Mustard oil is to Bangladeshi food what olive oil is to Italian food. As a person of Bangladeshi origin it is almost unthinkable not to include mustard oil in my cooking repertoire and belongs to the far end of the spectrum of cooking oils—intense and bold in flavour, it has a high smoking point and also features heavily in Indian regional cooking such as Punjabi, South India and West Bengal.
Read More‘You’re going to get the secret to several incredible bowls of noodles, but you’re also going to get a story about immigrants leaving a place called home and creating a new one, both in China and in the United States. You’re going to get recipes that showcase the malleable language of food, the transformations that take place through time and through space, and the magical powers familiar flavors have in unfamiliar environments.’ Jason Wang
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