Bangladeshi flavours claiming seats at the global table
Bangladeshi cuisine is often overshadowed by the generic “Indian” label in the global food scene, even though Bangladeshi chefs have historically been the backbone of the US, UK and Europe’s restaurants over the decades. Over the last few years, the diaspora – especially the new generation – has been reshaping the culinary scene meaningfully across the globe. A new way of dining known as Supper Club or Dinner Club is an intimate meal hosted by the private chef where food enthusiasts and diners can sign up for a fee to taste the curated menu.
ONE LOKMA AT A TIME
Meet Sameera Wadood, redefining modern dining using local Bangladeshi ingredients as her tagline says ‘one lokma (bite) at a time’. “Growing up in Chittagong with an Indian-Burmese-Omani heritage, food was always central to family life, but my biggest inspiration has really been the ingredients and culinary culture of the Bangladesh itself – the seasonality, the diversity of produce, and the way food shifts across different regions of the country.” says Sameera.
She began cooking professionally in 2019, after leaving her career in Counter-Terrorism and Cyber Security. She mentions her transition came from a growing curiosity about Bangladeshi ingredients and food traditions, and a realisation that much of our cuisine remains underrepresented in contemporary global dining. Her unique creations include using jaam (Java Plum) to make an aged Balsamic and kathal (Jackfruit) to make her own miso. Kochu (Taro) was served with steak and Milo was served with a Shiitake Gelato. She has served over 1000 guests since 2019, with sold-out pop-ups in Dhaka, New York & London. “Today my work operates primarily through private dining, where I design bespoke tasting menus for small groups, brands, and special occasions. Alongside that, I host The Red Table Dinner Club, a signature series of seasonal shared-table dinners.” shares Sameera.
LIL BITE, BIG TASTE
From make-play as a chef in childhood to growing up recreating all the recipes she picked up from her aunts and grandmas – Kumkum Kalam has taken the internet by storm from Australia. Nostalgic dishes, easy steps and catchy Bangladeshi music packed together in her viral tutorial videos leaves everyone craving for flavours with a side of memories. Kumkum is calling everyone to the kitchen. Born and brought up in Bangladesh, with Bachelors in IT and a degree in commercial cooking and culinary arts acquired in Melbourne, Kumkum started Your Lil Cook as a social page in 2019.
Kumkum shares, “After I closed down my restaurant with the same name (another long story of rush, excitement and exhaustion) I had taken a long break from everything to just rest and recover. I had started content creating full time by then. Although it is a lot of fun creating content and having that creative freedom is liberating, I always missed the rush and excitement of my restaurant, cooking for others. Hosting was a way to still get that feeling of satisfaction while keeping it healthy in terms of commitment and work load. I knew if I wanted to do something, it would be curated, intimate and meaningful. So I started Your Lil Cook Supper Club in 2024. So far I’ve hosted 60+ supper clubs with so many friends, families, acquaintances.” From lamb leg roast, khichuri, chingri malai curry, fish with vegetables, chicken roast to pitha and roshogolla – Kumkum’s mouthwatering recipe videos will make anyone’s homemade food cravings come alive.
THE WHOLE ROTI-TION
Similarly across the globe, Rezma Rahman is a second generation Bangladeshi and shares that food has always been central to her identity. She grew up in London where mother’s side of the family had already been there for four generations. Her venture Roti Mami is a Berlin-based pop-up and food concept celebrating modern Bengali food and underground culture. It started around 2023 in Berlin when Rezma began hosting small dinners for friends because she missed that feeling of home. “I missed the long tables, shared plates, and music in the background. Berlin has a small Bangladeshi community but that is exactly why it works so beautifully. People feel represented and seen. At the same time, it allows me to translate our food and culture to people who may not have experienced it before. That balance is very intentional.”
What began as a series of intimate dinners in Berlin has since evolved into an international pop-up presence, with sold-out events across Berlin, London, Melbourne, New York, Houston, Nashville, Mexico City and Lagos. Her generous food, fresh ingredients and bursting flavours with each bite gave street food and dinner tables a new expression through Bangladeshi heritage.
These women are marking a new era for Bengali gastronomy. They are doing more than sharing recipes; they are reclaiming space. By transforming ancestral flavours into popular street food and intimate dining experiences, Sameera, Kumkum, and Rezma are securing Bangladesh’s rightful place in the global culinary conversations. Their work ensures that our rich culinary history is no longer the hidden heartbeat of global kitchens, but the vibrant, celebrated soul of tables across the world.