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Big BANG! Theory - a place where curry and physics meet

Shelly, the founder of BANG! Curry is all about bringing the big bold flavours of Bangladeshi cooking to kitchens across the land. But Shelly’s path to BANG! has been anything but predictable. In fact, in some circles she’s better known as Dr Nuruzzaman and in a former life was the only woman in teams running global physics experiments. Their aim? Cracking the holy grail of fusion, obviously.  So how did she get from there to here, and how do the two overlap? Read on to find out about the brain behind your best ever biriyani... You're a doctor, what are...

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Big BANG! Theory - a place where curry and physics meet

Natural immunity boosters and my store cupboard curry recipe

Written by @hollyshealthykitchen - Holly Snowdon- Nutritional Therapist. If there was ever a time to overhaul your diet, it’s now. I’m not saying that healthy eating and good nutrition is going to make you immortal, but I promise you it’s going to give your immune system the best support it needs to help fight it off the virus. And, if you do contract the virus (or any virus for that matter), it will help to keep the symptoms to a minimum. I’d highly recommend eating a diet rich in prebiotic foods such as garlic and onion, anti-inflammatory foods such as ginger, turmeric and...

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Natural immunity boosters and my store cupboard curry recipe

The Independent, Indie/Life

Why women are the future of Bangladeshi food Traditional food from Bangladesh has long been masked as Indian food in British curry houses, cooked and served solely by men. But Dina Begum is changing these false perceptions of this misunderstood cuisine. As a Bangladeshi woman growing up in London in a fairly conservative family I rarely visited restaurants. Bangladeshi or "Indian restaurants" as they were known, were owned and run by men, for foreign clientele and the home kitchen was considered the domain of women.  "Restaurant food" translated to tandoori chicken smothered in a red hued paste and nondescript curries in sauces cooked according...

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The Independent, Indie/Life