The Narratives – Mohamed Miah

If you asked me what food I’d say is my speciality, I’d probably take a moment to pause—not because I don’t know, but because it’s hard to choose just one. Cooking has always been an evolving journey for me, from my younger days of junk food indulgence to where I am now, appreciating the nuances of flavour over sheer heat or simplicity. But if I had to narrow it down, I’d say my true speciality lies in the hearty, flavourful dishes rooted in my Bangladeshi heritage and the evolution of my own taste buds.

When I was younger, like most teenagers, I leaned into the world of quick, easy, and satisfying. Burgers, chips, pizza—those were my go-to. But as I grew older, especially in my late 20s and early 30s, home-cooked South Asian food began to dominate my kitchen. That’s where my true love for cooking blossomed. There’s something comforting about the sizzle of onions, the aroma of spices filling the air, and the slow, methodical stirring of a rich curry bubbling on the stove.

One of my favourite dishes to cook, and what I believe to be my speciality, is butter chicken. I’ve learnt over the years that it’s not about making it the spiciest dish in the room—it’s about layering flavours. The onions, garlic, ginger, and spices like cumin, coriander, and garam masala work together to create a depth that hits you with warmth rather than heat. The chicken, tender and succulent, soaks up all those rich flavours in the creamy, tomato-based sauce, making it a family favourite.

Another dish that’s become a staple in my kitchen is tarka daal. It’s a simple, humble dish, but it packs so much flavour and comfort. I often pair it with roti or naan, and it reminds me of the meals I grew up eating—hearty, filling, and always shared with family. There’s something deeply satisfying about perfecting a dish like daal, one that might seem basic on the surface but, when done right, becomes a highlight of any meal.

But beyond these staples, what makes cooking my speciality is not just the dish itself but the experience of making it for the people I love. Whether it’s a perfectly seasoned BBQ chicken tikka with a side of sautéed vegetables or a classic saag paneer, cooking is about more than just the food—it’s about creating moments around the table.

What I’ve come to realise over the years is that the real magic isn’t in a single recipe. It’s in how cooking brings us together, how it connects us to our roots, and how it evolves with us. Whether I’m whipping up a spicy curry, experimenting with new flavours, or indulging in a sweet dessert like rasmalai (another personal favourite), the heart of it all lies in the joy of sharing. And that, I’d say, is my true speciality.

So, what about you? What’s your go-to dish that brings people together? Let me know—I’m always up for trying something new in the kitchen.