard on the tongue and generously topped with mushrooms.
The spaghetti is cooked perfectly. The ingredients are tossed nicely to give an uniform taste in the plate and with a gentle sprinkle of black pepper and Parmesan cheese the dish tastes really great. They serve a good portion for the money.
GJC probably has the best service in Dhaka. They give their 100% in making sure their guests are satisfied with their food and drinks. The interior is a lavish one. Overall, it has been a great dining experience. The drink I would suggest with this pasta in this season is a strawberry smoothie

Quarter Meal of Rotisserie Roasted Chicken with mashed potato, corn and carrot salad and cheese macaroni at Kenny Rogers Roasters Bangladesh

The chicken was over seasoned with salt. It had a good crisp on the outside but the inside was totally bland and dry. The gravy to complement the chicken was not as hot as I would have preferred and there was nothing very significant about the flavours to mention.
The mashed potato was another let down with a boring taste and the gravy on top of it tasted like raw cold chicken stock. However, the potato was nicely mashed and tasted good with the chicken after scooping the gravy out .
The corn carrot salad had the natural sweetness but lacked any other flavour.
The cheese macaroni was good, macaroni was cooked to perfection and sauce had a generous serving of cheddar and parmesan cheese.
KRR has a good welcoming environment with a very good service. But the first priority always needs to be the food. Overall I found the meal mediocre.

Introduction

I am like any other Bangladeshi,a foodie but with a sophisticated palate. Since my childhood I have a healthy interest in food and flavours and acquired knowledge on different kinds of cuisines by tasting food and their ingredients, and reading about their origins. And now I will use this knowledge to analyse the flavours of every food I taste and enjoy or dislike and bring to you my experience in words.
My judgement of any restaurant will include the following points:
1)Flavours of the food
2)Ingredients of the food
3)Ambiance
4)Service
5)Price.
A dining experience only gets better with a good ambiance and a nice service.
The purpose of this blog is to enlighten my readers with knowledge of the flavours served at different restaurants and cafes and also help the food industry grow in true senses, authentically specializing in cuisines.