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Through the six Bangladeshi seasons - summer, monsoon, autumn, late autumn, winter and spring - Dina Begum presents a unique feast of flavours and memories, with beautiful food and location photography. Here are modern classics and age-old recipes including Puchka (potato & chickpea filled pastry shells with tamarind sauce), Tenga (light & sour fish stew with green tomatoes), Narkel diye murghi (steamed chicken in a spiced coconut paste), Tehari (aromatic beef and rice cooked with mustard oil & chillies) and Dhood puli pitha (coconut-stuffed rice flour dumplings in molasses milk).
