Kishwar Chowdhury put Bengali food on the Australian map like never before.
Joining Dilpreet Kaur Taggar, the Melbourne-based chef discusses essentials international students must have, why we often see the same menu in Indian restaurants and how a growing diaspora influences a new generation and layer of South Asian food.
I have a dead appreciation for comfort dishes that have made their own mark. We can sit here and say Butter Chicken or Chicken Tikka Masala were born in the UK or are white washed versions of what Indian food is. Yes, that's true, but it has become a go-to, post night out comfort food, and I appreciate the people who serve that purpose.Kishwar Chowdhury
Tap the audio player to listen to the full interview and get into the banter of what Indo-Chinese food is and how we got to love Egg Curry.
SBS Spice breaks new ground with English language content for young South Asians in Australia by exploring what is making us tick or ick. Find us in your podcast app such as the SBS Audio app, Apple Podcasts, Spotify, or LiSTNR and follow us on Instagram @SBSSpice
