Life on a Plate, The Gourmet Dishes
I have embraced the diversity offered by our traditional ingredients and introduced them into my cooking. It helps to cook a perfect dish with a unique taste. The result is my cookbook, “Life on a Plate.”
About life on a plate
I have made an effort in this book to display the diverse array of dishes I routinely prepare in my kitchen. Through the creation of fusion cuisine, I harmonize components from varying culinary traditions, incorporating a dash from here and a pinch from there, and implementing adjustments to render each dish absolutely delectable.
Once you try these recipes in your own kitchen, you will experience and savor the distinction.
Every Step, A Story
The culinary world has always been more than a profession for me — it's a lifelong passion that drives everything I do. Over the years, I’ve pursued a wide range of certifications in culinary arts, food styling, nutrition, and content creation, each one helping me refine both my technical skills and creative vision.
These recognitions represent more than just knowledge gained — they reflect a deep, ongoing commitment to excellence, growth, and innovation. I see every learning opportunity as a stepping stone toward better storytelling, better food, and better experiences for my audience.
Among my proudest milestones is receiving the Best First Cookbook in the World from the Gourmand World Cookbook Awards 2024 — a true honor that celebrates not just a book, but the journey behind it. I also serve as an International Judge for the World Association of Master Chefs, and have the privilege of representing my country as the Bangladesh Country President within the same organization. These global roles have deepened my appreciation for culinary diversity and connected me to a worldwide network of passionate professionals. Each title, each certificate, and each achievement reminds me why I started — and motivates me to keep evolving. The journey continues, and I remain dedicated to making a meaningful impact in the world of food, both locally and globally.
Certificate
These achievements reflect my passion for the culinary arts and my commitment to continuous improvement and innovation. I look forward to further contributing to the world of culinary excellence.
Categories
Life on a Plate categorizes recipes into themes based on ingredients and preparation methods, making it effortless for users to discover dishes that match their taste, dietary needs, and cooking preferences.
Dadabhai and Dadu
My culinary journey, "Life on a Plate," pays homage to my roots. With my grandfather hailing from Gopalganj and my grandmother from Khulna, I infuse their specialties with my unique twists, sparked by cherished childhood memories spent together.
Nanabhai and Nanu
In this book, I aim to offer my readers a taste of the flavours that hold a special place in my heart. Sharing some of my favourite delicacies from my grandmother's kitchen, who happens to be from the Sylhet district of Bangladesh.
Jackfruit, The National Fruit Of Bangladesh
Jackfruit is known for its strong smell and sweet custardy texture. Raw Jackfruit has a mild taste and meat-like texture that lends itself to being called a "vegetable meat”. The ripe fruit is sweet and is more often used for desserts. Roasted ripe jackfruit seeds taste as wonderful as roasted chestnuts.
Bhartas, The Most Popular Dishes Of Bangladesh
The word “bharta” means “mash and mix.” Bhartas are the simplest and the ultimate comfort food of Bangladesh. It is usually a very spicy preparation. However, It can be adjusted according to your taste!
Rice, Flour, and Noodles
Rice is the staple food of about 165 million people in Bangladesh. Almost all of the 13 million farm families in the country grow rice. Experience culinary delight with rice, flour, and noodles from LIFE ON A PLATE. Elevate your dining with easy, delicious recipes for a truly enjoyable mealtime.
Salads, Vegetables & Stuffing
Experience our culinary journey by creating salads, vegetable dishes, and mouthwatering stuffings. From vibrant salads to seasonal vegetables, savor diverse flavours. Elevate meals with delightful tastes and textures, whether a light lunch or a satisfying main course.
Soup
Soups are universally relished liquid foods. Often hot, they feature a flavourful broth with ingredients like vegetables, fish, and meat. Surprisingly, cold variations like Vichyssoise, Borscht, and Gazpacho provide a refreshing twist to traditional soup encounters. The taste of a soup mainly depends on the flavour of the stock, which forms the base of any soup.
Treasures From Water
In Bengal there is a famous Bengali proverb describing Bengal as a land where there is always rice in the house and fish in the pond. In Bengali 'Mach Vat E Bengali'. Our National fish, Hilsa, gleams with brilliance. Abundant Bay of Bengal saltwater fish enhances our cuisine, harmonizing diverse flavours that perfectly complement rice-based dishes.
Beef, And Mutton, Lamb Our Favourite Livestock
The most common forms of meat on the hoofs in all cuisines are beef, mutton and lamb. It varies from the Western preference for different types of juicy steaks, and chops to the Middle Eastern love for shanks and the oriental yearning for curry. Bangladeshi spicy curries and kababs from beef and mutton have their own fame.
Poultry and Fowl
Poultry products is an ubiquitous presence in Bangladeshi cuisine. Country-grown free-range chicken, prized for juicy meat, is favored. Modern "farm chicken" is also sought after. The fancier poultry in the form of Pigeon, Quail, and Turkey is more of an urban delight in Bangladesh.
Offal Adventures, A Family Favourite
Offal encompasses the internal organs and entrails of butchered animals, with global perceptions ranging from taboo to delicacy. Internationally renowned dishes such as foie grass, pate, and haggis exemplify offal's diverse interpretations, offering rich and complex flavour's that intrigue culinary enthusiasts. A fish-dominated culinary culture utilises fish offal through traditional recipes passed down the centuries.
Sweet Ending
"Dessert" originates from the French " desservir," meaning "to clear the table." In history, dried fruit and honey were common sweeteners. Today, fresh fruit is favoured for its natural sweetness. Incorporating it into desserts is a treasured tradition, embracing health and simplicity.
Bangladeshi Fruit Drinks
For nutritious smoothies or fruit drinks, opt for filtered water, coconut water, or dairy-free milk like oats, almonds, or cashews. To keep the smoothie chilled and creamy, it’s best to use frozen fruits. The most important thing is to use sweet ripe fruits to avoid adding extra sugar. Create tasty, healthy beverages easily with these tips!
Condiments
A condiment is an extra flavour boost for food, added after preparation. It could be a sauce, spice blend, pickle, vinaigrette, or any tasty creation. These versatile companions add delightful tastes, allowing you to personalize your dining experience and relish every bite fully.
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$13.00
50+ Review
Publisher
The University Press Ltd.
ISBN
978 984 506 383 8
Shaheda Yesmin
Author & Writer
In this book I have tried to present the different types of food that I cook in my kitchen on a regular basis.
Our Gallery
Viewing food triggers an eager desire to taste and relish its flavors. The visual charm creates joyful anticipation for the upcoming culinary experience.
What People Say
I deliver what we promise. See what people are expressing about me.
"
Shaheda Yesmin is a wonderful and passionate representative of the hospitality industry and a specialist in Asian dining food and experience. Her accomplishments in life show that with hard work and a drive, anything is possible and that drive has led her to develop and open her own boutique cooking school in Dhaka. Specializing in Thai cuisine this achievement is a challenge for most people, however, this shows the level to which she is willing to go to educate and share her knowledge.
Gaven Ferguson
President – Global Secretary General
"
My first meeting with Shaheda Yesmin was some years ago in Bangkok as Shaheda was looking for a special class: French and Thai fusion cooking class. I will always remember the first minutes of our discussion when I immediately knew that Shaheda was not a student like the others. When we started cooking, my first impression turned out to be true. She amazed me for different reasons: Her curiosity and open-mindedness in knowing new culinary cultures and styles. She has a great thirst for discovering new tastes and exchanging her technique with chefs.
Frederic Insisienmay
Food Consultant from France
"
Shaheda is a fun and lovely person to be with. She is a great student and friend. Her passion for cooking inspires me to learn more about other cuisines and cultures, and her knowledge of Thai food likely surpasses even mine. I greatly respect her as an amazing person and am very happy about her success.
Angsana Andersson
The owner of Thai Homecooking class Bangkok Thailand
"
This book, written by Shaheda Yesmin is a perfect compilation of her knowledge, experience, and abilities. I give my highest regards to her for sharing all three through this book. Good books that are written with passion and commitment are hard to find. Consider this book rare. If you are reading this now, consider yourself lucky. Congratulations on a wonderful book Shaheda! Again, my highest regards!
Carlo Eusebio Baroa
Regional Director for South Asia
"
In December she won her first Gold Medal on the Vegetarian Challenge where she did represent her country, Bangladesh. In the month of February, she won another Gold Medal with the Italian dish ‘Caponata di Melanzane’ [Aubergine Caponata] and for this occasion she got interviewed by the popular Italian culinary magazine ‘Italia a Tavola’ where she explained the full recipe and she explained her view and thoughts about Italian vegetarian cuisine.
Chef Paolo Baratella
IDS Ambassador – Vegetarian World
"
Shaheda is generous and kind, with exceptional culinary knowledge. I am so proud, Shaheda, and excited that you have written Life on a Plate and that you are sharing your passion, knowledge, your grandmothers’, and aunties' wisdom with us. We are so lucky. It is true, we must keep on learning and loving. I thank you for sharing this knowledge and love. I am lucky to be able to call you my friend. Now that you have written a book, I feel like we all can’t wait to have you, Ratna, my beautiful friend, in our kitchens with us every day.
Emma Dean
Master Chef, Australia, Season 5, 2013
"
Shaheda Yesmin ... Someone who has a successful footprint in the culinary sector of Bangladesh. I know her as Ratna, and I have had a beautiful relationship with her for many years, probably since 2001. Since then, she has respected me like an elder sister, and this has remained strong.
Nazma Huda
President - WCAB
"
Hi, I'm Rita Del Castillo, a Sicilian chef. I live in a town near Palermo on the Mediterranean coast. I met Shaheda in a virtual way through the Italian vegetarian cooking group "IDS Vegetarian." I really like her very refined dishes and well-cared-for choice of ingredients. Shortly thereafter, we became virtual friends, also sharing our personal and family aspects.
Rita del Castillo
Renowned Chef and owner of “Casa Mia” Restaurant, Palermo, Italy
Insights
Shaheda Yesmin made WAMC - Bangladesh president
Shaheda Yesmin has been made president of the World Association of Master Chefs WAMC - Bangladesh Chapter.
Insights
Best First Cookbook in the World
Life on a Plate by Shaheda Yesmin was named Best First Cookbook in the World at the Gourmand Awards, during the Cascais World Food Summit in Portugal.
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