In this episode, I share the full story and detailed menu from my recent Thanksgiving dinner, transforming classic American dishes with bold Bangladeshi flavors.

Hear about the challenging Walmart shift that led to my first, mind-boggling Thanksgiving meal and how that memory inspired my tasting menu:

• Cranberry Achaar: My spicy, sweet, and tart Bangladeshi pickle, featuring pach foron (five spices).
• Potatoes Two Ways: Extra smooth Aloor Chop and creamy, cheesy Scalloped Potatoes, both with a truffle cream sauce.
• Pulled Turkey Curry: Shredded turkey breast simmered in a rich Curry Turkey Gravy made with gorom moshla, served with fragrant Polao (spiced rice).
• Shahi Tukura: My version of the classic bread pudding, sandwiching a rich sweet potato halwa in cardamom-infused brioche.

I also talk about my sold-out Christmas dinner, my culinary identity, and my focus on prepping for restaurant service.

Don't miss out! My next dinner on January 3rd is now booking, featuring rich Bangladeshi winter flavors like duck curry and pitha (gluten-free rice flour cakes). Plus, I'm seeking investors to help launch my restaurant—help me make this leap!

In this episode, I'm moving on from the negatives that is pushing me out of my tech career to talk about the passion and inspiration that's pulling me toward becoming a full-time food business owner. I share the roots of my deep love for Bangladeshi cuisine, tracing it back to childhood memories of my mother's meticulous cooking, going to fresh markets, and the practice of using freshly ground spices—a practice I still carry forward.

Moving away from Bangladesh and later living in upstate New York without easy access to my culture's food made me realize that food truly is the "love language" of my culture, and it’s part of my DNA. Now in the Bay Area, I’m motivated by the glaring lack of authentic Bangladeshi restaurants here. This venture is my way of responding to an identity crisis and introducing my country, my culture, and its unique flavors to a wider audience.

I detail the profound exhaustion and rewards of launching my dinner club. It takes weeks of planning and 48 hours on my feet to execute these meals, but receiving a compliment that my food reminds a guest of their mother’s cooking is a feeling of success that genuinely eclipses any corporate award or promotion. This feeling confirms that I’m doing what I'm truly meant to do.

I want to encourage anyone who feels jaded in their current career to find their own passion. While I don't have financial security, I am blessed with the freedom from many obligations right now to pursue this dream.

I wrap up by sharing my excitement for the upcoming Thanksgiving-themed and Holiday-themed fusion dinner events! Sign up at banglacook.com

From corporate life to culinary concept, I'm unpacking the journey to opening my own restaurant. I'll share what truly ticks me off about unsolicited advice, how my parents' contrasting styles—my mom's disagreement and my dad's risk-taking—shaped my ambition, and the jolt of corporate jadedness that finally pushed me to jump. We're getting real about the upbringing that sparked this venture!