My heritage is rooted in the same country as the sensational MasterChef finalist Kishwar Chowdhury – Bangladesh. Thanks to Kishwar who popularized Bangladeshi cuisine to Australians. My passion for cooking is a flow on effect from my mother. As I was growing up from primary school to high school, I saw my mother’s passion to cook a wide range of cuisine for the family. Come Sunday, the whole family used to look forward to something special. And my mother always came up with something to fulfil our cravings for delicious meals. Although I hardly cooked before getting married, I watched my mum keenly as she cooked from day to day simple dishes like leafy vegetables, dal, fish, poultry, beef and mutton curries to rich ones like pilau, korma, biriyani etc. Family and friends were always full of praises of her cooking. Sweets and desserts were also very popular in the family. Non-traditional and non-Bangladeshi foods were always popular in our family and my father used to take us out for dining to non-Bangladeshi restaurants every now and then.
My interest in non-Bangladeshi culinary further increased when I started sailing on ships with my husband and we went ashore to have meals in restaurants all around the globe. While I was always an occasional cook, since I migrated to Australia with my family, cooking became a regular affair for me. My husband and my children have been very supportive of me trying dishes and desserts from all around the world. Bangladeshi people are extremely social and weekend gatherings and parties are part of our lifestyle. Making some sweets and desserts has been my preference to take to those parties. I always try to take different desserts for every occasion and in the process, I didn’t realize how I became really good in baking and making both sweet and savory items. Feed back from family and friends have been very encouraging. Gradually I have developed a great passion for baking, and I love baking.