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S. A. Group of Industries was established in 1988. [3] S.A. Group of Industries started producing Appayan Vegetable Oil in 2006. [4] 17 industries are operating.These include Dhaka and Chittagong edible oil refineries, condensed milk, dairy products, tea leaves, flour, semolina, salt, water, paper and paper products.
The standard preparation begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. [18] In some recipes, tomatoes, kokum , unripe mango , jaggery , or other ingredients are added while cooking the dal, often to impart a sweet-sour flavour.
The Directorate General of Jute (Bengali: পাট অধিদপ্তর) is Bangladesh's governmental regulatory agency under its ministry of textiles and jute which is responsible for the growth and expansion of its jute industry. [2] [3]
Many of the spices are native to the region of Bangladesh, while the others were imported from similar climates and have since been cultivated locally for centuries. [1] Spices are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first.
The corporation has the largest liability of any state owned enterprise in Bangladesh with 76.54 billion taka in loans. [8] Nearly 99% of its loans are in default. [9] Rangamati Textile Mill is also owned by the corporation. [10] It used to manage 86 government owned textile mills which has been reduced to the 18 today. [3] [11]
A bottle of Rooh Afza. A sharbat drink made from Rooh Afza syrup.. Rooh Afza was founded by Hamdard's founder Hakim Hafiz Abdul Majeed in Old Delhi, British India.In 1906, he wanted to create a herbal mix that would help Delhi's people stay cool in the summer.
The Bangladesh Jute Mills Association is composed of 35 jute mills. From 1997 to 1998, jute mills in Bangladesh produced 100 thousand metric ton of jute. [9] By 2013, member ship had expanded to include 88 jute mills. [10] The membership expanded as the government of Bangladesh privatised a significant number of state owned jute mills ...
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.