Siddiqua Kabir was the doyenne of Bangladeshi cookery. As a well-respected Food Writer, Nutritionist and TV Chef, she highlighted the traditional cuisine of Bangladesh, including lesser known regional specialities. There are recipes for many things I grew up eating, such as home-style chicken korma, egg halwa and fish dishes – a staple in Bangladeshi cuisine. The book also explains the various categories of Bangladeshi dishes such as the uniqueness of a Kalia (rich stew) to that of a Torkari (light curry).
Iqbal Wahhab, OBE FRSA, Chief Executive Officer, Roast