About 6 years ago I started living by myself in Houston, TX. I didn't know too much about cooking, but I've always loved food. I didn't want to rely on restaurants and wanted to make food that I like.
At the beginning, meal time meant long Skype calls with my Mom while she walked me through step by step on making a dish. Soon, I started getting the basics and felt confident enough to venture on my own. This resulted in some pretty good Bengali dishes.
After I moved to Seattle, WA in 2010, I slowly started getting into the Pacific Northwest health consciousness train. I realized I was gaining weight and needed to cut down on carbs, specially rice. Also, I got more exposure to cuisines from different parts of the world, thanks to my friends and Amazon being located downtown Seattle.
I started experimenting more and more with different dishes and cooking techniques, but always added a little flare of my own. I even won a Chili cooking contest at work.
For about 3 and half years now, I've given up eating rice for every meal. I even switched to brown rice for 80% of the time I do end up eating rice. I had a revelation of living healthy after I turned 30, but the biggest change came last year. I started tracking my calories in MyFitnessPal and started cutting down on junk food and fat. Now a days, my regular cooking involves putting a healthy spin on dishes that I like by cutting down on carbs and fat.
Through my Facebook posts, I've received numerous requests from my friends to share my recipes. That is the main reason I started this blog. Most of my dishes are inspired spins on food I ate, or recipes that I followed online. I'll try to add original credits to my recipes as much as possible.
One final caution before you move forward. In my cooking, I still stay true to my roots most of the time. I hail from "Puran Dhaka" and feel the urge to add traditional spices and a "little" heat on most of my dishes. I'll try to add comments on how to tone them down, but don't blame me when you burn your tongue or feel uncomfortable the next morning by following my recipe.
So now friends, are you ready to take a culinary journey in the lands of spice with me? Allons-y!
At the beginning, meal time meant long Skype calls with my Mom while she walked me through step by step on making a dish. Soon, I started getting the basics and felt confident enough to venture on my own. This resulted in some pretty good Bengali dishes.
Post by Tanvir Anwar.
After I moved to Seattle, WA in 2010, I slowly started getting into the Pacific Northwest health consciousness train. I realized I was gaining weight and needed to cut down on carbs, specially rice. Also, I got more exposure to cuisines from different parts of the world, thanks to my friends and Amazon being located downtown Seattle.
I started experimenting more and more with different dishes and cooking techniques, but always added a little flare of my own. I even won a Chili cooking contest at work.
Post by Tanvir Anwar.
For about 3 and half years now, I've given up eating rice for every meal. I even switched to brown rice for 80% of the time I do end up eating rice. I had a revelation of living healthy after I turned 30, but the biggest change came last year. I started tracking my calories in MyFitnessPal and started cutting down on junk food and fat. Now a days, my regular cooking involves putting a healthy spin on dishes that I like by cutting down on carbs and fat.
Post by Tanvir Anwar.
Through my Facebook posts, I've received numerous requests from my friends to share my recipes. That is the main reason I started this blog. Most of my dishes are inspired spins on food I ate, or recipes that I followed online. I'll try to add original credits to my recipes as much as possible.
One final caution before you move forward. In my cooking, I still stay true to my roots most of the time. I hail from "Puran Dhaka" and feel the urge to add traditional spices and a "little" heat on most of my dishes. I'll try to add comments on how to tone them down, but don't blame me when you burn your tongue or feel uncomfortable the next morning by following my recipe.
So now friends, are you ready to take a culinary journey in the lands of spice with me? Allons-y!
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