Having both sides of East and West Bengal at home, Kishwar Chowdhury was able to broaden her palette. Her father, who’s from Bikrampur, is someone she describes as a ‘wholesome and hearty cook.’ Hence, neharis, biriyanis and bhunas remained his M O in the kitchen. Through her mother, who’s from Burdwan, she was introduced to meals that required light and delicate ingredients. “Growing up with my father’s Nawabi, Bengal-Mughal inspired dishes and my mother’s lighter dishes, we really had the best of Bengal at home.”

"I started my journey with a simple dream of writing a book for my children", she shared at the talk. 

Literature is our main area of interest.But we also want to highlight areas of intersection between literature and science, politics, pop culture, human rights, and new media.

We all know her as Kishwar Chowdhury, the Bangladeshi Australian who won millions of hearts around the globe with her participation in the popular reality show Masterchef Australia.

On Saturday, March 19, a private menu by Kishwar Chowdhury had been hosted by the famed couple Durjoy Rahman and Sania Ahsan, to an invited list of 115, which, included dignitaries from all spheres of the society. The lunch was hosted at the Prego Restaurant at the five-star hotel, The Westin Dhaka.

The gifted chef, Kishwar Chowdhury, has just arrived in Dhaka on March 16, after bagging the 2nd runner up position at the MasterChef Australia Season 13. The talented chef has been invited to Bangladesh by the Durjoy Bangladesh Foundation (DBF), a visionary institution founded by Durjoy Rahman, supporting all kinds of artists and art forms including the culinary delights of South Asia and beyond.