SIX SEASONS BLOG

Ramadan-Feasts

The Holy Month of Ramadan

22May

Ramadan Feasts at Six Seasons Hotel

 

The Holy Month of Ramadan is upon us, and with it, our need for the newest and tastiest in Iftar and Sehri offerings. Six Seasons Hotel’s lavish buffets and Sehri has always been a huge hit with the Dhaka crowd, and this year the hotel is stepping it up even further.

Six Seasons Hotel is hosting Ramadan Feasts at both Bunka Restaurant (Level 13) and Sky Pool Restaurant (Rooftop). Bunka, one of Dhaka’s top-rated restaurant, will offer an Exotic Pan-Asian Buffet for Iftar and Dinner. Along with the traditional local delicacies, the majestic buffet overlooking Gulshan Lake and Dhaka City will have specialties such as a live sushi bar, live Teppanyaki, and an assortment of renowned Japanese, Thai, Korean and Chinese items. The buffet will set you back 3499 BDT net, but offers Buy One Get One Free with 14 telecommunication and banking partners. An absolutely must for this Ramadan.

Similar to Bunka’s Oriental Buffet, Sky Pool’s International Rooftop Oasis Iftar and Dinner Buffet, will launch from the first day of Ramadan. The rooftop buffet will offer scenic views, poolside seating, and a buffet spread that is bound to appeal to all taste buds. The one-of-a-kind buffet will cost 1999 BDT Net and will have a Live Kabab Station, Haleem, Local specialties, and an international lineup of items such as Lasagna, Mutton Chop, Pizza, and many more.

Not to be outdone, Sky Pool will also host Sehri Under The Stars on weekends and holidays, and will offer a wide selection of international items similar to the Iftar and Dinner Buffet at Sky Pool. Priced at 2799 BDT Net, Sehri Under The Stars Buffet will offer Buy One Get One Free with a host of telecommunication and banking partners. Lastly, Sky Pool will also be the location for an appetizing Sehri 5 course set menus on weekdays – offered at only 999 BDT Net.

Wherever and whenever you dine, it promises to be a special Ramadan at Six Seasons Hotel.

For further details or reservations, please call 01987009810 or email at

dining@sixseasonshotel.com.

Grilled-tenderloin-salad

GRILLED TENDERLOIN SALAD

21May

Grilled tenderloin salad

Origin: Thailand

Preparation ingredients:

  • Grilled sliced tenderloin 150 gm
  • Sliced onion 20 gm
  • Sliced tomatoes 20 gm
  • Spring onion 10 gm
  • Chopped garlic 5 gm
  • Chopped chili 4 pcs
  • Sliced cucumber 10 gm
  • Sugar 2 tbsp
  • Fish sauce 2 tbsp
  • Lemon juice 2 tbsp
  • Julienne celery 10 gms
  • Garnish with fresh coriander leaf 5 gms

PROCEDURE:

  1. Rub beef tenderloin with olive oil and garlic then place it in nonmetal dish & refrigerate 30 minutes or more for marination.
  2. Remove beef from marination then cook it in medium hit with butter in a pan for 4-5 minute.
  3. In cooked beef slice now add some vegetables, onion, cucumber & celery. Then mix all ingredients in a bowl. Next add Thai dressing (made with sugar, fish sauce, lemon juice & chopped Thai chili).
  4. Make some garnish with fresh coriander leaf

Chef: wikan namvises (pan-Asian chef)

 

 

Grilled-chicken-skewer

GRILLED CHICKEN SKEWER

21May

Grilled chicken skewer or Singaporean satay  

Number of portions: one portion

Origin: Thailand

Preparation ingredients

  • Sliced chicken boneless 200 gm
  • Chopped galanga 5 gm
  • Chopped lemongrass 5 gm
  • Coconut milk 38 ml
  • Salt 1 tbsp.
  • Pepper powder 1 tbsp.
  • Coriander powder 1 tbsp.
  • Turmeric powder 1 tbsp.
  • Sugar 2 tbsp.
  • Fish sauce 2 tbsp.
  • Chopped garlic 5 gm
  • Cooking oil 4 gm
  • Olive oil 30 gm

Procedure:

  1. First take a bowl to marinate 200g chicken with galanga, lemon grass, coconut milk, salt, pepper powder, coriander powder, turmeric powder, sugar, fish sauce, and garlic. Keep marinated chicken in the chiller for 2 hours.
  2. After 2 hours, marinated chicken need to fix with the bamboo stick for pan frying with vegetable oil until the chicken satay came into golden color. It’s ready to serve with peanut butter sauce.

Chef: Wikan namvises (Pan-Asian chef)

Bangladeshi Buffet Ifter

Ifter & Buffet Dinner at Six Seasons Hotel

29Apr

Six seasons hotels iftar and dinner:

Six seasons hotels make a scrumptious iftar and dinner every year at the Skypool restaurant and Bunka restaurant. Two restaurants are arranged in the center of Ramadan. There are two restaurants, iftar of Bengali heritage like bora, samocha, piaju, Beguny, halim and special items are made as main course.
At the top of the rooftop restaurant Skypool Restaurant arranged  an international buffet last year and with live kebab station, salad bar.

CHOCOLATE COCONUT CAKE

Chocolate Coconut Cake

03Jan

Ingredients:

Butter, nonstick cooking spray, or coconut oil for the pans

280 grams all-purpose flour

300 grams granulated sugar

35 grams unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon ground cinnamon

3/4 teaspoon fine salt

120 milliliters melted  oil

1 1/2 tablespoons distilled white vinegar

1 1/2 teaspoons pure vanilla extract

360 milliliters hot strong-brewed coffee

For the coconut cream cheese frosting:

225 grams unsalted butter, at room temperature

115 grams cream cheese Philadelphia at room temperature

60 milliliters coconut cream

440 grams powdered sugar, sifted

For the coconut caramel glaze:

150 grams granulated sugar

2 tablespoons water

120 milliliters coconut cream or full-fat coconut milk

1/2 teaspoon vanilla bean paste

METHOD OF SIX SEASONS HOTELS CHOCOLATE COCONUT CAKE

  1. 170  grams unsweetened coconut flakes
  2. Arrange a rack in the middle of the oven and heat to 350?F (175?C). Grease and flour 4 (6-inch or 15-centimeter) round cake pans and set aside.
  3. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, cinnamon, and salt.
  4. Create a well in the dry mixture and pour in the coconut oil, vinegar, and vanilla. Stir to combine. While whisking, carefully pour in the coffee. Mix until fully combined, making sure to scrape the bottom of the bowl to incorporate any dry ingredients that may have gotten left behind.
  5. Evenly divide the batter among the prepared pans. Bake for 24 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.
  6. Make the coconut cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium until smooth. With the mixer on low, gradually add the coconut cream and powdered sugar until incorporated. Turn the mixer up to medium-high and mix until it is combined and creamy.
  7. Make the coconut caramel glaze: Combine the sugar, agave, and water in a saucepan. Stir until combined. Heat over high heat until the mixture becomes a medium amber color and the rate of boiling slows (about 305?F/152?C on a candy thermometer).
  8. Remove from the heat and carefully whisk in the coconut cream. Add the vanilla and stir until combined. Transfer to a heat-safe container and let it cool.
  9. Assemble the cake: Once the cakes have completely cooled, level them and choose which layer will be at the bottom. Place it on a cake plate or serving dish.
  10. Spread on 1/3 cup  of the cream cheese frosting with an offset spatula. Top with the next layer of cake and repeat twice, ending with the fourth layer. Frost the cake with the remaining cream cheese frosting and cover it with the coconut flakes.
THAI GRILL BEEF SALAD

Thai Grill Beef Salad

03Jan

Ingredients:

  • 100 gm Beef tenderloin  1/2-inches thick
  • 3 tablespoons lime juice, divided
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons canola oil
  • 2 tablespoon brown sugar
  • 1 teaspoon minced garlic powder
  • 1 ½ teaspoons minced ginger
  • 1 ¼ teaspoons red curry paste or chili-garlic sauce
  • ½ head red-leaf lettuce, torn (about 6  pieces)
  • 3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
  • ½ cup cilantro leaves, rinsed and dried
  • 1 cup basil leaves,
  • Sliced cucumber into ribbons

METHOD OF SIX SEASONS HOTELS THAI GRILL BEEF SALAD:

  1. Rinse and pat the meat dry. Place in a salable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce,canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
  2.  Spray grill cooking oil and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired done ness. Let rest until room temperature then slice thinly against the grain.
  3.  Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the dressing and toss to coat.
BLACK FOREST CAKE

Black Forest cake

03Jan

Ingredients:

21/8 all purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt,3 Eggs,1 cup milk,1/2 cup vegetable oil

1 tablespoon vanilla extract

2 (20 ounce) cans pitted sour cherries, 1 1/2 teaspoons baking powder

1 cup white sugar, /8 cups all-purpose flour

2 12 cups white sugar, 1 tablespoon vanilla extract

3/4 cup unsweetened cocoa powder, 1/4 cup cornstarch, 1 teaspoon vanilla extract, 3 cups heavy whipping cream, 1/3 cup confectioners’ sugar, add all ingredients to list

METHODS OF SIX SEASONS HOTELS BLACK FOREST CAKE:

  1. Preheat oven to 175 degrees C. Grease and flour two 9 inch, round, cake pan; cover bottoms with waxed paper.
  2. In a large bowl combine flour, 2 cups sugar, cocoa, baking powder, baking soda and salt. add egg, milk, oil and 1 tbsp vanilla; beat until well blended. pour batter into prepared pans.
  3. Back for 35 minutes, or until wooden toothpick inserted in centers come out clean. Col layers in pans on wire rakes 10 minutes. loosen edges, and remove to racks to cool completely.
  4. Drain cherries, reserving half cup juice, Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. cook over low heat until thickened, stirring constantly. Stir in 1 tsp vanilla. Cool before using.
  5. Combine whipping cream and confectioners sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
  6. with long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs off top and side of each cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with third cake layer; repeat layers of frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. spoon remaining cherry topping onto top of cake.
DUM KACCHI BIRYANI

Dum Kacchi Biryani

03Jan

Ingredients:

  • Onion local-5 k
  • Cashew-nut pest- 100 gm
  • Ghee-300 gm Milk vita brand
  • Mawa -100 gm ( should be homemade)
  • Allo Bukhara- 100 gm ( Radish color and fresh)
  • Salt- As required
  • Sugar-150 gm
  • Red chili powder-30 gm
  • Ginger Paste-100 gm
  • Garlic paste-50 gm
  • Cumin seeds – 2 tbsp
  • Rup chanda oil-300 gm
  • Potato-4 kg (One potato cut in to four pieces)
  • Green chili-100 gm
  • Sour yogurt-150 gm
  • Powder milk -100 gm
  • Shahi jera-20 gm
  • Nutmeg ( Jaiphal) –  a piece
  • Mace (Javitri) – 15 gm
  • Green Cardamom – 15-20 nos,
  • Cinnamon – 30gm sticks,
  • Kewra essence(screwpine)- 3 tsp

Other Ingredients:

  • Basmati Rice or Old chinigura  -4kg
  • Mutton back leg and shoulder pieces – 8 kg (good quality and fresh)
  • Local small Brown onion slices (for this just slice up two big onions and fry till golden brown in refined oil or ghee) Also ensure that you keep the leftover oil or ghee.
  •  Salt – for marinating the mutton and while boiling the rice.
  • Atta dough – a small ball of dough made of wheat required for sealing the handi/pan in which the biryani will be cooked.

METHODS OF SIX SEASONS HOTELS  DUM KACCHI BIRYANI:

1.    Dry roast all the ingredients listed under ‘Biryani Masala’ and grind into a fine powder.
Please be careful not to burn the spices. This ‘is ‘the most important ingredients of the biryani.
2.    Wash and clean the mutton. Marinate with salt and keep aside for half an hour.
After half and hour wash the mutton once more and keep. Now add the yogurt, ginger paste, garlic paste, brown onion fry and the masala. Mix it very well and gently too.
3.    Cover this mixture with a cling film and let it marinate around 2 hours.
Take good quality basmati rice or Chinigura Wash it under running water, drain and keep aside.
In a big saucepan add water. Once the water starts to boil add salt and few whole cardamom and cinnamon, sickbay leaves and shahijera.
Next add the rice and let it boil till the rice is almost half done.
Strain the rice and spread it out on a flat surface.
4.    Take a handi or a saucepan (make sure it has a proper lid) and brush it with a little ghee.
We will make the first layer with rice and then the mutton.
First rice, then the marinated mutton and fried potatoes, then rice and then mutton again. Finally top it up with the remaining rice. Sprinkle the remaining brown onion slices, grated mawa, roasted cumin powder, powder milk, whole green chili saffron, ghee and the kewra essence on top. Close the lid tightly of the handi and seal it with the dough for an hour ( 20 minutes

CARROT HALWA

Carrot Halwa

03Jan

Ingredients

  • Carrot-500gm
  • Sugar-100gm
  • Liquid Milk-250gm
  • Ghee-70gm
  • Milk powder-70gm
  • Cinnamon stick-4 pieces
  • Cardamon whole- 4 pieces
  • Bay leaves-2 pieces
  • Almond flakes-5gm
  • Pistachio nuts-10gm
  • Raisin-3gm

METHODS OF SIX SEASONS HOTELS CARROT HALWA:

1.    Wash, peel and grate the carrots. I used the medium blade in the mandoline to grate. I measured the carrots loosely but heaped.
2.    Place a wide-mouthed, heavy-bottomed vessel in Medium-High heat. [Wide-mouthed vessel so that the carrots get cooked fast and uniform.Add the shredded carrots into the ghee and mix well.
3.    Fry until the carrots turn pale.Let the carrots get cooked well in the milk. The carrots should drink in all the milk. This will take 20-30 minutes.

Stir the content from time to time to prevent scorching. Once the milk is completely drunk, add in the sugar. Mix well. Reduce flame to Medium.

sugar is added, the content tends to liquefy  We need to wait until the mixture turns thick. This will take around 10-15 minutes.

Place a small wok in medium flame. Roast the cashews will 1 tsp. ghee. When the cashews turn golden, turn off stove and remove the cashews from wok.

Cook the halwa stirring occasionally until the added ghee separates out. This takes 10 more minutes. [Do not wait for the halwa to become thick. 10 minutes after adding ghee should be enough.

The right consistency is when you mix the mixture, it should stir together forming a mass.

Serve the Carrot Halwa hot, preferably warm.  Make nice garnish.

OLD TOWN ROASTED CHICKEN

Old Town Roasted Chicken

02Jan

Onion local- 200 gm

Cashew-nut pest- 10 gm

Ghee (Milk vita)- 20 gm Milk vita

Mawa ( should be homemade) -10 gm

Allo Bukhara (Radish color & fresh)- 2 pieces

Salt- As required

Sugar- 5 gm

Red chili powder- 5 gm

Ginger paste- 1 tbsp

Garlic paste- 1.5 tbsp

Cumin seeds- .5 tbsp

Roasted cumin powder-2 gm

Rup Chanda oil 40 gm

Green chili- 4 pieces

Sour yogurt- 2 tbsp

Powder milk- 5 gm

Shahi jera- 2gm

Nutmeg (Jeiphal)- very little

Mace (Javitri)- 1 gm

Green Cardamon -5/6 nos,

Chili sauce- I tbsp

Cinnamon- 4 sticks,

Kewra essence(screwpine)- 1tsp

METHODS OF SIX SEASONS HOTELS OLD TOWN ROASTED CHICKEN: 

:

  1. Take a large bowl and add ginger paste, garlic paste, salt, Red chili powder, lemon juice, mix well. Marinate the chicken for at least 30 minutes (Whole chicken cut into 4 pieces)
  2. Heat oil and fry the chicken.
  3. Heat oil and add the thinly sliced onion. Fry until golden brown, and cooked well about 30 minutes.
  4. Cover the lid and cook on medium low flame until the chicken is tender and gravy is little reduced. Now add the raisin paste, Alu Bukhara and cream. Add green chilies. If necessary you can add little milk instead of water in this stage and finished with kewra essence and roasted cumin powder.
  5. Garnish with berestha, crusted cashew nuts, grated egg white and coriander leaves serve with polau, paratha, or Naan.