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Bangladeshi Spice Blends with Dina Begum

Learn how to make traditional Bangladeshi spice blends and recipes

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Bangladeshi cooking and eating is based around seasonal produce - the nation has not four, but six seasons, which each bring its own distinct flavours. The beginning of Bangladeshi summer, or Boishakh, is filled with festivals and fairs and traditionally, fish, rice and vegetables are eaten during this celebration period.

In this video course, Dina Begum, a British-Bangladeshi food writer and cook who is passionate about food traditions and stories, will teach you the key Bangladeshi summer spice blends. From the traditional Panch Phoron, a fragrant, aromatic, five spice blend; to the Maacher Jhol Spice paste, which with its spicy red chillies, gives off cooling properties and is ideal during the hot and humid summer and rainy seasons.

Alongside each spice blend, you’ll learn how to make a traditional Bangladeshi Maacher Jhol (Cod & Potato Curry); and an exciting accompaniment for any Bangladeshi feast - the Jambura Bhorta, or Smokey Grapefruit Chutney. You’ll also receive a copy of Dina’s Vegetable Niramisha recipe.

In Bangladesh, Tea is an institution - often enjoyed in small teacups or glasses - so you’ll learn how to blend and make your own traditional Bangladeshi Spice Tea (Dhood Cha).

In video tutorials and additional downloadable material, you’ll:

VIDEO

• Meet Dina Begum

• Learn how to make a Spice Paste and Maacher Jhol (Cod & Potato Curry)

• Learn how to make a Spicy Sprinkle & Jambura Bhorta

• Learn how to make the Panch Phoron

PDF

• Course outline

• Overview list of ingredients & equipment

• Downloadable recipes:

• Spice Paste & Maacher Jhol (Cod & Potato Curry) recipe

• Spicy Sprinkle & Jambura Bhorta recipe

• Panch Phoron & Vegetable Niramisha recipe

• Bangladeshi Spice Tea (Dhood Cha) recipe


About Dina


Dina Begum

Dina Begum is a British-Bangladeshi food writer and cook who is passionate about food traditions and stories - especially those that relate to her Bangladeshi heritage. Her recipes have been featured in The Telegraph, Huffington Post and Metro, for which she has written a series highlighting the delicious and underrepresented cuisine of Bangladesh. Dina's debut cookbook ‘The Brick Lane Cookbook’, was published by Kitchen Press in March 2018 and celebrates the diverse food culture of London’s iconic Brick Lane and includes Bangladeshi recipes, as well as contributions from local traders.

About this School


Yodomo
Yodomo

Yodomo courses have been specially commissioned and produced by the Yodomo team. We scout the world for the best in the creative industries and help them share their skills through online video tutorials.

We work in partnership with individuals, small businesses, book and magazine publishers, arts organisations, retailers and many more.

To find out more about becoming a Yodomo tutor do please contact us at [email protected] or sign up to receive more details as we grow the platform.


Your Course Outline


  Meet Dina Begum
Available in days
days after you enroll
  Course Overview & Downloadable Materials
Available in days
days after you enroll
  Panch Phoron
Available in days
days after you enroll
  Spicy Sprinkle & Jambura Bhorta
Available in days
days after you enroll
  Maacher Jhol
Available in days
days after you enroll

Frequently Asked Questions


When does the course start and finish?
The course starts now and never ends! It is a completely self-paced online course - you decide when you start and when you finish.
How long do I have access to the course?
How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like - across any and all devices you own.
What if I am unhappy with the course?
We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.

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