Bangladeshi Curry Cookbook

By

Original Publisher
Bula Publication
Date of publication
1984
ISBN
b00kq0kxzq

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Recommended by

Dina Begum

Food writer

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

Iqbal Wahhab, OBE FRSA, Chief Executive Officer, Roast

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