The couple behind Kookbook
Married, British Bangladeshi, and usually arguing about the correct amount of chilli. We test the recipes the internet won't stop talking about, work out what actually tastes good, and share the version we'd make again.
Raw marinated mutton, part-cooked rice, golden potatoes and a sealed lid you are not allowed to lift. Here's how to make kacchi for twelve, with a timing plan that keeps you calm and food-safety notes that keep everyone well.
By S&T · 18 min read · 9 November 2026
A pan of spiced milky tea and a plate of flaky, diamond-cut nimki: the snack that turns a late night into a proper sit-down. Both recipes, how to deep-fry safely at home, and how to make a batch that lasts the week.
By S&T · 12 min read · 4 November 2026
Golden fried chicken, slowly braised in a sweet, rich gravy of yoghurt, onion, cashew and ghee, with a whisper of keora. The dish every Bangladeshi wedding plate is built around, made for a home kitchen.
By S&T · 12 min read · 25 October 2026
Slow-cooked beef, deep golden onions and whole spices, lifted by the rind of shatkora, the wild citrus of Sylhet. Where to find it in the UK, how to tame its bitterness, and what to do if you can't get any.
By S&T · 11 min read · 12 October 2026
One round steel tin, seven little bowls, and most of the Bangladeshi weeknight repertoire within reach. Which spices go in first, what each one actually does, how to keep them fresh, where to buy them in the UK, and two quick ways to use every one.
By S&T · 14 min read · 18 September 2026
Green chilli, red onion, coriander and a properly golden crust. A Desi Twist on the most reliable snack in the UK, and the one thing we both agree on at eleven at night.
By S&T · 6 min read · 28 August 2026
Married, British Bangladeshi, and usually arguing about the correct amount of chilli. Here's who we are, why we built Kookbook, and what you can expect from this kitchen.
By S&T · 5 min read · 21 August 2026