Weekend Tribune June 17, 2016

vol 4 Issue 9 | FRIDAY, June 17, 2016 Dhaka Tribune

6 Cook YouR own wAY 12 FooD

DIARY 20 The Bong MoMMA

WEEKEN D TRI BU N E | FRI DAY, J U N E 17, 2016

Volume 4 | Issue 9 | June 17, 2016

EditorZafar Sobhan

Features EditorSabrina Fatma Ahmad

Asst Features EditorFarina Noireet

Weekend Tribune TeamSaudia Afrin

Moumita AhmedN Anita AmreenSakib MridhaSaqib Sarker

Mahmood SadiShuprova Tasneem

ContributorsMinu Ahmed

Karishma Rahman Farzana Romine

Dina Sobhan

CartoonsSyed Rashad Imam Tanmoy

Priyo

GraphicsMd Mahbub AlamAlamgir HossainTahsin Momin

Colour SpecialistShekhar Mondal

AdvertisementShahin Ahsan

ProductionMasum Billah

CirculationMasud Kabir Pavel

Websitedhakatribune.com/weekendfacebook.com/WeekendTrib

Email your letters to:[email protected]

Editor’s note

On the cover

Dear readers,Sliding into the second week of Ramadan, we bring you a sampler of reads to fill your hours.

Since food is on everyone’s mind when they’re not eating it, we’ve got some healthy iftar options, as well as the story of a Bangladeshi Italian chef.

This week, in addition to our fashion and makeup stories, we bring you word of Mayasir’s triumph abroad.

Our handy Ramadan special planner should take a lot

of decision making off your fasting mind, while Ramadan Reflections talks about how to keep your cool when things get rough.

If you want to take a break from the city, we have a special getaway reviewed for you. And don’t forget to take advantage of our coupons!

Have a great week.

Sabrina Fatma Ahmad

News 2 News

3 Meanwhile

Features

4 Tailored Men’s fashion

5 Tempt Make-up

8 Coupons

12 Musings Food Diary

13 Getaway Hospitality

14 Ramadan Reflections Anger Management

15 Ramadan Special Planner

17 Ticket Mayasir

regulars16 Tough Love

18 Stay In

19 Go Out

20 The Bong Momma

Photo: Syed Zakir Hossain

CONTENTS 1

COOk YOuR OwN waY KitcHen cHronicleS

PhOTO STORY FlooDing in KutubDiA

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2 NEwS | This week

Orlando gunman kills 49 people at a gay club

Iran’s top leader said Tuesday, last week that if the next U.S. president tears up the nuclear deal, Iran will

“light it on fire.”Supreme Leader Ayatollah Ali

Khamenei’s remarks appeared to be aimed at presumptive Republican

nominee Donald Trump, who has criticised the deal and

vowed to renegotiate it. Khamenei

referred to a “U.S. presidential candidate threatening to tear the deal up.”

“We do not violate the deal,

but if the other party violates it, if they

tear the agreement up, we will light it on fire,” Khamenei said in remarks published on his official website. Khamenei has the final say on all major issues in Iran.

He said Iran has fulfilled its obligations under the agreement but that the U.S. was dragging its feet on lifting sanctions in the banking and insurance sectors, and on unfreezing Iranian assets. “The Americans have not carried out an important part of their commitments,” he said.

Iran’s Foreign Minister Mohammad Javad Zarif plans to meet with Secretary of State John Kerry in Germany later this week to discuss the implementation of the deal, which went into effect in January.Photo: AP

NATO defence ministers last week approved sending battalions to the three Baltic

states and Poland just weeks before a landmark summit in Warsaw endorses

a major build-up to counter a more assertive Russia.

Russia’s 2014 intervention in Ukraine and its annexation of Crimea stung NATO out of its post-Cold War

complacency and into a major revamp to boost its readiness and resources to meet a host of new security challenges.

NATO chief Jens Stoltenberg said ministers agreed to deploy four “robust” multinational battalions to Latvia, Lithuania, Estonia and Poland -- all once ruled from Moscow and deeply suspicious of Russian intentions.

Additionally, “we will take tailored measures to enhance our defence and deterrence in the Black Sea region,” Stoltenberg said, citing a Romanian offer to host a similar unit.

“This sends a clear message. If any of our allies is attacked, the whole alliance will respond as one,” he said.

Stoltenberg stressed NATO did not seek confrontation with Russia and wanted a constructive dialogue but it would defend the 28 allies against any threat.Photo: AP

An American-born man gunned down 49 people early Sunday at a gay nightclub in Orlando,

the deadliest mass shooting in the United States and the nation’s worst terror attack since 9/11, authorities said.

The gunman, Omar Mateen, 29, of Fort Pierce, Florida, was interviewed by the FBI in 2013 and 2014 but was not found to be a threat, the FBI said.

Mateen called 911 during the attack to pledge allegiance to ISIS and mentioned the Boston Marathon bombers, according to a U.S. official.

Mateen carried an assault rifle and a pistol into the packed Pulse club about 2 am Sunday and started shooting, killing 49 people and wounding at least 53, officials said.

After a standoff of about three hours, while people trapped inside the

club desperately called and messaged friends and relatives, police crashed into the building with an armoured vehicle and stun grenades and killed Mateen.

There has been no claim of responsibility for the attack on jihadi forums, but ISIS sympathisers have reacted by praising the attack on pro-Islamic State forums.

“We know enough to say this was an act of terror and act of hate,” President Obama said in an address to the nation from the White House. Photo: AP

Law enforcers have arrested a total of 11,647 people across Bangladesh

in the last week during their drive against militants.

A total of 5,287 people were arrested by the lawmen on the first and second day while 3,245 people were held on the third day.

According to a media statement, 26 of the arrestees are suspected militants and 2,368 are wanted in various cases.

Of the rest, 295 are accused in narcotics cases, 38 in firearms cases and 388 were accused in different other cases.Source: Dhaka Tribune

Iran vows to burn nuclear agreement if US scraps it

NATO boosts eastern presence ahead of key summitHuge number of people arrested during anti-terror drive

The world at a glanceWeekend Tribune

Desk


. . . MEaNwhILE 3

Photo of the week

Forget the opinion polls and betting odds, one English farmer has his own way of predicting

the outcome of Britain’s looming referendum on whether to stay in the European Union or leave - racing his miniature pigs.

The pigs of Pennywell Farm in Devon successfully predicted the outcome of Britain’s national election last year and are again fighting it out on the track in some political racing that rival the “Remain” and “Leave” sides’ own campaign battles.

Prime Minister David Cameron is leading the “In” campaign and former London mayor Boris Johnson, also from the ruling Conservative Party, is urging

Britons to vote “Out” in the June 23 referendum.

As the latest polls show growing momentum for the “Leave” camp, the farm in southwest England is putting four pigs to the test each afternoon on a 150 yard (137m) long course, with both sides represented.

Racing for the “Remain” camp are ‘David Hameron’ and ‘George Hogsborne’, a play on the name of finance minister George Osborne. For the “Leave” camp the racers are ‘Boar-is Johnson’ and ‘Iain Duncan Sniff’, a reference to leading Eurosceptic and Conservative ex-cabinet minister Iain Duncan Smith.

Once the starting gate was opened,

spectators cheered as David Hameron, George Hogsborne and Iain Duncan Sniff rushed off, easily clearing the hurdles, while Boar-is Johnson trailed behind. The result in the end was decisive.

“We’ve had three votes for staying in the EU and just one for leaving,” the race compere announced.

Pennywell Farm will conduct the races daily up until the vote.News and photo: Huffington post

say what?Pigs go whole hog in race to predict brexit outcome

Aerial view of Dhaka city’s Khilkhet areaPhoto: Mahmud Hossain Opu


You should know by now that it’s not just about the clothes. You must groom yourself accordingly.

This season, we take a look at the style essentials that start from your wardrobe to your comfy wash bag.

The wash bag essentialsFirst thing is first, before you look good, you must feel good. And the best way to start any day, or press the refresh button at a random point, starts with your face. It doesn’t matter if you’ve kept a beard or decided to shave your face clean, keeping your face fresh is not a negotiation. A proper face wash is of top priority. No, it doesn’t mean you have to shell out thousands. Garnier Men Oil Clear is one of the more ideal face washes to have in your wash bag.

Sunscreen, on the other hand, might cost a tad more. We don’t need

to remind you why exactly we need sunscreen in a country like this. The next on the list should be a proper moisturiser. Nothing too thick or rich, as your natural oils in a city like Dhaka will do enough on its own. A moisturiser that has a matte finish is the perfect product to keep and use. As usual, apply the moisturiser lightly, we don’t want your pores unnecessarily suffocating.

You also have your shaving basics. Always have your trusty razor wherever you go. You never know when you’ll have that last minute meeting with people who make

very important decisions. The razor in your home can stay in your bathroom. Invest in a more sporty razor for the road. The same goes for the shaving gel. That’s right, gel, and not standard foam or cream. You want the smoothest shave, and the quickest. Keep that face hydrated with the closest shave possible with the right tools.

As for the wash bag itself, quality bags made by Made In Bangladesh packs plenty of bang for your buck. The workmanship and design is not only stylish but eco-friendly. Not to mention ridiculously affordable at Tk700. Keep in mind, every single piece should be travel size. We want to neatly place as much as we can in your wash bag so leave some breathing room for those everyday essentials.

Inside the closetThe choice of outfits is more about functionality than pure style during the month of Ramadan. Doesn’t matter if it’s raining or it’s scorching hot, there’s a list of items that you’ll want to wear this season. What’s in is not only trendy but functional to total effect.

A slim-fit button-down linen shirt should be your go-to for the everyday look. For obvious reasons, the fabric will feel great on you and leave you with plenty of breathing room. Now, for the design itself. It’s a classic button-down look that can easily be incorporated with chinos or dressy jeans, and let’s not forget about it settling beautifully under a blazer or sports coat. The shirt, however, shouldn’t be used for formal events, given the natural wrinkles from the fabric and casual design.

There are loafers, espadrilles and sandals that are perfectly fine for the summer months. However, one must take careful consideration towards function and comfort. The ideal shoes to rock, your everyday pair, are some canvas slip-on sneakers. They are

closed-toed shoes, no hassle with laces, and firm enough to give the right amount of grip and support for your feet. And unlike the espadrilles, these don’t look too lazy, as if you weren’t giving enough attention or effort to your feet. Now, these obviously can’t be taken into the boardroom, but you can easily slip these off and hop into your traditional lace-ups after.

D-frames are something you don’t hear often. You’ve got your staples, the Aviator and Wayfarer, but the d-frame sunglasses are the preferred choice of the countless stylish men in summer. D-frame has a thicker brow bar up top and thin lens edges. If you were to prop the shades vertically, you could see the “D” silhouette. Here’s the cool part, this design pretty much suits all face shapes. Don’t feel afraid to try a few pairs on before making the plunge. Every aspect of your face needs to be protected, whether they be well groomed or not. Let’s not forget the many leading men who have graced us with these shades. Steve McQueen, Brad Pitt, Ryan Gosling ring a few bells? n

4 TaILOREd | Men’s fashion

it’s all about this fashionable essentials to keep you looking your bestMahmood Hossain

Illustrations: Priyo

Style essentials summer 2016


Eyelashes and eyebrows are two things that I always feel pull together any make-up look. Everything just sort of

looks alien without them. Fill in your brows and pop some lashes on and voila! you look like a million bucks!

Eyebrows are extremely essential to me. Starting from grooming them properly to shaping them into perfection, it’s a sensitive part of your makeover and a little always goes a long way. It’s necessary for you to understand a few things before you start your eyebrow journey,A) Don’t allow the parlour ladies to

thread your eyebrow too thin. They usually ALWAYS end up doing that and it looks very unnatural sometimes.

B) Allow your eyebrow to take its own shape. Don’t try to force an arch or shape onto it that it won’t naturally take up. These are very prominent and anything unnatural will look extremely weird.

C) The trick is to comb the inner 2/3 as wide as possible and slowly arch into a beautiful thin line towards the end.

D) NEVER use a black pencil or powder because it will look too dark and

your eyebrows will end up looking like permanent marker doodles.

E) Try to match the shade as close to your original hair colour for best results. Always use whatever product (pencil, pomade, powder, etc) LIGHT HANDEDLY. Don’t lose patience. Please. You want this to blend into your makeover as nicely and naturally as possible.

GroomingI don’t do super drawn in and carved out, vividly prominent dark eyebrows. I like to fill them in and shape them as lightly as possible so I use very minimal products and techniques. They’re as simple as four little steps.

Step 1:Keep my brows in shape. I make sure I thread them every 2-3 weeks or so and before any makeover if there is any hair sticking out, I’ll quickly grab a tweezer and take care of them. Keeping them in shape always helps a lot and it also cuts my makeover time into half.

Step 2:I’ll take a spoolie and brush the hair into place. Sometimes I’ll use a brow

gel to brush the wild hairs into place if they aren’t behaving well some days. This helps me visualize the shape I will be drawing in and works as a wonderful guide.

Step 3:I use my Anastasia Beverly Hills Dipbrow Pomade in Chocolate very light handedly to draw the outline as you can see in the picture. This can also be done with a sharp eyebrow pencil in a colour close to your hair. Remember to not make the lines too harsh or else it won’t blend in well.

Step 4:Blend. Blend. Blend! I take a bit more of the pomade and use my eyebrow brush from Zoeva to very lightly fill in the brows and any sparse area. I go in with a little more pressure towards the outer ends and my arch and very light feather strokes in the inner areas. This ensures that my eyebrows are not looking too fake or tattooed.

This is my go to eyebrow routine and it is super simple. Practice always makes perfect and you will soon develop your own go to routine once you get the hang of doing it. n

Make-up | TEMPT 5

Brows before Bros!Karishma Rahman

TipsFor times when you’re not able to keep them in shape

and have bits of hair here and there. Follow the above steps. Draw in and fill in your brows as you would normally and naturally do. Then take a small lip brush and dip it into your concealer and carve your brows out. Your highlight bone and above your brows, this will clean out any mess you’ve made and also hide the small hairs making it look like your eyebrows have never been out of shape!

Use castor oil on your eyebrows before going to bed

every night. It nourishes the hair and helps them grow thicker.

3. For times when you don’t have enough time, take any

mascara and wipe as much product as you can off the wand and VERY light brush it along your eyebrows. They will still end up looking groomed enough for you to last the day.

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Photo: Courtesy


6 COOk YOuR OwN waY | kiTchen chronicles

Treats for iftarAre you looking for something easy, quick and delicious for iftar? these three recipes are very easy to make but doesn’t compromise with flavours. These are also great for any occasion, and not only for iftarFarzana Romine

Making kabab is hard work, specially over charcoal. This recipe doesn’t require charcoal, yet you will get almost all the smoky flavours of kabab with very little effort.

Ingredients:• 2 chicken breasts• 1/2 tbsp ginger paste• 1 tsp garlic paste• 1/4 tsp nutmeg powder• 1/4 tsp mace powder• 1/4 tsp roasted cumin powder• 1/4 tsp coriander powder• 2 cardamom pods, ground to a

powder• 1/4 tsp cinnamon powder• 1/2 tsp red chili powder• 1/2 cup yoghurt or buttermilk• 1/4 cup mustard oil or vegetable

oil• 1 cup onion thickly sliced.• Salt to tasteDirections:Slice the chicken breasts thinly. Marinate the chicken with all the spices except onion, salt and the oil. Allow to marinate in the fridge for two to three hours or more if you have time.When you are ready to cook, add the salt to the chicken and mix well. In a wide heavy bottom frying pan, heat the oil on high. Put the chicken in the pan and stir fry it over high heat until it is cooked through and starts to get a little charred.Once the chicken is cooked through, add the sliced onions. Cook for another one to two minutes.Serve hot with paratha and raita.

Stir fried chicken kabab


77

Grilled Corn SaladIngredients:• 2 fresh corn cobs• 1 cucumber• 1 large tomato• 1/3 cup crumbled cheese (any cheese

you like)

For the dressing:• 2 tbsp olive oil• 2 tbsp balsamic vinegar• 1 tbsp honey• 1 tsp yellow mustard• Salt and pepper

Directions:First you have to grill the corn. Take the fresh corn cobs and remove the husks. Sprinkle olive oil, salt and a little chilli powder.

You can grill the corn in two ways. You can char it over direct fire or you can grill it on a griddle pan. Once the corn is nice and evenly charred, let it

cool a little. Take a sharp knife and cut the corn kernels off.

To make the salad, cut the cucumber and tomato into cubes. Mix them with the corn. Mix half of the cheese and save rest to sprinkle over the top.

In a separate bowl mix the dressing ingredients. Pour over the salad and mix well, then serve immediately.

Tip: You can use canned corn kernels in this recipe too. Just drain well, mix salt, oil and chilli powder and fry in a very hot pan until some of the kernels are charred and take on a smoky flavour.

Parmesan crusted chicken with honey mustard sauceIngredients:• 2 chicken breasts• 1 tsp worcestershire sauce• 1/2 tsp black pepper• 1/2 cup bread crumb• 1/4 cup grated parmesan cheese• 1 egg• Flour as needed• Salt to taste

For the honey mustard sauce:• 2 tbsp honey• 1 tbsp Dijon or any yellow mustard• 1 tsp lemon juice• 1/2 tsp black pepper• 1/4 tsp salt

Directions:Mix all the ingredients for the sauce and set aside.Slice each chicken breast into two thin slices. Add the black pepper,

worcestershire sauce and salt. Set aside to marinate for 15 minutes.

Mix the cheese and breadcrumbs together. You can also add some dried herbs, like oregano, basil and thyme to this mixture.

Now lightly pat the chicken in dry flour, then dip it in the beaten egg, and finally transfer it to the bread crumbs. Coat the chicken in the bread crumb mix. After all four pieces are crumb-coated, keep in the fridge for 30 minutes. This helps the crumb stick to the chicken well.

Heat 1/4 cup oil in a medium frying pan. Fry the chicken breasts over medium heat, until cooked through and golden brown on both sides.

Serve hot with your favourite sides like mashed potato, boiled vegetables and salad. n

Farzana Romine is a food lover and travel enthusiast whose mission is recreating restaurant quality dishes at home and she invites you to come along for the ride


8 OffERS | coupons

This Ramadan, there’s another reason to love Weekend Tribune. Take this page with you to the outlets mentioned below for exciting offers.

Special Deals


flooding in kuTubdia | PhOTO STORY 9

For many of us, the monsoon rains bring some much needed respite from the sweltering summer heat. But in places like Kutubdia in Cox’s Bazaar, the heavy rains mix with the saline waters of the sea and pose serious threats to the fertility of the soil. This week, we look at how residents in Kutubdia struggle and survive against the rising tides and despite all odds, go about their daily lives.

Photos: Jahidul Islam Sajal

Standing against the rising tides


10 PhOTO STORY | flooding in kuTubdia


11


12 MuSINGS | food diary

A perfect Italian dinnerconversations with chef Farhadur rahman

Mahmood Sadi

To Italians, gesturing comes naturally. Some Italians joke that gesturing may even begin before birth. The chefs

of Italian cuisine however, don’t take this habit so lightly. In fact, many think that this gesturing is related to their food.

“Italian food is so tasty that you cannot express its taste with mere words. You have to use gestures. There is a saying in Sardinia that the child in the mother’s womb also learns to use gestures because of the food his/her mother eats,” said a chef of Italian cuisine I happen to know.

He gestured while saying this, which included one I was not familiar with - corkscrewing his index finger into the cheek.

“This gesture means ‘Delizioso,’” I was informed. “It’s a gesture parents use to encourage children to eat. I have three kids, and this is a gesture I often use when they don’t want to eat.”

It is hard to believe that this is truly the case in his home, since the chef in question is the Chef de partie of Italian cuisine of Toronto Sheraton. However, he is not an Italian, but a Bangladeshi.

Chef Farhadur Rahman has been living in USA since the mid nineties. Although he was a student of Applied Physics in Dhaka University, physics was never his passion.

Even as a student in Dhaka, Rahman used to work in the kitchen of Pan Pacific Sonargaon in Dhaka, not just because of money but for his love for food.

“It was a great experience though, inside the kitchen of Sonargaon,” recollected Rahman. “There was not that many eateries in Dhaka at the time. Sonargaon was the only five star ranked hotel in Dhaka beside Dhaka Sheraton. It was there that I learnt that I belong in the kitchen.”

Farhadur Rahman revealed that he was always passionate about Italian cuisine, which has something to do with the movie Godfather.

“There was one scene where Vito

Corleone was brought back from the hospital after suspected sabotage from a rival group, and the security in his villa was enhanced. Amidst that, the guards were cooking pasta. It was like a festival, and they were talking about garlic, sauce. It struck me. I get fascinated with the passion of Italian people for food.”

According to Rahman, the best part of Italian cuisine is its variations. Every single region of Italy has its own recipe and the subtle differences in ingredients and cooking style make an ocean of difference in taste. “I learnt from some very passionate chefs of Italian cuisine of New York. I also worked in Atlantic City during summer to learn more about Italian cuisine.”

“I pride myself on having a profound understanding of what Italian food is and what makes it authentic. I know the difference between carciofi alla giudea, twice-fried artichokes in the style of the Roman ghetto, and carciofi alla romana, braised artichokes with garlic and mint in the style of Rome. I know that acqua cotta, one of the classics of Tuscan cooking, comes in at least three radically different versions depending on what part of Tuscany you are in. I know that even if an Italian would never sprinkle grated Parmigiano over his shellfish pasta, he would happily eat crostini with melted mozzarella and anchovies.”

To demonstrate, I was invited to Rahman’s house at Victoria Park for a dinner, and the menu was chicken parmesan and pasta.

“It’s not a pure Italian dish, it’s an Italian-American one. I have seen many authentic Italian chefs cringe when Americans do strange things to their classic Italian food. Dishes like Chicken Parmesan or Spaghetti and meatballs are never appreciated by the authentic Italian chef,” shared Rahman.

However, there is no denying that Italian immigration to the US has influenced the way Italian food is cooked, since back when they emigrated they were unable to use the

ingredients that were common in Italy, and had to find alternatives instead.

“Besides, there are innovations now from all quarters to adapt to different tastes. For example, Italian foods use lots of wine but in a city like Toronto, you will have lots of Muslim customers who want good Italian food without alcohol content. I have to make food for them without compromising the taste,” he explained.

“However, one thing stays the same for most Italian food. You have to cook with fresh ingredients and serve right away.”

At the dinner, Rahman greeted me with a big smile and flour on his hands. “I am making pasta from scratch. Pasta, to be good, must be freshly made,” he said.

We started with oven-fresh garlic bread as appetizer, a fluffy yet wonderfully crispy creation that was only enhanced by slight taste of garlic, and a rich, slight spicy tomato-basil dip to go with it.

“I love fresh basil,” shared Rahman, showing me the herb in a tub. “Its flavour makes you feel like you are in a garden.”

The bread was followed by bruschetta, with the taste of feta cheese along with minced beef and sun-dried tomato slice balancing the toasted bread perfectly. “Bruschetta is a popular dish in Sicily and Sardinia, which are two islands that have strong influences of Greek cuisine,” he explained.

I watched the chef at work while he prepared the main course. After completing the pasta, Farhadur seasoned chicken breast pieces on both sides with salt and pepper, dredged each breast in the flour, dipped in egg and let the excess drip off, then dredged again on both sides with bread crumbs.

Then he poured olive oil onto the pan. “Olive oil is so important to the Italians, they even love to write poetry about it. I think olive oil, tomato and basil are the three essential ingredients

of Italian cuisine.”He cooked the chicken breasts for

about two minutes per side, until they were golden brown. He then transferred those to a baking sheet and topped each piece with tomato sauce, a few slices of mozzarella, salt and pepper, and a tablespoon of parmesan.

These were then baked until the chicken cooked through and the cheese melted, which took around 5 to 7 minutes. To serve, he put the chicken breasts over a fresh plate of pasta, garnished with basil or parsley leaves as well some fresh salad.

This delectable Italian creation was a wonder to taste, with the flavours coming together like nothing I have had before. In answer to the chef’s questions on the quality of the dish, I could only nod with a mouth full of food.

For dessert, Farhadur Rahman brought out one of his prized possessions - a vintage coffee maker and a wooden box with at least 20 types of espresso shots. “You have to have good coffee after an Italian dinner,” he said.

I chose one named ‘Fortisio Lungo’. I didn’t know it was , but suffice to say, it was one of the best cups of coffee I had ever had. A perfect ending to a true Italian meal. n

Photos: Courtesy


Summer is here and the Eid holidays are just around the corner. People living in the city in this festive month are

worried about the constant presence of the chaotic traffic, and looking to buy the best things for themselves and their loved ones. It’s only fair that people want to escape from all this, and this leads them to look around for places to escape to and enjoy some peace and calm, either by themselves or with their closed ones.

Taking some time off from the hectic city life and exploring other beautiful regions is usually the first option. And what better way can one do so, than to walk on the sandy and scenic beaches of the country? We’re of course talking about the glorious 125km long beach of Cox’s Bazar.

In recent years, this place has seen such a great influx of visitors from home and abroad that it is not at all surprising that hotels have mushroomed in every corner of the

city. One can choose from a wide range of well-known luxurious hotels to the more affordable ones, depending on their capability. Amongst them one that stands out is a brand new boutique hotel, Windy Terrace Hotel.

Windy Terrace Hotel is a wonder set in the surrounding of the world’s longest sea beach. Strategically located in an area which is most convenient for tourists, Windy Terrace is the a combination of luxury, heart warming hospitality, and admirable service. The hotel can be one of the best destinations at Cox’s Bazar for both business and leisure travelers.

It is a not only a hotel, it is a dream venture for M Hanifur Rahman, Managing Director of Gustar Hoteliers and Restaurateurs and Helvetia. Rahman took it to the next level with his courage, long term vision, and passion about the hospitality industry. He has vast experience in the hospitality industry, both at the local and international level. This modern and chic hotel has been craftily designed by one of the most experienced architects of the country, Ferdous Ahmed, the Director of the Prokalpa Upodeshta Ltd.

The grand opening of Windy Terrace took place on April 2nd, 2016. The hotel was inaugurated by Group Captain (ETD) Abu Zafar Chowdhury, Vice Chairman of Dhaka Mercantile Co-Operative Bank Ltd, and M Hanifur Rahman, Managing Director of Gustar Hoteliers and Restaurateurs and Helvetia, delivered the welcome speech. Laurent Myter, Executive Vice President, YTL Hotels, Malaysia; and Liton Boul, GM, Bangladesh Brand Forum, were present on the occasion as

special guests. The hotel is financed by Dhaka Mercantile Co-Operative Bank Ltd.

Windy Terrace is managed by an enthusiastic and experienced team under the supervision of Gustar Hoteliers and Restaurateurs, a renowned hospitality management group of Switzerland.

Beyond the business, this boutique hotel is keen to promote local and traditional culture through arranging cultural programs. It also has plan to train up local youth in the hospitality industry by arranging different training programs that can help them to find employment.

The hotel has sixty king and twin rooms. It has one restaurant, named Chandradwip, located on the top floor (ninth), which serves quality food with a capacity to seat one hundred people. The other one is Helvetia, located at the first floor.

The management of the hotel believe that they will set a bench mark in the business of the boutique hotels in Bangladesh through international level service.

Its services include Wi-Fi, complementary airport pick up and drop off, laundry services, spa, complimentary mineral water in rooms, tea/coffee maker, mini bar, complimentary toiletries and a lot more. Each room is entitled to two complimentary breakfasts and two children under five years.

So if you are looking for a place to visit and pamper yourself this Eid holiday, Windy Terrace Hotel would not disappoint you and the lovely stay will make your trip totally worthwhile. n

geTaway | hOSPITaLITY 13

Windy Terrace HotelA relaxing boutique hotel in the bay of bengalMoumita Ahmed

Photos: Courtesy


14 RaMadaN REfLECTIONS | anger ManageMenT

The holy month of repentance, deep reflections and contemplation is upon us. It is not easy for one to let

go of the vices and exercise control. But it becomes much harder when the thermometers are boiling due to the scorching heat.

We all try to do the best we can to restrain ourselves, however it is not uncommon to become easily agitated and the soaring temperatures and hunger aggravates the situation by many folds.

We should not judge anyone on this matter. Because let’s be honest, we have all been a victim of this sin. Be it bargaining with the shopkeepers, yelling at the rickshaw pullers, getting upset at unreasonable prices, or just cursing under our breath at the horrendous traffic on the narrow roads of the city, eventually we deeply regret those actions of ours.

Even though one cannot be fully blamed for not being able to control his or her anger, we nevertheless, should not forget that in doing so, we are

failing to fulfil the commitments that we made. People promise to themselves to stay away from the cardinal sins, but many of us unintentionally commit one by not being able to control sudden outbursts of anger and rage.

The Prophet Mohammad (PBUH) advised his followers not to become angry. “A strong person is not one who is able to wrestle others down but one who is able to control his anger,” said The Prophet.

It is true that we tend to take a lot of steps and say many things in the

heat of the moment which we clearly do not mean at all. This does not necessarily make us bad people, but it also becomes pointless to contemplate, especially when it’s too late. Hence we should try to control our temper to the best of our possibilities.

The best way of course would be self awareness. No one can guide us or control our emotions for us. We, who claim to be God’s greatest creations, and have been sent to this world with minds of our own, should take advantage of that. Think about the future consequences before you do something rash. If we can think and realise that our actions, when in anger will not lead to anything positive, then automatically our inner conscience will stop us from doing things that have unalterable consequences.

When in anger, always try not to reciprocate, even when the other person is being very rude. You either walk away from the situation, or talk to that person after both of you have calmed down. Rather than proving your point right away, the ideal thing would be to have some patience and to explain your opinions at a later date. This will not only help you, but also make the other person realise his mistakes. If worst comes to worst, it is better not to interact with that person or on the issue any more and do what we think is best for all.

One other solution to avoid getting angry at people or situations would be giving the other party the benefit of the doubt. This means that you should not take things personally, and should overlook and be open to discussion. We should put ourselves in other people’s shoes and try to consider their situation as well. Try not to consume yourself by thinking about the matter over and over again. But distract yourself with other work and activities that calm you down.

We always assume that we cannot control our emotions, however we forget that only we can control our emotions and feelings. We have to be strong and should not let the negative energy overwhelm us in any way. n

Reducing that ragethings to do to keep that anger at bay during ramadan

Moumita Ahmed

Photos: Bigstock


planner | RaMadaN SPECIaL 15

Ramadan planner week 2

With the second week of Ramadan well under way, we’ve finally started to

get ourselves accustomed to our new routines. To ensure that you’re making the most of this month and getting things checked off your to-do list, we’ve listed our go-to tips for the second week of Ramadan, allowing you to really be able to maximise the blessings of this month.

Complete your banking choresStepping into week two, try to keep a tally of how much you’ve spent and where. This is the time to keep your budget in check to ensure that you aren’t in a monetary crunch prior to Eid. Check back on your budget to see if you’ve overspent in any one area - if you have, find ways to cut back on other areas. Once you’ve got your finances in check it’s time to plan expenses - specifically any salaries you need to pay, and any Eid bonus you have to give to your employees. It’s best to give it now rather than next week as many rely on their bonus and/or advance payment to cover their Eid

expenses. With bank Eid holidays set around the first week of next month, now is the time to get all your bank chores out of the way. Making deposits, withdrawals and getting change notes for sadqa - get it sorted now. Also, if you are planning a Eid vacation, you can get your travel expenses ready as well.

Go gift-hoppingIt may have seemed like the first week of Ramadan went by in a blink. With the second week settling in, it’s time you begin to work on your Eid shopping list to relieve you of the last minute shopping frenzy. Last week you may have listed out the shopping necessities, but this week it is time to finalise it all to have a concrete plan. If you have children in the family - ask them for their wishlists too. This is the perfect time to get cracking since not only will you have lighter traffic, you can also avoid the last-minute crowds that are commonplace during the last week of Ramadan. If you can manage to get the Eid gift shopping out of the way this week, you can save yourself from running to the malls last minute.

Amreen Rahman

Visit your tailorThe ultimate Eid conundrum is the dreaded problem of getting your Eid clothes from your tailor. There really is only one way to make sure you’re getting your Eid outfits on time and that is by having all your three-piece suits, loose materials and even ready-made outfits at his shop no later than by the end of the second week of Ramadan. Although there is no such thing as “ample” time for a tailor, at least you know he won’t be able to pull the tried and tested excuse of not having enough time to alter/stitch your outfits. Not only will you be able to have clothes fitted, this will also leave you time for last minute fittings and touch-ups.

Check on your fixtures and fittingsRamadan usually means the house is in a state of constant domestic chaos. New routines, meal plans and schedules make managing your home a difficult task. If you do have plans to deck out your home in all its holiday glory, now is the time to give your home fixtures and fitting a check. The checklist should include A/C’s, cupboards, your refrigerator and any bulbs or lights that may need to be replaced. Look around and make a list of what needs to be fixed, painted or restocked. Depending on how you want to decorate your house for Eid, just find out if you have everything you need (spare bulbs, batteries, etc) to get

ready to set it all up next week.

Book your ticketsIf you’ve got plans to go to your hometown or go for a family vacay, book your tickets at the beginning of this week. Not only will you get better rates, you can also make sure you find the best airfare deals. Along with your tickets, book your hotel and figure out your itinerary.

Practice constraint – it’s Ramadan after allTry to approach the second week with a goal-oriented mind. For Sunah, you may choose a number of actions: preserving water while making wudu, saying dua upon entering Masjid, stopping eating before you are full,

using leftovers for next day’s Iftar etc. For Thikr, you and your children can make a nightly routine of saying night duaa’s, reciting 10 names of Allah, memorising a small dua or even listening to Quran recitation. For your Salah blessings, you can go for salatul Jummah, read two rakats after Isha or pray masjid salutaion prayer before Jumah prayer. As for Sadaqa, any plans you had to donate can be implemented this week. You can set an amount for each member of your family and donate to a mosque or the needy. Sadaqa doesn’t necessarily have to mean donations - you can visit an ill person or a newborn baby, help someone in need or volunteer your time too. n

Photo: Bigstock

Try to approach the second week with a goal-oriented mind


16 TOuGh LOvE | dina sobhan

Cranky aunty, cranky meDear Dina,I have this paternal aunt who lives abroad. When I was completing

my higher education abroad, she was kind enough to let me stay with her, and helped me out with some of the expenses when I went through a difficult time. After I graduated and moved out, and eventually got married and settled down, she started getting passive aggressive for some reason. She’d send me and my parents these toxic emails, vaguely hinting at my “selfish” and “manipulative” nature, and she’d keep reminding us about everything she did for us. Assuming that she was talking about the money she helped me out with, I have started paying her back in regular instalments. Rather than being appeased, she has stepped up her criticism of me. I personally am not bothered by the meanness, but my parents get very upset. When confronted, she doesn’t give us a straight answer either. How do I deal with this?

Dear Dina,I grew up around a father who was very emotionally abusive towards my mother.

While he never raised a hand to her, or any of us, he would undermine her, and later us, with constant criticism, negativity, snide comments and veiled threats. By the time I was in university, my mother had gone from a carefree, smiling, and self-assured woman, to a timid, self-doubting mess. I told myself I would never let myself get into her situation. By the grace of Allah, I married the sweetest, most considerate of men. My husband wouldn’t hurt a fly, let alone do anything to upset me. I should be more grateful, and I am. However, I find myself flying off the handle whenever something goes wrong at home, and the more he tries to accommodate me, the

angrier I get. It’s like I get a perverse sort of satisfaction at seeing him cower in front of me. After I’ve inevitably driven him to tears, the anger fades to guilt, shame, and self loathing, and I realise that I have become the thing I fear and hate the most - a bully, like my father. The question I have is - how do I break out of this? How do I change and become the kind of wife that my dear husband deserves?Sincerely, Rawr

Dear Rawr,I suppose I should be happy that you are the aggressor and not the

usual stereotype of the snivelling bou, but somehow this all seems very unpleasant. Basic psychology would dictate that you went and deliberately found yourself someone

as closely resembling your poor, beat down mother to enact the role of your father on. While you might wonder why on God’s glorious green earth anyone would want to act like that, the simple answer is: control. You feel good taking it away from your husband just like your dad did from your mom. Now that you know what it’s about, are you going to stop doing it? Probably not. You don’t respect your husband and the power dynamic between the two of you may never right itself. You need therapy – a lot of therapy – to work through your daddy issues. And then the two of you will need couples counselling. And then maybe you’ll become the ‘kind of wife your husband deserves’. But then that begs the question, why did he marry you?

This reminds me of the old fairy tale about the pregnant woman who stole

a cabbage from the witch’s garden and had to repay her with her firstborn child. In other words, no amount of gratitude will ever be enough for your spinster aunt. You were meant to stay and remain her constant companion, playing games of canasta late into the early evening and spoon feeding her khichuri when her strength failed her. The mistake you made was daring to leave and start a life of your own, for which you must now suffer her slights and insults. However, if I were you, I would stop snivelling and feel some sympathy for the old bird instead. Your presence was probably the high point in her lonely existence and she must now live out her ‘golden’ years eating with her cat while you frolic among your loved ones.

Illustration: Bigstock


WT Desk

Threads of heritageMayasir | TICkET 17

A fashion event held in Bangkok, Thailand, organised by Bangladesh Embassy in Bangkok on

the May 30, showcased a collection by Maheen Khan from her signature Mayasir Couture.

Maheen Khan’s design vocabulary speaks about her roots. Her collection is eclectic with pieces that are three dimensional and playful. Shibori, a stitch resist dyeing and a reverse hand appliqué is applied on her designs to add a rhythmic story to her line. Saris are inspired by her Bangladeshi folk traditions called the “Nakshi Kantha.”

Maheen Khan expressed her pleasure to be associated with this fashion event and hopes that her participation will further enrich the friendship between Bangladesh and Thailand.

Khan’s professional carrier spans over 30 years giving her a wealth of industry knowledge and experience to work from. She works with artisans, which allows her to infuse Bangladeshi craftsmanship and textile heritage with fashion silhouettes. Her signature style is to combine traditional aesthetics with modern designs.

Maheen Khan pioneered in developing the fashion industry in Bangladesh contributing greatly in its growth and innovation. She has worked

in the textile regions of Bangladesh and has inspired jewellers, artisans, metal smiths, potters and many other master craftsmen.

Her work revolutionised and opened new doors for the fashion industry in Bangladesh. She believes her journey as a designer has allowed her to reinvent her work every season with a renewed goal and objective. Currently she supports 3,000 rural women with income generating activities.

She participated in many events around the world. Her work has been showcased in London, Paris, Zurich, New York, Singapore as well as many other SAARC countries. Maheen has also represented Bangladesh on the ramp at Bridal Asia for a number of years in New Delhi. She would like to make a worthwhile contribution in the development of the fashion industry in Bangladesh that will positively support the design fraternity.

A graduate of Parson’s School of Design 1992 and The Fashion Institute of Design and Merchandising 1988, Khan is the founder president of The Fashion Design Council Bangladesh.

Maheen Khan has received the following awards: Textile Association of Los Angeles (TALA) in 1987, Nari Persona in 2012, Ananya Shirsho Dash in 1995, Style Guru in 2011, and Eisenhower Fellowships in 2012. n

Photos: Courtesy


18 STaY IN

S u d o k u

use the numbers 1-9 to complete each of the 3x3 square grids such that each

horizontal and vertical line also contains all of the digits from 1-9

Last week’s sudoku solutions

Last

wee

k’s

solu

tion

s

Clues

Solved it? Email answers to [email protected] and win one free month of the Dhaka Tribune.

Mini crypticshoroscopes

Aries (Mar 21-Apr 19)- You’ve been blaming yourself or feeling guilty for the way certain events have panned out. The key may be to take responsibility for what you can control and let go of the rest.Taurus (Apr 20-May20)- You may need to look at where you’re frittering away your cash. One area could be linked with your social life. Gemini (May 21-June 20)- The coming week could encourage you to connect and network and as a result tap in to opportunities that are very good for you. Allow your curiosity to lead you to websites, books, and groups that could make a difference in your life. Cancer (June 21-Jul22)- Time management could be crucial to your success in a number of ways. A continued focus on the private sector of your chart encourages you to get in touch with your heart’s desire. Leo (Jul 23-Aug 22)-Your social life continues to buzz as an active presence in your social sector brings opportunities to mingle. There is even a chance of an instant attraction on Tuesday. Virgo (Aug 23-Sep 22)- Connecting with those in your industry or associated with your professional goals could enhance your chances considerably over the week ahead. Libra (Sep 23-Oct22)- If you meet up with someone while on vacation, it’s equally possible that you could strike up a friendship or even romance. Later in the week, abandon tact and be blunt if someone asks you to do something you don’t want to do.Scorpio (Oct23-Nov21)- The present alignment could find you considering business ideas in your search for one that is just right for you. You may find a number of opportunities that look quite promising once you start looking. Sagittarius (Nov22-Dec 21)- You’ll need to do the groundwork in order to make the most of it. Start now and you’ll be in the perfect position to go ahead in a couple of weeks. Capricorn (Dec 22-Jan19)- Health and wellness issues continue to attract your attention. When it comes to exercise, the current backdrop suggests you’d do well to join a club or work out with a buddy. Aquarius (Jan 20-Feb 18)- Creative thinking could be at a peak, perhaps encouraging you to try something new. Problem solving might be a lot easier, too. Pisces (Feb 19-Mar 20)- Purchasing items for the home might be fun. You may snap up an item that has the potential to solve at least one domestic or kitchen-related issue.

ACROSS1 Exhibitor of bathroom

equipment (6)6 Engine part shown

backwards and forwards (5)

7 The Spanish tie rearranged to be special (5)

8 Venerable month (6)

DOWN2 Fish as woman’s jewellery

(7)3 Edit news and sit to

observe (7)4 Royal Academy depend on,

but not often (6)5 Iceman transformed film

(6)

aCrOss1 Helsinki national not first in the

end (7)2 Piebald switches with two legs (7)6 Sharing blood, red embracing

dead (7)7 Try and heal confused on this

planet (7)

DOwN1 Grab fee arranged for

Russian jeweller (7)2 US city write up of asian

state (5)3 Vacation with no top in long

grass (7)5 Get rid of shallow trench (5)


GO OuT 19

Weekly Planner

When 11amWhere Meraki, House 188, Gulshan Avenue, Gulshan 2, 1212 Dhaka, BangladeshWhat Eid-Ul-Fitr is at our doorstep and is the perfect reason and occasion that applauds the creativity and emotional thrill of filling your wardrobe with new, exciting attires.

Rabita Rashid brings you the sophisticated fit-and-flare looks and exuberant cuts and trims of capes, jackets as well as long and short kameezes, bell bottom pants,

cigarette pants or straight pants. A wealth of heavy unique dapka and stone works will be available in the most desirable colours.

The fashionistas that like to keep it simple yet classy will surely be delighted to afford pieces at the exhibition. Traditional silks and exclusive hand painted Muslins are waiting for the ones who are ready for an unstoppable fashion fiesta.

Come early to grab your favorites for festivities of all kinds.

When 10pmWhere International Convention City Bashundhara (ICCB), Kuril Bishwa Road, Dhaka, BangladeshWhat Sehri Khann brings to you two nights of togetherness with family and friends. The best restaurants of Dhaka, 90’s arcade games, Euro Cup match screening and much more will be under one roof.

A portion of your spendings of the two nights go towards providing for the less privileged this

Ramadan. Participating restaurants are Madchef. Nando’s, Glazed, Kiva Han, Kabab Factory, Chaap Station, Mezbaan Bari, Le Pizzaria, Barcode Cafe Gulshan, Asian Bistro, Dekchi, Lucknow, Dhaka Grand Nawab, Shakib’s, Rice & Noodle, Shawarma House, Paturi, and more.

Grab your tickets at https://www.foodpanda.com.bd/restaurant/s1uu/sehri-khann-tickets or http://ticketchai.com/details/409/Foodpanda-presents-Sehri-Khann

June 17

June 17-18

Exhibition | Rabita Rashid’s Eid Al Fitr Collection 2016 Exhibition

Food | Foodpanda presents Sehri Khann

June 17 Exhibition | Era House Eid Exhibition XIIIWhen 10am to 10pmWhere All Community Club, Road 35, Gulshan 2, 1212 Dhaka, BangladeshWhat Era House returns this time with one grand exhibition to give you a perfect shopping spree before the Eid-ul-Fitr.

Many of you have witnessed and experienced their achievements with previous exhibitions. They have a pool of young talents to showcase the flair they have and meet the clients. Era is a collaboration of few online fashion houses with an intention to provide the young entrepreneurs an effective platform to meet a great deal of customers.

June 18Exhibition | Summer and Eid Exhibition 2016When 10amWhere Bistro E, Bay’s Edgewater, 1st Floor, NE (N) 12, North Avenue, Gulshan 2, Dhaka, BangladeshWhat Faizah Ahsan Designs are back with their brand new summer and Eid collection. This collection is filled with exclusive pieces specially designed to make you feel comfortable, yet trendy and stylish to survive this Eid. It includes casual wears, kurtis, formal wears, capes with intricate zardousi, stone, pearl, pipe, sequence, embroidery work to make you stand out among the crowd this Eid.

Also, they will have another friend, AnaaqahBtq with her exclusive collections of hijabs, capes and abayas at the exhibition. For more information log onto https://www.facebook.com/AnaaqahBtq/

June 17 - 25 Food | HungryNaki Presents: Sehri Deen! 2016When 12:30am onwards Where www.hungrnaki.com What For every order over Tk1,000 placed on Hungrynaki.com throughout the month of Ramadan, someone less fortunate will enjoy a sehri treat. A lot of people get Iftar but not too many receive sehri and they fast without having any proper meal. The Hungrnaki team will be roaming around Dhaka, Chittagong and Sylhet along with their volunteer partner OBHIZATRIK Foundation to touchdown in areas where nobody ever went for distributing meal packs only to spread the joy on behalf of their valued customer as well as the restaurant owners.

June 21Yoga | 108 SuryasWhen 4pm - 5pm Where Studio 107, House 14, Road 107, Gulshan 2, 1212 Dhaka, Bangladesh What June 21st is the International Day of Yoga. Come celebrate by doing 108 sun salutations with Ulfath of Inhale.Exhale- yoga for strength and balance and Anika YOGANIKA. This event is free for all, there is no need to register. Join in the spirit of yoga and don’t forget to bring a yoga mat! Love, peace and joy! Music by Shez’s Mooderupor Mixes


I’ve mentioned in my earlier columns that I had spent a chunk of my childhood abroad, swinging from tree

to tree like Tarzan in the jungles of a sizeable island near the land down under.

I refrain from mentioning exactly where I was, not for security reasons, good God no – but to maintain the air of mystery that any unnamed item usually has.

It’s a lot like You Know Who, a.k.a. He Who Must Not Be Named, but for keeping things simple, I’ll just call it The Island.

So yes, I spent four long, wonderful years, growing up in The Island. I have wanted to write about my days there for the longest time, but the lazy arse that I can be, I never really got around to it.

So my mum, younger sister and I moved to The Island after my dad got a job there and had already lived there for a year. Two countries and two transit stops later, we made it to the capital city. The place we were supposed to go to was more towards the south of The Island, and the only way to get there was by a tiny plane which sat a mere ten people, and had noisy propellers on each side. At the end of my stay at The Island, I had ridden those little planes so many times, that I hear a permanent crunch inside my ears every time I swallow. Air pressure from those flights, you see.

So our tiny plane carrying my five year old self, two year old sister and unmentionably aged mum, landed on a long, nondescript concrete patch of an airstrip. A small building nearby (if you can call it a building, it was more like a house), happened to be the airport/customs building. While taxiing towards the building, I saw that a barbed wire fence held off the people waiting for arrivals. Among them, I saw my father’s familiar face, looking grim, but broke into a smile the second he saw us in the plane.

Bundling us all into a jeep, we made our way from the airport to The Town. Crossing narrow asphalt roads around winding hills, with lush greenery on either side, it was a beautiful sight. Back then, The Island was still

underdeveloped, and much of its natural beauty was still intact. Needless to say the locals were in a similar state, and we were warned about cannibals, but honestly, we never came across, nor witnessed any such occurrence in all the time we were there.

Entering The Town, I remember the houses and buildings were made of wood and plaster, with slanted corrugated steel roofs. The roads were quite sparse, with shrubbery and metal wire fencing surrounding the buildings. I imagine what they were trying to keep out of the properties. Dogs? Pigs? Cannibalistic demonic vampires?

A small road ventured downhill and at the end of the road we reached a house on the left. It was made of wood and raised on metal poles, which were fastened into a huge concrete foundation. I found out later that most of the houses were made on metal poles because there were frequent earthquakes and this was a safety

measure. Wooden stairs led up to the door, and we entered what was to be our home for the next four years.

Inside the floors were made of wood and there were pillars holding up the roof. It was a modest little house, with three tiny bedrooms and a toilet. I was just glad it had a high commode and not a pan. The bathroom even had a hand shower, which to us deshi folk, is a top priority.

When one entered the main door, it led to the open living space front and left, which had a small sofa set, and a dining table right behind it. Leading off the living space towards the right of the room was a fridge and a small kitchen. On the right side of the main door, a small corridor veered right towards the bedrooms and bathroom. My parents took one bedroom, while my sister and I stayed in the one opposite them. The third bedroom was the smallest and used as a storage space.

Most of the windows were glass

louvre windows, enclosed in wire mesh to prevent entry of mosquitoes, because The Island was renowned for malaria. In fact, we have had so much quinine in those four years that I can still taste it from memory. Yuck!

The first few weeks went away just converting my father’s bachelor pad into a family home. We put up photos, bought new furniture and curtains. We discovered that, for some odd reason, The Town did not have a salon. I guess the locals just liked to grow out their afros, perhaps? So for the entire time we were there, my mum, sister and I sported a similar “boy cut” or whatever it was that my father could manage. Hence my tomboy stage of life was initiated, which pretty much carried through to later years as well.

The only good school around was the international school, and since it was too expensive to afford right then, my sister and I were homeschooled by our parents until it was financially feasible to do so. Things became better when my mum got a job where my dad worked (they are both doctors), and we didn’t have to look back after that.

I owe a great deal of my learning and personality to my years spent at the international school. I had friends from all over the world and the principal was a foreigner who was a great teacher as well. In fact, it was he who recognised my writing skills when I started writing short stories at eight years old, and regularly encouraged it. I lost all my childhood writing while moving houses, but the memories are still there.

More about my life at The Island next week! n

20 ThE BONG MOMMa | Tales froM a firsT-TiMe MoM

Minu Ahmed is your not-so-average homemaker, norm-shirker and abomination of awesomeness, juggling a career in communication, mother- hood and a fatter half. Questions? Send to [email protected]

It’s a wild life! (Part 1)

Minu Ahmed

Photo: Bigstock

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Weekend Tribune June 17, 2016