Book Info
More than just a book of recipes, Bosha Bhat to Biryani, traces the many culinary strands that have gone into the making of what is Bangladeshi cuisine today. From the indigenous bosha bhat to the rich biryani, from the humble kechki fish cooked in banana leaf to the hilsa musallam, from the Portuguese vindaloo to the English caramel custard, the book provides a variety of everyday dishes as well as special dishes for special occasions. It also provides recipes for a number of Dhaka culinary delights including murgh polao and bashan pudding. The book includes detailed recipes for making varieties of pithas as well as guava jelly and tangerine marmalade. The Introduction and the prefatory notes to the dishes put the cuisine in a historical and cultural context. But, Bosha Bhat to Biryani is also a personal testament to the joy the writer has found in cooking and a tribute to all the cooks, paid or unpaid, who enriched her culinary repertoire.
Niaz Zaman
Niaz Zaman is a retired academic, writer, translator, and publisher. She has edited several anthologies, including ‘Selected Stories from Bangladesh’, ‘1971 and After’, and ‘The Escape and Other Stories’. Her study of the Partition, ‘A Divided Legacy: The Partition in Selected Novels of India, Pakistan and Bangladesh’, won the Atwar Hussain Award of the Asiatic Society of Bangladesh and the National Archives Award. In 2025, she received the Ekushey Padak for her contribution to education. Her other awards include the Bangla Academy Award for Translation (2016), the Anannya Sahitya Puroshkar (2013), and the UPL award for Prolific Author (2018).
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