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

Through 80 spice-infused recipes

sambal mapo tofu

in a little house nestled in the Taygetos foothills close to Kardamili—a charming village of roughly 450 residents

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

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