Bangladeshi Fusion Thali Platter

Cook rice: Rinse and steam/boil basmati or local fine rice until fluffy. Optionally temper with ghee, bay leaf, or panch phoron for aroma. Keep warm.

Prepare curries: For yellow curry (e.g., aloo dum): Boil potatoes, fry lightly, simmer in spiced tomato-onion gravy with turmeric, cumin, chili. For green curry (e.g., posto or shaak): Grind poppy seeds or use greens, cook with mustard oil, spices. For red chutney: Simmer tomatoes/pineapple with sugar, chili, ginger for sweet-sour tang.

Fry items: Slice paneer/tofu or veggies (eggplant, potatoes), coat lightly in spiced batter or fry plain in mustard oil until golden and crisp.

Prep fresh sides: Steam broccoli. Slice cucumber, julienne carrots, shred cabbage, slice onions/tomatoes. Arrange attractively for color.