Made in Bangladesh: Recipes and Stories from a Home Kitchen

With dishes from across the country's 8 regions, Dina Begum demonstrates how achievable traditional Bangladeshi home cooking is in home kitchens worldwide. Taking you through the six Bangladeshi seasons - summer, monsoon, autumn, late autumn, winter, spring - with essays sharing Bangladeshi traditions, you'll learn modern classics and age-old recipes, including 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). Dina also offers advice on pantry essentials, a range of vegetarian, vegan and gluten-free recipes, and sample menus for feeding a crowd, celebrating how food brings community and festivity. Made in Bangladesh is a unique visual feast with beautiful food and location photography that captures the atmosphere and vibrancy of Bangladeshi food.