Smoke, Rice, Water: Recipes and Stories from a Bengali Home by Kishwar Chowdhury

In Smoke Rice Water, Kishwar Chowdhury shares 100 recipes from the vibrant, interconnected and culinarily underrepresented region of Bengal. With warmth and clarity, she invites readers into her suburban Melbourne kitchen to discover traditional techniques, bold flavours and the foodways of more than 200 million people – from street snacks and Mughal court dishes to fish stews, green mango lentils and the cherished sweets of Bengal. Drawing on her experience as a second-generation migrant, Kishwar brings cultural knowledge, personal history and a fresh perspective to the table, honouring her Bengali heritage while making its recipes accessible and deeply satisfying for modern home cooks.

From the Publisher CELEBRATING A HIDDEN CUISINE Discover the bold, diverse flavours of the Bay of Bengal, an ancient food culture that deserves a place on every table. AUTHENTIC YET ACCESSIBLE Time-honoured techniques and family recipes adapted for modern kitchens, using ingredients you can find anywhere. MORE THAN A COOKBOOK A rich blend of history, personal stories, and 100 vibrant recipes that bring culture and heritage to life through food. A BREAKOUT CULINARY VOICE Kishwar Chowdhury wowed audiences on MasterChef Australia—now, she cements her place as a rising star in the global food scene.