All Categroies
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 & DADU
My grandfather (Dada Bhai) comes from Gopalganj district, while my grandmother (Dadu) is from Khulna district of Bangladesh. Since a major part of my childhood was spent with my grandparents, I, therefore, feel that my journey with Life on a Plate should start with the specialties of Gopalganj and Khulna, with my own twists on the recipes!
NANABHAI AND NANU
My grandparents from my mother's side are from the Sylhet district of Bangladesh. The district is popularly known as the queen of natural beauty. It is also called the land of the pure because of the plethora of Sufi saints from far-off lands who have made it their home over the centuries. Sylhet is arguably a top tourist destination in the country because of the swathes of lush green tea plantations that are nestled among its hills and valleys.
I can still feel the taste of some of the special delicacies from my grandmother’s kitchen. Here, I will try to present to my readers some of my favourites with love and affection and in an innovative way.
JACKFRUIT, THE NATIONAL FRUIT OF BANGLADESH
Raw Jackfruit has a mild taste and meat-like texture that lends itself to being called a "vegetable meat”, we cook it in different ways. The ripe fruit is sweet and is more often used for desserts. Jackfruit is known for its strong smell and sweet custardy texture. Roasted ripe jackfruit seeds taste as wonderful as roasted chestnuts. Here are some recipes using the national fruit of Bangladesh.
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. The key to Bangladeshi style bhartas are mustard oil, garlic, onion, and chilli. Bhartas are the most informal everyday food for Bangladeshis. It is usually a very spicy preparation. However, It can be adjusted according to your taste! Bhartas are best enjoyed with ‘Steamed rice' and 'Panta bhat,’ which means ‘fermented rice.’
RICE, FLOUR & 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.
For fried rice, always cook the rice grains the previous night and keep them in the refrigerator.
Pasta and noodles are usually cooked for 6 to 7 minutes, except for glass noodles. I would suggest following the package instructions for each and every type of noodles or pasta to make it al dente.
SALADS, VEGETABLES & STUFFING
I had never been much of a salad lover. It was my daughter-in-law Mehnaz who convinced me that salads are not just healthy, but when made well, a salad can be tasty and a meal by itself. This gave me the right incentive. I began to enjoy making salads and adding them to my folder of recipes. Here, I present to you some of my signature salad recipes. I love vegetables. Creating new recipes with vegetables is a joy for me.
SOUPS
Soups are among the most common form of food in all parts of the world. Generally, the very mention of a soup brings forth the thought that it is a hot liquid dish, consisting of vegetables or fish or meat, or just the broth itself like the well-known Italian Minestrone. But soups also have cold versions like the French Vichyssoise, the Russian Borscht, and the Spanish Gazpacho, among others. The taste of a soup mainly depends on the flavour of the stock, which forms the base of any soup.
TREASURES FROM WATER
While growing up, I was made aware of a famous Bengali proverb describing Bengal as a land where there is always rice in the house and fish in the pond. This saying has lasted with time, more so when it comes to fish. The sight of a shining, silvery Hilsa is a treat to every Bengali eye. Added to it is the abundance of saltwater fish from the Bay of Bengal. I have a pond in my garden house. I am growing popular Bengali varieties of fish. Nothing can give me bigger pleasure than cooking with fresh fish from my own pond.
BEEF, MUTTON, LAMB OUR FAVOURITE LIVESTOCK
The most common form of meat on the hoofs in all cuisines are beef, mutton and lamb. The beauty of the meat from these forms of livestock is the wide variety of mouthwatering dishes that can be prepared from them. 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 the Bangladeshi cuisine. The primary source of poultry comes in the form of country grown free range chicken because of the juicy bones and the tenderness of the meat. These days, the modern “farm chicken” has also gained in demand. The fancier poultry in the form of Pigeon, Quail, and Turkey is more of an urban delight in Bangladesh. I am fortunate to grow my own poultry products in my garden house. Here are my delicious dishes for you all.
OFFAL ADVENTURES, A FAMILY FAVOURITE
Offal is the collective term for the internal organs and entrails of a butchered animal. Some cultures strongly consider offal as food to be ‘taboo’, while others use it as delicacies. Such as foie gra, pate, and haggis —are internationally regarded as gourmet food in the culinary arts. Fish offals can be very tasty. Delish is the word for offal dishes for me. It is precisely because of this I have included a separate chapter on offal dishes in this book. I would recommend using fresh ‘offal's’ for cooking.
SWEET ENDINGS
Dessert or Sweet endings is a course that concludes a meal. The word "dessert" originated from the French word desservir, meaning "to clear the table". Dried fruit and honey were probably the first sweeteners used in most of the world. Fresh fruit is also considered a dessert nowadays. Here I am sharing some desserts that I have created and some that I tasted while travelling—and where possible, I’ve added my fusion with a Bangladeshi touch. Coconut is my favorite, and you will find it in most of my desserts. I hope you will enjoy these.
BANGLADESHI FRUIT DRINKS
For good healthy smoothies or fruit drinks: choose filtered water, coconut water, or any dairy-free milk such as oat milk, almond milk, cashew milk, etc. Avoid using fruit juices, as it adds unnecessary sugar. To keep your smoothie chilled and creamy, it’s best to use frozen fruits. For an extra boost to the smoothie use cinnamon, turmeric, ginger, dates, or any kind of berries. The most important thing is to use sweet ripe fruits to avoid adding extra sugar. Many of the recipes for smoothies in this book have no added sugar.
