In Smoke Rice Water, Kishwar Chowdhury shares 100 recipes from across the Bay of Bengal and its surrounds – a vibrant, underexplored region that spans India, Bangladesh, Myanmar, Nepal, Sri Lanka, Thailand, Malaysia and Indonesia. With warmth and clarity, Kishwar invites readers into her home kitchen to discover traditional techniques, bold flavors 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.
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. Smoke Rice Water is more than a collection of recipes — it’s an invitation to cook, to connect, and to see the Bay anew.
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.
