Taste of Bangladesh with Amirah Islam

For ages 18 & up

Bangladeshi cuisine reflects centuries of cultural exchange shaped by trade, migration, and empire. From Persian and Mughal influences to the lasting impacts of colonial rule, the region now known as Bangladesh—once part of the Bharat subcontinent, later British India, and then East Pakistan—has absorbed and reinterpreted many culinary traditions along the way.

In this class, we explore the vibrant flavours of Bangladesh through the lens of traditional Bengali cooking. While these historical forces shaped the region, the dishes themselves tell a story of resilience, adaptation, and the distinct culinary identity of Bengali kitchens.

This menu highlights classic Bengali preparations and techniques, and shares the cultural stories behind the flavours.

For ages 18 & up. Registrants are encouraged to wear closed-toed shoes since you will be working in the kitchen.

• Chith Ruti - thin, lacey, netted rice flour steamed crepes
• Kosha Mangsho - slow-cooked beef with warm spices, fried onions and nuts
• Phulkopi'r Dalna - sweet and savoury cauliflower and potato curry finished with warm whole spices
• Dudh Shemai - sweet milk and vermicelli made with jaggery and finished with ghee-roasted nuts

Safety & Precautions

• At check-in, you will be asked to sign a waiver before entering the Cooking School.

• For that reason, we ask that all attendees arrive at least 5 minutes prior to the confirmed start time of the class.

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Host or Publisher Central Market Austin North Lamar