Sheraton Dhaka hosts coastal carnival seafood fest with bKash
Sheraton Dhaka, in partnership with bKash Limited, has unveiled its much-anticipated Coastal Carnival—a seafood festival celebrating coastal culinary traditions from around the world.
The festival, which runs from July 10 to 19, is being held at The Garden Kitchen, the hotel's signature restaurant located on the 14th floor in Banani.
The inauguration ceremony, held on July 10, was graced by H.E. Mr. Ali Thunayan Abdul Wahab Hamadah, Ambassador of Kuwait to Bangladesh, and H.E. Ms. Shiuneen Rasheed, High Commissioner of the Maldives to Bangladesh, as Chief Guests. Also present were Md. Shakawath Hossain, CEO of Unique Hotel & Resorts PLC; Kaidul Arefin, Senior Relationship Executive, Merchant Payments, bKash Limited; along with expatriate chefs, food bloggers, and senior executives from Sheraton Dhaka.
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Following the formal ribbon-cutting, guests enjoyed an exclusive tasting session featuring dishes prepared by seafood expert Chef Rimoun Obaid, Chef Sait Dursun, and local culinary talents Chef Mahbubur Rashid Akhand and Chef Md. Allama Iqbal.
The festival offers an expansive menu that blends international and local delicacies, such as Seafood Paella Valenciana, Smoked Hilsha, Jambalaya Rice, Chitol Fish Kofta, Ilish Bharta, Tuna and Salmon Teriyaki, Fish Sayadieh, and Beetroot Salmon Gravlax. A live Seafood Experience Counter features Norwegian salmon, octopus, king prawns, lobsters, and more, allowing diners to customise their plates with freshly cut selections.
Seven food stations span diverse regional preparations, and for non-seafood diners, highlights include Greek Lamb Shank, Mutton Nehari, and Mutton Rogan Josh.
Dessert lovers are also in for a treat with an array of sweet offerings like Chocolate Milk Baklava, Turkish Rawani, Arabian Medovik, Tulumba, Matcha Mousse Cake, and more.
With bKash as Prime Partner, FirstTrip as Travel Partner, and Orange Club as Loyalty Partner, Sheraton Dhaka's Coastal Carnival is set to be a standout gastronomic event in the capital's culinary calendar.
