Smoke, Rice, Water: Flavours from the Bay of Bengal and Beyond
Kishwar Chowdhury opens the doors of her Melbourne home to reveal 100 recipes that capture the essence of Bengal, a region whose gastronomic richness has long deserved greater recognition. This collection travels far and wide across the Bay of Bengal and beyond, drawing together street food favourites alongside the refined dishes once served in royal courts, alongside humble fish curries, tart lentil preparations and the region's iconic confections. What sets this book apart is Chowdhury's perspective as a second-generation migrant. She weaves her own story throughout, connecting personal memory to culinary tradition, ensuring that these dishes feel neither foreign nor intimidating to contemporary kitchens. The writing is approachable and generous, guiding you through time-honoured methods whilst celebrating the foodways of over 200 million people. Whether you're after an afternoon snack or a showstopping main course, you'll find recipes that honour ancestral knowledge whilst fitting seamlessly into how we cook today. This is food writing that respects its roots whilst remaining entirely grounded in the present moment.
- Author: Kishwar Chowdhury
- Publisher: Hardie Grant Books
- Genre: Cooking & Culinary Arts
- ISBN: 978-1743799345
- Pages: 304 pages