Taste, flavour, spice, and all things nice make up the beauty of Bengali cuisine. However, the growth of processed and fast-food markets is now putting these traditional Bengali delicacies at risk nationwide. Nevertheless, we must not let our culinary traditions, which are the essence of our culture, slip our embrace.

Compiled thoroughly and with love by Hasina Anser Nahar, the book "100 Recipes of Bangladesh's Traditional Cuisine" encompasses 100 regional dishes prepared by 100 chefs hailing from multiple districts of Bangladesh.

To ensure that future generations not only have access to the aroma and taste of our country's traditional cuisine but also information about our culinary history and traditions, this book unites most of the scattered regional recipes.

A freedom fighter's brilliant daughter, Hasina Anwar Nahar, is not only a successful Chef but also the CEO and Trainer of Nahar Cooking World and President of Nahar Women's Development Foundation.

Her vibrant accomplishments include professional training such as Professional Chef Course Level 1 under Technical Education Board- BTEB, Bakery, Pastry & Patisserie Level 1 & 2 from ICI International Culinary Institute, and many more.

She also regularly appears in cooking-related TV shows to teach people about different aspects of cooking. "Based on my results and other factors, the International Culinary Institute granted me a scholarship to study Assessor Part Level 4," Nahar shared when discussing her achievements.

For the sake of cultural preservation, making future generations aware of the immense variety of regional Bengali cuisine is imperative. Through its many flavours and ingredients, most of which are native and eco-friendly, our cuisine brings the history and character of a place that dates back more than a thousand years.

In addition to rich, hearty, and savoury meats and vegetable dishes, other Bengali foods include rice-based biriyanis, khichuris, warm desserts, and fish curries. In fact, these flavourful spices, fresh vegetables, lean meats, and legumes all contribute to a healthy diet by bolstering the immune system and improving digestion.

Particularly in rural areas, local businesses and community ties might benefit from protecting traditional dishes. Moreover, with the increasing interest in varied culinary traditions throughout the world, Bengali food has the potential to foster cultural interaction, gain a worldwide reputation, and inspire new ideas in modern cooking.

"I hope someday soon, Bangladeshi food will be included in international restaurants' menus where we can see foreigners appreciate the taste of Bangladesh with pride," Nahar remarked enthusiastically.

She did not spare any effort to work selflessly for the country, compiling the regional recipes that are on the verge of fading away into a book. This effort ensures that the new and future generations can learn about, understand, and taste these recipes.

"If we all show a bit more generosity and leave our regional recipes to the future generations, then that would be an act of selfless service for our country. The impact of this would continue down the ages. We may not be there one day, but our work will speak for us," expressed Nahar with pride.

Her zealous innovation in reviving lost cuisines has made her an inspiration to cooks all across the country. Suffice it to say, that Nahar is on her way to preserving the food history of Bangladesh by re-discovering forgotten delicacies using her unique approach!

To know more about her exciting cooking adventures, visit: 

https://www.facebook.com/NaharCookingWorld