Smoke, Rice, Water
Regular price
€32.50
A01=Kishwar Chowdhury
Asian cuisine
authentic
Author_Kishwar Chowdhury
Bangladesh
Bay of Bengal
Bengali
Category=WBA
Category=WBN
Category=WBTJ
cookbook
culinary journey
curry
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
flavour
forthcoming
fresh
India
indonesia
Malaysia
Masterchef
MasterChef Australia
Myanmar
Nepal
recipes
South Asia
South Asian food
South East Asia
Sri Lanka
street food
sweets
Thailand
traditional techniques
Product details
- ISBN 9781743799345
- Dimensions: 173 x 240mm
- Publication Date: 26 May 2026
- Publisher: Hardie Grant Books
- Publication City/Country: AU
- Product Form: Hardback
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In Smoke Rice Water, Kishwar Chowdhury shares 100 recipes from the vibrant, interconnected and culinarily underrepresented region of Bengal.
With warmth and clarity, she invites readers into her suburban Melbourne kitchen to discover traditional techniques, bold flavours and the foodways of more than 200 million people – from street snacks and Mughal court dishes to fish stews, green mango lentils and the cherished sweets of Bengal.
Drawing on her experience as a second-generation migrant, Kishwar brings cultural knowledge, personal history and a fresh perspective to the table, honouring her Bengali heritage while making its recipes accessible and deeply satisfying for modern home cooks.
Kishwar Chowdhury is a cook and Masterchef Australia finalist from Melbourne, Australia, whose modern, deeply personal approach to Bengali food has resonated with audiences around the world. Passionate about preserving and sharing her heritage, she has collaborated with award-winning restaurants, appeared across various national media platforms, and built a dedicated global following. Through her cooking, Kishwar is redefining how Bengali cuisine is seen —making it more visible, more accessible, and more celebrated than ever before.
