Smoke, Rice, Water: Flavours from the Bay of Bengal and Beyond (Kishwar Chowdhur) Tahitian Through 80 spice-infused recipes

Through 80 spice-infused recipes

green chile omelet

You’ll also find some handy tips on navigating Tokyo and Japanese etiquette

the still-unexplored landscape of fungi knowledge is memorably demystified

Along with Native American culinary advisor Walter Whitewater

Smoke, Rice, Water: Flavours from the Bay of Bengal and Beyond (Kishwar Chowdhur) Tahitian Through 80 spice-infused recipesIn Smoke, Rice, Water, Kishwar Chowdhury shares 100 recipes from across the Bay of Bengal and its surrounds a vibrant, underexplored region that spans India, Bangladesh, Myanmar, Nepal, Sri Lanka, Thailand, Malaysia and Indonesia. With warmth and clarity, Kishwar invites readers into her home kitchen to discover traditional techniques, bold flavors and the foodways of over 200 million people from street snacks and Mughal court dishes to river fish