Dina Begum is a prominent British-Bangladeshi writer and culinary expert based in London, renowned for her work in both food journalism and recipe development. With a focus on authentic Bangladeshi cuisine, Dina has contributed articles and recipes to well-known publications such as The Telegraph, Delicious Magazine, Waitrose, Metro, and The Independent. Her debut cookbook, Made in Bangladesh, has received critical acclaim and was featured in notable publications like Vogue, National Geographic, and Waitrose Magazine.3
As a member of the Guild of Food Writers, Dina’s expertise has extended beyond writing. She created a popular recipe series for Great British Chefs, exploring the six seasons of Bangladeshi cooking, and filmed a spice blend tutorial series for Yodomo. Her presence in the culinary world includes hosting pop-up events at Darjeeling Express as part of their #WomenInFood series, as well as participating in events at the Museum of Food and Drink (MOFAD) and Archestratus in New York.
Dina’s work not only highlights the vibrant flavors of her heritage but also brings attention to the rich culinary traditions of Bangladesh, with an emphasis on sustainability, seasonality, and authentic home cooking.
Dina Begum started her journey as a Food writer as well as enthusiast?
I learned to cook from my mother and grandmother, who instilled in me an appreciation of my Bangladeshi culinary heritage. I always knew I would someday preserve the recipes and stories in cookbooks to share with the world. 10 years ago I began working full time as a food writer and started planning this book.
How do the six seasons of Bangladesh influence the flavors and ingredients used in the country’s cuisine, and in what ways might these seasonal shifts reflect broader cultural or environmental connections?
The six seasons are integral to the culinary heritage of Bangladesh and determine what is eaten, and when. There is a focus on eating seasonally and there is a strong interplay between festivals and celebrations and food eaten during those times. For example, harvest season means special rice based dishes and monsoon is a time for comfort food.
In what ways can the representation of Bangladeshi food and culture through this book challenge or reshape global perceptions of South Asian cuisine, particularly in terms of diversity, authenticity, and regional specificity?
My book presents Bangladeshi food and culture to the global mainstream and showcases the uniqueness of the food of my heritage. It illustrates the importance of sharing and discovering lesser known cuisines – which deserve to be seen on the international culinary landscape equal to any other cuisine. South Asian food is vast as it is diverse in terms of regional variation, ingredients used and methods of cooking.
What role do food and culinary traditions play in preserving cultural identity and memory, especially in a country like Bangladesh where history, migration, and social changes have shaped the local food landscape?
Food and culinary traditions are crucial to preserving cultural identity and memory. Food is a fundamental need and creates connection. It is in itself a source of cultural identity and also aids in bridging divides and literally feeds memories. A taste of home is something that can be carried beyond borders and certain dishes – the sight, smell and the taste of them can evoke strong emotions bring a feeling of belonging.
How do traditional Bangladeshi food practices, such as feeding others as an expression of hospitality and community, shape the emotional and cultural significance of meals, and how is this captured in the recipes and stories within the book?
Hospitality is at the core of Bangladeshi culture and food is the best expression of this. A table laden with the best food one can afford to prepare and feed others shows love and generosity. My recipes are always for sharing and each carries special significance both for me and for the wider Bangladeshi community.
In what ways does the presentation and photography in Made in Bangladesh enhance the understanding of food as not just a means of sustenance but as a central part of cultural expression and identity?
The visual aspect of my book was just as important to me as the writing itself. We eat with our eyes and presenting food in an appealing manner is important to me. I also wanted the photography to be distinctly Bangladeshi in terms of dining style, serving dishes and table arrangements down to placement of food. We eat in courses – so this was important. It’s not just about the food but how we eat and what the dishes represent.
How might the book’s portrayal of traditional Bangladeshi dishes contribute to the global understanding of regional cuisine and challenge homogenized perceptions of South Asian food? –
My book provides a comprehensive portrayal of traditional regional and seasonal Bangladeshi dishes that set it apart from other south Asian food. I share the details of ingredients and recipes that go back generations as well as techniques in food preparation unique to Bangladesh. There is an emphasis on local ingredients and the importance of geography in terms of food influence and cooking.
