Smoke, Rice, Water

<p><b>In </b><i><b>Smoke Rice Water</b></i><b>, 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.</b></p><p>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 curries, tropical fruits and the famous sweets of Bengal.</p><p>Drawing on her experience as a second-generation migrant, Kishwar brings cultural knowledge, personal history and a fresh perspective to the table -- honouring her Bengali heritage while making its recipes accessible and deeply satisfying for modern home cooks. <i>Smoke Rice Water</i> is more than a collection of recipes -- it's an invitation to cook, to connect, and to see the Bay anew.</p>