Made in Bangladesh Recipes and stories from a home kitchen

Made in Bangladesh explores the delicious, yet underrepresented, cuisine of Bangladesh in 75 tantalizing recipes.

Sharing dishes that have been passed down through her family as well as specialities from across the country's 8 regions, Dina Begum demonstrates how traditional Bangladeshi home cooking is achievable in home kitchens worldwide, and includes a range of vegetarian, vegan and gluten-free recipes.  Guiding readers through the six Bangladeshi seasons – summer, monsoon, autumn, late autumn, winter, spring – each chapter will include an introductory essay sharing Bangladeshi traditions, the background behind dishes and anecdotes. Dina also offers advice on pantry essentials and sample menus for feeding a crowd, celebrating how food brings community and festivity. The modern classics and age-old recipes include Puchka (potato & chickpea filled pastry shells with tamarind sauce), Tenga (light & sour fish stew with green tomatoes), Narkel diye murghi (steamed chicken in a spiced coconut paste),Tehari (aromatic beef and rice cooked with mustard oil & chillies) and Dhood puli pitha (coconut-stuffed rice flour dumplings in molasses milk). Made in Bangladesh is a unique visual feast with beautiful food and location photography that captures the atmosphere and vibrancy of Bangladeshi food.