Made in Bangladesh: Recipes and Stories from a Home Kitchen

A celebration of Bangladeshi food in 75 recipes, bringing age-old and modern classics from Bangladeshi home kitchens to home cooks worldwide

Made in Bangladesh explores the delicious cuisine of Bangladesh in 75 tantalising recipes.

Taking you through the six Bangladeshi seasons – summer, monsoon, autumn, late autumn, winter and spring – with warming flavours and memories, Dina Begum's Made in Bangladesh teaches modern classics and age-old recipes to home cooks across the world. 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) are just a few of the enticing dishes she shares. 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. 

A unique visual feast with beautiful food and location photography that captures the atmosphere and vibrancy of Bangladeshi food.

About the Author

Dina Begum is a British-Bangladeshi writer based in London who has written articles and recipes for nationwide publications such as The Telegraph, The Herald, Huffington Post, Metro and The Independent, amongst others. Dina is a member of the Guild of Food Writers and has also written a feature and recipes series for Great British Chefs, based on the six seasons of Bangladeshi cuisine and filmed a spice blends tutorial series for Yodomo. She has hosted popular Bangladeshi pop ups at Darjeeling Express to showcase home cooking favourites, as part of their #WomenInFood series and has taken part in a programme at The Museum of Food and Drink (MOFAD) and a supperclub at Archestratus in New York. Her first cookbook, The Brick Lane Cookbook, was published in 2018.