In a remarkable achievement, Bangladeshi-born American Chef Nur-E Gulshan Rahman has been shortlisted for the Best Chef in the Mid-Atlantic category by the James Beard Foundation. Chef Rahman's culinary prowess shines at Korai Kitchen, a hidden gem in Jersey City, renowned for its authentic Bangladeshi cuisine. The James Beard Foundation Awards, often dubbed the “Oscars of food,” honor excellence across America's culinary spectrum. These prestigious awards celebrate the artistry and innovation in the culinary field, recognizing the best chefs and restaurants. Despite its modest beginning, as reported by the New York Times, Korai Kitchen has carved a niche in Jersey City's vibrant culinary scene. Chef Rahman's eatery has earned accolades for its authentic Bangladeshi flavors and homestyle cooking. An emotional social media post from the restaurant celebrated this milestone: “Amma was nominated for a James Beard Award today!! Words cannot express just how proud I am of my mom and our incredible team. What a beautiful moment of recognition for Bangladeshi food and for my insanely talented mother, who has honed her craft for over FIFTY YEARS!” Read more: Kishwar wins Australians hearts with her Bangladeshi recipe on Masterchef The post added, “My mom would sometimes say she felt like an imposter because she has no formal culinary training. Amma, you've shown that it's not culinary school that makes a chef; it's passion, talent, grit, and love.” Korai Kitchen, described by the New York Times, offers an immersive experience akin to dining in a Bangladeshi home. The restaurant features a rotating buffet of dishes, including bhorta (mashes) and light curries, all prepared under the watchful eye of Chef Rahman. It's a celebration of slow food — homestyle Bangladeshi dishes crafted with care and affection. Since their inception in 1990, the James Beard Awards have set a benchmark for culinary excellence. The outstanding chef category, in particular, honors chefs who not only uphold high culinary standards but also positively influence their peers and make a significant impact on the wider community. Chef Rahman's nomination is a testament to her dedication and skill, bringing the rich flavors of Bangladesh to the American culinary landscape. Read more: AI Robot Chefs: Automated Cooking Could Redefine Food Industry

Bangladeshi cuisines are defined by the country’s tropical geography and diverse array of influences, from Persian to Indian. Especially, the traditional foods of Bangladesh whizz with the richness of spices, versatile flavors, aromatic qualities, and mesmerizing tastes. Here are some of the best traditional Bangladeshi foods that you shouldn't miss.  Most Popular Breakfast Dishes to Try in Bangladesh Panta Bhaat (Water Rice) This dish is popular in Bangladesh as well as Eastern India. Panta Bhaat or water rice is prepared from fermented rice and people eat it with mustard oil, onions, chilies, or an aloo bharta. Research has shown that panta bhaat is in micronutrients and so it keeps the body cool during the hot and humid summer months. In rural regions of Bangladesh, the farmers eat Panta Vaat before going to work. This food gives them the energy to work throughout the day even if on hot weather days. This food is poplar in urban areas too. The portion of ingredients depends on the individual's precise choice. The recipe can vary by region also.  Read More: Panta Bhat: The Amazing Health Benefits of Water Rice Luchi and Alur Dom Generally made for puja, this dish is a favorite breakfast for a lot of Bengalis. Luchi is one type of deep-fried puri that is prepared just using flour, a pinch of salt, and oil. Alur dom is a spicy seasoning. It is made with potatoes and spices including chili powder, turmeric, and garam masala. Serve with hot luchi and every Bengalis love to enjoy this dish, especially the Hindu community.  Moglai Porota Moglai porota or paratha is traditionally famous. It is filled with mutton or chicken and is a wrap made with seasoning, flour, and beaten eggs. It is a perfect breakfast dish that can keep you full till your next meal.  Nehari The word “Nihar” comes from the Arabic word, “Nahar” meaning “morning”. The Nawabs in the Mughal Empire took this dish as a breakfast item after their morning prayers. Nihari now becomes popular in almost all Asian countries, especially in Bangladesh. The main ingredients are the paya of cow, goat, and lamb. This dish is served with paratha or roti.  Read More: Easy Chicken, Beef and Mutton Nihari Recipes Everyone Will Love.