Smoke, Rice, Water: Recipes and Stories from a Bengali Home (Kishwar Chowdhury, Hardie Grant)

Kishwar Chowdhury first captured national attention on MasterChef with her ambition to bring Bengali cuisine into the spotlight; Smoke, Rice, Water: Recipes and Stories from a Bengali Home is the realisation of that vision. More than a cookbook, it is a deeply personal and cultural archive, born from Chowdhury’s desire to become the “bridge of knowledge” between generations. The book opens with a concise history of Bengal before moving into recipes, beginning with the nashta (afternoon tea) section – an entry point that neatly establishes Chowdhury’s blend of storytelling and instruction. Throughout, she contextualises dishes within broader histories, from the influence of the Nawabs to the rhythms of seasonal, plant-based cooking, positioning food as inseparable from place and culture. Chowdhury describes Bengali cuisine as “a dance of spices and smoke and techniques”, and her writing mirrors this – lyrical, assured and warmly instructive, inviting readers in regardless of their familiarity with the cuisine. Location photography by Ata Mohammad Adnan, Rana Pandey and Kounteya Sinha brings atmosphere and texture to the visuals. Recipe photography and styling by Armelle Habib and Lee Blaylock are equally striking. Akiko Chan’s design brings these elements together in a cohesive and elegant package. Substantial in scope and rich in detail, Smoke, Rice, Water stands out for its depth of research, clarity of voice and sense of purpose. It is a generous, immersive work that extends well beyond the kitchen, offering readers both a culinary education and a meaningful connection to Bengali culture and history.

Books+Publishing reviewer: Jess Lomas is the reviews editor at Books+Publishing. Books+Publishing is Australia’s number-one source of pre-publication book reviews.

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