Made in Bangladesh: Flavours and Memories in Six Seasons: Recipes and Stories from a Home Kitchen

Made in Bangladesh: Flavours and Memories in Six Seasons: Recipes and Stories from a Home Kitchen by Dina Begum explores Bangladeshi cooking through 75 recipes. Organised around the country’s six seasons, the book moves from summer and monsoon through to winter and spring, pairing warming flavours with memories and introducing both modern classics and long-established dishes for home cooks.

Recipes include Puchka (potato and chickpea filled pastry shells with tamarind sauce), Tenga (a 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 and chillies) and Dhood puli pitha (coconut-stuffed rice flour dumplings in molasses milk). Dina Begum also shares guidance on pantry essentials, includes a range of vegetarian, vegan and gluten-free recipes, and provides sample menus for feeding a crowd, celebrating food as a source of community and festivity. The book is illustrated with food and location photography capturing the atmosphere and vibrancy of Bangladeshi cuisine.

Key details

• Cookbook by Dina Begum
• 75 recipes
• Structured around six Bangladeshi seasons
• Includes advice on pantry essentials
• Features vegetarian, vegan and gluten-free recipes
• Includes sample menus for feeding a crowd

Synopsis

This collection presents Bangladeshi dishes across six seasons, combining recipes with flavours and memories from a home kitchen. Alongside modern classics and age-old favourites, it offers pantry guidance, inclusive recipe options and menus designed for gatherings. Food and location photography accompanies the recipes to reflect the vibrancy of Bangladeshi food.