SHIHAN CHOWDHURY: Bengali dish, it's not like in America,
where people are going to clubs, or they're
going out to restaurants, or they're doing all these things.
Bengali dish is very family oriented, so people
are doing what we call dalits.
They go to each other's house, and they share a meal,
and that's their fun.
So today, we're going to be making three different dishes,
[INAUDIBLE] [? pitha, ?] [INAUDIBLE],,
and then the third one, [INAUDIBLE]
For the [INAUDIBLE] [? pitha, ?] it's rice
that has been sitting in water.
- At least, two hours, three hours.
- And then we're going to blend this up.
So now, we're going to move on to the chicken.
We're going to let this sit.
We're going to use these aromatics
that's right over here, bay leaves, cinnamon stick,
green cardamom.
- [INAUDIBLE].
- Star anise, black cloves, whole black peppercorns.
So we cook this for about two to three minutes.
Now, this dish is coming together.
It's almost done.
So this here was actually shipped
all the way from Bangladesh.
- [NON-ENGLISH SPEECH]
- My grandmother, growing up, I would watch her cook all day.
Watching her create dishes and make dishes
was absolutely inspiring to me.
I still haven't had any food that's been
better than my grandma's.