Nayem Ali

Photo: Nayem Ali
Features

Gone with the heat: Struggles of street vendors

'Closest to the sun': Why Chuadanga so hot in April?
Bangladesh

'Closest to the sun': Why Chuadanga so hot in April?

Hasib pours liquid nitrogen on wafers and other crispy treats at Suhrawardy Uddyan. Photo: Nayem Ali
Features

Puff, puff pass: Eating fire and ice in Suhrawardy Udyan

A young boy taking a leisurely stroll with his father. Photo: Freepik Ai
Features

In my loving memory: Eid Mubarak, Abba!

Photo: Nayem Ali/ TBS
In Focus

Last day of iftar: What's on your plate?

From paper to pixels: The nostalgia of Eid cards 
Features

From paper to pixels: The nostalgia of Eid cards 

Every year, without fail, Old Dhaka's Chawkbazar iftar market offers a huge display of iftar items galore for your table spread. Photo: Nayem Ali
Bangladesh

Jilapi, Rooh Afza, bhaja-pora: Ramadan treats Chawkbazar never fails to serve

Cars parked near a No Parking sign in the capital's Eskaton Garden. Apparently, they are in queue for refilling gas from the Anudip Filling Station some 28 metres away. Photo: Nayem Ali
Bangladesh

Gassed out! Long lines at CNG filling stations leave drivers, commuters frustrated

A collage of Dhanmondi Sat Masjid Road restaurant buildings. From left, Imperial Amin Ahmed Center, G.H Heights, Gawsia Twin Peak, KB Square and Keari Crescent Tower. Photo: Nayem Ali
Bangladesh

The fire traps of Dhanmondi Sat Masjid Road?

A viral video featured someone dressed in a cheerful chicken costume, dancing joyfully to a Bollywood song outside the CP Five Star Fried Chicken chain's newest outlet at Salam Plaza in Mirpur’s Kochukhet area.. Photo: Spoonbill Cafe
Bangladesh

Dancing chicken mascot wins hearts in Dhaka

Photo: Nayem Ali
Features

Spring's paradox

Who is ‘Bhapa’ the cat making waves on BRAC University and social media?
Splash

Who is ‘Bhapa’ the cat making waves on BRAC University and social media?

Pangas, stripped almost to their bones, are available at the fish market in Jatrabari. Photo: Nayem Ali
Panorama

When fish bones become a last resort