Made in Bangladesh: Flavours and Memories in Six Seasons by Dina Begum

  • Potato & chickpea pastries with tamarind sauce and grated eggs (Puchka) (page 40)

    from Made in Bangladesh: Flavours and Memories in Six Seasons Made in Bangladesh by Dina Begum

    • Categories: Pies, tarts & pastries; Appetizers / starters; Canapés / hors d'oeuvre; Summer; Bangladeshi; Vegetarian
    • Ingredients: eggs; pani puris; green chillies; fresh coriander; sev; tamarind pulp; ground cumin; ground coriander; amchoor powder; chilli powder; dark brown sugar; potato; red onion; canned chickpeas
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  • ISBN 10 1784886521
  • ISBN 13 9781784886523
  • Linked ISBNs
  • Published Nov 14 2023
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Hardie Grant

Publishers Text

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

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.

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