Okra is a common vegetable on both the Bangladeshi and Indian tables. It is a cheap vegetable that grows abundantly and is readily available. I love this vegetable and try to make a dish every so often, probably too often for most. This is a simple, everyday vegetable that is delicious. The cooking technique is quite unique. On the subcontinent, we do not prefer okra to be slimy, as it is served in gumbo, but rather crisp. This dish deviates from the traditional style, as the

Tomato tenga is a standard dish on my Sister-in-Law, Sameena's, table. It is made often, and I always look forward to it. I tuck it into white rice and enjoy just this combination. Tenga, meaning "sour", belongs to a class of sour curries made with vegetables such as elephant apple, limes, or mangosteen. However, tomatoes are the most common variety seen. This is a simple curry, not too many spices, and the simplicity of the flavour is what makes it delicious. The potato se

Corn is a staple grain in Indonesia, second only to rice. It is essential to the cuisines and is used in many dishes, especially in street food and smaller snacks. Here is a very traditional dish that is the perfect small bite. This is a lovely snack; the corn pops with sweetness, and the spices complement it wonderfully. The aroma of kaffir lime is unmistakable, and the other spices make the fritter pop. This is a dish that depends on the perfect balance of sweet, herb and s