Smoke, Rice, Water - A sensory indulgence into Bengali culture and cuisine

We speak with author, Chef, Kishwar Chowdhury about her latest book and how it is an aesthetic delight. Kishwar speaks about her parents arrival in Australia, with a determination to preserve their heritage. We speak of the areas rich history of spices and how the rules of preserving Bengali cuisine were passed onto Kishwar and her sisters. In this wonderful chat about a beautiful book, Kishwar invites you into the community sharing kitchen with dumplings, samosas, plum chutney, smoked eggplant salsa and more, and the culture that gave birth to these mouth-watering recipes.