Taking you through the six Bangladeshi seasons – summer, monsoon, autumn, late autumn, winter and spring – with warming flavors and memories, Dina Begum's Made in Bangladesh teaches modern classics and age-old recipes to home cooks across the world. From Narkel diye murghi (steamed chicken in a spiced coconut paste) to Tehari (aromatic beef and rice cooked with mustard oil & chillies) and Dhood puli pitha (coconut-stuffed rice flour dumplings in molasses milk), Begum crafts a story of quintessential flavors of the Bangladeshi kitchen.