In Smoke, Rice, Water, Kishwar Chowdhury shares 100 recipes from across the Bay of Bengal and its surrounds – a vibrant region that spans India, Bangladesh, Myanmar, Nepal, Sri Lanka, Thailand, Malaysia and Indonesia.

Kishwar warmly invites readers into her home kitchen to discover traditional techniques, bold flavours, and the foodways of over 200 million people – from street snacks and Mughal court dishes to river fish curries, tropical fruits, and the famous sweets of Bengal.

As a second-generation migrant, Kishwar brings cultural knowledge, personal history and a fresh perspective to the table — honouring her Bengali heritage while making its recipes accessible and deeply satisfying for modern home cooks. Smoke, Rice, Water is more than a collection of recipes — it’s an invitation to cook and connect.

Details
Hardcover / 320 pages
Published 23 June 2026