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 MoreA Whisper of Cardamom, published this week, is available in full to ckbk subscribers. In this feature we delve into the tantalising interplay of flavour and emotion in Eleanor Ford’s enticing new book!
Read MoreDurkhanai Ayubi’s book Parwana is a beautifully told story of her family’s struggles and triumphs, and their travels from war-torn Afghanistan to a stable and abundant life in Australia. It also gives insight into the country’s history and its deep-rooted cuisine.
Read MoreHow deep does your spice knowledge go? Take our quiz created in partnership with spice purveyors Seasoned Pioneers, to find out how much you really know.
Read Moreckbk is home to an ever-growing assortment of cookbooks spotlighting spices along with thousands of international dishes that showcase them at their most delicious. Take your palate on a world tour through the ckbk collection.
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