RIYADH: Officials at the Bangladesh Embassy in Riyadh’s Diplomatic Quarter recently marked Armed Forces Day by celebrating the nation’s founder Bangabandhu Sheikh Mujibur Rahman and remembering those who died in the 1971 war of independence.
The event, held on Nov. 21, was this year observed at a reception hosted by the mission’s defense wing in the embassy’s Bangabandhu Square. Maj. Gen. Daifullah Al-Garni from the Saudi Ministry of Defense was the chief guest, while ambassadors, defense attaches, and diplomats from other missions also attended along with Bangladeshi expatriates living in Saudi Arabia.
Bangladesh Ambassador to Saudi Arabia Dr. Mohammad Javed Patwary, accompanied by Deputy Chief of Mission Abul Hasan Mridha, and Defense Attache Brig. Gen. Sayeed Siddiki, welcomed guests.
Patwary said: “On this day, the combined forces of the Bangladesh army, navy, and air force took a ceremonious birth, launched a concerted effort, and finally achieved victory on Dec. 16, 1971.” He pointed out that Bangladesh was committed to promoting global peace and stability, a fact evidenced by the Bangladesh Armed Forces’ participation in UN peacekeeping operations since 1988, including in trouble spots such as Haiti, East Timor, Georgia, and Namibia. The envoy noted that Bangladesh was one of the major “troop-contributing” countries to the UN missions.
“Under the leadership of Prime Minister Sheikh Hasina, Bangladesh has achieved sustained economic growth, structural transformation, and remarkable social progress,” Patwary added.
He said that soon after gaining independence, Bangladesh’s founding father adopted a defense policy and started organizing the armed forces onto a professional footing, a move now being reinforced as part of Hasina’s Forces Goal 2030 modernization program.
He added that Bangladesh was proud to be a member of the Islamic Military Counter Terrorism Coalition.
On his country’s economic progress, Patwary said: “We can work with the Kingdom to materialize Vision 2030 with new engagement and cooperation in many sectors including cooperation in the defense area. We hope to see stronger and robust bilateral ties with Saudi Arabia in the coming days in all areas.”
DiplomaticQuarter: Bangladesh Embassy in Riyadh celebrates Armed Forces Day
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DiplomaticQuarter: Bangladesh Embassy in Riyadh celebrates Armed Forces Day
Why we feel full soon after breaking fast
- Slower digestion and hormonal changes are likely what is happening after fasting, says expert
RIYADH: Many people experience fullness almost immediately after some soup, dates and coffee at iftar, which is likely due to slow digestion and hormonal changes, according to a local nutritionist.
Malak Kandiel, also a chef who designs iftar menus, told Arab News recently: “The stomach digestion process has slowed down due to the long hours of fasting, which causes feeling fuller after eating small amounts of food and takes more time to digest it.”
She elaborated on the broader benefits of fasting: “I always say if you can control your eating habits and portions you can control anything and achieve anything you want.
“Think about it, food is one of the strongest human instincts. Once you are able to gain control over it, you’ll unlock the ability to strengthen self-control in other areas of life.
“It’s not just practicing fasting, you’re also practicing patience, discipline, emotional control, and the feeling of desire but you choose not to act on it. That’s power.”
She emphasized that fasting affects body hormones more than the stomach itself. “I believe it doesn’t shrink your stomach. After long hours of fasting, the process of digesting the food slows down. Imagine if you’re eating your meal at a slower pace instead of just chucking the food quickly.”
Oils and fried foods, she added, can irritate the stomach and colon, while eating too quickly leads to the swallowing of air and bloating.
Her advice for a gentler approach is practical: break the fast with a glass of water and one to two dates, take at least 10 minutes to pause, complete Maghrib prayer, and sit with family.
She also recommended starting iftar with soup, eggs, or chicken, avoiding heavy carbs and oily foods, followed by fruits for a vitamin boost. After a couple of hours, sahoor should mirror iftar options, with the addition of a banana to help reduce thirst and dehydration.
When it comes to an iftar menu, chef Gokhan Kekec from Rixos Obhur Jeddah shared his perspective.
“Designing an iftar menu is always about respecting both the spirit of Ramadan and the physiology of the guest. After long hours of fasting, the body needs gentle re-activation rather than overload.
“My goal is to honor traditional flavors while guiding the guest through a comfortable culinary journey. This means focusing on hydration, natural sugars, light broths, and a gradual flavor progression before introducing richer dishes.”
He intentionally structures the menu in stages to prevent sudden fullness. “Absolutely. I strongly believe iftar should be experienced in stages,” he said.
The meal begins with rehydration and gentle energy through dates, water, laban and fresh juices, followed by warm, light options such as soups and simple mezze.
Balanced main courses come next, featuring grilled proteins, rice and vegetables, before concluding with desserts and traditional Ramadan sweets.
This gradual approach helps prevent the heavy feeling of overeating and allows guests to fully enjoy the dining experience. This is better than having dates, fried appetizers, soups and juices arrive simultaneously, he says.
Kekec noted: “From a culinary and wellness perspective, spacing dishes is far better. When everything arrives at once, guests tend to eat quickly after fasting, which can cause discomfort.
“Ideally, we encourage a short pause after breaking the fast before introducing soups and hot starters. Even a natural 10 to 15-minute flow improves digestion and guest comfort significantly while still respecting tradition.”
He also observed that diners’ preferences have evolved over time: “Guests today are much more health-conscious and balanced in their choices.
“We see increasing demand for lighter soups, grilled proteins instead of heavy stews, more salads and plant-forward options, and reduced sugar desserts with fresh fruit selections.
“Modern iftar is evolving into a balance of tradition, wellness and experience, and as chefs it is our role to guide that evolution while keeping the emotional connection to Ramadan alive.”
Rixos, as a Turkish hospitality brand, emphasizes the nation’s cuisine at iftar. “Our buffet features a wide selection of Turkish mezze, traditional hot dishes, and a dedicated grill section that plays a key role in the menu.”
The experience is further enhanced with multiple live cooking stations, including freshly prepared pide and gozleme, doner and kebab varieties, and pasta.
“These interactive elements allow guests to enjoy freshly prepared, hot, and personalized dishes, transforming iftar into a complete gastronomic experience,” he added.
