Kishwar Chowdhury’s culinary showcase of traditional Bengali dishes like panta bhat, bhorta, and korma on the popular TV show MasterChef Australia shed light on a cultural disconnect observed by many Western viewers. According to Kishwar, the essence of Bangladeshi cuisine goes beyond mere taste appreciation; it requires an understanding of the rich cultural heritage and the people behind the food.
This realization inspired Kishwar to delve deeper into her culinary roots, culminating in her debut book, “Smoke Rice Water: Recipes and Stories from a Bengali Home,” which recently premiered at a private event hosted by Ghee in Dhaka, held at The Westin Dhaka.
For Kishwar, the book transcends a mere collection of recipes; it embodies the profound connection between food, memories, and familial ties that resonate with individuals navigating between different cultures. Growing up in Australia, Kishwar cherished Bengali cuisine as a way to stay emotionally connected to her Bangladeshi heritage, with her family even cultivating Bangladeshi vegetables to maintain that bond.
During the book launch, Kishwar highlighted the lack of global recognition for Bengali cuisine, particularly Bangladeshi dishes, despite the sizable Bengali population worldwide. She stressed the importance of understanding the origins and significance of Bengali culinary traditions to appreciate their resilience and cultural importance.
The creation of “Smoke Rice Water” was also a personal journey for Kishwar, initiated shortly after her mother’s passing. The book served as a tribute to her roots, aiming to preserve an authentic Bengali legacy for her children and future generations.
Emphasizing the need for authentic representation, Kishwar ensured that the book was crafted by Bangladeshi and Bengali artists and creatives, including photographers Ata Mohammad Adnan and Rana Pandey and designer Akiko Chan. The book’s local essence was further enhanced with illustrations by DhakaYeah and food photography by Armele Habib, styled by Lee Blaylock.
While currently available in English, discussions about a potential Bengali translation are underway, pending interest from readers. “Smoke Rice Water” transcends being just a cookbook; it is a narrative of cultural memory, migration, and a sense of belonging, urging readers not only to cook but also to listen and appreciate the intricate stories behind each dish.
Through the pages of this book, readers are invited to embrace a cultural journey that extends beyond flavors, resonating with the echoes of history and home that persistently return to the dining table, embodied in smoke, rice, and water.
[Photo Credit: Daniel D’Cruze]