My Recipe, My Story

My Recipe My Story In the words of women, a collection of multicultural memories and dishes from Bangladesh to London

My Recipe, My Story

Published by:

All rights reserved. CLYD is a not-for-profit organisation. Any purchases of this book will cover publication costs and be used for future projects.

My Recipe, My Story

ISBN: 978-0-9573979-2-7

In the words of women, a collection of multicultural memories and dishes from Bangladesh to London

Central London Youth Development Trust Church Street Neighbourhood Centre, Cherwell House, Penfold Street, London NW8 8PT United Kingdom

Copyright © Central London Youth Development Trust, 2022

Book and cover design by: Ikhlas Uddin Photography: Jessy Amr, Romena Toki, Nannette Parker, Zainab Fekaiki and Habeeba K Ahmed Our group programme was funded by Kensington & Chelsea Social Council (KCSC) Edited by: Dr Romena Toki, Tahmid Rahman, Aswathy Sritharan and Abu Sorwar Toki

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Ekhtu Khaiya Zaiba Please eat a little before you leave.

Mylheti Rroverb

Photography by Jessy Amr

Contents

Kichuri ������������������������������������������������������������������������������� 69

Khesri Maas ����������������������������������������������������������������������� 97

Biroin Bhath ��������������������������������������������������������������������� 70

My Story: Rani Bibi ����������������������������������������������������������� 98

My Story: Shalina Chowdury ��������������������������������������������� 72

My Story: Monowara Begum ������������������������������������������� 100

My Story: Rima Begum ����������������������������������������������������� 74

My Story: Sebinara Ali ����������������������������������������������������� 102

Acknowledgements ����������������������������������������������������������� 10

Prawn Cracker ������������������������������������������������������������������� 43

Preface ������������������������������������������������������������������������������� 12

Puff Pastry Pesto Pizza ������������������������������������������������������� 44

The Editorial Team ������������������������������������������������������������� 14

Falafel ��������������������������������������������������������������������������������� 45

Welcome to My Recipe, My Story ������������������������������������� 17

Tuna Kebabs ��������������������������������������������������������������������� 46

Bhorthas

My Story: Aswathy Sritharan ��������������������������������������������� 19

Chicken Pastry ������������������������������������������������������������������� 47

Chingri Shutki Bhortha ��������������������������������������������������� 106

My Story: Rahima Khanom Ahmed ��������������������������������� 22

Keema Kebabs ������������������������������������������������������������������� 48

Curries

Hidol Bhortha ����������������������������������������������������������������� 107

My Story: Rabia Khatun ��������������������������������������������������� 24

Fuchka ������������������������������������������������������������������������������� 50

Chicken Curry ������������������������������������������������������������������� 80

Aloo Bhortha ������������������������������������������������������������������� 108

My Story: Shahanara Iqbal ����������������������������������������������� 26

Chotpoti ��������������������������������������������������������������������������� 51

Chilli Paneer ��������������������������������������������������������������������� 82

Mackerel Bhortha ����������������������������������������������������������� 109

My Story: Mihika Khanom Doli ��������������������������������������� 28

Channa Biran ��������������������������������������������������������������������� 52

Nali Saag ��������������������������������������������������������������������������� 83

Mackerel Bhortha (Alternative) ��������������������������������������� 109

Bangladeshi Noodles ��������������������������������������������������������� 54

Boro Masor Shutki ������������������������������������������������������������� 84

Broccoli and Tuna Bhortha ����������������������������������������������� 110

Chunky Chicken Noodle Soup ����������������������������������������� 55

Chicken & Egg Korma ������������������������������������������������������� 85

Begun Bhortha ����������������������������������������������������������������� 111

Puri ����������������������������������������������������������������������������������� 56

Shabzi ������������������������������������������������������������������������������� 86

Sunflower Seed Bhortha ��������������������������������������������������� 112

My Story: Afia Khatun ������������������������������������������������������� 58

Prawn Dupiaza ������������������������������������������������������������������� 87

Broccoli Bhortha ������������������������������������������������������������� 113

My Story: Mohima Begum ������������������������������������������������� 60

Meeta Tenga ����������������������������������������������������������������������� 88

Khali Jeera Bhortha ��������������������������������������������������������� 114

My Story: Jusna Toki ��������������������������������������������������������� 61

Meat Bhuna ����������������������������������������������������������������������� 89

Lay Patha Bhortha ����������������������������������������������������������� 115

Dhal ����������������������������������������������������������������������������������� 90

Mukki Bhortha ��������������������������������������������������������������� 116

Chana Dahl & Saag ����������������������������������������������������������� 92

Mango and Pineapple Satni ��������������������������������������������� 117

Lotha ��������������������������������������������������������������������������������� 94

My Story: Mousumi Begum ��������������������������������������������� 118

Lotha & Chingri ��������������������������������������������������������������� 95

My Story: Rositha Begum Ali ����������������������������������������� 120

Nastas Pakora ������������������������������������������������������������������������������� 32 Dali Bora ��������������������������������������������������������������������������� 34 Bread Biran ����������������������������������������������������������������������� 36 Soy Pita ����������������������������������������������������������������������������� 37 Soy Pita Biran �������������������������������������������������������������������� 38 Samosa & Spring Roll ������������������������������������������������������� 39

Couscous & Rice Dishes

Chicken Bora ��������������������������������������������������������������������� 40

Egg Couscous ��������������������������������������������������������������������� 66

Chingri Bora ��������������������������������������������������������������������� 41

Moroccan Chicken & Vegetable Couscous ������������������������� 67

Jal Muri ����������������������������������������������������������������������������� 42

Gosht Biryani ��������������������������������������������������������������������� 68

My Story: Aya Begum ������������������������������������������������������� 74 My Story: Rena Uddin ������������������������������������������������������� 76

Dim Bhuna ����������������������������������������������������������������������� 96

Achar’s and Salads

Dry Mishti

Halal Tiramisu ����������������������������������������������������������������� 176

Kheer ������������������������������������������������������������������������������� 200

Naga Achar ��������������������������������������������������������������������� 125

Moori Ladoow ����������������������������������������������������������������� 152

Moroccan Pancakes ��������������������������������������������������������� 177

Kheer (Alternative) ����������������������������������������������������������� 201

Belfoi and Aam Achar ����������������������������������������������������� 126

Dudor Barfi ��������������������������������������������������������������������� 153

Tres Leches ����������������������������������������������������������������������� 178

Payesh ����������������������������������������������������������������������������� 202

Bangladeshi Salad ����������������������������������������������������������� 127

Besan Ladoo ��������������������������������������������������������������������� 154

Sooji Cake ����������������������������������������������������������������������� 180

Jelly and Milk Pudding ����������������������������������������������������� 203

Aam Salad ����������������������������������������������������������������������� 128

Shemai Barfi ��������������������������������������������������������������������� 155

Pineapple Cake ���������������������������������������������������������������� 181

My Story: Khaoula Boumdira ������������������������������������������ 204

My Story: Nur-Jahan Hussain ����������������������������������������� 130

Gulab Jamun ������������������������������������������������������������������� 156

My Story: Hasna Bibi ������������������������������������������������������� 131

Besan Sooji Barfi ������������������������������������������������������������� 158

My Story: Shah Shamsea Khanam and Eva Begum ����������� 133

Gajar Sooji Barfi ��������������������������������������������������������������� 159

My Story: Jebunessa Tofa & Shahana Faruque ����������������� 134

Jalebis ������������������������������������������������������������������������������� 160 Gajjar Halwa ������������������������������������������������������������������� 161

Mishti Naykol Handesh ������������������������������������������������������������� 141 Goorer Handesh ��������������������������������������������������������������� 142 Fuljori Pitta ��������������������������������������������������������������������� 143 Naykol Pop ��������������������������������������������������������������������� 144 Shemai Handesh ������������������������������������������������������������� 146 Shemai Pita ��������������������������������������������������������������������� 147

Naykol Mitay ������������������������������������������������������������������� 162 Naykol Mitay ������������������������������������������������������������������� 163 Channa Dahl Halwa ������������������������������������������������������� 164 Suji Halwa ����������������������������������������������������������������������� 165 Sweet Mishti Doi ������������������������������������������������������������� 166 Sweet Coconut & Mango Sushi ��������������������������������������� 167

Pastries Apple Tart ����������������������������������������������������������������������� 185

Drinks and Paan

Nimki ����������������������������������������������������������������������������� 186

Masala Chai ��������������������������������������������������������������������� 213

Nan Khatai ���������������������������������������������������������������������w187

Pink Falooda ������������������������������������������������������������������� 214

Apple Rose ����������������������������������������������������������������������� 188

Lemon Shorbot ��������������������������������������������������������������� 215

Apple Crumble ����������������������������������������������������������������� 189

Paan ��������������������������������������������������������������������������������� 216

Khaja ������������������������������������������������������������������������������� 190

My Story: Rahima Islam ������������������������������������������������� 218

Kunafa ����������������������������������������������������������������������������� 192

My Story: Minara Begum ����������������������������������������������� 220 My Story: Shameema Khanam Ali ����������������������������������� 221

Puddings Cakes Banana Cake ������������������������������������������������������������������� 172 Strawberry Cheesecake ����������������������������������������������������� 173 Fruit Moose ��������������������������������������������������������������������� 174

My Story: Hajira Islam ����������������������������������������������������� 208

Khata Goza ��������������������������������������������������������������������� 184

Misthi Doi ����������������������������������������������������������������������� 168

Shujir Handesh ��������������������������������������������������������������� 148 Chitol Pita ����������������������������������������������������������������������� 149

My Story: Nazma Begum ������������������������������������������������� 206

Sevian Shemai ����������������������������������������������������������������� 196 Shemai Italian ����������������������������������������������������������������� 197 Finni ������������������������������������������������������������������������������� 198 Finni (Alternative) ����������������������������������������������������������� 198 Badam Kheer ������������������������������������������������������������������� 199

My Story: Nowshin Afuj Keya ����������������������������������������� 222 My Story: Dolly Begum ��������������������������������������������������� 224 My Story: Razia Begum ��������������������������������������������������� 226 My Story: Fatema Begum ������������������������������������������������� 228

Acknowledgements We would like to express our heartfelt gratitude to the following people without whom this book would not have been possible: Our group members: Rahima Khanom Ahmed, Rabia Khatun, Shahanara Iqbal, Mihika Khanom Doli, Afia Khatun, Mohima Begum, Jusna Toki, Shalina Chowdhury, Rima Begum, Aya Begum, Rena Uddin, Rani Bibi, Monowara Begum, Sebinara Ali, Mousumi Begum,, Rositha Begum Ali, Nur-Jahan Hussain, Hasna Bibi, Shah Shamsea Khanam, Eva Begum, Jebunessa Tofa, Shahana Faruque, Khaoula Boumdira, Nazma Begum, Hajira Islam, Rahima Islam, Minara Begum, Dolly Begum, Nowshin Afruj Keya, Shameema Khanam Ali, Fatema Begum, Razia Begum.

Our CLYD team: Abdul Aziz Toki, Romena Toki, Tahmid Rahman, Aswathy Sritharan, Abu Sorwar Toki Our Photographers: Jessy Amr, Zainab Fekaiki, Nannette Parker, Romena Toki and Habeeba K Ahmed Our Editorial Team: Romena Toki, Tahmid Rahman, Aswathy Sritharan, Abu Sorwar Toki Our Book Designer: Ikhlas Uddin This group programme was funded by: Kensington and Chelsea Social Council, a special thanks to Hayley Turner and Sara Murphy

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Photography by Jessy Amr

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Preface

For the network of more than 300 families in our service, these heights of difficulty have been compounded on by rising unemployment, debt, and hunger.

Central London Youth Development began in 1996 by a collection of young people in the Church Street area of Westminster. At first, we prioritised supporting vulnerable young people whose circumstances and experiences acted as barriers to participation in social and economic activities.

To help support families throughout the period, we’ve addressed the practical realities of a lack of material resources while also contributing to the formation of healthy relationships at home where so many of us have been spending much more of our time. Where funding has been limited and contact has been constrained, we’ve adapated our approaches, formed new policies, responded to government guidelines, and tried to meet the challenge, but more than anything, we’ve also appreciated all the help and support we’ve had from the community. The CLYD team, specifically, consists of local people who we’ve been working with, for many, since childhood through to their progressions into a range of professional roles, including clinical psychology, education, senior researchers, health professionals, trade unionists, civil servants, and politicians to name a few.

We sought and we continue to seek projects for young people, managed by young people, but have also come to realise that the difficulties facing young people are difficulties faced by the larger community. In the present day, we work with our whole community as we’ve really come to recognise the ways in which marginalised communities’ needs are misinterpreted and unmet by mainstream services.

More than 25 years into our work, CLYD continues to pursue the strengths and skills of our local areas with a grassroots response that brings the community together to reclaim their stories and to develop power from within.

We recognise the strengths in our community, celebrate together, and connect ourselves to resources for us to collectively resist systemic inequalities. CLYD has helped people to take control of their own circumstances with skills, training and guidance, while also connecting and supporting people to pursue their own projects, co-produced with members of the community in order to meaningfully tackle disadvantage, inequality and institutional neglect while recognising the skills, power and influence that we do have.

In the context of the COVID-19 pandemic, as with all our projects this past year, we responded immediately to the needs of our disproportionately affected community.

We’ve been particularly dedicated to offering culturally sensitive support for communities such as Bangladeshis who have been some of the worst hit throughout the pandemic, and we’ve been supporting our extended communities with projects dedicated to tackling food poverty, struggling family relationships, and health inequalities.

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We’re proud to say that our programmes are being developed by specialists in their fields, who began in the same communities they now coproduce new projects with.

CLYD hugely values its coproduced community heritage publications, and we’ve seen, time and time again, the meaningful impacts that each of our projects have had both for those putting the work together, and for those that see the fruits of our labour over the years to come.

As a community, we have been consistently invested in sharing our work around and to this day, we continue to do much of the dissemination through various platforms. Although we do engage and publish our work in academic spheres, our editorial team will go on to expand on some of wider work.

More than anything, however, we want to influence change by mobilising ourselves with our community. Connecting and fostering relationships with local community members from political and educational environments, as well as those within the voluntary sector and the media, has enabled us to not only raise public awareness, but also to give us more control over the narratives that shape how we are perceived, and how

we are positioned. One of the main strengths of this type of co-production and our positions as members of the community is the sustained commitment to changing the narratives and retelling truths about our community, for our community.

This project is especially close to my heart as a Bangladeshi man who left his country over thirtyseven years ago, but who, to this day, still loves its food. These recipes have been inspired by the very special and authentic Bangladeshi cuisine and it’s an honour to be working to preserve such a rich heritage for future generations who can now continue to eat well. It’s incredible to hear the stories of our local women, who have altogether been the backbone of our families and our communities. These are the people who have been sustaining a culture that has been under constant threat since our migration to the UK, and I feel privileged to have the opportunity to hear their stories, how they’ve experienced the last half century, and to celebrate their resilience and commitment with them. It’s just as much of a pleasure to see the heartwarming dedication of our local communities who are just as keen to hear the stories of their parents. I cannot express how proud I am of all those involved, and owe them a wealth of debt and gratitude.

Abdul Aziz Toki Director at Central London Youth Development CLYD

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The Editorial Team As second-generation South Asians in London, we’re so often exposed to negative stories about our community, where our women as portrayed as oppressed, and where we are seen as lesser people in the country. It has been a huge pleasure then to hear all of these stories because we know that our families are much more than that. All the little bits that you see in this book are the stories and foods that we grew up with and the stories that have made our childhoods. We are hugely honoured to be retelling these stories not just because they mean so much to us, however, but also because our mothers are so wrong done by in the media and in the wider world. There’s a lot to each and every one of them, and there’s a lot in the communities they’ve built up amongst themselves, and we really hope to have done some justice to just some of the amazing lives they’ve lived over the last few decades.

We did, however, have a few issues as we went along the way, as with any project. There have been a lot of late-night debates about how we’d even begin to think about organising this book of recipes with just attention paid to the nuances of each dish. Is Nimki savoury or sweet? Is it rude to call Handesh a doughnut? What are the most Bengali quotes about food that we can think of? What did we hear growing up? In amongst all of these questions, we had a beautiful opportunity to talk amongst ourselves and also to connect with our very unique South Asian heritage. We’re hugely grateful for the sacrifices that have been made by our mothers, and for the time and commitment that has produced so much pride among us towards our food and culture.

Every dish raised memories for each of us, and we hope that those that come to find this book remember some of their own experiences and families too.

A heartfelt thank you to all the contributors and all the women that generously shared their stories and recipes.

You’ve done a great deal for us, for the culture and for future generations and it has been an honour to play a role in preserving such beauty.

Romena, Aswathy, Tahmid, and Sorwar 14

Photography by Jessy Amr

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Photography by Jessy Amr

Welcome to My Recipe, My Story Our women’s group started in the winter of 2019 at St Jude’s Hall in Queen’s Park. We were fortunate enough to have a large space for talking, cooking, praying, exercising, letting our children (and sometimes us) play, and of course eating.

The pandemic sadly hit a few months after we began but we quickly managed to move online before resuming our in-person sessions when the lockdown was lifted. The sheer amount and range of culinary expertise, above all else, was incredible to witness in person even when the pandemic forced us to move online. We learnt the many different ways to create a perfect Bortha; the ability to make delicious food from hardly anything, and the ability to cook with such precision from a whole range of Eastern and Western ingredients. Along the way we learnt the pure artistry of design and beyond it all, we heard the stories of all those that have shaped the development of these special and unique recipes. I loved hearing the stories of how Dadis, Nanis, sisters, mothers, mothers-in-law, and their Western-born children have shaped the way that women are using food to hold onto a special part of their heritage that is committed to keeping people together.

Khaoula said that when we use the phrase ‘sharing is caring’, we are talking about food. I couldn’t think of any other way of describing what food has meant to our community. The women say that the language of food is used to show care, love, compassion, kindness and the preservation of their beloved mother-land. Through food they have fostered the strongest of relationships with their children, their extended family, and the wider community. Food has created a sense of belonging in a country that can sometimes make us feel so alien.

Our project drew on the ideas from the therapeutic concept ‘Recipes of life’ - developed by the therapist and chef Natalie Rudland Wood based in Australia. The ‘Recipes of Life’ methodology ‘is a narrative approach to telling our experiences and stories through the metaphor of a recipe.

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Photography by Jessy Amr

It involves exploring memories, connections, histories and journeys through food’. You can find out more about the methodology and how it has been used with communities here: https://dulwichcentre.com.au/recipes-for-life-by-natalerudland-wood I must extend my thanks to my supervisor and mentor, Dr Angela Byrne (Clinical Psychologist) who introduced the idea to me back when I was working as an Assistant Psychologist in Tower Hamlets. She generously retold the stories of how she had worked with the Vietnamese community and the multicultural community in Hackney to recreate Recipes of Life in culturally sensitive ways. A copy of Shoreditch Trust’s incredible publication can be found online: https://www.shoreditchtrust.org.uk/assets/Uploads/Recipe-ofLife.pdf We were inspired to replicate the work with the British Bangladeshi community that we were a part of. What appealed to us about this methodology was how it allowed us to work in a culturally sensitive way with the local population.

Through food we had a safe entry into talking about themes such as health, well-being, family and relationships, migration, belonging, recovery, and resilience.

As a second-generation British-Bangladeshi woman, sometimes I struggled to communicate in Bangla, but the following three ladies were my bridge to the first-generation and I will forever be in debt to them for their generosity and support. I have to extend a special thanks first to Rahima Nani. I will never forget how much Rahima Nani would prepare snacks and meals before nearly every session, despite knowing we would be cooking on site. Her foods kept us nourished whilst we were busy preparing the weekly feasts.

We witnessed her dedication to getting to know every new member and inspiring them to contribute their valued stories each week. Her weekly online blogs showcased and celebrated the hard work whilst keeping an invitation open to old and new members. Her knowledge of the Bangladeshi cuisine 17

is truly phenomenal and is a gift that really helped us to establish this book. I am also forever grateful to Rabia Khala for also being so dedicated to being in touch with women, despite the hardships of the pandemic. When we moved online, she would hand deliver ingredients to each woman to make sure that they were well equipped to join our online cooking sessions. Her patience and commitment to us is so valued. I am thankful to Shahanara Khala for her ongoing dedication, kindness, and commitment to all the women. She always entered the space with a giant smile on her face and we always knew she was another person we could rely on when we were faced with challenges in the kitchen (we do hate an electric cooker)!

I must also thank our lovely Assistant Psychologists. Aswathy joined us and quickly immersed herself with the ladies.

Despite not knowing Bangla, I witnessed her patience and kindness as she got to know each woman and was so supportive to their needs. Thanks to Sorwar for his tireless work carefully listening and translating in a thoughtful manner to bring out the nuances in every story. I must also thank Tahmid who was the editing wizz behind the collation of this book. His knowledge and understanding of the Bangladeshi culture combined with his gift of poetic writing allowed the work to shine brighter.

Thanks to Jess who also joined us on this journey as photographer. We are forever indebted to her passion and commitment to making sure that these stories and recipes were documented in their most authentic and true form. A huge thank you to all the photographers that have joined us on this journey.

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We have been so fortunate to have our very own graphic designer Mr Ikhlas Uddin who has committed endless hours to making all of our publications come to life.

Our weekly group was a ‘sacred’ space and I want to thank every woman who protected it at all costs. We are so inspired by their dedication to raising well-rounded and successful children, and their commitments to one another in finding space for themselves.

This book describes stories of family, resilience, identity, motherhood, mother-land and so much more. The recipes in this book represent layers upon layers of emotions and celebrations. We are honoured to share them with you and look forward to them being passed on through generations.

Dr Romena Toki Clinical Psychologist and Project Lead

Aswathy Sritharan Assistant Psychologist Despite having joined the My Story, My Recipe project as part of my placement year, this has felt like so much more than just regular work experience. Speaking to some of the women has made me realise how happy they are to have this group as it’s a space for them to leave their busy lives behind and connect with other women who are going through the same things as them.

It isn’t very common to see a space created where women can come together and take some time for themselves.

It’s a heart-warming feeling to see what’s happening here, especially with South Asian women being so involved in the group and learning to put themselves first as it gives everyone a great way to socialise and not feel isolated. In having done some of the interviews with the women, it has also been amazing to see how many of them remain so strong and inspirational as they settle from back home to a completely different country after having made so many sacrifices.

One of the best things about this group is the exercise class. Even though it was difficult to have conversations with the women here at first, exercise and food have given us a shared love language and a way to build relationships with these beautiful women.

It has been so much fun to be involved, especially trying the dishes created by these talented women.

I’ve learnt about so many dishes. I’ve also learnt about different versions of these dishes, finding similarities and differences between our cultures as a Tamil. To have contributed to such an empowering project, with women who feel passionate about their cooking and who know the art of cooking, I am truly grateful

Photography by Jessy Amr

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“

Na khayle fosthaybai If you don’t eat it you’ll regret it Mylheti Rroverb

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Photography by Jessy Amr

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My Story

Rahima Khanom Ahmed Food is family. Food is warmth.

I learnt how to cook from a very early age. I started to learn from about 10 onwards, but before that, our mum told us to learn about cooking and how important it is for everyone. It is a necessity and a basic life skill. I started prepping vegetables, prawns and sardines and then started to learn. Cooking is a skill that is passed from generations to generations, from our mothers, and we adopt their skills and tastes from them. We then add our tastes and pass it all on to our siblings and then the following generation. Through this, the greatest cooks and chefs have begun their legacy, and it will all have been based on their mother’s cooking, their tastes, their smells. This is how you will remember a person; through the dishes that they’ve cooked.

Through cooking, you learn skills that are therapeutic for the mind, body and soul. It is creative, where you use your creativity to represent styles of food. It is also scientific, where science takes place from the materials used, timing, consistency, temperature and how things form and mix together. It also has that mathematical aspect in terms of quantity. It brings all aspects of life together through experimentation It’s also a form of art.

For someone to see the quality of these things, one has to be passionate and see things in a very beautiful way.

I also love baking. I started baking at 8 years old when one of my teachers showed me how to make a Victoria Sponge cake. Since then, I took baking as a hobby and I am still passionate about it.

I’ve made so many desserts and cakes, and I continue to make them now. I remember those days when I was very young and there weren’t enough bakeries around. There were a few very far away, but I used to make cakes for birthdays nearly every month.

There still are people who remember and say that they would still like to have my cake. Then when everything got busy, I stopped making cakes for so long and my daughters used to tell me to make it because they missed my baking. One day, some of the kids who grew up on the same street as mine and one of my neighbours (daughter of a friend) said they wanted to try to make my cake, and it tasted the same as mine did back then! At that

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point, I went back to baking and making things.

On this group, ‘My Recipe, My Story’, and what it means to me and the others, it brings people together and cooking acts as a form of therapy for the mind, body, and soul. It heals us and what we go through, we share each other’s recipes, and we socialise with each other. We often face similarities in life and things that many of us relate too. Being able to reflect on life here acts as a form of stress relief: a platform for us to share our journeys.

I can relate to myself about 15 years ago. Trauma struck when I lost my husband. I gave up on myself in a deep shock where I couldn’t have the mindset to cook. It took me a very long time to go back to the kitchen and start things from the basics. Then slowly it took me a while to come back to me. Then when this group started two years ago, I took the group on board through my experience, and knew that it would benefit other people who are facing difficulties and trauma, because they could also then have a place where they can be creative. This is a place to socialise, to cook and bake, and for meeting new people and learning new skills. Some of the ladies didn’t know they were great chefs/bakers until they started attending the group. Some of them didn’t know they had these skills in themselves. For those of us that wanted to make use of our skills, this group has helped encourage this just as starting a business would have done.

Due to the pandemic, we’ve also had a lot of challenges and experiences. We interacted and learnt through Zoom sessions, which was a new horizon that we didn’t know we could reach, when shops weren’t available. We used our cooking places to learn and do things ourselves, as homemade food is always the best since you know what you’re adding to your recipe. We also had a range of healthy alternatives in our diets and made our food fresh for our families. These are just some of the skills that show that we, as a group, can do it all ourselves rather than have our food bought directly from a shop. We are all great chefs in our own different ways.

I came here when I was four, and I learnt Bangladeshi cooking from my mother. I have made a lot of effort to maintain my heritage, and that is why my cooking always has a twist. I express so much creativity through the food that I cook. I bring all my worlds together through food. For example, I taught those of the first generation about food from other cultures and at the

same time, I taught my children about the food we have from Bangladesh. I am like a jigsaw; I have always worked hard to keep these generations together. I went for dinner to my daughter’s home just yesterday, and she prepared 14 different Bangladeshi dishes, and I was just so impressed with how much she had learnt from me.

When my children were younger, they would go to school and they would see all these English foods that they couldn’t eat because it wasn’t halal, so they would come home and ask me to make food for them. And so, I learnt these recipes and made them for my children, and they loved it. Although they have grown up and have moved out now, some of them are still living with me sometimes, and with my grandchildren, they always call me and tell me how much they miss my cooking. They always ask me to make them their favourite recipes. When I cook there is a platter for everyone. It just makes me so happy to watch them enjoy what I have created for them.

Soup has become an important part of my diet and is also a soul food during autumn-winter nights. Soup is just so warming. It is enjoyed by the family as well as friends. I remember when my husband learnt how to make soup whilst he was working in a restaurant in Germany, and then when I made it my own way, he loved it and would only ever eat my soup. It’s healing when you are feeling unwell, and you need to get the right nutrients into you. What I love about it is that you can literally add anything you want into it and season it right. My secret to the flavoursome soup is caramelising the onions and the garlic – that is the real trick and is what gives it that smell that fills the home. // As Rahima speaks, her son calls and says that he was walking past our centre and could smell her soup // I do not cook in small quantities; I make a giant pot of soup and then dish it out into containers and share them out to my family.

Food is the only source that unites us – it’s because we enjoy its tastes which nourish our soul. We love the colour, the tastes and the smell, and there’s no discrimination to where it came from whether that would otherwise be by colour or by creed. We often try to cook the same and adopt it in our lives and share each other’s recipes. This is where love begins and where we feel united as one! But why don’t we feel the same for everything else even though we have food that shows we can be brought together no matter where we come from?

Photography by Jessy Amr

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My Story

Rabia Khatun I was born in Bangladesh and came here with my parents in 1983, when they were giving out visas to people from Bangladesh. My dad was already here so my mother, my sisters and I came over to join him. When we arrived, we had to move across many different areas, having started in Bayswater, and moving from hotel to hotel, before finding temporary accommodation in Victoria. We were so young, and we just became used to moving around. It was in 1986 that we eventually moved to Church Street, where I stayed until I got married and moved to Queen’s Park.

I’ve been living in Harrow Road for over 20 years now and have been working with the Bangladeshi community for over 10 years. I used to work with Sure Start, who were partnered with Marylebone Bangladeshi Society, and have worked at the family Portman nursery. I’m now a part of the Queen’s Park Bangladeshi Association, although I never really thought it was important to be a part of these organisations. People in my community, however, would always reach out to me and tell me to come, saying that I would really be able to help them bring in women because I’m confident, chatty, and because I make a lot of effort. Now I help out at the WECH community centre, run some 24

Photography by Jessy Amr

of their sessions, arrange events, and help them with their food banks. I don’t like just sitting at home, and I think that if I have the time, I might as well use it to help people. My upbringing was full of boundaries, so there were rules, but I was encouraged to work; if we can work, we should work.

I also work in the Mosaic Community Trust where I am a community engagement officer.

I always try to get other women involved and spend a lot of time and energy telling them about the benefits of being a part of the community. I’m very persistent, but I also know how to bring them in, particularly by telling them to think about their wellbeing. I’ve really learnt that by not staying active, you can easily become depressed, and that by sharing our troubles, we feel a sense of release from those exact troubles. I run massage therapy for older women in the community as well and it’s very popular, not simply because people appreciate the massage but also because people come together to see one another. I encourage women to talk to each other a lot, and I also work with the social services as an interpreter, and with outreach into people’s houses. Even as an interpreter, I’ve seen how people in our community are being continuously disadvantaged; in courts they even use a different dialect of Bangla to the one used by most of our community, and that puts people in difficult situations.

In my house, both me and my husband do the cooking. He likes the house looking clean, and as soon as he comes home from work, he starts cleaning. He doesn’t complain about it, and he is very hands-on. If he wants to eat something, he’ll buy it and bring it home with him, and cook it himself.

He is a good cook, and people in the community are always telling me that I’m lucky. Ma’sha’Allah and alhamdullilah, I am lucky. He used to be a chef, and my favourite dish of his is his prawns. I like to eat everything – as long as it is halal (laughs) – but my favourite food is curries. They’re what we grew up eating and it reminds me of my family. My husband looks after everyone though: the children and me too. His activeness in the house means that I can contribute more to the community. I have three children: my eldest son, Rahim, is 23 and is at university; my second son, Rahid, is 13, and my youngest, Ramisa, is 9 years old.

In the future, I would like to see people continue to look after each other, to be honest with each other, and to share in our difficulties. I have noticed that it is those that are isolated who struggle alone.

My husband is a security guard in a hotel. He takes care of people at work and he’s taking care of us at home, and on top of that, he is always taking care of his family back in Bangladesh too. Every six months, he goes back to Bangladesh, and I support him to do that too. My priority has always been to look after my parents first, and if we don’t do that, then who will? My father passed away about 6/7 years ago so now we all take care of my mum. She lives with her sister-in-law, brother, and my nieces which is nice for her. My sister-in-law takes so much care for my mum, which means I just don’t worry that much because I know she is in good hands. She does like fish curries though, so whenever I cook some, I take a bit with me. Most of my weekends are spent with them.

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My Story

Shahanara Iqbal When my family came to this country, I was left with my grandmother, Nani, so I learnt to cook from her. A lot of the time, we used to cook with stone ovens; very different to how we cook in this country. A lot of the curries we made were borthas and chutney, where you mix cooked and fresh ingredients together. Even now I still make some of those recipes; everybody likes a good traditional dish like that.

In Bangladesh, I did a lot of cooking at home with my grandmother. We’d often host big parties with the locals.

My father and uncles would come from London, and they were really connected to the wider community. I still host events like this when I go to Bangladesh at my in-law’s house, feeding large groups of people, hosting parties, etc. It became such a habit for me, and that’s why it isn’t difficult for me here. It’s nice having people around. I like to be around people, putting in effort for them, learning from them, and hearing their stories. Connection to others is so important to well-being, and having a social life is a good way of staying well. Even now my children encourage us to stay active and away from negative news; keep our minds fresh. Surrounding ourselves with negative news creates more worry for us. We’ve learnt to make a balance.

I’ve also learnt to be active; I made some friends with the local ladies, and we’ve joined women only exercise groups. It started off in our local mosque and has since expanded. I go for both my physical and emotional health; I prioritise that for myself, and it’s part of my routine. I’m well supported to do these things in the community by my husband and children; even the GP encourages us, and we’ve been able to find groups that have recognised that Muslim women have specific needs, like women only spaces, and these groups make it much more possible for us to look after ourselves well. I feel motivated to do new things in the area, and I try to always keep in touch with those around me and to encourage them to come back.

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My children love my dishes too, but I like to mix what I cook, making all kinds of dishes. I draw on my Bangladeshi roots for the foundation of a lot of it but I also like Turkish foods; I make a lot of grilled foods. Nowadays we learn new dishes from all kinds of sources. The chilli paneer that I just made was inspired by a dish that I tried at a wedding.

During Ramadan, my children really try to encourage us to eat healthy food. We really reduce the fat in our diet and try to keep the foods more grilled. We all eat together. My eldest daughter is now married, and I have been so impressed with how she has been able to pick up cooking. But she does always say that it’s not like mom’s cooking (laughs). Everyone knows my cooking: for example, my younger daughter made a dish, and everyone knew it wasn’t mine.

Before she got married, I tried to give her a course into cooking, but they were studying. I try not to pressure them to cook; they enjoy making their dishes. My son is now 18 and he really enjoys cooking. He learnt by watching me cook in the kitchen during the Ramadan of the first lockdown and now he likes to make Bangladeshi food as well as food from other cultures. He tries to make different things every time.

My children have learnt the Bangladeshi snacks; they’re such an important part of our family. In Bangladesh, giving nasta is such an important part of welcoming someone. No matter what time people come, you should always have something to give to them. It’s a sign of respect and a welcome. I try to encourage both sides of life with my children: I want them to excel professionally, but I don’t want them to forget their Bangladeshi roots, so I have tried to give them a Bangladeshi upbringing, and that has been through the food that I cook.

No matter how much we try other cuisines, they will ask every few weeks, “When can we have curry again?”

One important thing I would say to everyone is cooking with love, care and passion is what brings out the real flavour in your food so always keep those ‘ingredients’ at hand.

Photography by Jessy Amr

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My Story

Mihika Khanom Doli I used to watch a lot of cooking channels on YouTube but I never really had the intention to do all of this. I’d never even considered sharing my cooking more publicly until I started my YouTube channel in December 2018 because of my son. I started vlogging by shooting footage of anything new that I’d cooked, and I used to narrate the whole process in shuddho Bangla. I knew if I spoke in Sylheti, I would only reach people who spoke the Sylheti language, but I wanted to reach the wider Bangladeshi community. I enjoyed it so much as well, so I carried it on; it makes my mind feel fresh. When it comes to my YouTube channel, I’ve also faced some resistance because not everyone understands it, but it’s my hobby. By making videos on YouTube, I’ve made friends and it’s helped me build relationships and connections as well, with people all over the world who share similar interests with me.

My family are my priority; I make the time for my vlogging only once everything has been handled for them. I really want my children to learn shuddho Bangla as well. My brotherin-law, who studied in Bangladesh and came to London, used to teach Bangla in schools and to his own children. A lot of children are learning pronunciation wrong as well, and he’s been trying to correct them, like when they say ‘bath khayla’ (eat rice), but as ‘bath hayla’. Shuddho Bangla is really important to me, but I have heard that they might be running a Bangla class here in the future. If they do, I’ll be so pleased for our next generation. Our roots are in Bangladesh.

Their grandparents are Bangladeshi, and they speak Bangla. I noticed that, even with my daughter, because she can’t speak Bangla properly, her relationship with her grandmother isn’t as strong. My eldest is much better at Bangla and I can see how strong his relationship is with his grandparents. = I used to study a lot in Bangladesh, and I used to watch a lot of Bangladeshi TV too. That’s where I learnt to speak it quite frequently. When I came to London, I used to go to 28

the library and get Bangla books. In the beginning, I didn’t have much to do, I was quite lonely, and I also couldn’t speak English. And so, I used to go the library. I’d read Bangla books

by Bangla writers, and, whenever I’d open them up, they used to take me straight back to Bangladesh. I really used to visualise the scenery of the country. I also used to read Bangla recipe books. I’m a fast reader and I didn’t have anything else to do so I used to finish the books very fast. It kept me really emotionally healthy. I remember when I moved here, I lived with my mother-in-law and brothers-in-law, but at home it would mostly just be me and my mother-in-law, and it would feel lonely. The books helped me, especially because I couldn’t even watch TV at the time.

I remember looking down from the eighteenth floor of my flat. When I moved to this country, I hadn’t enrolled into college until a year after the arrival, so I used to just look out the window and watch people coming in and out. After my son was born, there was a time when I used to go to college and send my son to the creche; I’d started studying childcare and eventually I started to work in a nursery too.

I always like to do two things at once; multi-tasking makes my life easier. I do think I’m good at multi-tasking; I manage to do more in a day than a lot of others. I work part-time so I enjoy that; it gives me balance and I enjoy it. My mind stays fresh. I get to do something for myself and I can also be a good mum at the same time. It’s only once they’d left for school that I’d start working, and then YouTubing became my hobby on top of that.

I never cooked before I got married. My mum would never let me cook when I was younger. My sister and I used to pretend to cook, but as we got older we’d start to experiment, and so I did have some ideas about cooking. I actually learnt to cook after I got married but I didn’t really struggle with it. In this country, the cooking facilities are different. I love to learn new things, and I love adding my own ideas in to what I’m cooking. I like new but simple recipes.

Photography by Habeeba K Ahmed

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Nastas

Nasta directly translates as ‘breakfast’. However, in Bangladesh, we eat nasta at any time! Nasta now implies snacks, starters, afternoon tea and desserts. Here we have collected a range of different savoury nastas to be enjoyed anytime of day, for any occasion and all year round.

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Photography by Jessy Amr

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Pakora

Deep fried battered vegetables Chef: Collective women’s recipe “It is a very common and popular savoury snack in the South Asian diaspora that can be eaten at any time of the year especially during tea or when guests arrive. It can be made in various ways using any vegetables, cheese/paneer or anything else. It is also eaten during celebrations such as Eid, Diwali and the holy month of Ramadan. The kitcheri and lentil pakora go together, and you can expect to find them throughout Ramadan as part of the meal when you break your fasts. There are hundreds of ways of making this. It is made with fried vegetables enriched with exotic ingredients making it delicious and flavoursome. It serves roughly 8-10 people.” (Rahima Khanom Ahmed) This recipe can be used for aubergine pakora, onion pakora, potato pakora and paneer pakora.

INGREDIENTS DIRECTIONS • • • • •

Cauliflower Aubergines Onions Potatoes Paneer (according to how much you want)

Spices: • 1 tsp mixed spices, • 1 tsp chilli powder • 1 tsp turmeric powder • 1 tsp curry powder • 1 tsp coriander powder • 1 tsp carom seeds (gives a kick to the pakora when used) • A block of paneer (Indian cheese) • 1 to 2 tsp salt • A handful of coriander leaves • 2 to 3 cups of chickpea flour (depending on the quantity) • Any oil for frying 32

1.

Wash and cut the vegetables to the desired size you want it (for this recipe we cut it quite long), cut the onions into rings, the paneer into squares.

2.

In a large bowl, mix the gram flour and the spices.

3.

Cut the coriander leaves and add the salt into the mixture.

4.

Add the oil into a deep-frying pan (enough to fry), let it heat up, and test it to see if it is hot enough.

5.

Add the vegetables into the mixture, and then fry it in the pan until it’s golden brown and crispy.

6.

Then place it on a dish with tissue to get rid of excess oil.

Photography by Jessy Amr

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Dali Bora Fried battered lentils Chef: Collective women’s recipe “It is a snack and can be eaten anytime. It is also consumed during weddings. I also learned this dish from my mother.” (Rabia Khatun) INGREDIENTS

DIRECTIONS

• • • •

1.

Wash the lentils a couple of times and soak it in water for about 20-30 minutes but if you want you can start straight away (soaking it allows the lentils to get bigger and soft in texture, allows the original state to come out after being dried, We soak all dried foods to allow the full flavour to come out).

2.

Then drain the water.

3.

Afterwards with a hand blender or any blender, blend it until it is of hummus texture and put it out in a bowl.

4.

Cut your coriander, onions and chilli as well as adding the rest of the remaining ingredients and mix it (if you want to make more, you can freeze this form and whenever you feel like it, you can bring it out to defrost, and can just fry it whenever you want- now that it’s prepared).

5.

In a deep-frying pan, add the oil (to know if the oil is hot enough, add a tiny bit of the mixture and check if it fries quickly if it is, wash your hands and roll the mixture into small balls or can use a spoon to put the mixture in the smaller the mixture the quicker it will cook). Fry until is of golden-brown colour and crispy.

• • • • • •

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3 to 4 cups of dried red lentils 1 to 2 tsp salt few sprigs of coriander leaves a couple of green chillies (if you like it spicy) half a tsp turmeric optional to add more spices: half a tsp coriander half a tsp curry powder.

If you prefer chili powder you can use this instead of the green chilli. oil for frying

Photography by Jessy Amr

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Bread Biran

Soy Pita

Bangladeshi eggy bread

Rice-flour dumpling Chef: Rani Bibi

Chef: Dolly Begum INGREDIENTS • A few slices of white bread chopped into squares • A yellow onion finely chopped • A few green chillies finely chopped

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Soi Fita is a classic Bangladeshi steamed rice dumpling.

This can be eaten as a sweet or savoury dish. Most Bengali households will make giant batches which can even be frozen and saved for later. We love these as part of celebrations – tear them apart and dip into your favourite curries. Or lightly toast them and drizzle with melted ghee and honey/syrup. The possibilities are endless!

• A small handful of fresh coriander finely chopped • 1/2 teaspoon of salt • 2 eggs beaten • A tablespoon of sugar • Oil for deep frying

DIRECTIONS

INGREDIENTS

1.

• 1kg rice flour • Hot water (1-1 ½ cups)

Beat together the eggs, onions, chillies, coriander and salt in a deep bowl. The add the chopped bread and make sure each slice is well coated. Heat the oil and then fry the bread pieces individually until golden brown. Sprinkle a bit of sugar and serve hot or cold.

DIRECTIONS

Photography by Romena Toki

1.

Get plain rice flour and then add the hot water.

2.

Mix them together and make into ball shapes.

3.

Then steam it for 20 minutes and that’s how you make the Pita.

Photography by Nannette Parker

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Soy Pita Biran

Samosa & Spring Roll

Fried Rice-flour bread

Chef: Eva Begum

Chef: Rani Bibi Here is a quick recipe for your pre-made Soi Pita’s.

“It’s usually eaten when guests come over. There are different meats that can be used like tuna, chicken and lamb. Samosa is something that many children love as well.” (Eva)

INGREDIENTS

INGREDIENTS

• • • • • •

• • • • • • • • •

1kg rice flour 1 onion pita 1- 1 ½ cups water sprinkle of salt oil for shallow fry

DIRECTIONS 1.

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Get plain rice flour and then add hot water, adding a little by little until it is soft and firm until you can roll it into a dough.

1kg of mincemeat 500g of pastry 2 onions 1 tsp chilli powder 1 tsp coriander powder 1 tsp garam masala powder 1 cup of peas 1 cup of mixed vegetables oil for deep frying

DIRECTIONS

2.

Mix them together and make into ball shapes.

1.

3.

Then steam it for 20 minutes and that’s how you make the pita (leave it overnight or for one day, to prevent it from getting soggy).

Heat up a pan of oil and cook the mincemeat, with everything except the pastry.

2.

When the mince meat is cooked, turn off the heat.

3.

Cut the pastry, for spring rolls you may need to use the whole sheet.

4.

Once the meat is cooked, add it on the sheet and roll it into a spring roll or fold it into a samosa.

5.

Afterwards, heat the oil until it’s hot enough, and fry the spring roll/ samosa until it is golden brown.

4.

To make the Biran, you will have to cut a small piece of the pita and heat a pan with oil.

5.

Add onions, cook until golden brown and add salt.

6.

Then add the Pita to the Biran.

7.

Mix everything together and leave to cook for another 5-10 minutes.

Photography by Zainab Fekaiki

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Chicken Bora

Chingri Bora

Chef: Nazma Begum

Prawn and bread dumpling

INGREDIENTS • two chicken breasts washed and cubed • one bulb of garlic roughly chopped • thumb size piece of ginger roughly chopped • 1 tsp garam masala • one onion finally chopped • 3 to 4 chilies finely chopped

• handful of coriander finely chopped • handful of semolina (fine or superfine) • ½ tsp ground chilli • 1 tsp ground cumin • 1 tsp ground coriander • 1 ½ tsp garam masala • ½ tsp salt • 1 cup flour • 2 cups breadcrumbs • oil for deep frying

Chef: Nazma Begum INGREDIENTS • • • • • • • • • • •

DIRECTIONS 1.

Start by bringing water, garlic, ginger, 1 teaspoon of the garam masala and salt to boil.

2.

Add in the chicken breasts and boil until the chicken is soft and can be broken apart easily.

3.

4.

5.

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DIRECTIONS

Remove the chicken from the boiling water and break apart using a fork or even your hands.

Now mix the remaining spices, onion, chillies, coriander and the handful of semolina together with the chicken until well combined.

Use your hands to make small doughnut shapes out of the mixture.

6.

Dip in the flour first and then the breadcrumbs.

7.

Heat up the oil and fry until golden brown.

8.

Serve immediately.

1kg of raw prawns washed peeled and chopped finely ¾ chillies chopped finely (depending on spice) 1 medium onion finely sliced ½ tsp ground chilli 1 tsp ground cumin 1 tsp ground coriander ½ tsp garam masala ½ tsp salt small handful of chopped coriander a few slices of white bread cut into small squares oil for deep frying

Photography by Romena Toki

1.

Start by mixing all of the ingredients apart from the bread.

2.

Once the mixture is well combined then make into round balls.

3.

Stick little pieces of your chopped bread onto the sides. The mixture should be sticky so the bread should stick on quite easily.

4.

Heat your oil and then fry your balls until golden.

Photography by Romena Toki

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Jal Muri

Prawn Cracker

Bombay Mix Snack

Chef: Nazma Begum

Chef: Nowshin Afruj Keya

INGREDIENTS • • • • • • • • • •

INGREDIENTS • • • • • • • • • • •

a bag of your favourite Bombay snack and nut mix a yellow onion finely chopped a few green chillies finely chopped a small handful of fresh coriander finely chopped finely chopped salads (cucumbers/tomatoes) ½ tsp chaat masala (optional) ½ tsp naga pickle(optional) ½ tsp salt juice of ½ lemon a tsp tamarind sauce a few tbsp of mustard oil (optional)

DIRECTIONS 1.

Mix the avocado, onion, salt, sour cream, coriander, lime, chillies (if using) and chopped tomatoes until well combined.

2.

Generously spread on a cracker and then top with a prawn.

3.

Serve immediately.

DIRECTIONS

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1.

Finely chop an onion, green chillies and salads.

2.

Then combine the rest of the ingredients in a sealed container and give that a good shake and serve immediately.

10 crackers of your choice 10 pieces of cooked king prawns 1 avocado mashed 1 onion finely chopped ½ tsp salt 2 tbsp sour cream a small handful chopped coriander juice of one lime chopped tomatoes chillies or jalapeños for extra spice

Photography by Zainab Fekaiki

Photography by Zainab Fekaiki

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Puff Pastry Pesto Pizza

Falafel

Chef: Rahima Khanom Ahmed

Chef: Busra Rahman

INGREDIENTS

Inspired by the local Arab diaspora and cultures of the Middle East, here’s Bushra’s version of the popular falafel.

• • • • • • • •

pesto (depends on how much is required) 1 block puff pastry cheddar cheese (shred it according to size of the pastry) mozzarella cheese (cut into circles if it is a block or shred it on top) tomato paste (depends on pastry size) 1 large onion or 2 small 2 tomatoes sprinkle of flour

INGREDIENTS • • • • • • •

DIRECTIONS 1.

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On a floured work top, roll out your puff pastry to the size you need for your baking tray.

1 cup row chickpeas soaked in water for overnight ½ of a medium onion 2 cloves of garlic some coriander leaves ½ tsp salt ½ tsp cumin, coriander and black pepper. oil to fry

DIRECTIONS

2.

Grease your baking tray and put your rolled up pastry into the baking tray.

1.

Blend all the ingredients together and then make them into ball shapes.

3.

Get a fork and press it all around the pastry- to allow the pastry to cook well.

2.

Deep fry them in oil for about 5-7 minutes.

4.

Spread the tomato paste around the pastry, then spread the pesto on top.

3.

Serve in tortilla wrap with salad and Tahini sauce.

5.

Then cut the onions into rings and put it on top of the pesto, doing the same with tomatoes.

6.

Then put the shredded cheddar cheese on top.

7.

Then layer the mozzarella cheese on top.

8.

Then place it in the oven for 20-30 minutes at 180 degrees depending on your oven temperature, keep an eye on it throughout until it is cooked.

9.

When it is cooked the cheese will be golden.

Photography by Romena Toki

Photography by Nannette Parker

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Tuna Kebabs

Chicken Pastry

Chef: Jusna Toki

Chef: Shah Shamsea Khanom

INGREDIENTS

INGREDIENTS

• • • • • • • • • • • • •

• • • •

4 cans of tuna 4 white onions (finely chopped) a few green chillies finely chopped a small handful of fresh coriander finely chopped 1 tsp salt 1 tsp tumeric ½ tsp cumin 1 tsp chilli powder 1 tsp ground coriander ¼ cup lemon juice a few tbsp of oil.

2 eggs beaten 500g of breadcrumbs

DIRECTIONS

DIRECTIONS

1.

To make the pastry, mix the pastry ingredients with ½ cup of water.

2.

Knead the dough and let it rest of 1 hour.

3.

To make the filling heat a few tablespoons of oil and fry onions, chillies ginger and garlic paste with a teaspoon of salt and soy sauce.

4.

Once browned add the chicken mince and fry until cooke.

5.

Wait for the mixture to cool down and roll out the pastry and cut into squares.

1.

In a pan heat oil and add onions, salt and wait until they’ve softened.

2.

Then add all ground spices for about 5 mins.

3.

Add drained tuna fry for a further 10 mins.

4.

Then add lemon juice chillies and coriander.

5.

Cook for a further 5 mins and remove from heat.

6.

Add a teaspoon of filling and fold over.

6.

When slightly cooled make small balls and dip in egg first, then breadcrumbs and shallow fry on each side for a minute until crisp.

7.

Then stick the pastry down with water.

8.

Deep fry until golden brown.

7.

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plain flour 1 cup 1 tsp oil pinch of salt ½ cup water

Chicken filling: • 200g chicken • green chillies • onion • ginger paste • garlic paste • salt • soy sauce • a few tbsp of oil • oil for deep frying

Serve hot or cold.

Photography by Nannette Parker

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Keema Kebabs Meat kebabs

Chef: Collective women’s recipe INGREDIENTS

DIRECTIONS

(All depending on quantity of Lamb)

1.

Finely chop your onion and green chilli then add to a bowl.

2.

Mince your garlic and ginger to form a paste and add to the rest of the ingredients.

3.

De-seed your tomato and finely chop in to small chunks and add to the rest of the ingredients.

4.

Finely chop the coriander, mint and add it to the bowl and mix.

5.

Then pour out all the ingredients on to the chopping board and chop over it again with your knife.

6.

Add the mixed ingredients back into the bowl.

7.

Add your sumac, chilli, coriander, cumin and garam masala powder and mix thoroughly by hand.

8.

Then place your lamb mince on your chopping board and roughly chop over it with your knife.

9.

Now, add salt to your bowl then add the lamb mince and mix well.

• • • • • • • • • • • • • •

2 large onions 4 cloves garlic 1 piece ginger handful of coriander 5 green chillies 2 tomatoes handful of mint 2 tsp chilli powder 1 tsp cumin powder 1 coriander powder 1 turmeric powder 1 garam masala powder 1kg lamb mince 1 sumac

10. Finally, pour everything out on to the chopping board and go over with your knife again.

11. When ready to cook, you can make small balls from the mixture.

12. Then to a pan add some oil, then when spitting hot, place ball in the middle and press firmly.

13. Cook until both sides are beautifully seared and the inside is cooked to your liking.

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14. Alternatively, you can place the mixture on skewers and oven then if you wish to do so that way.

Photography by Jessy Amr

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Fuchka

Chotpoti

Sour chickpea snack

Sour and spicy chickpea dish

Chef: Collective women’s recipe

Chef: Collective Women’s recipe

One of our favourite Bangladeshi street snacks, fuchka can be as spicy, sweet or tangy as you want, full of flavour, simple to make, and great for parties and gatherings. Best eaten with your loved ones but one is never enough. But you have to remember, never try to take little bites – it all has to be eaten as one!

Another of our extremely popular Bangladeshi street foods, chotpotti can also be sweet, sour, and spicy and has a whole range of textures too. It’s definitely another dish to share and perfectly suited to having guests around.

INGREDIENTS • 4 cans chickpeas (if fresh 500 gram) • 3 tomatoes • 2 potatoes • 3 green chillies • 3 eggs • 4 cloves garlic • piece of ginger

• • • • • • • •

INGREDIENTS • 4 cans chickpeas (if fresh 500 gram) • 3 tomatoes • 2 potatoes • 3 green chillies • 3 eggs • 4 cloves garlic

2 tsp cumin powder 2 tsp coriander powder 2 tsp garam masala 2 tsp turmeric powder 3 tsp chilli powder 2 tsp salt 500ml tamarind sauce ready-made fuchka/pani puri balls (can be found in most South Asian supermarkets)

Chop up onions, garlic, ginger and chilli.

2.

Put oil in a pan and fry off chopped ingredients.

3.

In a separate pan, boil your desired quantity of eggs and potatoes.

4.

In the frying pan, add your cumin, coriander, turmeric, garam masala and fry it off with the rest of the ingredients.

5.

When the onions soften add your chickpeas and mix.

6.

Cover it and leave to cook until chickpeas become soft.

7.

Peel your boiled potatoes and add to the chickpea’s mixture right at the end.

8.

Peel your boiled eggs and break into little pieces.

9.

Then in a separate bowl, mix some tamarind sauce and water to make a loose mixture.

piece of ginger 2 tsp cumin powder 2 tsp coriander powder 2 tsp garam masala 2 tsp turmeric powder 3 tsp chilli powder 2 tsp salt 500ml tamarind sauce 1kg yogurt

DIRECTIONS

DIRECTIONS 1.

• • • • • • • • •

1.

Chop up onions, garlic, ginger and chilli.

2.

Put oil in a pan and fry the chopped ingredients.

3.

In a separate pan, boil your desired quantity of eggs and potatoes.

4.

In the frying pan, add your cumin, coriander, turmeric and garam masala and fry it with the rest of the ingredients.

5.

When the onions soften add your chickpeas and mix.

6.

Cover it and leave to cook until chickpeas become soft.

7.

Peel your boiled potatoes and add to the chickpeas’ mixture right at the end.

8.

Peel your boiled eggs and break into little pieces.

9.

To serve, place chotpotti in a bowl and add your broken eggs on top.

10. Then in a separate bowl, mix some tamarind sauce and water to make a loose mixture.

10. And garnish with fresh coriander.

11. Pour that on top of the chotpotti.

11. Use your finger to crack a hole at the top of the puri ball, fill with mixture and eat whole immediately.

12. 12. Then drop spoons of yoghurt around the bowl.

Photography by Romena Toki

13. 13. And garnish with fresh coriander

Photography by Romena Toki

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Channa Biran Fried Chickpeas Chef: Collective women’s recipe “It is another snack; however, chickpeas can be eaten as a curry again served with rice or chapati.” (Rabia) In Bangladeshi households, Channa Biran is a staple of our Ramadan meals, that’s protein-packed, vegan friendly, and full of wholesome flavour after a whole day’s fast. Channa Biran is often eaten with Kichuri (in our couscous and rice dishes section), a spoon of Bangladeshi salad, and a few crispy Dali Boras.

INGREDIENTS

DIRECTIONS

• • • • • •

1.

Cut the potatoes into small cubes and then wash them thoroughly.

2.

Cut your coriander and leave it aside and cut the ginger into strips.

3.

Wash and drain the chickpeas and leave it aside.

4.

Whilst that is heating up, cut the onions and put into the oil, alongside all the other spices as well as the ginger strips.

5.

Add the bay leaves, also add some water if it is becoming dry in order to make it moist and to prevent it from burning.

6.

In a large frying pan, put a large tablespoon of oil preferably for cooking, wait for it to heat up, add your onions until it sauteed into a light brown colour.

7.

Then add the salt alongside the other spices, stir it for a couple minutes.

8.

Then add the potatoes, and cover it until it softened and sauteed, for around 10 minutes.

9.

Then add your chickpeas, stir it and cook it further 10 minutes, then it will be done.

• • • • • •

4 cans of tinned chickpeas 1 to 2 onions (medium sized) 3 to 4 potatoes (medium sized) a couple of sprigs coriander leaves a couple of green chillies optional: 1 tsp of ginger (thin strips) 2 to 3 bay leaves oil or ghee for cooking (3 to 4 tbsp can use both for extra flavour) ½ tsp of turmeric ½ tsp of chilli powder ½ tsp of curry powder ½ tsp of coriander powder

10. At this stage, add a couple of green chillies for decoration.

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11. Then add a small tablespoon of ghee in order to allow for some flavour, and lastly garnish it with coriander.

Photography by Jessy Amr

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Chunky Chicken Noodle Soup

Bangladeshi Noodles

Chef: Rahima Khanom Ahmed

Chef: Dolly Begum

INGREDIENTS

An extremely common snack in Bangladesh, Bangladeshi noodles are easy to make and packed full of flavour to pull out for guests without needing to hunt out a whole host of ingredients. Us Bangladeshis have an open-door policy and guests can turn up at any second, so it’s always good to have this in your repertoire. And of course, you can always swap around the white onions for spring onions, add in some other vegetables, or experiment however much you like.

• chicken with bones (or can use breast chicken) • 1 tsp salt (or more according to taste) • 1 tsp grounded pepper • 2-3 sprigs of celery • 1 leak • 4-5 medium potatoes • 1-2 onions

INGREDIENTS • • • • • • •

boiled instant noodles 2 eggs a large white onion finely chopped a few green chillies finely chopped a small handful of fresh coriander finely chopped 1 tsp of salt a few tbsp of oil

• A couple of cloves of garlic • 4-5 carrots • any other vegetables e.g., butternut scotch if preferred • thin egg/ vermicelli noodles • stock cubes (vegetable or chicken) • 50g of butter (equivalent of 1 tbsp oil, just enough to sauteed the garlic and onions)

DIRECTIONS

DIRECTIONS

1.

Prep the vegetables and wash it and cut into small cubes.

2.

In a large stock pot, melt the butter add the garlic onion and sauté it until slightly brown and soft, then add the vegetables until it is smooth.

3.

Then add the chicken, leave it to simmer for low heat, then add a stock cube add a little bit of water so it doesn’t burn and let it cook until it is soft, again sauté it.

4.

Then add a kettle of boiling water, then you may need it to simmer and cook, you may need to add water further on (the more it cooks the more flavour comes).

5.

The water will eventually reduce and therefore will need to add water.

6.

Then add the thin vermicelli/ noodles and cook it further for another 10 minutes until it has softened.

1.

Start by boiling your instant noodles in a saucepan.

2.

In a separate pan heat oil and add onions, salt and wait until they’ve softened.

3.

Then add cooked noodles and eggs.

4.

Scramble the eggs into the noodles, add chillies and coriander.

7.

You will see the colour come out and vegetable soften, if there isn’t enough salt you may add more.

5.

Serve hot.

8.

If you think it is too watery, add 1-2 teaspoons of corn flour and a little bit of cold water stir.

9.

Then stir it and add it to the water to make it thick.

10. Then it will be done and sprinkle pepper on top.

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11. You may add coriander to garnish on top if you desire.

Photography by Jessy Amr

Photography by Nanette Parker

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Puri Fried flat bread Chef: Collective women’s recipe “This is another snack that is common in the South Asian diaspora. It can be eaten in a variety of ways with curries, vegetables or sweet desserts like halwa. It is eaten anytime of the day including breakfast.” (Rahima Khanom Ahmed)

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INGREDIENTS

DIRECTIONS

• 2 cups all-purpose flour (plain flour/self-raising) • pinch of salt • a tsp of baking powder if not using self-raising • half a cup tepid warm water • deep pan of oil to fry • optional- a tbsp ghee/ or any oilneed the mixture of non-sticky soft dough, can add black seeds in the dough

1.

In a large bowl, add all the flour, pinch of salt (and if needed baking powder) as well as the water depending on consistency of dough, more may be required if it is too dry.

2.

With this recipe, add a table spoon of ghee, mix all the mixture and the knead it into a soft dough.

3.

Cover the bowl for 10 minutes in order to let the dough to rise.

4.

Get a rolling pin, and roll the dough on a clean work surface.

5.

Get a small piece and flatten it or use small bowl to cut around it if finding it difficult to make the shape.

6.

Get a deep-frying pan, and add oil (enough to fry the puris), fry the puris on both side until it rises and of light golden-brown colour.

Photography by Jessy Amr

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My Story

Afia Khatun I’ve lived in this country for around 40 years, but I’ve lost track of exactly how long now. I’m from a family of seven siblings: five brothers and two sisters. My sister’s younger than me and we have a good relationship; I visit her quite often and she gets a lot of love, but she also has it difficult since she has an autistic child. I got married at the young age of 16 in Bangladesh, and lived with my father and mother in-law, and my sister-in-law too. It was after I had my first son and daughter that my husband brought us to this country.

When I was young, I lived with my parents, and my aunts and uncles lived with us too so I grew up around my mum and aunts doing the cooking as well. However, it’s when I came to England that I actually picked up a lot of my cooking skills and improved a lot more, mostly through trial and error.

I just tried to make what I could and what I would see at other people’s houses, learning how to cook a growing range of dishes.

When I first came from Bangladesh to England, I lived in Queens Park. We had people from our local village in the area I moved to, but the only family I had were my brother, cousins and their families. It used to be quite difficult to keep in contact with each other as well because we used to spend a lot of our time looking after and raising our young children.

People used to not use phones as much as they do now either so we couldn’t stay in touch easily like that.

My children were 3 years old and about 4 months old when we arrived. It was definitely difficult initially, as we had moved into my aunt’s home at first, and shortly after that, we became homeless. On the night we became homeless, one of my children was taken into hospital, so as you can imagine, this was scary and difficult in itself. After that, we moved into a hotel till we were given permanent accommodation. Even though it was a big change in food – especially breakfast – I 58

actually quite enjoyed it. Even having eggs for breakfast was really nice.

My family has since expanded, and I’ve now got five children: three boys and two girls. Living with me currently is one of my daughters and one of my sons, along with his wife. My life is quite busy. I have lots of grandchildren, especially recently from my sons and my daughters, and I visit everyone as much as I can. I help to look after my eldest son’s children a lot as unfortunately, my eldest daughter-in-law passed away.

I keep very active and have a lot of energy. I regularly exercise and have been doing so for some time; I enjoy it and it’s great now because there didn’t used to be a lot of women-only gyms or exercise sessions and now there are a lot more for women, and it’s great for my own well-being too. I try to take part in these sessions at least 2 to 3 times a week minimum. I have a lot of friends who live near me too but usually I go alone.

My husband is very supportive of me going to these classes. I even attend Arabic classes and he is very encouraging of me.

My children, by the grace of God, have studied and they’re working and married, living their own lives. I’m proud of my children and happy with their successes.

For me now, getting around and being self-sufficient has become quite easy. Things like travelling on the trains or just doing the shopping are easy as I’m familiar with the English language and have picked it up from some of the courses that I’ve attended previously. In Bangladesh, since I didn’t study much there, much of the language was new to me when I came here, but I continued to studied a little bit here in England and taught myself a lot of the time too.

I really enjoy these sessions that we have here. It’s not even just about the food, but rather, it’s about the social interactions we have with each other. We make friends, have great conversations, and learn a lot about each other. I pray, not just for my children, but for everyone’s children, all our future generations are successful in all walks of life. I do also especially want children of Bengali heritage to not forget their heritage, and to learn the language and history of their roots.

Afia Khatun pictured on the left Photography by Jessy Amr

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My Story

My Story

I always felt proud to be Bangladeshi.

Mohima Begum

Jusna Toki

I cook for my children, husband and for my parents. My dad loved my cooking and I used to pack some away so that he could take them to him to eat later. When cooking, I do try to be healthy, managing the quantity of oil as well as salt. I try to make everyone happy by making foods that they like.

A lot of my children love grilled foods.

They also enjoy eating rice and curry, as well as biryani. They also know how to speak Bengali well and can speak it better than most other first generations. I taught them how to cook most of the simple dishes that are basic and will be useful when there is nothing else to make. Some of these dishes include egg, chicken curry and dhal. I taught my daughter as well as my daughters-in-law. The cooking style back home is quite different and longer, and you would have to do things yourself like grinding garlic whereas you can find pastes as well as powders easily in supermarkets over here. Over there you also tend to cook more often because the food is fresh, and you grow everything yourself.

I was born in Bangladesh, in a village called Osmani Nagar, Omorpur, Sylhet, and am the proud mother of five children, after having arrived in the UK shortly after marriage. For about 13 years I lived with my mother-in-law, before moving into temporary accommodation, where I stayed for around 6 years. Eventually, we moved into permanent housing, here in Queens Park, which is a lovely area, and I’m really happy to be living and raising my children here.

making an effort to see everyone together has become such a norm. We do all kinds of things when we are together, it’s a lot of fun and we like to get involved in the entertainment.

There is a Bangladeshi board game called Ludo that’s really popular in our family. Even my mother-in-law likes to get involved in that. Sometimes, we are up the entire night just having fun and we read our morning prayer before going to bed.

Even though I was a lot more comfortable back in Bangladesh, I can’t really complain about being here. I’m fortunate enough to have my siblings and extended family with me. My parents arranged my marriage to a member of my extended family, and it’s meant that I’ve really been loved by the whole family; my aunt and uncle loved me a lot, and I have recieved so much support from my entire husband’s family. We always hear about how daughters-in-law might be mistreated when they go to their in-laws, but my situation has been the total opposite.

Our kids now can’t live without their aunts, uncles and cousins. Just like with any family, there are disagreements and misunderstandings, but we have a lot of forgiveness and raising our children together means that the children now work hard to maintain these relationships. As a family, we have learnt to compromise on things and our children have learnt the same. If a few weeks pass and they haven’t seen their cousins, they’ll demand that we arrange a gathering soon. I do feel proud that family has become such an important part of their lives.

My in-laws have been loving and I enjoy being around them. They’re a lot of fun and lively. Being together is really important to us. I have just returned from a weekend away at my sister-in-law’s house in Dagenham. My kids and I spent the weekend there with her family and my mother-inlaw. Even my brothers-in-law, their wives and their children came and stayed. These gatherings are so special to us and we had such a good time together. These types of gatherings are really frequent in our family and it is how we have managed to maintain our loving relationship with one another. In our family, a lot of my brothers-in-law and sisters-in-law are married to extended family members too. I do think that has also contributed to how much we get along with one another and how important we are to each other. Although we have our own separate homes, staying in touch with everyone and

Whilst I was living with my mother-in-law, most gatherings would happen at her house and I often cooked for everyone.

It is the tradition in Bangladeshi homes, for children to all gather at their mother’s house. My mother-in-law would often help and she loves to feed everyone. She used to always go out and find Bangladeshi foods and vegetables to prepare for everyone. When she was well, she would spend all her time feeding everyone. I think cooking and hosting was her hobby.

We try not to encourage this anymore; she is getting older and has health conditions so we try to all bring a dish rather than leaving it to one person. I like the idea of us bringing dishes and sharing food with everyone.

My name is Jusna Toki and the meaning of my first name is moonlight. I was born in Bangladesh, and I came to the UK to live with my parents. My dad was already living here beforehand, and when my parents first came to the UK, I was staying with my grandma in Bangladesh because she said that if we all go to London, then nobody would come back. I eventually went, with my mother, to London.

It was quite difficult to settle down as there weren’t that many Bengalis when I came down here at first. There wasn’t that much Asian, halal food either. It was also hard because of the cultural differences but because I had family here, it wasn’t as bad as it was for some others. I liked living in Bangladesh though; we all lived in one house. We used to celebrate Eid and Ramadan together, and the whole community used to gather around to do this. I used to go and visit Bangladesh quite often – every two years – but because of COVID, it has been difficult to visit recently. I think if I had continued to live in Bangladesh, my life would have been very different because I grew up in a village and you always had the community/people to help you, whereas over here people are independent. You have to do stuff yourself over here. I do have quite a lot of family here, but some still remain in Bangladesh like my aunts and uncles as well some of my in-laws.

Food is important to me because I enjoy cooking and it’s a way of gathering people together to eat. One of my favourite dishes is rice and curry, especially fish curry. My mum used to cook for me. The role that I played in my family was that I helped my family with the cooking and cleaning. I also love Bangladeshi breads as they’re the best and I enjoyed my grandmother’s baking of them.

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Couscous & Rice Dishes

Rice is the staple food of Bangladesh and we are yet to find a Bangladeshi household that does not have rice as the basis of at least one of their main meals. Living in Britain, however, we’ve been opened up to so many other culinary avenues and have had a whole range of recipes added to the roster. In this section, we share with you some of our favourite rice and couscous dishes from our community.

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Photography by Jessy Amr

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“

Beshi Randtham Farsi Na Sorry, I couldn’t prepare much.

Mylheti Rroverb Editor’s Comment: There’s always much

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Photography by Jessy Amr

Egg Couscous

Moroccan Chicken & Vegetable Couscous

Chef: Dolly Begum

Chef: Khaoula Boumdira

INGREDIENTS

INGREDIENTS

• 9 eggs • 1 packet of couscous (in your favourite flavour, Ainsley Harriet has some good flavour couscous) • a hanvdful of chopped coriander • food colouring • salt

(can use according to how much you would want) • couscous • 1 whole chicken • 2 onions • 2-3 carrots • 1 aubergine • 1 butternut scotch

DIRECTIONS

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1.

Boil eggs until they’re cooked, and then coat each egg with food colouring of your choice.

2.

For added texture, you can shallow fry the eggs until it is crispy.

3.

Then steam the couscous with a sprinkle of salt until it is nice and soft for about 10-15 minutes.

4.

Serve the eggs with the couscous and sprinkle with coriander.

• • • • • • • •

1 courgette a few coriander leaves half a tsp cumin 1 tsp turmeric 1 tsp salt 1 tsp black pepper 1 tsp ginger powder oil of your choice

DIRECTIONS

Photography by Jessy Amr

1.

Steam the couscous with salt and olive oil for 10-15 minutes, you may need to steam it a couple of times to make it nice and soft.

2.

You need to prep the chicken if you are not using already sliced ones, so ensure it is washed beforehand and if skin/ fat needs to be removed make sure this is done.

3.

Cut the onion, heat up a pan of oil and add the onion, cumin, turmeric, salt, black pepper, ginger powder as well as the chicken.

4.

Once the spices are cooked which can be indicated when the oil starts bubbling up, add the carrots, butternut scotch first because these take the most time to cook, once it is soft, add the rest of the vegetables.

5.

Also add boiling water to make it thick in consistency.

6.

Once the chicken and the vegetables are cooked it is ready to eat.

7.

Then serve with couscous.

Photography by Romena Toki

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Gosht Biryani

Kichuri

Chef: Collective women’s recipe

Meat Biryani

INGREDIENTS

Chef: Shahanara Iqbal INGREDIENTS • • • • • • •

1kg of meat of choice 1kg basmati pilau rice ghee 3 cube garlic ginger paste 2 onions faas prawn cinnamon sticks

• 2 cups lentils • 1 cup rice • 1 tbsp ginger (can be shredded) • 1 tsp fenugreek seeds • 1 tbsp dried fenugreek leaves (optional) • 1 to 2 tsp salt (can add more according to preference)

• • • • •

coriander leaves a few bay leaves a few cardamom 1tsp garam masala 1 tbsp biryani masala (Sindhi) if you want to make your own masala then grind the ingredients stated above

DIRECTIONS 1.

In a pot add oil, garlic, ginger paste, garam masala, salt and leave it to simmer after covering with water.

2.

Next add in your choice of meat and cook until soft for 20-30 minutes.

3.

In a separate pot, add in ghee, garlic ginger paste, faas Prawn, onion, bay leaves, cardamom and cinnamon sticks (leave that to cook for 2 mins).

4.

Then add in your basmati pilau rice and fry it alongside your spices. The more you fry the more flavour induced.

5.

Then mix in your biryani masala (sindhi).

6.

Then add your cooked meat and mix thoroughly.

7.

Finally add boiling water to fill the pot up to its brim

DIRECTIONS

(DO NOT COVER UNLESS YOU WANT A BIG MESS!) 8.

When the water has reduced and is no longer visible on the top then cover with lid and simmer for 10-15 minutes.

9.

Add some finely chopped coriander on top.

• 3 or 4 bay leaves half a tsp turmeric • 2 tbsp ghee (clarified butter can be obtained from Asians shops and if you can’t use ghee, you can use butter instead) • 1 ½ or 2 onions (if small)

Photography by Nannette Parker

1.

Wash the lentils and the rice, some people prefer to soak it for half an hour or you can start to have it straight away.

2.

In a medium sized saucepan, fill the rice and lentils with water, just about ¾ of the pan.

3.

Cut the onions, put it in with salt, fenugreek seeds, ginger bay leaves add into the saucepan.

4.

Put it on heat, leave it to boil and let it simmer until the onions and all the other ingredients blend for roughly 10 minutes later.

5.

Then add the turmeric, let it cook for 30 minutes, keep stirring throughout until everything is soft, make sure you add water so it is of moist constituency like a porridge.

6.

Then add ghee to it, as well as the dried fenugreek seeds and keep it on heat for another 10 minutes.

7.

Then it is done and ready to serve.

Photography by Jessy Amr

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Biroin Bhath Sweet Sticky Rice Chef: Collective women’s recipe Believe it or not, we’ve got yet another staple in our midst with Biroin Bhath. If you want to cheat, you can just steam the glutenous rice and serve it with a can of sweet mangos and your favourite double cream, but if you’re feeling something a little more aromatic, our recipe below is best served with sweet fruits and cream or yoghurt.

We usually eat this in Ramadan during fothabala (with Channel S’s very-own MC Fotha Bala in the background), you’ll often find Bengalis sneaking this into the diet just before they start their fast, but you’ll also see it served as a sweet dessert on occasion too

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INGREDIENTS

DIRECTIONS

• • • • • • • •

1.

In a big pan, add some ghee and melt it.

2.

Then lightly toast your cardamom pod, bay leaves and cinnamon stick.

3.

Then add your soaked, drained glutinous rice to the ghee and fry.

4.

Then add water to cover all the rice and put the heat on high.

5.

Boil until the rice is visible, then cover with lid and simmer on low heat.

6.

After the rice is fully cooked, add coconut shavings and mix.

7.

Then add sugar if you wish.

1kg glutenous rice 2 cups water 1 tbsp sugar 1 handful coconut 1 tbsp ghee 1 cinnamon stick a few bay leaves a few cardamom pods

Photography by Jessy Amr

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My Story

Shalina Chowdury I came to this country in 1997 with my husband. I have four brothers, four sisters and am one of the youngest of them. I also have one younger brother. Moving over here was hard because I had never stayed away from my family before and now, I’m moving to a whole new country.

become very convenient and we can speak every day for hours. I even get my children to video call my family to make sure that they have a good relationship with them. My mother and sister have visited here and I have also taken my children over to Bangladesh.

In many ways, I was very lucky. I moved in with my in-laws in the Lisson Green estate and I was surrounded by people.

Without them, things would have been much more difficult but my brothers and sisters in law loved me so much. They helped me so much too. I’m very grateful for having them around. Settling into this country really wasn’t that difficult for me because of them.

Cooking is important in our family. I cook a lot of Bangla food because I don’t really like other foods. Even though I learnt about cooking in Bangladesh, I really learned how to cook properly because of my mother-in-law. She was so patient with me and helped me so much. I would watch her and learn. In my house, I do the majority of the cooking.

I don’t really pressure my children because I know they are busy and studying. At times they will make new dishes that they want to try but to be honest I know that once they’re older and have more time, they will invest in learning how to cook. For now, I’m quite happy to make them traditional Bangladeshi dishes which they always look forward to trying.

I am now the mother of three kids: I have two daughters in their 20s and a son who is 18. All of them are studying and I’m very proud of them. I raised them like they were my siblings - I was open with them and would speak freely to them. I have made lots of effort to be close and comfortable with them. That’s really helped build our relationship. My daughters travel the world and I’m so proud of them. I love to travel and I can see that I’ve passed that on to my daughters.

They have gone all over the world, including China and America. I know that this is not common for women but my daughters have, and they have my trust too. I see them be so well behaved, so respectful and by becoming independent, my daughters have learnt to be wise and curious. They are experienced and I will always support them. One of my daughters is studying a degree in engineering whilst the other is studying political science. I will continue to pray that they become successful. I also work full-time and my husband is supportive of this. Our family is very lucky. We are all very close to one another and there’s a lot of trust between us.

For the future, I hope that my children marry good people and live good lives. I hope that they have good jobs and reach all their potential. I pray that Allah blesses us with good health so that we can carry on living our lives the way we do.

I missed my family a lot when I moved over here, and I remember having to buy a £5 calling card to speak to them for 20 minutes every two weeks but nowadays things have 72

Photography by Habeeba K Ahmed

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My Story

My Story

Rima Begum

Aya Begum

I was born in Bangladesh, and I came to this country earlier in January; I got married and I came. At the time I was at university. I was in my second year of doing economics, accountancy and business management. Those were my main subjects; I’ve always wanted to study. I was good at it too. I was the youngest in my family and my father died when I was really young. My mum raised us, encouraged us to study and supported us through it all. The majority of my siblings have studied; quite a few of my sisters have finished their A-levels but I’m the only one that actually made it to university. I’m sad that I was unable to finish it, but I got married and have now come over here.

My name is Aya Begum. I was born in Bangladesh, Maulvi Bazar. My father was abroad, so I was with my mother at my grandad’s house. I can remember many things about my childhood, such as playing with others. In the absence of my father, one of my uncles looked after me in Bangladesh. My father was not at home, and so our uncles looked after us.

We were all living in the same household. My father used to visit us once a year, or two years. Later our family joined him in this country, although I came to this country in 1988 with my husband as I had married at the age of 18. I had an arranged marriage, where my family chose my husband for me and we both didn’t see each other until the wedding. My in-laws are also from Maulvi Bazar. That time most of our marriages and relationships were happening purely in the Maulvi Bazar area. Nowadays, this trend has changed; even my daughter married someone from a different location. She got married four years ago in Biswanath. I have a two-yearold granddaughter and my daughter’s currently living in Luton.

When I first came here it was really difficult. I struggled with the weather the most; it was just so cold here. In terms of food, in the first week it was a little bit strange, although I’ve managed to adjust now and I pretty much cook everything myself. I cook chicken, meat, and fish curries. I love to eat Bangladeshi food and I’ve made sure that I cook it at home for myself and for my husband. I haven’t struggled much in this country, however, because I know how to read and write, and so, have managed to get around.

I have many hopes and dreams for myself and for my future.

For example, once I’ve given birth and raised my daughter, I intend to go back into education, find myself a nice job, and to keep myself occupied. I am pregnant now and found out that I’m going to be having a little girl in’sha’Allah I hope to raise my daughter as a good Muslim woman who respects her family and knows her parents. I’d like her to know Bangla as that’s our mother tongue, and will also encourage her to study, just as I have. And in’sha’Allah, when she turns 16, I’m going to make sure she gets her driving license. Independence is important to me. I think we should be always keeping ourselves busy and trying to become independent. It keeps our bodies and our minds well.

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When I first came to this country, I felt dull. I missed my homeland. I have only one brother but he was back home. I mostly missed him. Only he couldn’t come here but the rest of my family members are in this country. I also missed the freeness of my country; we had an open plan home with a big courtyard where we were frequently moving and enjoying ourselves but, in this country, we’re kept inside in a house.

Our house was huge and in an extended area, so all of us including my cousins and sisters hanged around, enjoying our time, day and night. There were no boundaries.

In this country, it looks like we are locked in a small house.

My sister-in-law mainly cooked for us. My brother is eldest amongst us. I came to this country in 1988. I have five children. The youngest one is almost eighteen whilst my daughter is the oldest and she is thirty. My first daughter

was born in my in-law’s house, so I received good care from my motherin-law. Two years later, we bought a house and moved from my in-law’s house. The rest of my children were born in this house, and I have raised them myself. It was a little bit hectic but I was able to manage. It is a big help to live in a joint family; you get support from others, but it is tough to live on your own in a house with children as it can be challenging to manage. However, there were some other Bengali families in the same building and I did get some help from my neighbours. We have excellent relationships. Quite often, we visit each other, like friends and family members. There were eighteen families in the same building.

In terms of food, when I was younger, I just used to have sweets a lot.

Whenever guests came, they would usually bring over treats, and we used to eat all the treats, take them, and make sure they were eaten before the adults got there. People have changed the traditional Bangladeshi snacks, as we used to make sweets for the grooms. Nowadays, they’ve become popular desserts, and are usually made for guests or for any celebrations, as well as weddings.

Aya Begum pictured on the right Photography by Jessy Amr

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My Story

Rena Uddin I came to this country in 1982. I came on my own as my parents migrated here before me. At the time in the 80s, parents often came to England without their children, and it was common practice for daughters to stay with family members in Bangladesh. I remember living with my maternal aunts, until they too moved over to England.

I remember really loving Bangladesh. Bangladesh is really natural and there’s a lot of greenery everywhere. My favourite memory of growing up is watching my cousin brother take care of his plants. He used to do a lot of gardening; I think he was a professor of plants and horticulture. I just remember all the beautiful plants that he would grow in our backyard.

We had so much space and the weather was great, so growing plants and trees was extremely convenient. I loved the variation of plants and I remember a grounding he kept for animals, placing flowers around it to make it look like a really beautiful flower bed. To this day I still have such a passion for Bangladeshi flowers and plants. My love for this has motivated me to build a home back in Bangladesh. When I am there, I look for some of those flowers that I used to grow when I was younger. Nowadays there are a lot of hybrid versions so it can be hard to find the original plants and flowers, although when I go to people’s houses and I notice them in their gardens, I manage to get some seeds and have grown them myself.

The thing I miss most about Bangladesh is waking up to the sounds of birds singing in the morning - I love the sound of the birds coming to greet us. I really miss the evenings, when the sun sets. After watering the plants, that’s when we’d be visited by all the butterflies. I’d love watching the flowers bloom and all the butterflies surrounding them. We would wait for that. I can just picture us all there during the sunset with the flowers and the butterflies. I just loved all the seasons in Bangladesh, even the monsoon season. I remember looking out of the window and watching the monsoon. I used to love 76

watching the raindrops brush past the leaves on the trees and the plants. I really missed such scenery when I moved over here.

When I go to Bangladesh, the thing I look forward to the most is waking up to the sound of the birds. I have plants in my new house in Bangladesh, but the butterflies haven’t come to visit me yet. I’m trying my best to locate all the flowers that we grew in the past to see if I can recreate some of those early childhood memories that I have of living in Bangladesh and being connected to nature.

I am now a mother of five kids, and I’m really proud of them.

One of my kids has graduated with a masters but two are still studying and are yet to graduate. My daughter is a journalist and that makes me really proud. My children are also Muslim and have invested in their Islamic education, which has been really important to me. Education is so important to me; it helps independence and I’ve always encouraged my children to study hard. I didn’t get a chance to study as much, coming to the country as a teenager; there was a lot of settling to do.

A few years after I came here my father was making a trip to Bangladesh and on his way there, he was reported missing.

We never saw my father again and this was a really devastating time of our life. Thankfully our mother raised us and I can’t say we faced a lot of hardships, probably because my mum was such a strong woman. She was very strict with us and I think that taught us a lot of life lessons. Although my mother was really strict with me, I’ve tried to be more balanced with my children. Sometimes I’m really strict with them and other times I try to be more lenient.

My mother taught us to be good people. She was so incredible at adapting herself around people. My mother could go anywhere and talk to people. She knew how to associate with people and she taught us to be the same.

Photography by Jessy Amr

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Curries

There is no Bangladeshi feast without a selection of curries from a mixture of fish, poultry, meat, and veg. You’ll notice a general core among the selection of spices but there’s a whole range of iterations in amongst it all. There’s a whole atmosphere that we’ve built up around the food, and it’s made in huge batches that we all enjoy together. A few members of the family always take the best pieces, but there’s always an elder looking over it to make sure that everyone gets their fair share. The curries you find in Bangladeshi restaurants tend to be very different to the curries that you find at home, and our mothers have made history with the host of dishes they’ve been putting together. It’s not only the centre of the family meals, but it’s also a mark of the resilience of a community that’s been tackling food poverty, limited resources, and changing contexts with a huge amount of love and dedication.

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Photography by Jessy Amr

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Chicken Curry Chef: Rabia Khatun

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INGREDIENTS

DIRECTIONS

• 1 baby chicken skinned and cut into curry size pieces • onions chopped • 5 cloves of garlic chopped finely • 2cm piece of ginger grated (1 tsp paste) • tbsp vegetable/sunflower/olive oil • 1 tbsp salt • 1 cinnamon stick • a few bay leaves • a few cardamom pods • a small bunch of chopped fresh coriander • 4 or 5 fresh green chillies sliced through the middle • A few chopped tomatoes • A handful of peeled and chopped baby potatoes Spices: • 1 tsp Chilli powder (optional for extra heat) • 1 tsp curry powder • ½ tsp turmeric

1.

Heat up the oil in a saucepan and add the cinnamon stick, bay leaves and cardamon pods.

2.

Once it is sizzling add the garlic (save about a teaspoon) and ginger until slightly brown.

3.

Add the chopped onions and salt, cook until softened and brown.

4.

Add the ground spices (chilli powder, curry powder and turmeric) and cook for approximately 10-15 minutes on a medium heat. If it is drying up add a few teaspoons of water.

5.

Then add the chicken, the remaining fresh garlic, stir and cover with a lid. Leave this to cook for approximately 10 minutes on a low heat.

6.

Then add 1 cup of water, the tomatoes and potatoes to the chicken and cover and cook for a further 20 minutes.

7.

When the chicken and potatoes are fully cooked add the coriander and green chillies.

8.

For the last 5 minutes, turn up the heat to a higher heat for a few mins for the water to dry up and serve with boiled rice, fresh paratha or even toasted bread.

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Photography by Romena Toki

Chilli Paneer

Nali Saag

Chef: Shahanara Iqbal

Bangladeshi Spinach Curry Chef: Nazma Begum

INGREDIENTS • • • • • • • • • •

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INGREDIENTS

1 block of paneer 1 tbsp oil 2 cube of garlic ginger paste 1 onion ½ tsp garam masala 2 tbsp masala chilli sauce 1 tbsp hot and sweet chilli sauce salt to taste 2 cubed tomatoes 3 cubed bell peppers

• • • • • •

handfuls of finely chopped nali shaag ½ onion 1 bulb garlic ½ tsp salt ¾ chopped green chillies (depends on spice level) a few sprigs finely chopped coriander

DIRECTIONS

DIRECTIONS

1.

Bring one cup of water to boil.

1.

Cube the panner into desirable pieces

2.

Add your salt, onions and garlic until they have softened.

2.

In a pot, add your oil, onion and garlic ginger paste.

3.

Then add your shaag.

3.

Next add the salt and garam masala.

4.

4.

Add water to cover the onions in the pot and leave to simmer.

Boil for about five minutes and the consistency should really thicken.

5.

Then top with chilies and coriander.

6.

Serve hot with boiled white rice.

5.

Then add the cubes of tomatoes and bell peppers.

6.

After that add in the paneer and mix until covered.

7.

Then add your hot and sweet chilli Sauce and masala chilli Sauce.

8.

Leave to simmer for 15 minutes on a medium heat.

9.

Accompany the dish with some naan or rice.

Photography by Nannette Parker

Photography by Romena Toki

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Boro Masor Shutki

Chicken & Egg Korma

Dried Fish Curry

Chicken and egg korma

Chef: Rahima Khanom Ahmed

Chef: Rahima Khanom Ahmed

“This dish is popular amongst the Bengalis who love dry fish and is often eaten with a variety of things. One of the classical ways of having it with pumpkin, giving it a sweet and spicy flavour, makes this recipe exotic and rich with flavour. It is a way of making fish made in other forms.” (Rahima Khanom Ahmed)

INGREDIENTS

INGREDIENTS

DIRECTIONS

• 1 ½ Onion • dried fish (shukti) (soaked in a small bowl) • a few crushed clove garlic • (¼ of a pumpkin or butternut scotch (if it is small use half of it) • 1 tsp turmeric • 2 tsp salt • ½ to 1 tsp chilli powder • 1 tsp coriander powder (dhaniya) • 1 tsp paprika (optional but was added) • fresh coriander (to garnish) • any oil for cooking

1.

Pre-soak the shutki for about an hour before you cook so it softens up.

2.

An hour later, clean and wash it and leave it aside while your prep the other ingredients.

3.

Peel the onion, garlic and chop it finely or crush it.

4.

Then in a pan, heat up enough oil to use to cook, then add the garlic and onions in, sauté it with salt until it is brown and soft.

5.

Then you add all the above spices and then add the washed dried fish (it needs to be cooked first because it is hard).

6.

Add a cup of water and leave it to simmer until the dried fish slightly softens.

7.

Then add the pumpkin or butternut scotch, then stir it and cook it until it blends with the rest of the ingredients.

8.

.Then once you feel it is getting dry add about 2-3 cups water and cook it further until it is all soften up and moist (not too dry and not too watery).

9.

If at this stage if you think the pumpkin is not done add a little bit of water until it is the right consistency make sure it is not too watery, make sure it is a little dry.

10. Once done, cut the coriander and garnish on top.

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• one whole chicken (can use how much quantity need) • 5-6 onions • 1 small bulb of garlic • 1 small piece of fresh ginger • 2-3 tbsp ghee/oil (cooking spoon) (some people divide part oil and ghee but it is your personal choice) • 2 tsp salt (can add more if needed) • 1 tsp dhaniya powder (coriander) DIRECTIONS 1. Clean and wash the chicken and leave it aside while you prep the rest of the ingredients.

2. Peel the onion (the use of many onions is because this dish is sweet, sour and tangy and that’s why it is used), add garlic and ginger.

3. Then grate the onion if not blend it, leave it aside.

4. Crush or grate the ginger and garlic.

5. Preheat the saucepan, add the ghee or oil, when it is hot add ginger, garlic, onion and the salt.

6. Then sauté it until is soft and brown on low heat.

7. Add the cinnamon, cardamom and the bay leaves.

8. Once that is done, after 10 minutes, then add the chicken.

9. Whilst that is happening, in a separate pan boil the eggs until it is cooked for 10-15 minutes.

• • • • • • • •

1 tsp jeera powder (cumin) 4-5 bay leaves 5 or 6 cardamom 3-4 sticks of cinnamon 3-4 tbsp yoghurt (if needed can add more) 5-6 eggs (if there are a lot of people, you can add more, but 10 were used for the recipe)

10. Then when it is done, make sure all the shell is done and then use a knife or one of the shell pieces and then make slits on the egg to make a design, this allows for the spices to go in to the egg.

11. Then stir it and cover with a lid and the water has come and reduced, then you know the chicken is cooked, it should take around 30 minutes in slow heat.

12. Then add the yoghurt and stir gently.

13. Add water into the pan, then simmer it for further 10 minutes until it is rich and not too watery or not too dry, until it is nice and moist.Also add boiling water to make it thick in consistency.

14. Once the chicken and the vegetables are cooked it is ready to eat.

15. Then serve with couscous.

Photography by Jessy Amr

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Shabzi

Prawn Dupiaza

Vegetable Curry

Chef: Shahanara Iqbal

Chef: Rahima Khanom Ahmed

INGREDIENTS

There are limitless variations of this curry, and you can always change up the vegetables you’re using. Our veg are so versatile, they can be catered to anyone’s dietary requirements, and very well suited to all the bases you find across the collection.

• • • • • • • • • • • • •

INGREDIENTS • any veg frozen or fresh (in this recipe a frozen pack of mix vegetable) • 4-5 medium potato • medium onion • few cloves of garlic • panch phoron (Asian 5 spices: mustard seed, fenugreek seed, cumin seed, , fennel seed, kalonji seed (black/nigella seed)

• 1 tsp turmeric powder • 1 tsp chilli powder • 1 tsp dhaniya powder (coriander) • 1 tsp curry powder • 3-4 cups water • 1 tsp salt (can use more if needed) • coriander for garnishing • optional (2 tbsp of yoghurt for this recipe) • oil

2kg king prawn 4 big onions a few green chillies capsicum 1 tsp cumin powder 2 tsp chilli powder 1 tsp turmeric powder 1 tsp coriander powder 3 cloves garlic 1 large piece ginger 2 tomatoes 1 tsp salt oil

DIRECTIONS 1.

In a pan, pour some oil and fry the garlic.

DIRECTIONS

2.

When garlic is browned, add the prawns and cook it.

1.

Wash your vegetables, in a pan add oil, garlic and onion and all your spices as well as the salt.

3.

2.

Peel and cut the potatoes into small cubes.

Remove the prawns when half cooked and add the onions, green chillies, capsicum and tomato and cook until it has softened.

3.

Then add the vegetables into a pan.

4.

4.

Heat up the pan and cook it until the vegetable is soft and cooked.

Then add your cumin, coriander, chilli and turmeric powder and cook the oil bubbles up which indicates that the spices have been cooked.

5.

Then add water and cook it furthermore until is moist and of thick consistency.

5.

Add the prawns back to mixture and add a little amount of water.

6.

Then optionally you can add yoghurt to add more flavour.

6.

Cook until the sauce is thickened and prawns are fully cooked.

7.

Then serve with rice or roti/chapati/naan.

Photography by Jessy Amr

Photography by Jessy Amr

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Meeta Tenga

Meat Bhuna

Chef: Shahanara Iqbal

Chef: Jusna Toki

INGREDIENTS • 1 cup glutenous rice (sticky rice) • ½ cup brown linseed and sesame seeds (tee) • 5 cloves garlic • 500-gram jaggery • pinch of salt

• • • • • •

1.5 litre water 2 tbsp ghee 3 cardamon pods 2 cinnamon sticks a few bay leaves 2 tbsp tamarind

INGREDIENTS • • • • • • • • • • •

1.

Toast your linseed and sesame seeds and glutinous rice in a pan.

2.

After it has toasted, put into a blender and blend until powder is formed.

3.

Finley slice the garlic and fry in ghee until brown.

1kg of washed and chopped lamb 1 tin of tinned chopped tomatoes 3 onions 2 tbsp purée garlic 1 tbsp purée ginger 2 sticks cinnamon 4 bay leaves 4 cardamom pods 2 tsp salt A few tbsp oil 1 tsp each (turmeric, ground cumin, ground chilli powder, ground coriander and garam masala) • a handful of chopped coriander to garnish • oil

4.

Add your cinnamon sticks, cardamom pods and bay leaves to the garlic and roast.

DIRECTIONS

5.

Add the powder to the pan and cook off.

1.

6.

Add the sugar and continue mixing on high heat.

7.

Then add boiling water to the mixture and bring to a boil on high heat.

Add all the ingredients (apart from coriander) in a deep saucepan over a medium flame, cover and slow cook for about 1.5 hours.

2.

Stir occasionally.

8.

Add salt to taste.

3.

9.

And then add the tamarind and bring to a boil.

Garnish with coriander when the meat is tender and cooked through.

4.

Serve with freshly boiled white rice.

DIRECTIONS

10. Served with normal rice or sticky rice.

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Photography by Jessy Amr

Photography by Jessy Amr

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Dhal Chef: Dolly Begum INGREDIENTS

DIRECTIONS

• (enough for a small batch of dahl)

1.

Wash and boil the dahl until it is of soft consistency for around 1520 minutes.

• 1 packet of dahl

2.

Cut one onion and the garlic into pieces or you may mash it using a pestle and mortar.

• 1 tsp coriander

3.

Then heat up a pan of oil and fry the above.

• 1 tsp salt

4.

Then add the coriander, salt, turmeric and finally the dahl.

• 1 and half tsp turmeric

5.

Afterwards leave it to simmer which will take around another 15 minutes for it to be done.

6.

Then serve with boiled rice.

• 1 garlic

• oil of your choice

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Photography by Jessy Amr

Chana Dahl & Saag Chef: Nowshin Afruj Keya INGREDIENTS

DIRECTIONS

• 1 whole bulb of garlic peeled and chopped

1.

Start by heating oil in a pan with the garlic.

2.

Once the garlic begins to brown add onions and fry with salt until softened.

3.

Then add the turmeric and chilli powder and fry for a further few minutes.

4.

Drain the chana dhal and add to the pan and fry for a few minutes.

5.

Then add the spinach and green chillies, stir and then cover over a low heat.

6.

Keep cooking through until the water from the spinach has dried up and the chana dhal is cooked.

7.

Just before you remove from heat, garnish with coriander.

8.

Serve with boiled white rice.

• 2 medium onions finely chopped • 2 cups chana daal soaked from night before • 2 bags of frozen or fresh spinach • 1 tsp salt • 1 tsp ground chillies • ½ tsp turmeric • a handful of chopped green chillies • a handful of chopped coriander • a few tbsp oil

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Photography by Jessy Amr

Lotha

Lotha & Chingri

Straight Bean Curry

Straight Beans and Prawns

Chef: Dolly Begum

Chef: Aya Begum

INGREDIENTS

INGREDIENTS

• • • • • • • • • •

• • • • • • • • •

jackfruit seeds (you can use how ever much you want) 1kg of lotha (straight beans) 1 onion half a whole garlic green chillies 1 tsp turmeric 1 tsp curry powder 1 tsp salt oil of your choice

4/5 dried fish small prawns 1 garlic 1 onion 2-3 green chilli 1 red chilli 1 tsp turmeric sprinkle of salt oil of your choice

DIRECTIONS

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DIRECTIONS

1.

Heat up a pan of oil.

1.

Cut the jackfruit and remove the seeds.

2.

2.

Then boil the jackfruit seeds as well as the lotha which will take around 15-20 minutes.

In the meantime, cut the onion and garlic into small pieces, using the pestle and mortar if needed.

3.

Then heat up a pan with oil, cut the onion and add the turmeric powder, green chillies, curry powder, salt as well as the garlic.

3.

Then add it to the pan with the chillies, turmeric and salt alongside the dried fish as well as the prawns.

4.

Let everything simmer until it is cooked.

4.

Wait for around 10-20 minutes to cook.

5.

Then serve with boiled rice.

Photography by Jessy Amr

Photography by Jessy Amr

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Dim Bhuna

Khesri Maas

Egg Curry

Bangladeshi Mini-Fish Curry

Chef: Dolly Begum

Chef: Rani Bibi

INGREDIENTS

INGREDIENTS

• • • • • • •

• • • • • • •

12 eggs 2-3 green chillies 1 tsp chilli powder 1 tsp turmeric 1 tsp mixed curry powder 1 tsp mixed masala powder oil of your choice

khesri small fish (quantity according to preference) 1 garlic 1 onion 1 tsp chilli powder 1 tsp turmeric powder 1 tsp salt mustard oil

DIRECTIONS

DIRECTIONS

1.

Boil the eggs until they’re cooked.

1.

Heat up a pan with mustard oil.

2.

Cut 2 onions into small pieces.

3.

Heat up a pan with oil and add the onions alongside with the green chillies as well as the chilli powder, turmeric, curry powder and mixed masala.

2.

Whilst that heats up cut up an onion into small piece as well as the garlic, you may use a pestle and mortar to mash it.

4.

Then add the egg and leave it to simmer which will take around 15 minutes to be fully cooked.

3.

Then add this to the pan alongside the chilli powder, turmeric and salt as well as the small fish.

5.

Then serve with boiled rice.

4.

Combine everything until it is cooked.

Photography by Jessy Amr

Photography by Jessy Amr

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My Story

Rani Bibi I show how I feel through the food that I make.

I came to this country in 1987 with my parents, I was 14 at the time. I went to college for a while, but I learnt most things from my mother. I learnt cooking from my mum as well.

Whenever I’d cook anything, I’d ask my mum for advice on how to cook it like her. She was always there, so I could really ask her for help with anything. Whenever I’d see something new, I’d have to ask her how to make it. I love to learn new recipes. Even now, when I try new food or see a dish I like, I am always asking questions and learning. It is a real hobby of mine.

Of course, my children love my cooking. Their favourite dish is my prawn curry. I can’t describe to you what it feels like when my children tell me how much they love my food. It just brings me so much joy to see them enjoying something that I have made. Whenever we are celebrating an occasion or achievement, I will take the time to cook my children’s favourite foods. I suppose, over the years, through my cooking I show my children how proud and happy I am with them. I do the same for my husband. He runs a business in Norwich, so I see him every two weeks. When he comes home, I make sure to have cooked his favourite curries; a small fish curry and a Shutki (dried fish) curry.

Hosting dinner parties, inviting people over and eating together is such an important part of my life. It feels good to surround yourself with good people and good food. My house is busy on most weekends with dinner parties and as I said I take pride in that. I feel happy when my family come to mine and tell me that they feel taken care of by my hospitality. It really makes me happy.

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I have always had a big social life. I have built it over the last 10 years whilst my children were growing up. I have stayed close friends with a lot of the local women. I always say that staying at home alone can be depressing and lonely. Sitting at home makes us think so much, so building my social network has been so important in keeping me healthy.

As well as all being around food and loved ones, I like to take care of myself and my physical health. I really love exercising.

Through friends and family, I learnt about the importance of zumba and swimming! Yes, in the olden days I had never seen Bengali women in exercise classes, but now I see all ages there, and we have a good laugh. Having women only exercise groups gave us a place to come together and do something good for ourselves!

I have tried hard to teach my children the importance of socialising and taking care of family. I work hard to teach them the importance of being together and taking care of those around them because you never know when you might need the help. I have always had to be the carer for those around me. In England I am the eldest, I have younger siblings and my mum isn’t here anymore. She is in Bangladesh for now. I have learnt though that if I want to take care of the ones I love, I have to learn to take care of myself. That’s why I never miss an exercise class or a good meal!

Photography by Jessy Amr

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My Story

Monowara Begum I came to this country in 1981 with my husband. At the time he was already living here and we had an arranged marriage in Bangladesh. When I first came here, it was so difficult for me and I remember how much I disliked it. I used to keep writing letters back to my family, telling them how much I missed them and wanted to go back home. I remember when my brother-in-law wrote back to me and said ‘Bideshor lifeto olao’ (that’s life in the West). I will never forget those days. I went back to Bangladesh after 12 years and was so surprised to see how much things had changed.

I come from a very big family. We had 2 mothers so I grew up with so many siblings: 13 brothers and 4 sisters. We were so lucky, we all lived together in one home. I have always been the one to make lots of jokes and have fun. To be honest, I was even more jolly when I was younger. I remember my mum saying that Allah gave the world this child, to make everyone laugh!

As I said, I lived in a very big family and I had many women around me. I had my two mothers, my sisters and plenty of sisters-in-law. I was very lucky. I never had to cook anything. I had to learn to cook when I came to London. To be honest I had learnt a lot from my husband as he was already here and living in Oxford Street at the time. Over the years, I have learnt to make a lot of new Nasta items. I am a quick learner so managed to pick up a lot of new recipes and skills whilst growing up in this country. Whilst raising my children, I wanted them to learn to eat Bangladeshi foods and curries but I would also learn new snacks and foods for them to enjoy.

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I am a grandmother now, and I am having such a great time with my grandchildren. It is one of the happiest stages of my life. My grandchildren call me ‘Bubu’ (big sister). I love playing with them and having fun with them and that’s why they call me a big sister and not Nani or Dadi. My family means so much to me and I am always prioritising them. My children make sure that they come to visit me every Saturday, it’s the day of the week I look forward to the most.

Now that my children are older, I have a lot more time for myself. I have started to go to the women’s only exercise classes every Tuesday and Wednesdays. My health has become really important to me, so I make sure to go to stay fit and healthy. We are Muslim, so reading the Quran fluently is also important to me. On Thursdays and Sundays, I now go to a local Arabic class. There are so many things to learn, so I make the effort to go to classes and gatherings.

I am part of a very close-knit community. In my building, we have quite a few Bangladeshi families and we take care of one another. During family events, we will often meet at each other’s houses and make traditional Bangladeshi hampers together. I often sing to the ladies; they love to hear me sing (she breaks into a song). I like to make up my own songs, and will make anything up. Sometimes I just sing whilst I am doing something. It’s nice to stay young at heart; it keeps me healthy, it keeps me close to people and I get to continue enjoying the little things in life.

Photography by Zainab Fekaiki

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My Story

Sebinara Ali I’m 35 years old and since my kids have grown up , I have started to feel a bit old. That’s why I started exercising, coming to these classes, moving and running. They’ve made me feel a lot younger and I am starting to feel like myself again. Before I had a lot of family responsibilities which were prioritised but sometimes made me feel older but now, I can focus on myself again. I try to be active and exercise at least twice a week. It helps a lot, not only just to remain healthy, but helps me a lot mentally. It also gives me time to see my friends and interact with them more, where before I wouldn’t usually get the opportunity to do so. The best thing about being in West London is all the activities that happen in the area, like our women’s group here. This isn’t something that was common whilst I was growing up in East London. Also, a lot of the sessions are free here: it’s easily accessible. I have a lot of friends in this area.

I grew up in East London in Docklands, but I actually came to this country when I was about 3 years old. I first lived in Camden and went to nursery there but then we moved to East London. We have quite a big family - 6 sisters and 4 brothers - and all my family members grew up and lived in East London. I was the only one that had moved to West London to live with my husband and his family. I was 23 when I got married and had my first child at 24, second child at 27 and my third child at 29. They keep me really busy and I still do the school runs in the morning and evenings.

I’m quite fussy myself, but I want my kids to be open to trying different foods and being fit and healthy. My in-laws are quite fit and healthy which is a good influence, and I try refrain from ordering takeaways as I prefer making food for my children myself and my children really enjoy my homemade food. When we have special occasions, I tend to make biryanis and grilled chicken. As a mum, there is a lot I need to be concerned about, for example what my kids eat and do.

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I enjoy my duty as a mother. My kids aren’t as fond of the traditional rice and curry so a lot of the time I make different dishes that they enjoy. My eldest son likes his grilled food, my daughter likes fried food and my other child isn’t as fussy with what they eat. They do eat rice and curry, the traditional food for lunch usually. It’s important me for me that they do learn to enjoy it because it’s a big part of our culture and I feel it’s important that they know that.

I grew up eating rice and curry, and since we had a big family, it was really nice to eat together and have a big pot of freshly made curry. I do miss it at times, but now I’m not as fond of it as I was before. I do cook it myself but before I used to enjoy it more when my sister-in-law used to make the food.

When my sister-in-law joined the family, we were all quite young and everyone used to live together in my parents’ house as it was a big house. It was so nice growing up together as we all used to eat together too. It was really fun. It’s not just about eating; it’s about being together.

Now it’s different as everyone has their own lives and their own families and needs their own space. My favourite memory of being young is all the times we had together as a family. I remember sitting and playing and simply enjoying each other’s company. Those were the days, without technology. Nowadays things are different. It’s becoming harder to socialise, which is why now I make a lot of effort to take my kids to the park and join in activities outdoors. I want them to learn to socialise with others.

Photography by Jessy Amr

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Bhorthas

A variation on curries with more of a salad base than the gravy-based curries of our main dishes, borthas are particularly popular in the summer, made with a whole host of light ingredients. In a common folk story, it’s said that it was initially rickshaw drivers in Bangladesh who were struck by poverty, needing to provide simple foods for their families, who originated the whole selection of dishes we consider as borthas. A lot of women also talk about eating borthas during their pregnancies as they’ve felt a lot lighter and easier to digest. Bangladesh is hugely well known for their borthas and here’s a selection of some of our favourites. You’ll find that the foundation of a bortha is roughly the same across most but we’ve got a range of new and traditional vegetables, fresh or dried fish, seeds, and much more. They’re commonly known as borthas but they’re also known as satnis.

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Photography by Jessy Amr

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Chingri Shutki Bhortha

Hidol Bhortha

Dried Prawn Bhortha

Dried Fish

Chef: Rabia Khatun

Chef: Rabia Khatun This is often eaten back home as well as here, and it’s something that Bangladeshis bought back from our motherland. It is a homely dish and can be shared amongst friends and family. I learnt this dish from my mother. It is one of my favourite dishes and this can be eaten with rice. It may well have a potent smell but it’s like marmite to Bangladeshis: some of us see it as a true delicacy, while others don’t like it quite as much.

INGREDIENTS • • • • • •

1 cup dried prawns (check your local Asian supermarket) finely chopped 1 small yellow onion finely chopped fresh chillies finely chopped coriander leaves ½ tsp salt ½ tsp chilli powder

INGREDIENTS • 4 pieces of dried hidol (check your local Asian supermarket) • roughly chopped 1 small yellow onion • 7 cloves of garlic • fresh chillies (more if you’d like the heat) • finely chopped coriander leaves • ½ tsp salt • ½ tsp chilli powder

DIRECTIONS 1.

Dry fry the prawns in a saucepan, then pop it into the blender and grind for a few seconds (we recommend a few pulses).

2.

In a bowl mix the rest of the ingredients with the prawns and serve with rice.

DIRECTIONS

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Photography by Romena Toki

1.

Wash and descale the dried hidol fish.

2.

Then lightly dry fry the fish for a few mins on each side.

3.

Dry fry the onions, garlic and chillies until golden.

4.

Put all of the ingredients apart from coriander into a blender and blend until a smooth consistency.

5.

Pour into a bowl, garnish with coriander and serve with warm rice.

Photography by Jessy Amr

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Aloo Bhortha Potato Bhortha Chef: Shahanara Iqbal “This can be made anytime, doesn’t have to be during a special occasion. It is usually eaten as part of a large dinner.” (Rabia) INGREDIENTS • • • • • • • •

2 large potatoes 1 large onions 3 green chillies dried red chillies salt 1 tsp mustard oil A few coriander leaves 1 tbsp oil

Chef: Rabia Khatun “You can eat this with a sandwich. I learnt how to make this from my family, through observation and practice.” (Rabia Khatun) Since moving to England, we’ve had a lot of new ingredients opened up to us with a range of tinned fish in our markets. The best part of these three Mackerel Borthas is that you can swap any of the fish for any other tinned fish.

INGREDIENTS • 1 can fresh mackerel • 4 chopped chillies (depending on spice level can add more or less) • 1 large onions finely sliced • handful of chopped coriander • 1 tbsp mustard oil (optional) • ½ tsp salt • ½ tsp chilli powder • ½ tsp curry powder

Mackerel Bhortha (Alternative) Chef: Eva Begum It is usually eaten with a meal. You can make it into a chutney as well sometimes. (Eva)

INGREDIENTS • • • • • •

1 tin mackerel fish 1 red onion a handful coriander 1 tbsp mustard oil green chilli (depending on heat preference) ½ tsp salt

DIRECTIONS 1.

Boil the fish until it’s cooked.

2.

Then take the bone out of the fish and put it into the container.

3.

Cut the red onion, coriander, green chilli and put it into the fish.

DIRECTIONS

4.

Add mustard oil on top.

In a pan add 1 tbsp of oil and fry your dried red chillies until crispy.

1.

In a saucepan add your oil and when hot add your onions and fry until brown.

5.

After mix everything together.

5.

The break it up and add to the potato mixture.

2.

Add the salt and spices.

6.

Add the coriander on top for decoration.

6.

Add the mustard oil, salt and finely sliced coriander and mix thoroughly.

3.

When spices are cooked add the mackerel and stir until well combined.

4.

Garnish with coriander and serve with warm boiled rice.

DIRECTIONS 1.

Place the potatoes in a microwaveable bowl and heat until soft. You could also steam them if you wish.

2.

Peel the potatoes and mash the to a smooth paste.

3.

Finely slice your onions and green chillies and add to the potatoes.

4.

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Mackerel Bhortha

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Broccoli and Tuna Bhortha

Begun Bhortha Aubergine Bhortha Chef: Jusna Toki

Chef: Shahanara Iqbal INGREDIENTS

INGREDIENTS

• • • • • • •

1 medium clove of garlic 3 green chillies 1 onion 2 bunch of broccoli 1 can of tuna salt a few coriander leaves

1.

Dice your broccolis and steam them.

• • • • • • • • • • •

2.

In a pan fry tuna with your onions.

DIRECTIONS

3.

On direct heat put your cloves of garlic and cook until dark in colour.

4.

DIRECTIONS

5.

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large aubergines 5/6 cloves of garlic 1 large onion a few bay leaves handful of coriander 3 tbsp mustard oil green chilli (depending on heat preference) ½ tsp salt ½ tsp turmeric ½ tsp ground coriander ½ tsp ground chilli powder

1.

Squeeze out the inside of the garlic as it should be soft.

Start by roasting the aubergines on a low flame (either in a griddle pan or directly on a gas flame). Don’t worry about burning the skin – charred skin adds to the flavour.

2.

In a bowl mix your soft garlic, steamed broccoli, green chillies and salt together.

Fry the bay leaves and chopped garlic and chillies until a light brown in the mustard oil.

3.

Then add chopped onions and fry until caramelised.

6.

Then add the tuna mixture and mix together.

4.

Then add all ground spices and salt and fry until well combined.

7.

Finish of with some finely chopped coriander.

5.

Scoop out the aubergine and add to fried mixture and keep stirring until well combined.

6.

Garnish with shopped coriander and serve with freshly boiled rice.

Photography by Romena Toki

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Photography by Romena Toki

Sunflower Seed Bhortha

Broccoli Bhortha

Chef: Shahanara Iqbal

INGREDIENTS

Chef: Shah Shamsea Khanom

• 1 broccoli • 1 whole garlic • 4 chillies (depending on people’s spice levels) • A few coriander leaves • salt • mustard oil

INGREDIENTS • • • • • •

1 cup sunflower seeds 1 medium onion 1 small whole garlic 5 green chillies salt ½ cup shutki (dried fish)

DIRECTIONS

DIRECTIONS 1.

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Roast the sunflower seeds for 10-15 mins.

2.

Finely slice your onion and green chillies.

3.

Then roast the shutki for 10-15 mins.

4.

Then in a mortar and pestle grind the shutki and sunflower seeds together to make a paste.

5.

Then mix with your onions and chillies, add coriander and grind until a paste is formed.

6.

Add salt to taste.

7.

Accompany with rice.

Photography by Romena Toki

1.

Steam the broccoli, garlic and chilli.

2.

Mash all of them together with mustard oil.

3.

Add some salt according to taste and add coriander on top for decoration.

Photography by Romena Toki

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Khali Jeera Bhortha

Lay Patha Bhortha

Nigella Seed Bhortha

Mustard Green Spinach Bhortha

Chef: Mousumi Begum

Chef: Saira

INGREDIENTS

INGREDIENTS

• • • • • • •

• • • • • • • •

½ cup khali zeera 1 large onion a few cloves of garlic 1 teaspoon of salt ¾ dry chillies ¾ green chillies 1 tbsp mustard oil

DIRECTIONS 1.

In a saucepan – on a low heat dry fry the khala zeera, be careful not to burn, after 5 minutes a nice fragrance should be released – then remove from heat and let this cool down.

2.

In another pan, heat the mustard oil add chillies, garlic and onion and fry until caramelised.

3.

Remove from heat. Then combine all ingredients with salt and use a blender to blend.

4.

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a big bunch of lay Patha (washed and finely chopped) a large white onion finely chopped a few green chillies finely chopped a small handful of fresh coriander finely chopped 1 tsp salt a few fillets of any white fish (e.g tilapia) half tsp turmeric a few tbsp oil

DIRECTIONS 1.

Start by washing fish and marinating in salt and turmeric.

2.

Shallow fry the fish until crisp on the outside.

3.

Wait until it’s cooled down and de-bone wind break into small pieces.

4.

Now in a bowl mix the fish with the mustard leaves, chillies, onion, coriander and more salt to taste.

5.

Serve with freshly boiled white rice.

Serve with freshly boiled rice.

Photography by Romena Toki

Photography by Jessy Amr

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Mukki Bhortha

Mango and Pineapple Satni

Chef: Nazma Begum

Chef: Mohima Begum

INGREDIENTS

This one is delicious on its own as a sweeter addition to the bortha list.

• 7-8 pieces of mukki - washed, peeled and chopped • 1 small onion finely sliced • 1 tsp salt • ¾ green chillies chopped • A small handful of coriander chopped • 2 tsp balachong (Bangladeshi fish powder)

INGREDIENTS • • • • • •

DIRECTIONS 1.

2.

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Boil the mukki until it is breaks apart easily with a fork as it will need to be mashed.

firm mango and/ or pineapple a few cloves of garlic a handful of coriander a handful of green chillies ½ tsp salt a tbsp of mustard oil

DIRECTIONS

After it has been mashed add the remainder of your ingredients and mix well (ideally using your hands) then serve with freshly boiled white rice.

Photography by Romena Toki

1.

Finely chop the pineapple and/ or mango.

2.

Finely chop the garlic and fry roast it.

3.

Finely chop the coriander, green chillies and combine with the roasted garlic, the pineapple, mustard oil and salt.

4.

Serve immediately.

Photography by Zainab Fekaiki

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My Story

Mousumi Begum My name is Mousumi. I am from Sylhet, Bangladesh.My mother is from Dhaka and my father is from Sylhet. Whilst my father was studying, he was good friends with my mum’s brother, and that’s how my parents’ marriage was arranged.

I have three daughters. I got married at the age of 20. I’ve been in this country for over 18 years, and I enjoy it here; I’ve settled down now. At first when I came, it was hard. I didn’t like it as I always had that attachment to Bangladesh, and in particular to my mum as I was very close with her. I used to miss her all the time. I used to cry for her and also dream about her. Now I’ve become used to life here. I’ve started my own family and made a lot of friends. I did a course at college and now for the past 5 or so years, I have been working too, so my life has become quite busy.

The thing I miss most about Bangladesh is the food, and in particular the fish. That’s because it’s so fresh and has a different kind of taste altogether. Even the fruits in Bangladesh were really nice, especially the mangoes, pineapples and lychees, and although they can be found here, they’re not as easily available as they were in Bangladesh.

I speak Bengali with my children and they also speak Bengali with me, although they aren’t as comfortable with the language, so sometimes I do communicate in English.

However, it’s important for me that they learn the language and know how to communicate as it’s my mother tongue and 118

theirs. It’s also a part of our heritage that I don’t want them to lose. My children do eat Bengali dishes, although not so much fish, but they enjoy eating meat and chicken dishes, and lentil dishes too. Sometimes they don’t want to but one of the rules in my house is that you have to eat home-cooked Bengali dishes at least once in the day. It’s so good to make friends here, and beneficial also. You can meet and interact with different people, speak about so many things, but also confide in them about things which you wouldn’t be able to confide in others about. Sometimes being alone for too long or not having anyone to interact with affects us mentally and makes us feel low and sad. Making friends and enjoying each other’s company like this is so good for everyone’s well-being.

It’s nice because I am quite sociable so it’s good to have other people who are like minded and think like me. I am, however, someone who can adjust very quickly; we are used to it, especially in Bangladesh, because we have to adjust to different situations particularly due to the dialect we speak.

I’m quite fortunate that I can switch from the dialect usually spoken in Dhaka, which I mainly speak when visiting my mother’s family, to the dialect spoken in Sylhet. My mother was the same when she came, although her accent was a little different. She picked up the Sylheti dialect and used to communicate that with us too.

There are actually a lot of similarities in the cooking with Dhaka and Sylhet. However, there are distinct differences too, such as the amount of oil usually used in cooking. But surprisingly, even within Bangladesh, there are dishes which

we have in Sylhet which people in other parts of Bangladesh have not even heard of or ever tried, such as ‘Hutki Shira’ which is a dry fish stew, and a spinach dish which is just cooked with roasted garlic, but its dishes like this that I grew up on and still like. There are a lot of dishes now which have been shared around in the sense that they are becoming more commonly known within various different areas in Bangladesh. People are learning and eating the different delicacies from across different parts of Bangladesh.

I was lucky because my mother is from Dhaka. I got an experience of both foods from Dhaka and foods from Sylhet, and I learnt to make the different dishes from these parts. I learnt partly from my mother and learnt from my motherin-law too when I came to this country as I was still young when I got married. Because I was studying at the time, I hadn’t learnt a lot of cooking. Now when I cook, its quite easy for me and I usually cook the dishes that my family like and enjoy.

Living in this country, I’ve made a lot of diverse friends, both from my own country but also from other countries too which has been really good. When my friends who aren’t bengali come over, I do try and show them our culture through our cooking and make dishes which I believe they’ll enjoy, and they do enjoy eating it. It makes me happy that they enjoy foods that are originally from Bangladesh.

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My Story

Rositha Begum Ali You are always welcome to come and eat, and you’re never allowed to leave without eating something.

My mum’s cooking, and her feeding everyone, made our house a home for everyone.

My name means “little rose,” and I am the youngest. Being the youngest meant that I had to be the sensible and mature one: I was a sensible child and I was always very quiet; we were playing hide and seek, I fell asleep under the bed and noone knew I was missing until some time. I had three moms in my early years: my Bhabi, my eldest sister and my mother. My other sisters were busy with their lives, so I was kind of left to it.

Observing my mother do this for our community has made me a very social person and taught me a lot about diversity.

I loved living in a diverse community, and that is all that I have known since. I think I would struggle if I didn’t live in a community like that.

My mum liked to help the whole world and she still does. She loves to feed people. My mum was a community figure, and the fact that I was independent, enabled her to carry on with her duties as a dedicated community member. My mother was a self-taught physio-therapist so people would come from afar and it didn’t matter what time of day or night they would come, she would always give them her time. It’s a shame I don’t have any of those talents (laughs).

My childhood home had an open door policy: you are always welcome to come and eat, and you’re never allowed to leave without eating something. Even now she carries on; she loves to cook and feed, and that’s what makes her happy. She is almost 80, but Alhamdulillah, she still does that for our families and friends, and this was not restricted to the Bengali community - it was anyone. My mum would go down to the market and speak to anyone. She was taught all kinds of fruits and veg, and that knowledge has been passed down to me. She would speak to strangers and easily make friends. My mum was so adventurous, she even had a little red car, and I remember it breaking down and us having to push it home from down the road. Our neighbour was a mechanic, and it was his fault that he gave her the car. She would be the first one on the roller-coasters.

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I feel like after I became a mother, I stopped being as adventurous. I don’t have as much of the thrill-seeking behaviour anymore. I have learnt to be more creative with my food because now I need to learn to make quick meals.

I have been a mother for over 11 years now and I have to make nice meals but I have no time. When they are babies, you can give them what you want, but once they learn what food tastes like, that’s when the game changes. I know people have their opinions on rice being unhealthy, but I think it’s so much better than processed food or too much bread and our families have been eating rice for generations, so our bodies must be used to it. Growing up, food for us was rice and curry: the staple was always rice, and it was after I got married that I started to make other varieties of foods.

As a mother, I want to make traditional food, and I’ve learnt to make curries with no oil, cooking meats in their own fats rather than adding additional oils. I want my family to eat healthy food. Sometimes the negative part of it is that I can’t eat very oily food elsewhere now. My sister-in-law was the main cook in our house and she used to make food less spicy, and I have gotten used to that. The heat in my food then is probably milder than other people’s curries, but I keep the same spices: turmeric, ginger, etc. I think those things are good for you, so I wouldn’t want to take that out.

Tiramisu is something that has some of my favourite things in it: coffee, cake and cream. I was determined to make it because we couldn’t eat the shop bought ones, as it always contains wine.

I tried to follow the recipe on the packet without the alcohol, and it was terrible. I was pregnant when I made it first and it had raw eggs, so it just wasn’t great.

I want my future grandchildren to know that their father and mother were taught to be self-sufficient and not to rely on others. I want them to be the same, and the foundation of that starts with self-care; that starts in the kitchen through feeding yourself first then those around you.

I had to be creative and I just kept experimenting. I learnt two versions: completely making everything from scratch; the custard, cream etc. And a very quick cheat version that had the similar taste; one that I could do with my children and teach to my family, because I was getting demands to make it all the time. Everybody absolutely loves it, and I can even make a children’s version with hot chocolate. They love it. It is so nice to make something that our family can enjoy and that I can make that they don’t have anywhere else. Recently, shops have been making halal versions of the tiramisu but it just isn’t the same or like mine.

When I bake things and realise how much fat and sugar goes into them, I just think of how much ready-made versions must have and it’s quite shocking.

I have boys and I want them to be self-sufficient. I want them to do things for themselves. I want them to learn to be creative, to be able to have a look at what’s around them and put something together. I have 3 boys and I want to make them decent men. I want them to be able to look after their own families in the future, and I don’t want them to rely on anyone to do it for them. I want them to go to the kitchen and fix up their own food. I try to include them in the kitchen and I think that will help them towards their futures.

My son bakes cakes himself now but unfortunately I get kicked out of the kitchen.

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Achars and Sal-

Achars are usually found in amongst the condiments of most of our curry-based gettogethers. They’re fully of smokey and intense flavours, densely packed into rich combinations of the sweet and sour. There are different types of pickle processes and it can be made using the raw method or we can put all the ingredients in a jar which takes a while to preserve. The quicker process would be cooking it, so you can eat it soon. It is a condiment but can also be added in the cooking. (Rahima Khanom Ahmed) 122

Photography by Jessy Amr

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Naga Achar Chilli Pickle Chef: Rahima Khanom Ahmed Achar’s are usually found in amongst the condiments of most of our curry-based get-togethers. They’re fully of smokey and intense flavours, densely packed into rich combinations of the sweet and sour. There are different types of pickle processes and it can be made using the raw method or we can put all the ingredients in a jar which takes a while to preserve. The quicker process would be cooking it, so you can eat it soon. It is a condiment but can also be added in the cooking.

(Rahima Khanom Ahmed)

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Photography by Jessy Amr

INGREDIENTS

DIRECTIONS

• scotch bonnet/ any type of hot chilli • spices: turmeric, coriander powder, paprika (1 tsp of each) • 1 tsp panch Phoron / five spices it consists of: mustard seed, fenugreek seed, cumin seed, fennel seed, kalonji seed (black/nigella seed) • bottle of mustard oil • white distilled vinegar/ or normal white vinegar • 3 tsp salt- if you are doing larger amount then you can add more according to the quantity • 2 bulbs of whole garlic

1.

Wash your chilli/pepper thoroughly (a couple of times).

2.

Peel your garlic and then cut it into small pieces or shred it with the grater.

3.

Using a glove, cut the chilli into small pieces and place it into the bowl as much as you desire.

4.

Use a saucepan a size which you desire, put mustard oil in it, add the 5 spices and heat it allowing it to pop.

5.

Then add the garlic, let it cook until it is slightly light brown, then add the chillies into it as well as the other spices but a teaspoon of it each, along with the salt.

6.

Then cover it and leave it on low heat, let it cook and simmer until it is softening up and fully cooked.

7.

Then you can turn the heat off, when it is cooled add the vinegar to it (half the bottle of vinegar).

8.

Optionally you can place it into a jar or blend it even further using a blender.

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Belfoi and Aam Achar

Bangladeshi Salad

Olive and Mango Pickle

Chef: Collective women’s recipe

Chef: Rabia Khatun

The key to a perfect Bangladeshi salad is finely chopped ingredients, where you’ve kept the foundation of onions, chillies, tomatoes and coriander but you can always in a few extras of your own.

INGREDIENTS • 1 kg fresh olives (not in jar) or a non-ripe Mango • 3 bay leaves • 2 whole garlic • handful chillies (depending on heat) • ½ cups mustard oil,

• 1 ½ cup white vinegar • 3 tsp panch phoron (5 spice) • fresh coriander leaves (few) • 1 tbsp salt • 1 tsp turmeric • 1 tsp curry powder • 1 tsp chilli powder

INGREDIENTS • • • •

half a kg of tomatoes 1 yellow onion a handful of coriander 4-5 green chillies (depending on level of spice) • ½ a tsp salt • ½ iceberg lettuce • 1-2 tbsp mustard oil (optional)

DIRECTIONS

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1.

In a saucepan, add oil, once heated add the bay leaves, panch phoron and garlic.

2.

Once the garlic is brown add all the ground spices and salt.

3.

Fry for a few minutes until it is well combined and then add the whole olives (or chopped mango) and cook.

4.

Then add vinegar and cover with a lid and cook for approximately 20 minutes.

5.

Add chopped coriander and once the mixture has come to a boil then leave it to cool down before storing it in an air tight container.

DIRECTIONS

Photography by Romena Toki

1.

Finely slice all the ingredients.

2.

Mix together and serve with all your savoury dishes.

Photography by Romena Toki

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Aam Salad Mixed Mango Salad Chef: Shahanara Iqbal INGREDIENTS

DIRECTIONS

• • • • • • •

1.

Cut all ingredients into thin slices.

2.

On direct heat put your cloves of garlic and cook until dark in colour.

3.

Squeeze out the inside of the garlic as it should be soft.

4.

Mix everything in a bowl and add salt to taste.

1 mango ½ cucumber 2 tomatoes olives (desired quantity) 1 avocado salt you can use any other fruit as well (pomegranate) • coriander • 3 green chillies • 3 big cloves of garlic

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Photography by Nannette Parker

My Story

My Story

Nur-Jahan Hussain

Hasna Bibi

The meaning of Nur means light of the world and it’s an Arabic name. Some also say it has Indian Arab roots.

I was born here in the UK and grew up in Hertfordshire.

It was predominately a white population and I was one of the very few Asians that was there, growing up as first generation as well as to immigrant parents. I felt like I began to appreciate and feel confident about my identity as well as my heritage as I got older. A lot of other children are usually in denial of their culture as they may feel ashamed or embarrassed of their roots. I taught my children to be proud of where they are from as many people tend to suppress their background in order to fit in with society. It is nice that there are more community services provided where people can connect with each other from the same backgrounds as well, but there weren’t that many in Hertfordshire, especially for my mother to join back then.

I last went to Bangladesh back in December 2019 just before lockdown. When I went during childhood, I didn’t really enjoy it because it was quite boring and I did not explore the country. However, when I went on my own and recently with my family, I really enjoyed it. The food made in Bangladesh is fresher as they try not to waste food, like most of the vegetables and meat will be local. Whereas it’s not like that here in the UK. I have a big family there but most of them are over here. I always felt proud of my roots growing up and there weren’t really any identity conflicts for me.

I liked my mother’s food; she is really good at making curries and nastas which are like small light meals. Food reminds me of home because everyone gathers around for it. It is rare to find a restaurant that will cook like your mum because it is homemade and unique. My mother is very important to me as without her I won’t be here, especially with all the sacrifices she made.

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I have three brothers and one sister and I was the eldest. I would say that my children are proud to say that they are Bangladeshi, even though I tend to speak to them in English but my husband tries to speak in Bengali so they are picking that up.

One of my favourite signature dishes is Tandoori chicken. I learnt this from my mother who pretty much taught me how to cook, as well as my mother-in-law. I love to eat pilau rice, biryanis and curries. I’ve also tried quite a lot of cuisines, one of my favourites is Malaysian and Singaporean food which I do find quite similar to South Asian food. I cook for my husband and children. When I cook, I make sure that there isn’t too much salt as well as trying to incorporate the mixed vegetables, even if it’s hidden like adding butternut squash with the Dahl so the kids are able to eat it. I do like cooking in general but when I am in a rush then I don’t. I try to cook all sorts of foods from Bangladeshi, Thai, Middle Eastern and Mediterranean (especially the grilled foods).

Food is very important to me; it’s significant in many aspects, especially around family and in the socialising aspect with friends. In our culture, food is used to accommodate guestsyou could never let a guest leave with an empty stomach even if they say they don’t want to eat anything. Guests are very important in South Asian culture. They are always put first, and feeding them is part of our hospitality and a big gesture of our culture’s commitment to kindness.

I came to this area around 1975-76. I went to school here. I lived with my parents on Albert Street and went to Queen’s Park Primary School which is just around the corner. My kids went there as well. They have all grown up now: two of them are at university and one is in secondary. My older sister lives around the corner. I wasn’t born here; I came here around when I was 2 years old. Originally, we lived on Sutherland Avenue not far from here, and that was only for a year or so. I think my sister went to school near there, St Peters I think it was called. She is a couple of years older than me. I grew up here and saw the building of the Jubilee Sports Centre. I saw it when it was demolished too. It’s sad to see. When I went to Queen’s Park Primary School, we had to go to Porchester’s swimming bath which was further up from that. When that opened, it was better for us. Me and another child were nominated to give flowers for the mayor and a swimming Olympic medallist of the time. The Queen’s Park Surgery – I was here when it opened and the Queen came to open it up.

This was around 1981, or somewhere around the 80s. This area has developed a lot. There was a park for babies at the other end. There is a lot of stuff for older people now, but it was quite quiet back then.

I am working part-time and have been at the same place for 26 years, although I only started after I had my children. I work for the divorce registry in High Holborn; it’s a family court. I went back there again after the lockdown. I am just an admin officer but used to deal with members of the public.

The public counters have been closed since lockdown. We aid with the judges, fix hearing dates and work in the financial remedy unit. It can be very hectic; people get upset with money issues. We do get high profile cases. There were a lot of changes at one point. I used to love going to work. However, with cutbacks and everything, there is a lot of strain. The

older you get, you just want to relax but now that I work parttime, everything keeps going. Otherwise, I would be brain dead if I was at home.

The early years were hard when coming here, especially because my family were the only Bengalis in the primary school alongside just one other. There was a lot of racism. It was really hard back in the day. There weren’t a lot of Asian places either; if we saw one we’d run to it and make friends.

It is multicultural now and everyone mixes with each other.

I was one of the first youngsters growing up here and racism happened because I was the odd looking one from the whole street. I learnt to be thick skinned. As I grew up things began to change. When I was doing GCSEs, it was hard because my parents had this mindset that after this, you are not meant to study anymore, but I did go on to university. I did a high national diploma: not a degree, but a two year course; it’s polytechnic. It was tough. I was very hard working. I did well in all my A levels. I was one of the very few Asians that did well. The teachers pushed me and talked to my parents to study further. Afterwards I started working straight away.

Parents are more educated now but it was the norm for women not to go on to further education back then. Parents interact with teachers nowadays and find out opportunities so now it’s a lot better. My oldest child is in his third year at university. The second is at Queen Mary’s doing computer science and he just finished his first year. The youngest one is going to be doing his GCSEs this September, and I have three boys in total. The middle son is quite close to me and has been interacting with me more. The older one is more distant, and they do their own thing. They know the importance of education and being able to speak up. Also, you can see the advantages you have in terms of jobs and prospects because of education.

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My Story I am not really much of a cook; I cook to survive. I make basic dishes. When there is someone coming round or when it is Eid, my mother or sister-in-law will come around to help me with the cooking because they know I don’t like to cook.

My kids don’t like Bengali food so they just eat basic foods like pasta. I get a lot of support from my sister as they live around the corner and so does my mum. I always dropped off my kids when they were younger to my mum or sister when I was at work, if I was going to be late, or if there were any issues. My sister has two boys, and she had a minor operation that went wrong. It was gallstones so they had to remove her gall bladder. She was in intensive care for 3 months. She was not very mobile and she was usually at home.

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I used to go to Zumba classes as there were sessions on Wednesdays and Thursdays. I try to keep active to prevent any health problems in the future. Some of these groups have been really good at promoting healthy eating as well as exercising and not being ashamed to do so as this does exist within our culture.

Shah Shamsea Khanam and Eva Begum Shah: We both met in Bangladesh in a school, then again here in London. We are from Maulvi Bazar but not from the same village. We never met our husbands in Bangladesh, and we didn’t known them before we got married. We first met our husbands here in London. We married in 2000 and 2003. When we first came to London it was a little boring and totally different to what we were used to. Everything was different, people were different and the country is foreign.

However, gradually we started to adjust. We didn’t have a choice we had to adjust for our children and families. I came from a big family, but she was from a small family. My husband is one of four brothers and four sisters. Almost all of us were living together except my eldest sister-in-law. When I joined this family, she was the only one married. My husband was the eldest son in his family. I was the first bou (bride) in their household. It was hard at first and my mother-in-law taught me and helped me to learn everything.

family, but the lack of space is real problem. You have enough food and clothes, but the serious problem is the space.

Problems in families are often down to the problems with accommodation.

Back home, I only helped my mum cook. I never actually cooked. I started to cook here in the UK. At first I was petrified to see the big pots for cooking. I was not used to cooking anything in such a big pot. They never used a rice cooker, so we used to cook rice in a big pot. In the beginning, when I started cooking, I was anxious if anything went wrong, but now I am used to it, and I can cook in any size pot. There are negatives and positives in every family, and fortunately, every family member extended their love to me. I would say I was happy. Four years ago we moved into our own home. I have twins aged eight and a half and used to work at the post office. I gave up work to focus on looking after my children now.

Both ladies: Currently, we spend most of our time on the phone to each other. We do most of the everyday household chores. (Laugh). We need to encourage our husbands to help more with that, although they do some of the decorations and small repairing work at home. They can be handymen at home. We have some family members in this country, like uncles and brothers as well as cousins. Thank Allah we have a good relationship with them. We do Eid celebration with family members and love going shopping together.

Eva: I am the quite opposite to Sha. My husband was the only son of his family; therefore, my situation was different. My father-in-law passed away, and mother-in-law was with us. I have a daughter and two sons. My daughter is now eighteen, and my son is fifteen. My children are well behaved; they didn’t give me a hard time. I received tremendous support from my mother-in-law. She would always help to look after them. As my husband was the only son, she loved her grandchildren as they are her own children. My children are also very attached to her. I moved to my own house in 2011.

I used to live in one room with my children - housing is a huge problem in this country. I would live with my extended

We mostly eat Bangladeshi foods; fish is our main dish.

During the day we eat rice, and at dinner, we have different foods such as pizza, kebab, burgers and fish and chips. We usually have a full meal once in a day. My husband is diabetic but he likes his junk food like onion bhajis, peas etc. I do try to offer him and the children different foods at different times. Although I can make different cuisines for the family and they will enjoy it, my husband still needs his rice and curry. My husband was born in Bangladesh, but they came to this country very early in their childhood. The pandemic has caused a lot of problems; we had to stop working. However, I am grateful for my family.

Eva: My daughter is doing a degree in politics. I am not sure what she would like to do, but my hope it that she grows to be a good human. I don’t pressure my children with education. They are free to do whatever they want to do. It is important that they maintain our Bengali culture and heritage, but we must accept that these children are growing in this country’s culture. They have been mixing with children of so many different backgrounds, so it is only natural that they would adopt something different. We can’t force them to choose something that goes against their will.

Being kind is the main element of parenting. My children are not interested in cooking; only one of my children has some interest. My children love baking. In terms of healthy food, we eat fruits and salad. We socialise with each other, telephoning and online shopping - these things help to keep our minds fresh.

My Story

Jebunessa Tofa & Shahana Faruque Jebunessa: We were neighbours and that’s how we met each other. I’ve consistently lived in this country since 2000. I came from Bangladesh after I got married and came with my husband. I have two boys and one is 19 while the other is 12.

Shahana: I have moved away from her now. I came here after I got married around 1995. I got married quite young.

Nowadays things have changed – people are more open over in Bangladesh whereas over here people are quite private. Our community and culture are different over here; people don’t open up as easily and they end up talking behind your back.

It would be easier to talk if people opened up. I am quite busy with my kids as well as housework so it’s hard to stay with the community.

We like to shop and do things together. The aunties we know walk together and go to exercise together. If one person’s ill, the other will go and look after them. I don’t live with my mother-in-law but I live with my sisters-in-law. They communicate very well with each other; they maintain their friendships. They like to cook for each other like shutkis (dried fish dishes) as well as bazzis (fried dishes). When I wasn’t feeling well these aunties would come to see me every day and bring me food. It was so nice of them. They would ask me what I would like to eat and bring it for me. I had a lot of kitcheri; it’s soft and easy to digest. It’s got what you need to eat when you’re sick - it has lentils, rice, and turmeric, and has good spices. It makes you feel nice and fills you up when you’re sick. It’s easy to make as well and tastes nice. You can make many different versions like bhuna kitcheri. My husband makes it with meat. He was an ex-chef. I don’t know his secret to making good kitcheri. He uses a lot of different spices. He always likes to help out with cooking as well as cleaning. He does the hoovering and all.

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I have 4 children: 3 of them are girls and one boy. The first one is 25, the second is my son who is 21, the third is 17 and the last child is 14. I have four younger brothers and I am the oldest in my family as well as on my husband’s side. I don’t like being the oldest. I had a big family, and they were all really nice and supportive. Everyone has changed; now people are calmer and more understanding. When it comes to arranged marriage, it’s not forced; when I talk about it with my daughter, I tell her that it is her choice. It’s not like back then when you wouldn’t see the husband until the wedding night. I will show her people we can get her married to and if she says yes, she can meet them. If she wants to be with someone then we contact their parents and get them married.

Or she can find someone herself. My daughter doesn’t want to get married back home. To be honest it would be hard to adjust and communicating would be difficult. My daughter doesn’t want to get married to someone back home because she thinks they just want to come here to work and send money back home. I can understand that but that shouldn’t mean send everything back home. My dad sent everything back home but kept nothing here and they don’t like that.

These days are easier.

I didn’t have the chance to go out much but my husband and I were brought up here. As a daughter in law, your work was just to be in the house and not to actually go out. We didn’t go out until I had my last child. When my sister-in-law came, she had experienced the same thing and when the other one came it was easier. My in-laws started to understand. We did manage to get through it. If this had happened to my daughter, I don’t think she would have been able to manage and I wouldn’t want this for my daughter either. We are brought up differently to our children. I am quite close to my girls and quite free with them. However, with my mum, the relationship wasn’t the same. I was scared to talk about my period. I was crying for a couple of months.

Jebunnesa: It sounded really exciting to join the My Recipe, My Story group. The lifestyle was different over here to how we were brought up. We had to adjust to the weather and the food as well as the community. My dad was a government officer, and we moved every 3 years and lived with our neighbours and then our family. I am the youngest out of all my siblings. I was in Dhaka but was born in Sylhet and moved to Habiganj. It was really nice to have people who helped each other and who were there for one another – that’s really important to have. My dad passed away in Habiganj. He met so many different people whilst working as a government official, building relationships, and then he moved on. So from my dad, I learnt about the community and he was dedicated to the country as was my mum. She’s still in Bangladesh. I missed the community feeling so much in this country. Your neighbour was looking after you as well.

Shahana and I like to go out and go to parks. Our kids would go to school together. I live with my in-laws. It can be easier depending on your family – my mother-in-law was very welcoming. I’d just done my GCSEs in Bangladesh when I came here so I was very young; I was 19 at the time. She told me to go to English classes to continue learning; she was very encouraging. We had a nice bond and it was the same with my sisters-in-law.

sewing when the British took over Bangladesh. My aunties are also masters of cooking.

Education is very important in our family and no one can take that from you. It can change your world. My mum was encouraging us to study; even if other things happened in life, she would always make sure we studied and read books.

I tried to carry on these values when I came over here and I was interested in childcare. My husband helped me. Work has helped me with my English. I said the same to my children .

They can study whatever they want based on their ability and what they enjoy. It won’t be based on my choice.

We used to share food with our neighbours. We grew up with other different cultures, young ones, we would go around and play. Every culture has their different ways of cooking, and we would learn from each other. Sometimes we cook together and have a little picnic.

We used to cook together as young girls and had a lot of good memories in Bangladesh. The community is very important in Bangladesh. I make a lot of desserts like cheesecakes and basbosa (semolina cake), which is an Algerian cake. I learnt it from my friend who married an Algerian, so we share recipes and we learn new things. My children love Bangladeshi foods like Soy Fita.

I am quite open with my children. That’s how I grew up and it was much easier that way. Relationships between parents and children nowadays aren’t the same as they used to be; there’s a massive difference. I don’t remember whether my mum slapped me. She raised me by herself. She was a very strong woman. She is the master of making nastas and cooking in general . I learnt it from her. The handesh are made with patterns as well and you can make different kinds like Kata Handesh. My mum is good at sewing too. She learnt

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“

Otho shokal zayona, mishti mook korya zaw Please dont leave without sweetening your mouth Mylheti Rroverb

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Photography by Nannette Parker

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Mishti You may notice that we’ve got a lot in this section and that’s no surprise to those of us that know the cultures of our British Bangladeshi context, full of sweet treats and baking companies. You may also see various variations of the same dish, but everyone has their own spin on these staple items. Everyone’s lived their own experiences, and everyone’s loved to make their own desserts along the way, so you’ll see people taking tiramisu and making it non-alcoholic; cheesecakes that have definitely become an innovation in our repertoires; and you’ll see a host of work that’s become the culture of Bengalis in the UK, as made known so widely through the amazing work of Nadiya Hussain since her time on Great British Bake Off. 138

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Photography by Jessy Amr

Naykol Handesh Coconut Handesh Chef: Dolly Begum INGREDIENTS • • • •

1 ½ cup coconut 4 cardamom 1-2 cups sugar 2-3 cinnamon sticks

• 4 bay leaves • 2-3 cups flour • water (to combine the dough) • oil for frying

DIRECTIONS

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Photography by Jessy Amr

1.

Use the flour and add water in order to make it into a dough.

2.

Once you have made the dough, cut it into circles using a pastry cutter, for each handesh you would need two circles.

3.

Combine the coconut with the sugar as much as desired with the cardamom, bay leaves and cinnamon and bring it to a boil for about 10 minutes until it is cooked.

4.

Take a circle add a bit of the coconut mixture.

5.

Then take the other piece and place in on top and press it so it is sealed.

6.

Do the same with the remaining dough and coconut mixture.

7.

Then heat a pan of oil and then fry these dough pieces until it is a light golden brown colour.

Photography by Jessy Amr

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Goorer Handesh

Fuljori Pitta

Jaggery Handesh

Rose Cookies

Chef: Shahanara Iqbal

Chef: Shah Shamsea Khanom INGREDIENTS

INGREDIENTS • • • •

• • • • • • •

2 cup jaggery 3 cup rice flour 1 cup plain flour 500ml water

DIRECTIONS

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1.

Mix the jaggery and rice flour together.

2.

Add the water and mix until a thick batter is formed.

3.

Deep fry one by one in hot oil.

4.

Eat fresh.

1 cup flour 1 egg ½ cup sugar water (as much as you need) oil a few bay leaves any oil

DIRECTIONS

Photography by Romena Toki

1.

First mix all the ingredients together in a bowl until it is of a doughconsistency.

2.

Then get a shaper (star) and dip into the bowl until it’s moulded into the shape.

3.

Then place the dough that’s in its shape into the oil (make sure it is hot enough to fry).

4.

Then when it is of golden-brown colour then you can take it out.

Photography by Romena Toki

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Naykol Pop Sweet Fried Pastry with Coconut Filling Chef: Collective Women’s recipe “The coconut alone, back in the olden days’ was presented at the table as a grand dessert, although still to this day, this tradition is carried out by some families. This is another dish that is eaten amongst South Asians, and particularly Bangladeshis. It can be eaten alongside cream or milk.” (Rahima Khanom Ahmed) INGREDIENTS

DIRECTIONS

• 2-3 cups fresh shredded coconut (gives best result) or dried desiccated • coconut • 3 cups self-raising flour • half a saucepan of Water • 3 cups Sugar • cinnamon sticks • 4-5 cardamom • a few bay leaves • any oil

1.

Wash your bay leaves, cinnamon and cardamom.

2.

In a small saucepan, fill it with water and the bay leaves, cinnamon, cardamom, and sugar leave it to boil.

3.

Then simmer until it is cooked and has been dried out, leaving a soft consistency of coconut.

4.

Make sure you discard in any remains of the cardamom, cinnamon, bay leaves.

5.

If it isn’t sweet enough add more sugar according to your preference.

6.

Leave it aside to cool, in order to make the dough for the pastry.

7.

In a bowl, add the flour, add a little water add in order to make a soft dough.

8.

The use a rolling pin, and flatten it in into small circles (if needed to use cutter if finding it difficult).

9.

Then add the coconut into the circle and the fold the circle into a semi-circle so it looks like a patty.

10. Then close the gap with your fingers, pinching the sides or can use a fork alternatively.

11. In a deep-frying pan, pour oil and then fry the coconut pastry until is light golden brown.

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Photography by Jessy Amr

Shemai Handesh

Shemai Pita

Vermicelli Doughnut

Vermicelli Bread

Chef: Shahanara Iqbal

Chef: Shahanara Iqbal

INGREDIENTS

INGREDIENTS

• • • • • •

• • • • •

1 packet vermicelli noodles 500-gram sugar 1 cup coconut shavings 1 tsp cinnamon powder 2 tbsp ghee 500ml milk

2 large eggs 1 tbsp of sugar 1 packet of shemai oil lemon

DIRECTIONS

146

DIRECTIONS

1.

Whisk the two eggs in a bowl.

1.

In the pan add your ghee and fry your vermicelli noodles.

2.

Add the ½ a tbsp of sugar to the egg mixture and mix until dissolved.

2.

After, remove and place in a separate bowl, add your sugar, coconut shavings and cinnamon powder.

3.

Then snap the Shemai in to small pieces and add to the mixture.

3.

Then add a splash of milk to make it into a doughy like mixture.

4.

Thoroughly mix and it should look dough like.

4.

Form in balls and deep fry until golden brown.

5.

Then make it into your desired design and fry in deep oil until golden brown or crispy on the outside.

6.

In a separate pot add the remaining sugar and water and heat until it simmers.

7.

Squeeze some lemon juice and leave to simmer for ~10-15 minutes.

8.

In a bowl get your Shemai Pita and pour over the sugar syrup until covered.

9.

Enjoy hot or cold.

Photography by Jessy Amr

Photography by Romena Toki

147

Shujir Handesh

Chitol Pita

Fried Semolina Bread

Bangladeshi Crumpets

Chef: Shahanara Iqbal

Chef: Monowara Begum INGREDIENTS

INGREDIENTS • • • •

• • • • •

2 cups shuji (Semolina) 1 cup plain flour 1 ½ cup sugar water at your own accord

DIRECTIONS

148

1.

Make a runny mixture with all the ingredients.

2.

Pour 1 ladle of mixture into hot oil and fry until brown.

3.

Serve while hot.

1 cup rice flour 1 ½ cup water pinch of salt 1 egg optional: ½ tsp yeast

DIRECTIONS

Photography by Romena Toki

1.

Add the water to the yeast and the rice flour until it’s watery and loose.

2.

Then add the salt and as well as the egg and mix it together

3.

Leave it for 25 minutes to set.

4.

Get a frying a pan, add a spoonful of the mixture and spread it like paratha.

5.

Then switch the other side until it’s golden brown, continue doing this for the rest of the mixture and it’s ready to serve.

Photography by Nannette Parker

149

Dry Mishti Well-served with a steaming cup of chai, these delicacies are gifted for weddings, and just for your standard dawats. They are a hugely staple part of our gift-giving traditions, and these are another of the foods we decorate and display in hampers for our big events.

It’s often shared with the neighbours, accompanied by good news (marriages, babies, graduations and so on), and used as something of a love language. It’s a luxurious set of desserts, and you can experiment with different nuts, milks, and much more. It’s hugely popular among South Asian sweet shops across London, but we recommend that you try to make some of your own. Here’s a selection of some of our favourite ladoos, barfis, halwas, and other dry mishtis.

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Photography by Jessy Amr

Moori Ladoo

Dudor Barfi

Popped Rice Ladoo

Milk Barfi

Chef: Afia Khatun

Chef: Shahanara Iqbal

INGREDIENTS

INGREDIENTS

• 3 cups brown rice/long grain rice • 2 cups palm sugar • oil

• • • • • • •

DIRECTIONS

152

1.

Deep fry the rice until it’s puffy for about 2-3 minutes.

2.

Then drain the puffed rice.

(In order to make this process faster add the rice into the sieve and into the oil and then your able to take out the puffed rice).

1 tbsp ghee 2 cups milk powder 1 cup water 1 cup sugar 1/2 tsp cardamom powder a handful of cashew a handful of pistachio

DIRECTIONS 1.

Dissolve equal parts of water and sugar and make syrup.

3.

Heat the palm sugar in water and boil it until it becomes jaggery.

2.

Then add the milk powder (double amount of sugar) to the syrup.

4.

Then add the puffed rice into the syrup and wait for it to cool down a little but not too much so it is able to stick together and form a ball.

3.

Then add your cardamom powder.

4.

Mix well and add the ghee.

5.

Mix until a soft doughy like mixture is formed.

6.

Then move to a tray and let it cool.

7.

On top, garnish with cashew and pistachio nuts.

Photography by Jessy Amr

Photography by Jessy Amr

153

Besan Ladoo

Shemai Barfi

Gram Flour Ladoo

Vermicelli Barfi

Chef: Shahanara iqbal

Chef: Collective women’s recipes

INGREDIENTS

INGREDIENTS

• • • • • •

• • • • • •

2 cups beson flour 1/2 cup plain flour 2 tbsp ghee 500 gram sugar 1/2 tsp cardamom powder a handful of cashew nuts

DIRECTIONS 1.

DIRECTIONS

In a pan, add your ghee and roast your beson flour- the longer you roast the more flavour it will produce.

1.

Heat the pan on low flame, add the vermicelli.

2.

Add a spoon of plain flour and roast more.

Roast it until you get a nice aroma and keep aside.

3.

Crush your cashew nuts and roast.

Heat the same pan on low flame, add the oats.

4.

In a blender, blend your sugar and add it to the mixture.

Roast it until you get a nice aroma.

5.

Remove the pan and allow to cool.

5.

Then add your cardamom powder.

6.

Add the roasted vermicelli, sugar and cardamom.

6.

Take it off the heat and let it cool.

7.

7.

Form into ball shapes for ladoo.

Mix everything to a crumb consistency and make a sticky mixture by adding milk.

8.

Pour mixture in a dish and press down.

9.

Wait for it to set and harden and then slice into bitesize pieces.

2.

3.

4.

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100g vermicelli 4 tbs sugar 4 tb oil 1 tsp cardamom powder chopped Nuts ½ cup warm milk

Photography by Jessy Amr

Photography by Romena Toki

155

Gulab Jamun Chef: Rahima Khanom Ahmed “It is the king of all sweets, very popular and common. It is eaten during weddings and special occasions but can be home made as well. It is one of those sweets that is available everywhere and made in various ways.”

(Rahima Khanom Ahmed) INGREDIENTS

DIRECTIONS

• • • • • • • •

1.

Add the sugar and cardamom into a saucepan and leave it on low heat, to make the sugar syrup, then towards the end add rose water.

2.

Add half a lemon juice as well the few strands of saffron.

3.

Let it simmer until you see whether the syrup has formed, and use a spoon to see whether it is sticky syrupy coating, if it isn’t then add more sugar until it is of that consistency.

4.

Whilst this is done, get a large bowl add all of the above dry ingredients, including the ghee and mix it thoroughly.

5.

Add the water, in order to form the dough but not too much so it is soft and a moist dough (so it doesn’t crack up when you make it into a ball).

6.

Then roll into a small balls for example like a cherry tomato (make sure it isn’t too big so it doesn’t expand.

7.

Heat up oil in a deep-frying pan until it is hot and add the dough balls and fry it, constantly turning it around until it’s a dark brown colour.

8.

When the syrup is done, turn off the heat and let it cool and once it is cooled down, then add the balls (otherwise it will expand and break/become soggy.

9.

Ideally keep the balls soaked in the syrup cover it with the lid, for 2-3 hours. It can be left at cool temperature or at fridge (leave it in a glass jar) and can last for 2-3 weeks.

2 cups flour 3 cups semolina 3-4 tbsp ghee 2 cups milk powder half a cup sugar 1 tsp baking powder any oil for frying half a cup water

Syrup: • 5-6 cardamom • half a pack of sugar • rose water • a few strands of Saffron (optional) • half a lemon juice

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Photography by Jessy Amr

Besan Sooji Barfi

Gajar Sooji Barfi

Gram Flour and Semolina Barfi

Carrot and Semolina Barfi

Chef: Rahima Khanom Ahmed

Chef: Rahima Khanom Ahmed

“An Asian desert that is made or brought in an Asian household for every occasion. Barfi is an Asian sweet that is relished across the country on various celebratory occasions and festivities.

It adds colour to any Mitay (sweet) selection, and the texture is soft. Besan Ki Barfi is a must in every household. Here is a simple and quick recipe to make this delicious barfi at home.”

(Rahima Khanom Ahmed)

Gajar Ki Barfi is a popular sweetmeat and enjoyed across the whole Asian subcontinent, and is enjoyed more during the winter months. It’s also an item that is always added to a mixed mitai box (sweet) when taken as gifts to guests houses. Gajar Ki Barfi is incredibly easy to make at home, provided you have all your ingredients ready.

INGREDIENTS • 1.5 cups besan / gram flour • ½ cups semolina/ rava

INGREDIENTS

• ¾ cups ghee- clarified butter • ½ cardamom powder • ¾ cups sugar powder • pistachios for garnish

• 1kg carrot • 1 cup semolina/sooji • 1 cup warm milk

158

Mix the besan / gram flour and semolina in a bowl.

2.

Then in a shallow pan add 3/4 cups of ghee, then add the flour mixture and keep on stirring until golden brown.

3.

Then add cardamom powder and sugar powder, continue stirring until all cooked.

4.

Then grease a dish and put a grease proof paper on it.

5.

Cut some pistachio and put some on top of the greased dish and then transfer the besan mixture on the dish press gently to flatten.

6.

Then cover it with something and allow to cool in room temperature or the fridge.

7.

Once cooled then put a plate under the dish and turn it upside down leaving the pistachio side up and cut in squares and serve.

2 cups sugar 4 tbsp milk powder 4 tbsp 4 tbsp ghee ½ tsp cardamom powder

DIRECTIONS

DIRECTIONS 1.

• • • •

Photography by Jessy Amr

1.

Peel carrots wash and grate them and leave aside.

2.

In a shallow pan roast the semolina until golden brown then take it off heat and leave aside in a bowl.

3.

Then in the same pan add 4 tbsp of ghee then the grated carrots until it has softened and cooked, add cardamom powder and 1- cup warm milk, cover with a lid in low heat leave it to simmer until cooked. Stir in between making sure it doesn’t stick to the bottom of the pan.

4.

Make sure it has reduced and evaporated then add the sugar and milk powder, mix it thoroughly and cook it for further 5 minutes stirring in between so it doesn’t burn.

5.

Meanwhile in a deep-dish grease it up and transfer the cooked carrots in that dish and flatten it up. Garnish with almonds off pistachios.

6.

Cut in small squares or rectangle pieces and leave it to cool in room temperature or the fridge.

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Jalebis

Gajjar Halwa

Chef: Rahima Khanom Ahmed

Carrot Halwa

INGREDIENTS

Chef: Shahanara Iqbal

For the jalebis: • 1 cup plain flour • ½ cups water • ¼ plain yogurt • ¼ tsp baking soda

This delicious dessert has been extremely popular at British Bangladeshi weddings, often served with a side of Gulab Jamun and some fresh vanilla ice-cream.

INGREDIENTS • 1kg carrots • 500 gram sugar • 1 cup coconut shavings (optional) • 1 tbsp ghee

For the syrup: • 2 cups sugar • 1 cup water • ¾ cardamom • lemon ¼ slice juice n slice of lemon

• • • • •

2 cinnamon sticks 3 cardamom pods 2 bay leaves 500ml milk red food colouring (optional)

DIRECTIONS DIRECTIONS

1.

Peel and grate your carrots.

1.

In a pan put 2 cups sugar, 1 cup of water, ¾ cardamoms.

2.

Wash your carrots in a colander and leave to dry.

2.

Juice and slice of a ¼ lemon and put it to boil in medium heat until it forms in to a syrup then leave aside.

3.

In a pan, add your ghee and toast your cinnamon stick, cardamom pod and bay leaves.

4.

Then add your carrots and cook down your carrots.

3.

While that is on heat , then in a bowl put 1 cup flour, ½ cups water depending how batter is if you need extra add accordingly, ¼ cup yogurt, ¼ tsp baking soda.

5.

Optionally, add the coconut shavings and mix in.

6.

When the carrots have cooked down, add your sugar.

7.

After that, add your milk and cook on high heat.

4.

Mix all ingredients thoroughly then cover with cling film and leave aside for 15 minutes.

5.

Then in a deep pan heat oil for frying test a dot of the batter if oil is hot, if so then pour the batter in to a piping bag or a bottle with a hole and quickly pipe a round swirl into jalebis.

8.

When the milk has disappeared, add optionally the red food colouring.

9.

Give your pot a final mix.

Once done do a couple and then put it in the syrup, coat it thoroughly and place on a plate and it’s done.

10. Serve hot with ice cream.

6.

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Photography by Romena Toki

Photography by Jessy Amr

161

Naykol Mitay

Naykol Mitay

Sweet Coconut Mix

Chef: Rahima Khanom Ahmed

Chef: Shahanara Iqbal

“It is a sweet dish, also known as a sweet condiment, and can be used as filling for puff pastries or samosa.

You can have it with cream or with sticky rice again which is eaten as a form of dessert. It is a speciality dessert; it was a form of royalty back in the day, and wasn’t consumed as much, given out for chief guests, weddings, and grand occasions. It’s common in the South Asian subcontinent.” (Rahima Khanom Ahmed)

We wouldn’t recommend eating this raw but instead, it’s a delicious side dish to be had with freshly fried puris or freshly steamed glutenous rice, and a side of mishti doi.

INGREDIENTS • • • • • • •

coconut ghee cinnamon a few bay leaves a few cardamom jaggery salt if preferred

INGREDIENTS • medium packet of fresh desiccated or shredded coconut if not available can use dry desiccated • 1 or 2 coconuts • half a packet of sugar • 4 bay leaves • 4 cinnamon sticks • 5-6 cardamom • pinch of salt

DIRECTIONS

162

1.

Grind fresh coconut.

2.

Add ghee into a pot, and add cinnamon, bay leaves, cardamom and fry until golden.

3.

Add the jaggery and mix until fully combined.

4.

Add the coconut and fry well.

5.

Add salt if preferred.

DIRECTIONS

Photography by Jessy Amr

1.

Put all the ingredients in a medium sized of pan with water, and then cook all the ingredients until the water is dried up on low heat.

2.

Ensure the coconut is of soft texture.

3.

It will take around 45 minutes to cook and when it is done it can be used as a filling or used as a condiment.

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Channa Dahl Halwa

Suji Halwa

Lentil Halwa

Semolina Halwa

Chef: Mousumi Begum

Chef: Rahima Khanom Ahmed INGREDIENTS

INGREDIENTS • • • • • • •

• • • • • • •

channa dhal halwa 1 cup chana dhal 3 cups milk 2 cardamom pods 1 cinnamon stick 1 cup sugar half a cup of ghee

DIRECTIONS

DIRECTIONS 1.

Overnight soak chana dhal –minimum 7-8 hours.

2.

Then wash the dhal and then boil in the milk.

3.

Add a pinch of salt until the dhal is cooked through.

4.

Once dhal is cooked through – drain, cool down and blend.

5.

In another pan heat ghee with cardamom pods and cinnamon stick until melted

6.

Then add the dhal and stir through well.

7.

Add the cup of sugar and continue to stir well until a beautiful golden colour.

8.

If it gets too dry you can add a few drops of water.

9.

Once well cooked through, empty into your favourite dish, and pat down well.

10. Cut into slices and decorate with crushed nuts.

11. Serve warm or cold.

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5 cups semolina flour 3 cups water 3 cups sugar 2 cinnamon stick 3 cardamom pods 2 bay leaves ghee

Photography by Romena Toki

1.

In a pan, melt some ghee and toast your cinnamon sticks, cardamom pods and bay leaves.

2.

After, add the semolina and toast until a richer colour is formed.

3.

In a separate pan, add the water and sugar and boil until the sugar syrup is formed.

4.

Then on a high heat, pour the sugar syrup in the semolina pot and stir until everything is bought together

5.

Then place it in a serving dish and serve.

Photography by Jessy Amr

165

Sweet Mishti Doi

Sweet Coconut & Mango Sushi

Bangladeshi Yoghurt Chef: Rahima Khanom Ahmed

Chef: Nazma Begum

You can make without sugar also.

INGREDIENTS

This creamy and rich classical sweet yogurt desert is a very popular to our Asian diets it’s almost available in every household. From the sour tangy yogurt ( tenga doi) to the sweeter version both are enjoyed , where the sour type often added to cooking and the sweeter version is presented for a after meal desert dish served when guests are around or anytime of the day if one desires.

INGREDIENTS • 397g condensed milk • 410g evaporated milk • 4/5 tbsp yoghurt

• • • • • •

• 1 regular size pot of double cream • 1 egg • 3-4 drops vanilla essence • deep oven proof dish

DIRECTIONS

DIRECTIONS

166

sweet coconut and mango sushi 2 cups cooked chinese sticky rice 1 fresh coconut shredded 1 tbsp palm sugar (goor) fresh mango slices a few tbsp of toasted sesame seeds

1.

Melt the goor in a pan on a medium Heat and then add the fresh coconut and fry for a few minutes until golden brown.

2.

Spread the sticky rice, less than 1 cm thickness on a sheet of baking paper.

1.

In an oven proof dish pour the half tin of condensed milk.

3.

2.

Half the evaporated milk 4/5 tablespoons of yogurt are added to aid in the setting of the yogurt.

Make a line of the coconut mixture and add a few mango chunks.

4.

3.

Mix one egg and few drops of vanilla essence (optional) and add to the ingredients.

Carefully wrapped into a sausage and cut into sushi sizes.

5.

Coat the sides with the sesame seeds.

4.

Mix all together and put it in the pre heated oven gas mark 140 Celsius for about 20/30 minutes or until it sets. You can also put it in the microwave for 10/15 minutes or slightly longer until it sets.

5.

Then when once done when it cools a bit put it in the fridge and serve when required.

Photography by Jessy Amr

Photography by Zainab Fekaiki

167

Misthi Doi Sweet Yoghurt Chef: Shahanara Iqbal INGREDIENTS • • • •

1kg natural yoghurt 1 litre milk 500 gram sugar 500ml double cream

DIRECTIONS

168

1.

Mix all the ingredients together in equal parts.

2.

Place into an oven safe dish and bake for 25-30 mins at 180C.

3.

Then remove and leave to cool.

4.

Then place it in the fridge.

5.

Serve cold.

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Photography by Jessy Amr

Cakes

Don’t think we need to describe cakes but people do love them. Our cakes section is really dedicated to the multicultural landscape of Britain, and the way we’ve taken on so many dishes that have become popular at our family functions.

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Photography by Jessy Amr

Banana Cake

Strawberry Cheesecake

Chef: Khaoula Boumdira

Chef: Rahima Khanom Ahmed INGREDIENTS

INGREDIENTS • • • • • •

• • • • • • •

1 egg ripe bananas 200g of brown sugar 175g of butter (room temperature) 175g of plain flour A tsp baking powder

DIRECTIONS

DIRECTIONS

172

1.

Mash the bananas together and add it to the mixture.

Ideally use a cake tin that can be opened on the sides.

Line the cake tin with baking paper. Mix the butter with crushed biscuit and press into the cake tin.

2.

Add the egg and the flour and baking powder as well.

Whisk the cheese, double cream, icing sugar and vanilla essence until well combined and thickened.

3.

In the cake tin place half, the strawberries into the sides and then add the cheesecake mixture.

4.

Leave to set in the fridge for a few hours.

5.

When set, decorate with strawberries.

1.

Add the sugar and butter and blend them together.

2.

3.

4.

1 pack digestive biscuit (crushed) 175g butter (melted) 2 cups strawberries - washed, dried and sliced.

250g soft cheese 250g icing sugar 250ml double cream 1 tsp vanilla essence

Then put the cake into the oven for like 30 minutes.

Photography by Nowshin Afruj Keya

Photography by Romena Toki

173

Fruit Moose Chef: Hajira Islam INGREDIENTS

DIRECTIONS

• • • • • • • • • • •

1.

Cut the side out of the bread and place it on the casserole dish and leave it aside.

2.

In a cooking pot put half jug of water, about 3 or 4 tablespoons of sugar depending on your taste and quantity, add bay leaves and bring it to a boil.

3.

Once it is boiled put the syrup on the bread making sure all the bread is wet and no dry bit is left and leave it aside.

4.

In a cup put about 5 table spoonful of milk and about 5 table spoonful of corn flour and mix will making sure it doesn’t have any lumps and leave it aside.

5.

In a cooking pot put half of the pot of milk and bring to nearly boil then add about 5-6 tablespoons of double cream and stir well.

6.

Then add the cup of milk that you left aside. Now quickly keep mixing it until the milk thickens.

7.

Once it is thickens quickly put it on top of the bread you left it aside and move the dish slightly by side making sure the milk thickened has covered all the bread up.

8.

Add coconut flakes on top of your delight.

9.

Leave it aside to cool it then sprinkles or flakes or decorate with strawberries slices or any other fruits.

white bread 3 to 4 tbsp sugar few bay leaves 5 tbsp of corn flour 5 tbsp milk coconut flakes 5-6 tbsp of double cream casserole dish water sprinkles or chocolate flakes strawberries/any fruit of your choice

10. Put it in the fridge if you want to eat quick or put it in the freezer.

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Photography by Romena Toki

Halal Tiramisu

Moroccan Pancakes

Chef: Rositha Begum Ali This is a very versatile dish, make as easy as you want or change steps to suit, I.e fresh coffee instead of instant. Adding cream or mascarpone to the custard or completely dismissing the custard using only cream with almond flavouring. This will serve 10 generous portions or more if smaller. Be careful as it is addictive and too easy to make instead of the traditional version but not compromising on taste. You may not want to share!

Cautionary advice, do not serve with coffee. To make child friendly version please replace coffee with hot chocolate.

For summer version, replace with squash and fruits. Bon appetite!

INGREDIENTS

DIRECTIONS

• 2 packs saviordi sponge fingers • 3 tbsp instant coffee • 3 tbsp custard powder/ready made custard (see pack instructions) • 6 tbsp sugar (3 for coffee and 3 for custard, please vary sugar to taste) • 1000-1500ml water • 1 pint milk • 1 tsp cocoa powder unsweetened (to dust at the end) • 1 tsp almond flavouring • optional: cream and chocolate • a deep dish with lid preferable

1.

Boil enough water for 2 mugs, add 3 tablespoons of coffee and 3 tablespoons of sugar to the boiled water, stir and allow to cool.

2.

Boil milk, cook custard as per instructions. Or use readymade (for authentic tiramisu, mascarpone cheese and cream would be used in place of this with custard made using eggs and sugar).

3.

Add a few drops of almond to custard.

4.

Dip sponge fingers in the cooled coffee covering the bottom of the dish with sugared side up of the sponge. Use spoon to pour a little extra over sponge making sure it is all soaked.

5.

Pour custard over and add another layer of sponge fingers dipped in coffee.

And repeat with the custard.

6.

Whip some cream and place on top, cover with lid and leave to set in fridge overnight.

7.

Once set, dust cocoa powder with a sieve and chocolate shavings to decorate

Chef: Khaoula Bhomdira INGREDIENTS • • • • • •

1 cup of semolina 4 cups plain flour pinch of salt a small spoon of yeast 4 cups warm water oil of your choice

DIRECTIONS 1.

Mix all the ingredients above together and use the blender to blend and let it rest for 10 minutes.

2.

Heat up the pan with oil or butter and leave it on low heat.

3.

Add a small bit of the mixture using a spoon on to the pan until the mixture is done.

4.

The pancakes are ready when they are of golden-brown colour.

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Photography by Zainab Fekaiki

Tres Leches Chef: Rahima Khanom Ahmed INGREDIENTS

DIRECTIONS

Sponge: • 4 cups self raising flour • 2 to 3 cups sugar • 150g of butter • 4 to 5 medium sized eggs • 1 tsp baking powder • 1 tsp vanilla essence • tubs of double cream for whipping and one part of the milk

1.

Combine all the sponge mixture ingredients in a bowl.

2.

Then grease a baking dish (long pastry dish) and put all your sponge mixture into it and into a preheated oven at 180 degrees.

3.

Then put the temperature down after 10 minutes to 150 degrees for about 25- 30 minutes (make sure you check throughout until the sponge is golden brown).

4.

Then mix the three types of milk and leave it aside.

5.

If it is a different dish you may want to transfer into a suitable dish to eat the milk cake before your pour the milk.

6.

Get a skewer and make hole all around the cake, then pour all the milk that have been combined earlier before.

7.

Preferably can do this overnight and leave it and temperature room but only if the room is well ventilated if not may need to place it in the fridge, leave the milk to soak, but may need to add more milk in the morning (the combined milk) in order to preserve a moist milky texture. This will leave better results.

8.

After all this, in order to decorate you need to whip the double cream and place it in piping bag and use your desired nozzle, and ice the sponge either in up and down motion (or any piping style of your choice).

9.

Then sprinkle the pistachio and rose petals on top

Milk: • types of milk: 600- 700ml altogether including whole milk, condensed milk, double cream (combine all 3) Toppings: • pistachio • rose petals

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Photography by Habeeba K Ahmed

Sooji Cake

Pineapple Cake

Semoline Cake

Chef: Mihika Khanom Doli

Chef: Busra Rahman

INGREDIENTS • • • • •

INGREDIENTS • • • • • •

180

2 eggs ½ tsp cardamon powder ½ cup sugar ½ cup milk ½ cup oil 1 cup coarse semolina

1 tub double cream 250g icing sugar 1 loaf madeira cake a can of chopped pineapple chocolate chips or toasted almonds to decorate

DIRECTIONS

For the sugar syrup: • 1 cup water • ½ cup sugar • 2 tsp lemon juice

1.

Whisk cream and icing sugar until thick.

2.

Add a layer of sliced cake, a layer of cream and then a layer of pineapple.

DIRECTIONS

3.

Repeat for as many layers as you like leaving enough cream for the topping then finish with either fruits/ nuts or chocolate chips.

1.

Mix all the ingredients together and then place in the cake tin or hit proof dish.

2.

Bake for about 30-35 min on gas mark 4.

3.

Mix them up and cook for 5-10 minutes.

4.

Pour the warm syrup on the baked semolina straight after you removed the cake from the oven. Syrup must be just warm not hot.

5.

Wait for 10-15 minutes and then cut into pieces and enjoy.

Photography by Romena Toki

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Photography by Nannette Parker

Pastries We’ve called this section pastries because many of the foods here are flour based but there was a lot of debate between us in deciding whether to consider them all as pastries. We hope the recipes speak for themselves and that you can come up with your own opinion on whether Nimki is sweet or salt. Again, there’s a mix of Bangladeshi food and the food of our multicultural contexts in this section.

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Photography by Jessy Amr

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Khata Goza

Apple Tart

Deep Fried Sugary Snack

Chef: Rahima Khanom Ahmed

Chef: Shah Shamsea Khanom INGREDIENTS

INGREDIENTS

• • • • • • • •

For pastry: • plain flour 1 cup • pinch of salt • oil for deep frying Syrup: • 1 cup water • 1 cup sugar

6-8 apples 2-3 tbsp brown sugar 1 tsp sugar pinch of salt-to balance the sweetness of the dessert 110g of butter 2 cups all-purpose flour ¼ tsp salt for pie crust, then a pinch of salt for apples 1 tsp cinnamon

DIRECTIONS DIRECTIONS

184

1.

1.

To make the pastry mix the pastry ingredients with ½ cup of water.

In a bowl add flour, butter, and ¼ teaspoon of salt, and teaspoon of sugar, mix it all into a soft dough.

2.

If the dough doesn’t form, add a tiny bit of butter.

2.

Knead the dough and let it rest of 1 hour.

3.

3.

Roll out the pastry into thin sausage shapes and cut into small pieces.

Roll out the dough on a floured surface and then place in a pastry dish.

4.

4.

Deep fry the pastry until golden and crispy. Set them aside to cool down.

Then you bake it for 10-15 minutes for 145-50 degrees, if you don’t have baking beans just blind bake it.

5.

To make the syrup boil the sugar with water. Once it has become a crystalized add the fried Geza’s into the syrup and then take them out. Let the sugar crystallise over the top.

5.

When it is slightly cooked- do not overcook it, and when it is slightly cool, then add your apple pieces, layer it.

6.

6.

Serve immediately or make a day or two in advance and store in an airtight container.

Then add brown sugar, pinch of salt, sprinkle the cinnamon on the apples and put it back in the oven and cook for another 10-15 minutes, same temperature, make sure it doesn’t burn (temperature of oven differs according to your oven type).

7.

Bring it out when it light golden brown.

Photography by Habeeba K Ahmed

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Photography by Zainab Fekaiki

Nimki

Nan Khatai

Crispy dumpling

Chef: Rahima Khanom Ahmed

Chef: Rahima Khanom Ahmed

Used amongst Asian countries, there are so many versions and so many ways of making this. This recipe came with me when I was in Assam, India in 1998. Whilst I was there it was Eid and the preparation of the food took 2-3 days.

There were no ovens, or electrical equipment, and was using my hands to work the ingredients that they needed.

This dish only needs a few ingredients and it melts in your mouth in the form of a cookie.” (Rahima Khanom Ahmed)

You can make without sugar also.

“Particularly for this type of Nimki, the following ingredients have been used in order to produce a crunchy texture. It is eaten as a snack or at tea time.” (Rahima Khanom Ahmed) INGREDIENTS • • • • • • • •

INGREDIENTS

4 cups of self raising flour a pinch of salt optional- 1 egg (can use the whole egg or egg whites) half a cup milk 1 or 2 tbsp ghee optional- black seeds 1 tsp baking powder any oil for frying

• a cup powdered sugar (to form a small dough) • a cup flour

DIRECTIONS 1. Add all the dried ingredients to the ghee and make it into a dough until it is soft and firm so that you are able to roll it.

2. If it is too soft you may need to add butter but if isn’t sweet enough may need to add sugar.

3. Then roll it out and knead it into a small ball.

4. Then flatten it with the palm of your hand until it like a cookie and then press it with your finger and press it down (but don’t make an actual hole).

5. Then put it in a tray (make sure this greased or add greaseproof paper) and put your cookie biscuit leaving it gap in between because when they cook in the oven they will expand.

6. Then get a skewer and dip it in the food colouring, on each cookie the part of that has been pressed you it to leave a mark as a design.

7. Then place it in a preheated oven for about 10 minutes but keep an eye so it doesn’t burn, or leave it a bit longer if it isn’t cooked after 10 minutes.

DIRECTIONS

186

1.

In a large bowl, mix all your ingredients, into a soft dough and knead it very well, leaving no flour behind.

2.

Then cover with a towel/cling film for 10 minutes.

3.

On a deep-frying pan, fill it up with oil and heat it.

4.

Whilst the pan heats up, on a floured work, roll out the pastry and then cut it diagonally into a diamond shape.

5.

When the oil is hot, one by one place the nimkis, make sure your careful.

6.

Then the flip the nimkis until its golden-brown colour.

7.

Place a tissue on empty dish and place the nimki there so the oil can get soaked.

8.

Then a place sugar on top whilst it is hot

• half a cup ghee (clarified butter or any butter/oil if you prefer but ghee gives flavour) • food colouring (red or pink) or instead can use nuts: pistachios/almonds

Photography by Romena Toki

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Photography by Nannette Parker

188

Apple Rose

Apple Crumble

Chef: Nazma Begum

Chef: Rahima Khanom Ahmed

INGREDIENTS

INGREDIENTS

• apples • 1 pack puff pastry • 50g melted butter • 100g of caster sugar • a tsp cinnamon powder • DIRECTIONS

• • • • • •

1.

Cut apple in thin slices, microwave for 45 seconds until soft then cover with clingfilm.

2.

Next take some puff pastry and roll into long thin strip, spread with melted butter sugar and cinnamon powder.

3.

Take apple slices and place over puff pastry slightly overlapping, fold pastry over apple then brush with butter and roll.

4.

Then place in ramekin dust with sugar and bake in oven 200 c for 45 minutes.

6-8 apples 2-3 tbsp brown sugar/ or castor sugar 1 tsp cinnamon powder 2-3 cups all-purpose flour 110g of butter pinch of salt

DIRECTIONS Prep:

Photography by Zainab Fekaiki

1.

Wash the apples, skin it and cut into desired pieces (square/or slices).

2.

In an oven proof dish or any oven dish, grease the dish with the butter.

3.

Sprinkle the cinnamon and brown sugar on the apples alongside sprinkle a pinch of salt.

4.

In a separate bowl, add the flour and butter mix it together to form the crumble, rub it using your fingers into moist breadcrumbs.

5.

Then layer the crumble mixture on top of the apples.

6.

Then place it in a preheated oven for 20-30 minutes at 145-50 degrees (varies on the oven type- keep an eye on it until the top layer is golden brown).

7.

Once it is done, you may have it on its own with custard, double cream or ice cream

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Photography by Zainab Fekaiki

Khaja Deep Fried Pastry coated in Sticky Syrup Chef: Afia Khatun INGREDIENTS

DIRECTIONS

• 1.5kg plain flour

1.

Heat up the butter and add the four and make into a dough.

2.

May need to add up to 1L of water until it is firm.

3.

Add sugar, and water, boil all of this until it’s sticky syrup.

4.

Add orange food colouring to the dough.

5.

Then roll out the dough and cut out the dough into strips.

6.

Roll it on top of another like a Swiss roll.

7.

Then heat up oil into a pan and deep fry until it is crispy.

8.

Then add the syrup on top of the Swiss roll.

• 250g cold butter • 1l of water • 1kg sugar • oil

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Photography by Jessy Amr

Kunafa Palestinian Cheese-Filled Pastry Chef: Rahima Khanom Ahmed INGREDIENTS

DIRECTIONS

• kataifi pastry (Mediterranean vermicelli but you can use the original vermicelli) • orange food colouring • ricotta cheese (2 tubs) • mascarpone cheese • shredded mozzarella and cheddar cheese if desired (one packet ) if its block cheese just cut it up 2 to 3 (mug size) water • sugar (2 mugs) • preferably Orange blossom essence or rose water • ½ lemon juice • ½ butter • pistachio

1.

In a large bowl, break up the kataifi pastry.

2.

Melt the butter and add it into the large bowl and mix it with the pastry very well.

3.

Add the orange food colouring until its light golden brown.

4.

Get a tray/dish and layer the vermicelli pastry.

5.

Separate half of the vermicelli and only layer one part of the dish.

6.

Break down the ricotta cheese on top of the vermicelli pastry and add mascarpone cheese on top and layer it.

7.

Add the shredded mozzarella and cheddar cheese.

8.

The rest of the vermicelli pastry that has been left aside now layer it on top of the mozzarella and cover the whole dish.

9.

Meanwhile get a saucepan with water and add orange blossom, lemon juice, with the sugar and boil it until its of syrup consistency.

10. Heat the oven to 145 degrees (depending on your oven) for 15-20 minutes and place the pastry inside.

11. Keep an eye on it, until its of crispy texture and make sure you don’t burn it, when it’s done it will be a golden colour.

12. Get a serving dish and flip the pastry around the way round.

13. Make sure that the syrup is hot if needed to be reheated make sure you do this, and then pour on top of the pastry.14.Mash up the pistachio, and sprinkle on the pastry.

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Photography by Nannette Parker

Puddings These sweet dishes are heartwarming, filling dishes, served as nasta that we usually share with new family members, especially after weddings. When we bring the families together, this range of shemai, finni, kheer and more describes a very luxurious selection of items that you can really use to show off your developing expertise. Unlike the dry mishti, these are more milky in texture and are usually served warm.

194

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Photography by Jessy Amr

Sevian Shemai

Shemai Italian

Vermicelli Dessert

Italian Vermicelli

Chef: Rahima Khanom Ahmed

Chef: Rahima Khanom Ahmed

“The dry version can be eaten with paratha or puri, or you can add milk if you would like it as dessert” (Rahima Khanom Ahmed)

INGREDIENTS

INGREDIENTS • one cup from vermicelli packet (can buy from asian store) • water • 3-4 sticks of cinnamon • 4 bay leaves • 4-5 cardamom

• • • • • • • •

• 4-5 big tbsp sugar • 3-4 tbsp ghee • 3-4 handful of fresh shredded/ desiccated coconut • golden raisins or any raisins • 1 litre of milk

DIRECTIONS

196

1.

In a medium sized saucepan fill it with water, bring the cinnamon, bay leaves, cardamom as well as the sugar and bring it to a boil and leave it to simmer until the flavour of the spices come out.

2.

In a frying pan, dry roast the vermicelli until it is light golden brown, add the ghee to the roasted vermicelli.

3.

On another pan heat the milk let it boil and simmer until the milk has slightly reduced in order to give a creamy consistency and add it to the vermicelli.

4.

When the water of the spices is ready, get a sieve and sieve the remains of the spices in the vermicelli pan.

5.

Sieve a little at a time, until is dried into the mixture so it is not soggy and keep stirring it.

6.

If you want milky, add the whole milk to it.the oil can get soaked. Then a place sugar on top whilst it is hot

Photography by Nannette Parker

thin vermicelli (this recipe used Italian fine vermicelli) 2-3 tbsp ghee 4 tbsp sugar (if you want it sweeter can add more sugar) 1 double cream 1 litre of milk 4-5 bay leaves 5-6 cardamom 5-6 cinnamon sticks

DIRECTIONS 1. In a pan, add a litre of pan and add all the dry ingredients, so the bay leaves, cardamom and cinnamon sticks until the water is brown.

2. Then add the sugar to the water.

3. Once the water has reduced (when the flavour comes out) leave it on low heat.

4. In another pan dry roast the vermicelli, slightly brown, then transfer in bowl.

5. Then get a larger pan deep enough, add the ghee to it and add the roasted vermicelli.

6. Add water to the vermicelli and then add water (it is like spaghetti it needs to be cooked a lot longer) cook until it is soft.

7. Then take another and heat up milk until it rises and simmer it on low heat until the milk thickens, whilst the rest of the ingredients get cooked.

8. Take the water with the dry ingredients and then add the milk to it for about 5-10 minutes.

9. Then add the double cream which gives it a rich creamy texture and by then you can add more sugar if needed.

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Photography by Jessy Amr

Badam Kheer Finni

Finni (Alternative)

Pistachio Rice Pudding

Indian Sweet Pudding

Indian Sweet Pudding

Chef: Collective women’s recipes

Chef: Rabia Khatun

Chef: Rahima Khanom Ahmed

INGREDIENTS

INGREDIENTS

INGREDIENTS

• • • • • • • •

• • • • • • • • • •

1 litre milk 1 cup sugar handful of chopped pistachios 3 tbsp of ground semolina 3-4 dried bay leaves 4-5 cardamom pods 1 cinnamon stick ghee

DIRECTIONS

198

3 cups semolina 2 cups rice flour 3 to 4 cups sugar 3 to 4 bay leaves 3-4 cinnamon 4-5 cardamom sticks 1 litre of milk pinch of salt medium sized saucepan of water optional- pistachios, almonds, rose dry leaves

1.

Boil milk in a saucepan on a medium heat, with the bay leaves, cardamom and cinnamon stick.

2.

When it has boiled, take it off the heat and remove the bay leaves, cardamom and cinnamon stick.

1.

In a large saucepan, add all the above ingredients in a saucepan with water.

3.

Put it back over a low heat and leave it to thicken.

2.

4.

In a new saucepan, add the semolina and sugar and dry fry this for a few minutes.

Stir everything together and cook it until the semolina and rice flour is somewhat cooked, once the texture is thick, the flavour arises.

5.

Add the gee to the semolina and sugar and continue to fry for a few mins until well combined.

3.

6.

Add the semolina mixture to the milk saucepan and stir well and leave this to boil.

Add the milk, once the water is reduced it and bring it out the boil, and keep stirring so it doesn’t stick to the pan so it’s cooked of creamier texture.

4.

Add sugar if isn’t sweet enough.

7.

Once boiled, remove from the heat and pour into a dish for serving.

5.

Once it is done, decorate it with pistachios and almonds on top.

8.

Garnish with pistachios and serve hot or chilled.

DIRECTIONS

• broken basmati rice gives more fragrance or optionally can use pudding rice • 3 or 4 cups sugar optionally if you prefer can use jaggery • half a medium sized saucepan of water • half of cup pistachios • 3-4 bay leaves

• 4-5 cardamom • 3-4 cinnamon stick • fresh coconut- cut into small thin pieces or shredded fresh coconut • pinch of a salt- to balance the sweetness/ gives a kick to the sweetness • 1 litre of fresh milk • condensed milk- optionally can be used to make creamier

DIRECTIONS 1. Wash the rice thoroughly until you get rid of the starch (the starch contains gluten- better to get rid of it in order for this recipe to be healthier).

2. Grind the pistachios.

3. In a medium sized pan, add water with the rice and the cinnamon, cardamom, bay leaves, pinch of salt and the sugar and boil it in order for the rice to cook.

4. Make sure there is another water for the rice to cover the rice, cook well so it doesn’t become overcooked.

5. Add the coconut - whether it is shredded or cut into small pieces (if preferred without coconut you can have it without).

6. Try the rice when it is cooked and see if it is soft, then add the milk, bring the pan to a boil.

7. Then add the pistachios in.

8. Then add the condensed milk in order to make it a creamy texture or can just leave it with the milk if you don’t prefer this.

9. Once it cooked (creamy), this dish will take 30-45 minutes to make depending on how you will like it.

10. You may add more pistachios on top.

(For people that are lactose intolerant, they can have it without milk or replace milk with a non-dairy/plant based milk) 199

Photography by Jessy Amr

Kheer

Kheer (Alternative)

Rice Pudding

Chef: Rahima Khanom Ahmed

Chef: Eva Begum

“It is a popular South Asian dessert, and different regions have different versions of it as there are various ways of making it. It can be served during special occasions or eaten as a common everyday dessert. It can be eaten with or without milk.”

(Rahima Khanom Ahmed)

“It is a dessert that is usually eaten after a meal. It is a homely dish and usually made when guests come over.”

(Eva)

INGREDIENTS • broken basmati rice gives more fragrance or optionally can use pudding rice • 3 or 4 cups sugar optionally if you prefer can use jaggery • half a medium sized saucepan of water • 3-4 bay leaves • 4-5 cardamom • 3-4 cinnamon stick

INGREDIENTS • • • •

2 cup sticky rice 1 cup soft jaggery water (as much needed) half cup coconut

DIRECTIONS

200

1.

Mix all the ingredients together and add it into the saucepan.

2.

Heat it up until its of pudding consistency and keep stirring.When it becomes sticky, you can turn off the heat.

3.

Then put into the container, after its cooled down and then put in the fridge.

4.

Afterwards you can decorate the kheer with coconut pieces on top.

• fresh coconut- cut into small thin pieces or shredded fresh coconut • pinch of a salt- to balance the sweetness/ gives a kick to the sweetness • 1 litre of fresh milk (For people that are lactose intolerant, they can have it without milk or replace milk with a non-dairy/plant based milk) • condensed milk- optionally can be used to make creamier

DIRECTIONS 1. Wash the rice thoroughly until you get rid of the starch (the starch contains gluten- better to get rid of it in order for this recipe to be healthier).

2. In a medium sized pan, add water with the rice and the cinnamon, cardamom, bay leaves, pinch of salt and the sugar and boil it in order for the rice to cook.

3. Make sure there is another water for the rice to cover the rice, cook well so it doesn’t become overcooked.

4. Add the coconut - whether it is shredded or cut into small pieces (if preferred without coconut you can have it without).

5. Try the rice when it is cooked and see if it is soft, then add the milk, bring the pan to a boil.

6. Then add the condensed milk in order to make it a creamy texture or can just leave it with the milk if you don’t prefer this.

7. Once it cooked (creamy), this dish will take 30-45 minutes to make depending on how you will like it.

Photography by Romena Toki

201

Payesh

Jelly and Milk Pudding

Sweet Rice Pudding Chef: Rahima Khanom Ahmed INGREDIENTS • according to 10-12 people approx) • 3 cups semolina • 2 cups rice (broken basmati rice) • 3 to 4 cups of sugar • 3 to 4 bay leaves

Chef: Shahanara Iqbal • • • • •

3-4 cinnamon sticks 4-5 cardamom sticks 1 litre of milk pinch of salt medium sized saucepan of water • 1 ½ pot of double cream • optional- pistachios, almonds, rose dry leaves

INGREDIENTS • • • • • •

jelly mix (packet) 1 litre milk 500-gram sugar 1 cup milk powder 3 cardamom pods 1 tsp agar or halal gelatine

DIRECTIONS DIRECTIONS

202

1.

Make the jelly according to the package.

1.

In a large saucepan, add all the above ingredients in a saucepan with water.

2.

2.

Stir everything together and cook it until the semolina and rice flour is somewhat cooked once the texture is thick, the flavour arises.

For the milk pudding, in a saucepan add your milk, sugar and milk powder.

3.

Boil on high heat until boiled.

3.

Add the milk, once the water is reduced it and bring it out the boil, and keep stirring so it doesn’t stick to the pan so it’s cooked to a creamier texture.

4.

Switch of the heat and then add the agar or gelatine.

4.

Add sugar if isn’t sweet enough.

5.

5.

Once it is done, decorate it with pistachios or dried rose leaves on top

Then pour the mixture into a 2-inch-thick container and cool in the fridge for 3 hours minimum.

6.

Then the flip the nimkis until its golden-brown colour.

6.

7.

Place a tissue on empty dish and place the nimki there so the oil can get soaked.

Cut jelly and milk pudding into cubes and serve

8.

Then a place sugar on top whilst it is hot

Photography by Romena Toki

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Photography by Romena Toki

My Story

During meal times we are taught to share, to be considerate, to love, to show kindness and appreciation. I moved to London after I got married but I was born and raised in Morroco. In my family, I had 2 older sisters and we lived with my parents. The cooking in my house was by my mum and my dad. I like my mum’s food but honestly, it is so special when my dad makes his Tajine. When I see the owner of the market cooking a dish, I have to try it. Men don’t cook often, so when they do, they make sure their food is good. So, when my dad would cook, I would love that and look forward to it.

My mum would wake up at 6am and would cook and leave for work at 8am. When my sisters and I would see that mum was so tired, we would tell my dad to make our favourite food.

we all had to be at home for meal times. Even if I was seeing friends, it would always have to be arranged from beforehand.

I hardly make any Moroccan food now, because there isn’t as many people to share it with. For example couscous would be made on Fridays so we could it eat it together after Friday prayers. Sometimes, we would make an extra dish of couscous for the mosque and we would see everyone sit and eat from a dish. This was our Saddaqah. It doesn’t matter whether you are rich or poor. It was a blessing to celebrate and to ask people to pray for us, to wish us well. We would always make couscous and share it with the poor. This is usually through the mosque or old people’s homes. I grew up with food playing a very good role in my life. When I would think of food I would think of connection. I knew it would be a time when people come together and we would talk. In this country, you would find food everywhere, because they eat on their own plates. They would eat everywhere: in the bedroom, living room, everywhere (laughs). Here I snack a lot, because the meal times aren’t as organised. In Morocco our food was always in one place, so the mess was in one place (laughs) less tidying up and you know where the food is (always on the dinner table).

Moroccan food is very healthy - we use a lot less oil, like a drizzle of olive oil. We have more salads; we have to have salads and fruits every day. In Morocco, we would always eat together; lunch, dinner and afternoon tea. We would always eat from one platter; we never eat alone. So, when I moved here and started to eat alone, sometimes I didn’t feel like eating, because I don’t like eating alone. Although with time, I have gotten used to eating from my own plate (laughs). In Morocco, we wouldn’t see each other during the day, so sitting together and then eating from the same plate, we would talk about our day and our family. It is sunnah to eat together.

No matter the arguments, even between us as sisters, or between my mum and dad, we would have to sit down and eat together. At home we had a round table that we would sit around and it meant that even if you didn’t want to talk to a family member after an argument, you would have to talk.

You have to make eye contact! I miss that, sitting together and eating. In Morocco, we had such a strict routine. We knew

My grandmother was an amazing cook. Oh my god I loved her food. I would even choose my grandmother’s cooking over my mum’s. She would put so much effort into her food.

She would give it so much time. She had so much experience with food and that’s what made it so special. I have learnt from her, to trust older people’s cooking more; they have so much experience. When I search for recipes, I would always pick a recipe from someone older because they know best.

I became addicted to coffee because of her. As soon as she would wake up, before you open your eyes, you can smell her coffee. Her coffee was always special; she would work for it. She would get the coffee beans and get it grounded at the shop, she would add her own spices, and she would brew that on the cooker. Even if I wanted tea, the smell of that coffee was just too irresistible and I would change my mind. My grandma would go mad if she found out there was food in the bedroom. In Morocco my grandmother would make us wash our feet before we even came into the house!

Khaoula Boumdira The person who said ‘sharing is caring’ was talking about food!

204

When I first came here, it was a complete change for me. Back in Morocco I used to eat everything with bread. I am married into a Bangladeshi family, and here my in-laws eat everything with rice. I could eat 2 spoons of rice and I would be full. However, in Morocco I could eat a whole baguette and still not be full. Here my in-laws make so many curries. It’s like a hotel buffet for me, so when I first came here I was so surprised. I have learnt to make curries too. I loved learning the process.

I used to watch my mother-in-law and I would ask her about what she was doing.

My in-laws were so surprised when they tried my curries. I would make meat curries, Keema and peas. My husband is always asking my mother-in-law to make Keema and peas, so I was determined to learn that as well. My son is half Bengali and he likes his chicken and rice. He went on holiday and all he wanted was chicken and rice.

Photography by Zainab Fekaiki

I love to try new things, especially when I go on holiday. I was the youngest in the house so I never cooked; I would decorate the house. Sometimes I would bake cakes and tarts. I like baking and I love coffee; it is a hobby of mine. Homemade food is so important to me, you know what is inside and what you are putting in. I love being creative, adding extra things to my food and sharing it. I love to share my food with other people.

I love to see them enjoy my food. I love to hear what people think of my food. It makes me so happy to see people enjoy my food.

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Photography by Habeeba K Ahmed

My Story

Nazma Begum My name is Nazma Begum. I was born in Bangladesh in the village of Sotoforma. I came to this country after my marriage. I have three children: the eldest boy is 20, the second one is a girl, she is 14, and the youngest boy is 11.

When I first came to this country, I was distraught, but gradually I became used to everything. Now I feel much better. My mum is in Bangladesh. She visited us twice in the UK, but she did not like to stay here. My husband sponsored her to come here. She did not want to stay here as I have more brothers and sisters in Bangladesh.

I have five brothers and five sisters. I came here in 1999 when my father passed away, so I was distraught. Most of the time, I cried. In 2002 my first boy was born, and I became busy with my baby and started to feel better. I married my first paternal cousin. I am fortunate that my sisters-in-law were very co-operative and helpful. Two of my sisters-in-law are twins; they are older than me. They love me very much. My eldest sister-in-law is more attached to me. She helps me a lot, even nowadays. Three of my children were born by operation, and my eldest sister-in-law was with me all those times.

Cooking is my passion. I like to cook all sorts of snacks. My children love my cooking a lot, no matter what I make. As I have a large family, they visited me often; therefore, I cooked different dishes. I watch people cook on YouTube, and learn new ways to cook and at the same time refresh my knowledge accordingly. I feel shy to talk to new people.

Sometimes I am choosy as well because some people easily become very close, and then quickly they turn their face. It is tough to understand who is friendly and kind-hearted. I have experienced this with some people who were so close to me and then for no reason they ignored me. I would not say I like this type of person. I can sing and I chew supari. Both habits have grown in this country. After the death of my motherin-law, I felt depressed, and I had nothing to do; therefore, I 206

started to chew supari to overcome it. She was very close to me and was residing with us. She died in 2010, but still, I cannot accept her death. I kept all her clothes; often, I open the box to see her memories. Still, I feel her breath near me.

A similar situation has happened to me again. I was working as a carer and the lady I was caring for suddenly died. I was so shocked; I cried a lot to escape from this shock as well.

My husband was an architect, but he did not go for the profession. He has not done his two-year work experience, and therefore changed his mind. Currently, he is working in John Lewis. During the time of his study, I was not in this country. He finished his degree before our marriage.

My children are still doing their studies. My eldest son is 20 and progressing a business degree. Our children have an excellent connection with their aunty, uncles and their cousins. My eldest sister-in-law is so dedicated to my children I cannot explain it to you. She regularly drops and collects them from school. She loves them a lot; they also love her enormously. My eldest son calls her mum. My daughter always asks her aunty for any necessary stuff if she needs anything. She never comes to me but instead goes to her aunty. Even when she wears clothes, she would ask her aunty which one she should choose. She never comes to me. We are also an extended family. I always invite family members on my husband’s side to come to my house on Eid day or for special events and cook for them. Nearly thirty people come on any one occasion; I enjoy this. My husband can cook. He can make biscuits and cakes. He does this, and engages our children, but I find that cooking with children always makes a mess.

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Photography by Habeeba K Ahmed

My Story

Hajira Islam My name is Hajira Islam. I was born in Bangladesh but grew up in the UK. My father was living in the UK working for the Royal Mail Company and through that connection, I came to this country in 1985 at the age of 5 or 6. I am from Biswanath, but my in-laws are from Kalijuri. I was the 5th child in the family and was so excited to join my father here in the UK. The council rehoused us in a hotel near Hyde Park. It was beautiful; I was enjoying the lovely scenery of this area. This was a completely different experience, new culture, different colours of people and a completely different environment.

A few days later, we were rehoused in Camden Town. I started school but, in the beginning, it was hard to cope with language. I used to be scared about how I would go to school and how my mum would collect me. Those are the memories I still can remember. I started with primary education then moved to Camden Girls’ School for my secondary education.

As my English was not up to standard, I had extra support from the school. I did well in my GCSEs. Then I got married. My husband was in this country; both my family and his family had a good relationship, so it was an arranged marriage when I was 16. At that time this was the trend for the Bengali families. It was a little bit scary for me.

I cried in my bedroom as I was missing my family. However, I received loads of support from my mother-in-law and learnt how to cook. My father told my mother-in-law that I don’t know how to cook so she didn’t bother with it much. Now, I can cook for a hundred people.

schools and centres. Then I had another daughter, and we moved houses and started to live independently. My husband used to work late evenings and at daytime, and we combined our lifestyles and working hours to care for our children. I worked in children’s services for about six/seven years and obtained another qualification.

I like learning. I lost my job and became redundant from the children’s centre. By this time I had four children. I looked for a job and now have one in a children’s centre for those with special needs and Autism because I had the required qualification. For the last four years, I have been working in this centre. I have the patience to work with children and I realise that this is an opportunity for me to work with them and develop my career which I enjoy. I trained in nursing, challenging behaviour, Makaton, British sign language, etc. . I enjoy learning those things. At the moment, I am now a qualified yoga teacher. Alongside I am also a Hijama/Cupping therapist. I am a very organised person, which explains how I can continue my studies whilst maintaining my family life.

My husband is very cooperative and understands the needs of a woman. He helps me a lot by extending his support. I also support our Bengali parents in the community and train them on how to play and spend their time with children.

Alhamdulillah, I am happy with my married life. I believe that “in life we must see every difficult challenge as positive , because that’s where we learn to be brave. Being grateful for who you are is key to your success and this will make you a strong individual.

After the birth of my daughter, I went back to study. I started to learn many different subjects and undertook an education in childcare and computing. I took my daughter along with me as they had creche facilities and did all the childcare levels.

Then I started employment across various sectors. First, I began in Iceland, but I felt uncomfortable and moved to 208

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Photography by Jessy Amr

Drinks and Paan At all our events, we offer out drinks and many of them have travelled all around the world with us as specialties. In this section, our falooda, shorbot and masala chai act as templates for a whole range of similar drinks and the sheer amount of variety you can make from each of these categories opens up a whole world of culinary experimentation.

In nearly every Bangladeshi household, there’ll be a tray dedicated to betel nut and paan (betel leaf ). It’s really popular, even in the UK, where people have managed to source it in local Bengali shops around the world. People gather and socialise around it, with newer generations continuing traditions of creativity with it by adding in chocolate, mints, dried fruits, nuts, toasted seeds and much more. You’ll even find paan stands at some of our weddings too – families traditionally make beautiful hampers full of killis (edible paan parcels) as part of the celebrations. A really significant part of our recent history, however, includes a national shortage of paan leaves due to COVID, creating outroar in the community. Huge inflation struck the paan consuming community and the black market of paan grew intensely, with rations tightly managed to satisfy the cravings of our elders.

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Photography by Jessy Amr

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“

Acha! Ekh Kaf Saa Khaya Zaiba

Masala Chai Chef: Collective women’s recipe

OK! One cup of tea before you leave.

Mylheti Rroverb

INGREDIENTS • • • • • • •

2 dried bay leaves 2 cardamom pods 1 cinnamon stick 4 teabags ½ can condensed milk ½ cup fresh milk 2 cups water

DIRECTIONS

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Photography by Nannette Parker

1.

Add all the ingredients in a saucepan and bring to a boil.

2.

Serve immediately.

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Pink Falooda

Lemon Shorbot

Chef: Rabia Khatun

Chef: Collective women’s recipe

INGREDIENTS

INGREDIENTS

• 1 pack strawberry jelly • 1 cup sago (tapioca balls) • 1 cup sugar (more if you like it sweeter • 2 tbsp falooda powder/ agar powder • 2 cups milk • 1 tbsp rose water • 2 tbsp vermicelli

• • • • • •

DIRECTIONS

DIRECTIONS

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1.

Squeeze out the juices of the lemon and limes.

2.

Add this to a jug of water and mix in the sugar, salt and mint leaves.

3.

Leave in the fridge to cool.

1 yellow lemon limes 1 tsp sugar a pinch of salt handful of mint leaves 1 litre water

Photography by Romena Toki

1.

Squeeze out the juices of the lemon and limes.

2.

Add this to a jug of water and mix in the sugar, salt and mint leaves.

3.

Leave in the fridge to cool.

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Photography by Jessy Amr

Paan Chef: Rahima Khanom Ahmed In nearly every Bangladeshi household, there’ll be a tray dedicated to betel nut and paan (betel leaf ). It’s really popular, even in the UK, where people have managed to source it in local Bengali shops around the world. People gather and socialise around it, with newer generations continuing traditions of creativity with it by adding in chocolate, mints, dried fruits, nuts, toasted seeds and much more. You’ll even find paan stands at some of our weddings too – families traditionally make beautiful hampers full of killis (edible paan parcels) as part of the celebrations. A really significant part of our recent history, however, includes a national shortage of paan leaves due to COVID, creating outroar in the community. Huge inflation struck the paan consuming community and the black market of paan grew intensely, with rations tightly managed to satisfy the cravings of our elders.

INGREDIENTS • • • • • •

a handful of beetle nuts paan (betel leaf ) 1 tsp coconut 1 tsp coriander seeds 1 tsp nigella seeds

DIRECTIONS

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1.

Dry fry all the seeds in a hot pan.

2.

Cut the nuts into small pieces and then mix with coconut and add with the betel leaf.

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Photography by Jessy Amr

My Story

Rahima Islam I came in 2009. When I came to this country, the thing I missed the most was my family; leaving family is very difficult. My husband has been here since the 60s as a student.

My husband was the 1st chairman of the Queen’s Park Association. When I first arrived in the country, I couldn’t connect with anyone but now I am able to connect with people, visit them, and go over to their houses. However, I didn’t get to learn English as easily. I am one of 5 sisters and 3 brothers, and I was the third child.

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for all the help that I gave her; I would pick her fruits and vegetables for her. She would tell me what to do and I would clean the garden and make sure that it’s beautiful for her.

I just remember how happy she was when I would spend that time with her. After this, I became quite confident with communicating through gestures and signalling. My husband and I love gardening. The two of us would spend hours cleaning and taking care of our garden and growing fruits and vegetables. We loved growing Bangladeshi vegetables like lay fatha and spinach. We would spend so much time growing these things and then sharing them with our neighbours and friends.

When I first moved here, I was in Dollis Hill. There wasn’t a big Bangladeshi community there which I really struggled with. When I eventually moved to this area, I was so happy to see so many Bangladeshi people. It really helped me feel a part of the community. I’ve gotten loads of help from people in the past and that’s marked when things really changed for me. Although I couldn’t speak English, I made so much effort with my English neighbours. I had a garden at the time and in my garden, I used to grow apples and pears and other fruits. I remember making little baskets full of fruits for my neighbours and we would communicate with one another using sign language, smiles and gestures. They were so kind to me as well and during Christmas, they send me flowers and would try their best to make me feel included.

I live with my husband and it’s just the two of us and we spend our time together. We go shopping together, we pray together, and we do most things together which is nice. My husband is a pensioner, so he has a lot of time for us now, which I’m grateful for. We travel to Bangladesh together, go to places together, and we eat together. He takes care of me, and he is protective of me. There’s a big age gap between me and my husband although I don’t really feel it because of the way that he treats me and takes care of me. We get along very well. We don’t have children, but I try to surround myself with people and that’s helped me not feel alone. I am in my 50s and my husband is 85. If you look at him, you would never think he was 85; he doesn’t even have a walking stick yet! He still does our shopping and manages things at home.

He always likes to help me. You would never guess his age. He eats and exercises well. He takes good care of himself and me.

I had an Italian neighbour. I couldn’t ever speak to him but he was so kind to me. He used to grow lots of different types of vegetables and fruits. He used to sell them but he knew I was interested in that stuff so then he planted a potato plant in my garden. I had an English elderly lady live next door to me. She was an Irish lady. Her husband had died and she lived alone. She also had a big garden and was unable to take care of it. I remember spending a lot of time with her in her garden, helping her grow her fruits and vegetables. The two of us would somehow manage to communicate even though we couldn’t speak the same language. She was so grateful

My favourite time of year is Ramadan. My husband and I would make the food to break our fast with and we would then make our way to Willesden Green Mosque. We usually break our fast at the mosque, stay there for evening prayers, and then come home at 11pm sometimes. My religion and faith are so important to me, and during Ramadan,we have the opportunity to really step away from worldly things and focus on our faith. I loved spending hours in the evening praying in the mosque with others. We are Bangladeshi; we like to make food ourselves rather than buying food or eating out. Eating out happens once in a while. I learnt how to

cook from my mum, through observation. I believe that through this you can pick up many new skills.

I am able to cook everything, including the famous Bangladeshi fish. I didn’t like the meat over here as I thought it was quite smelly. For example, I don’t have a special recipe for Gulab jamun as nothing has met my standards. I prefer to heat up the oil really high first and then wait for it to cool down as that makes the perfect temperature for the dough to cook. It’s not about measurements either, but it’s through eye level and seeing what’s best. The dough needs to be sticky. Before we used to buy these desserts in stores but now, I have learnt to make it myself. I really enjoyed coming to the ladies’ group on Tuesdays.

It’s a really nice space to meet other ladies who are also Bangladeshi. I get to speak in Bangla, we eat together, and we have a good time. One of my hopes for the future is that I can go to Hajj for a pilgrimage Insha’Allah.

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My Story

Minara Begum My name is Minara Begum. I was born in Bangladesh. We are a family of 4 brothers and 2 sisters and I’m the 5th child and I have one brother younger than me. I would say I did get a lot of love and attention from my family being one of the youngest. I came to this country in January 1987 with my husband. My husband actually came to England in 1960.

I had an arranged marriage and my father organised the marriage as he was friends with my father-in-law.

When I first came to this country I didn’t like being here. I had left my parents, my family and my friends in Bangladesh and I missed them. I had two of my brothers here in England, although most of my relatives were in Bangladesh. Eventually, I adjusted to life here and as I became busier with my children, I enjoyed life here more. I came here when I was about 35. I came with 5 children here and my youngest was born in England. When I came to this country, my eldest daughter was 9 years old and my other children at the time were 7, 6, 5, and I had a small baby who was 6 months old.

Altogether I have 6 children: 4 sons and 2 daughters.

When I came to England, I had a fair amount of support as I had my brothers here, my sister’s husband and my sisters-in-law. It was difficult for me to adjust to the food, but eventually I became used to the food here. A lot of it I couldn’t enjoy because I was pregnant at the time with my youngest, so I used to not enjoy a lot of the smells or tastes of the food.

Now when I go to Bangladesh, I feel it’s the opposite. Most of my family is here now so I don’t enjoy it as much. I have a huge family here; I have my children and I have 18 amazing grandchildren too. As the family has expanded my children have moved to different areas; some are quite far in Southall and some are in East London.

My children work and my eldest son is a computer engineer, and my second child also works in IT. My third child works in security, my eldest daughter was a lawyer and now follows her passion in making wedding cakes, and my youngest

daughter is in teaching. I’m very proud of my children and how far they have come. It wasn’t easy. They had to work hard, but they did.

Before I didn’t have the opportunity to study English or be a part of groups like this because I had to look after my children, ensure they went to school, and to cook and clean at home. Now that my children have progressed far in life and have become more self-sufficient, I have the time to take part in English courses and other groups such as this. All my children are married except one son. At home I do the cooking because I enjoy cooking and I like making a variety of dishes. Usually when my entire family comes round on the weekend - that’s when I do a lot of cooking. My daughters-inlaw do help me when it comes to cooking.

I first learnt cooking from my mum in Bangladesh, but when I came to this country, my husband actually showed me how to do a lot of my cooking. When we were in Bangladesh, we had a lot of people helping us in our home, which meant I didn’t have to do a lot as I was the youngest daughter, so my mum didn’t ask me to do much, which was different to when I came to this country since I had to do everything.

I’m very glad that all my children learnt to cook. A lot of the time, my sons would offer to cook so that I wouldn’t feel troubled, and all my children help with setting the table and cleaning the table too. I never expected or troubled my children much to assist me with the household duties and people used to say to me, how will my children cope if they don’t know how to cook, but my children are very talented and I am very proud of them. I’m also glad that they can speak the Bengali language and are fluent in it. I would very much like my grandchildren to learn Bengali and hope that my children teach them and don’t let them forget their roots.

As much as it helps my own English in communicating with my grandchildren, I feel it’s an important part of their culture and identity to learn the language.

I was in Bangladesh during the independence war in 1971 and clearly remember it all. It was a difficult time as families’ homes were destroyed and it wasn’t safe at all. Once we gained our independence, it was such a joyous time for all of us. We celebrated and it was one of the happiest times for us.

My Story

Shameema Khanam Ali My name is Shameema. The meaning of my name is fragrance. I was born in Bangladesh. I came here after getting married and settled with my husband. I came here when I was around 15 years old. My in-laws were supportive, especially when I came to settle down over here. Although my family wasn’t here, it wasn’t that difficult or different to settle down.

When I came to London, I didn’t exactly find it new and amazing because I was already used to seeing cars and big buildings. I was used to city life. I was living in Chittagong and then moved to Sreemangal which is known for its tea gardens. I was happy to live here because I grew up with one of my brothers and my husband’s sisters so in that sense it felt like they were my own sisters. I was the only girl among my siblings with two older brothers and one younger brother. I love going back to Bangladesh as many of my family are there, including my mother and two of my brothers, as well as my extended family. I would say I am a very proud Bangladeshi and so are my children, and they love going there too.

my way and challenge myself because that’s how to grow as a person; I tend to believe in myself in order to help me gain new skills.

The family role that I take depends on who I’m with since I live in a house of four generations: I can be a wife, daughterin-law, mother, mother-in-law and grandmother. My favourite signature dishes are rice and curry and I also love trying out new food from different cuisines especially since I live in a multi-cultural house. I cook for my family and tend to learn about the different sauces and seasonings that different cuisines use, and I try to incorporate them into my cooking as well. I also often learn cooking from observation which works well for me. I’m not always in the kitchen and for me, how long I stay in the kitchen depends on what dish I make.

My grandchildren love Bangladeshi food and often wake up asking me to make curry and rice for breakfast!

In terms of food, I think it is very important to me. I am the type of person who likes to discover new things and experiment so I do that with food, trying different cuisines, spices and flavours. My mum was the one that used to cook for me, but I did make simple stuff back then like chapatti.

My dad loved my chapatti and always asked me to make it, and he preferred the thin ones compared to the thicker ones.

There are lots of varieties of ingredients here which you can’t always find in Bangladesh, especially when it’s not in season. I appreciate how everything is widely available in the UK. As I was saying before, I enjoy experimenting and trying out new things, but you couldn’t really do that as much in Bangladesh because there weren’t as many options. Some of my other hobbies are knitting and sewing, which I used to do but had little time because of my studies. I like to go out of

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My Story

Nowshin Afuj Keya My name is Nowshin Afruj Keya. Keya means flower. I was born in Bangladesh and came here because I got married.

When I came here it was hard to settle down, because it was a different environment and culture. If I was living in Bangladesh, I would have just been studying but because I live here, I have to balance both studying and working. When living in Bangladesh most people would study to get a degree and then find a job, and that’s if they are able to find a job. I was lucky enough to have a great support system; my in-laws were so helpful and everyone that I knew was. Most people unfortunately don’t have a support system, and therefore most are left on their own. In Bangladesh I was living with my family and you know everything and everyone there. I miss Bangladesh so much, especially my parents and my sisters.

I was quite privileged there as well although life over here is more luxurious since there are a lot more options and you can choose what to do. You can’t exactly do that as much in Bangladesh, especially with food options. Sadly, ever since I came here, I haven’t been able to go back to Bangladesh.

When I came here, I was really sad because I didn’t know how to communicate like the other people. I found it difficult to find the words I wanted to use while communicating. I felt a bit of anxiety and didn’t feel good enough so therefore I was quite quiet. However now things have gotten better and I am unable to stop talking. I am proud of being Bangladeshi.

food so much, especially going to places and trying new food from different cultures. One of my favourite dishes is biryani and I love borthas too. I cook for my family, my in-laws and for myself. When I do cook, I try to make sure all the spices are there too to make it flavourful as well as the salt. Salt is important and you have to have the right amount in all the dishes that it’s used in. My mum and mother-in-law have helped me cook as well as my aunt who taught me some of the nastas. I do enjoy cooking but sometimes, it can be so long and tiring that I don’t, so my mother-in-law also does cook for me too. Curries especially take a while to make and can be some of the hardest dishes. In order to stay healthy, I do try to have salads, grilled chicken and salads but it is hard to stay healthy, especially during the winter season. In general, I just usually eat anything. Cooking is also different here because back home, it is more fresh and organic whereas the food here isn’t and it’s more processed, although in terms of cooking, the methods are similar.

I have many hopes and dreams for my future. I pray for the good health of my parents, my in laws and all my family and friends. I hope that I am able to finish my studies, get a degree and have a good career. I would love to travel the world and see new places and eventually if Allah wills, perform Hajj alongside my family. InshaAllah.

My role in the family in Bangladesh was that I helped them prepare for anything. I was like a role model for my sisters making sure that they weren’t doing anything they weren’t supposed to and guiding them on the right path. I was there to help them as well, and to build trust with them so they don’t hide things and are honest. I had to help take care of the family as well in terms of housework, especially during hard times. For me, food has always been important. I love

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My Story

Dolly Begum My name is Dolly Begum, and it’s meaning is doll. Both of my parents gave me the name together. My birthplace is Bangladesh in Moulvibazar but it’s been almost 30 years since I started living here in London. I came here when I was around 20-22 years old. I came with my Ammu and Abbu but I couldn’t tell you why they came here. My dad brought my mum over here after marrying her.

My dad used to work in a restaurant but before that he used to run businesses. He ran one somewhere very far away in Bangladesh so I can’t remember the place’s name but I heard he left the business before coming here. I used to know all my uncles living here as well when we came so alhamdulillah, I received good support here. When I was 20, I tried studying here and went to a school that they broke down after a while and replaced with something else. I went to college after school.

It wasn’t too difficult coming here as I came by plane and landed directly. I used to eat a lot of chicken, meat curry and rice when I came here. While staying in Bangladesh we couldn’t eat that much. After coming here, we ate well enough and enjoyed the time here. I did miss Bangladesh for a little, especially in the first few days. It was the place where I was born and I longed for it but I did get used to it after a while.

I have one younger sister and I went to visit Bangladesh again after 3 years, but there was no real occasion for it; I just went to visit. After that, I started to visit Bangladesh every 6 months. I like going there a lot.

The thing that I like the most about Bangladesh is that there are so many things to do. You get the chance to meet your relatives there, spending time with them, and enjoying those moments. For me staying with all my loved ones is the only important thing. Everyone gives time to each other. In terms of London, it is nothing like Bangladesh.

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For me, food is very important. I like eating everything as all food tastes good. Ever since I was a kid, food has always been important to me. Everything tastes good in my mouth. I’ll eat whatever comes to me. I eat 5-6 times a day. My parents have different food tastes. They maintained a timetable for eating which I didn’t follow. I ate whenever I felt like eating without a timetable. Whenever I felt like eating anything, I made it and ate. I have always been like this as well. I learnt how to cook after getting married, I pretty much had to cook every day.

I got married in Bangladesh. At that time, there was nothing like love marriages. I saw my husband on the day of our wedding. My husband came here one year ago. The first few days we stayed with my parents and family.

I learnt to eat betel nuts as I saw my mother eating it, then slowly I started to as well. I love to cook and always cook for all my people. That’s my habit. My children like my cooking more than I do. They learnt it from me. Whenever I want to have fun with them at home, they join in with me to cook.

I have 5 boys and no daughters. I got my first three sons married. Mashallah, all their wives are like daughters to me. I do go on holidays with them and when they go by themselves, they bring me food and anything they like. All my sons’ wives treat me just as if I am their mother. These are all Allah’s wishes. I treat my daughters-in-law just as if they were my own daughters. They also left their parents and came here to stay with me in my house. Even though Allah didn’t give me a daughter, all my daughters-in-law are just like daughters – that’s what I think.

I make many different foods, and with whatever I make, if they like it, they eat it. Otherwise, they cook more than I do.

They can cook for themselves and I have tried their dishes and like them too. They make desserts, cakes, lasagne, chicken breast and so many things, all of which I’d never tried before.

I enjoy the foods that they make because I get to try many different foods. I make curries but they have all grown up so they don’t like rice and curry that much. It’s not upsetting that they choose not to eat rice and curry but in our culture, rice is

the only main thing we eat. My children think that rice makes you fat so they avoid it. However, my children don’t always eat healthy foods; they like grilled stuff more. I make food only whenever I feel like eating, even if I don’t know if it will taste good. I always try to make food whenever I can, and I love eating.

All of my children can speak Bangla – I taught them. I told them that they can speak English outside the home, but inside, only Bangla can be spoken. They can also speak it very nicely. Mashallah they did great in their studies as well.

My children are all working now. I’m so happy with my babies and I’m very proud because I was able to give them proper guidance. It was hard coming here and being able to guide them but hard work pays off as always. The most difficult thing was dropping them into schools and guiding them during their teenage years. That is the most important aspect of a parent’s life; raising them is what matters. And so, I’m happy with my babies. There were so many things that I was scared of whilst they were growing up, especially if they were doing bad things. I stopped them from going outside all the time in order for things to not go the wrong way. I didn’t let them meet their friends that much and maintained a timetable.

Even now since they’ve grown older, they still maintain a timetable; that’s why I’m proud of them.

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Photography by Jessy Amr

My Story

Razia Begum I was born in Bangladesh and came to this country in 1989.

I came to this country after getting married in Bangladesh and came to join my husband.

I have a lot of family over here in the UK, both my mum and dad’s sides. I learnt a lot of things from being in this country including lots of new skills. I like this country more than Bangladesh. I like Bangladesh as well but in terms of opportunities like education, universities and jobs, it’s much better over here in this country. However, I do miss the country a lot as I remember my teenage and childhood days in Bangladesh. It was so joyful. I was a happy student who had a great time throughout my school years. I come from the city of Sylhet, and I do visit Bangladesh often; I used to go every two years before the pandemic.

I think food is very important to me. I especially like traditional rice and curries. Chicken and fish dishes are some of my favourites. My mum and my aunty used to cook for me all the time and that’s who I also learnt to cook from.

I remember making notes of their special recipes so that I could remember how to make them. Then I would ask them if I could make it myself.

I really like Bangladeshi foods but I have also tried lots of different cuisines, such as Thai, Persian and Chinese.

Chinese cuisine is very different but also has so many similarities. For example, we both eat sticky rice but it is prepared so differently. I have loved learning about all the different cultures and foods in this country. One of my favourite things to do is going to restaurants and trying new foods.

I cook for myself as well as my husband, children and extended family. I really enjoy cooking; I do tend to cook everyday. My speciality is making samosas - I believe in making the pastry dough from scratch. When I cook, I do 226

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tend to look at the types of oil I use, using healthier alternatives like vegetable or olive oil. I quite like an English breakfast. I like baking as well, especially carrots, chocolate and vanilla cakes. I have even tried making doughnuts. I have a bit of a sweet tooth, and enjoy desserts and sweets in general.

I have quite an independent life here. My family has been supportive and I have been working at a local primary school for the last 20 years. I have also had the opportunity to travel around the world, one of my favourite places has been Spain, they have beautiful Islamic history there. I am extremely active and even climbed Snowdonia with my children, nieces and nephews. To be honest, they couldn’t keep up with me. It wasn’t that difficult for me because I am always on the go, I live in a 3 story house and I am always running up and down. I have always been quite active, it’s important to take care of your health so that you can take care of others. I am proud of that achievement but I think the kids were more impressed with me, they still talk about how fit I am.

I am the eldest daughter of my family, so I grew up with a lot of responsibilities. It has taught me to be kind and thoughtful. I have 3 children and all of them are sons. They’re still quite young and none of them are married yet. I would say they are proud to be Bangladeshi. They enjoy visiting Bangladesh and have been to many places like Dhaka. At home, we speak a mix of Bengali and English. It’s important for me to preserve our Bangladeshi heritage and practice our faith. It makes me so proud that my children know so much about Bangladesh and can speak our mother-tongue. It’s a language that our elders fought for. My parents were in Bangladesh during the war of independence against the Pakistani government. It is important for me that my children know the hardships that their elders went through so that they could have the life they have now. My sons are so proud to say that their grandfathers were freedom fighters who fought for Bangladesh.

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My Story

Fatema Begum I came to the country in 1995. My father-in-law and motherin-law came with me and my husband. At the time I had just gotten married. I was 20 years old, and it was my first time in the country. I didn’t have any children at the time, and I had left my mum and dad in Bangladesh. It was okay when I arrived because I had some aunts and uncles and obviously, I was joining a family which made things feel a little bit better.

When I moved over here, I moved to Westminster and I’ve been in Westminster ever since. Within about three months of my arrival, I fell pregnant with my first son and after that, things just got very busy for me: raising children, getting used to the area, you know, trying to be part of this family here and adjusting to London life. I do miss the life in Bangladesh. I grew up in the village. As you can imagine, it’s a very beautiful place. I grew up with a lot of greenery, so I missed waking up and seeing all of that around me. I actually miss it so much that I have to visit Bangladesh every year, and sometimes even twice. Being in our motherland, amongst all of that, is very important to me. Obviously, you have family and you know the people in the area, but more than that, just being in Bangladesh in your own homeland is a very special experience. I grew up in Bangladesh as part of an extended family; I lived with my parents but also my paternal uncles and their families. I also grew up alongside my cousins and siblings. In this country, when you go grocery shopping, you might do it for a couple of days or weeks or months but in Bangladesh, we would eat fresh food daily. My uncle and my dad would shop every day, and every day we would eat fresh.

I miss that a lot. The food in Bangladesh is very delicious and more than anything, it was just so fresh. We sometimes used to have hired help in the kitchen but really it was the women who would prepare the food and the men did the shopping.

With all of our extended family, we’d then eat together. Even

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now, even though we all live apart in this country, we still try and keep that culture, where we prepare food together and eat together too.

I tried to create a similar type of environment for my children.

For example, I had Bangladeshi neighbours like Rahima Affa: we bought up our children together; they would often be at her house; and my children were younger than hers so their children were role models for my children. Even now they’re very close. My husband and I also try to create and sustain the culture of eating together as a way of building strong family bonds. It’s always been really important for our family and we’ve tried very hard to maintain that. I cook a lot of Bangladeshi dishes at home. My husband likes them and my children really like them too. They’ll ask me what I’m cooking and send in their requests. Nowadays I try to have more variety in what I make. I prepare lasagnes, shepherds pies and roast dinners which they like so we have that sometimes too. We don’t celebrate Christmas, but since everybody is off on Christmas Day and it’s a holiday, we still prepare a roast dinner for all our family and friends.

I learnt to cook from my mother in Bangladesh. When I moved over here, I learnt to cook for my father-in-law. He really enjoyed cooking, so I learnt a lot from him. My fatherin-law passed away 17 years ago, but I do remember the times that we spent cooking together. To be honest I think I learnt more from my father-in-law than from my own mother. He enjoyed cooking chicken, meat and fish curries and he’d tell me how to prepare them. He would go out and buy the things that he wanted to eat, bring them home and we’d cook it together.

The kids preferred my father-in-law’s cooking. My mother-

in-law at the time used to be a tailor but she used to join us in the cooking as well sometimes. To be honest it was a big hobby for my father-in-law, and like I said, everybody would ask for his food. My husband and I, we cook together. I think he’s more into the western dishes and I’m better at the curries, but we come together and have found a balance in the kitchen. For example, the roast dinners and stuff, we’ll do together. It’s nice to share skills and obviously any extra help is nice. I have two sons, so he’s been a good role model for teaching them to help as well.

everyone. My life now is quite relaxed because the boys are older and I don’t really have as many responsibilities anymore so I just do the usual day-to-day activities. I keep in touch with people sometimes and I worked as a carer in the past which was nice for passing some time. However, like I said, now is the time for me to relax and just enjoy life.

My eldest is 25 and my youngest is 23. Both of them are working and I’m very proud of them. My eldest son works in the Mercedes head office and they’ve even given him a company car. My youngest works in recruitment. Both of my sons have finished their degrees. Education is really important in our family. In fact, most of their cousins have degrees and masters’. In my generation, it wasn’t as easy to be educated; I’d only managed to finish secondary school before getting married. I came over here and had to build a life. There are lots of people my age who weren’t able to study but what we did instead is that we encouraged our children to study and that’s why it makes us so proud to see them progress and do so well in this country. When my in-laws came to this country, it was about surviving and it’s about trying to make a life. They didn’t have time to study, so that’s why we hold education very close to our hearts. We make sure our children are given those opportunities.

Now that my sons are older, I hope that they’ll soon find someone and settle down and get married. Then I will feel like my biggest duties are done. I’ve been in Westminster for so long that I really feel part of the community; I have a lot of friends and family in the area and I stay in touch with

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I came and troubled you (with your hospitality)

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Aya Khoshto Dilam Mylheti Rroverb

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Dawot Roylo Invitation to eat with us is always open Mylheti Rroverb

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I express so much creativity through the food that I cook. I bring all my worlds together through food.

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Rahima Khanom Ahmed

This book plays an essential role for its largely Bangladeshi community in Central London and generations to come by collecting traditional Sylheti recipes, adapted dishes for a multicultural area, and stories of each of the women involved.

Alongside some beautiful photography, we have over a hundred different dishes with ingredients, directions and even some added suggestions along the way.

Copyright © Central London Youth Development Trust, 2022