About Nurul
Cooking has been the central passion of my life. Since completing my graduation, I have dedicated myself to the culinary world—working across continents, from small establishments to prestigious five-star hotels such as the Radisson SAS.
Food is not only my profession; it is my lifelong love. My culinary journey began with inspiration from my father, and over the years I have learned from many exceptional chefs while travelling through Japan, Thailand, Hong Kong, Singapore, Malta, Italy, Germany, the Middle East & Canada as well as I am fluent in Japanese, English, Hindi, Urdu, and my mother tongue, Bangla.
In Canada, I earned a Diploma in Professional Cooking & Catering and spent three years working at The Shingle Mill Pub & Bistro in Powell River, Sunshine Coast, BC then continued my career at the Royal Vancouver Yacht Club and Gate Gourmet Flight Kitchen, Vancouver Airport. I remain committed to researching new recipes and techniques to stay current with global food trends.
With decades of international experience and a deep passion for authentic flavours, I am proud to present Nurul’s Bangla Cuisine, offering the highest quality dishes inspired by both tradition and world-class culinary expertise.
About Bangla Cuisine
Bangla cuisine is a vibrant and diverse culinary tradition deeply rooted in the geography and culture of Bangladesh. Rice and fish form the foundation of this cuisine, beautifully captured in the proverb “Maach-e Bhaat-e Bangali”—fish and rice make a Bangali
This culinary heritage emphasizes fresh, seasonal ingredients such as lentils (daal), vegetables, and river fish. Rice and fish remain the mainstays, enjoyed with a variety of curries, bharta, and bhaji. True to the saying “Mache Bhate Bangali,” an array of fish—such as Hilsa, Rui, Catla, Mrigel, Shoil, Boal, Pabda, Shing, Magur, and Koi—plays a central role in everyday cooking.
Aromatic spices like turmeric, cumin, coriander, chilli, ginger, garlic, cardamom, cloves, cinnamon, bay leaves, fenugreek, mustard, and the iconic five-spice blend panch phoron create bold, layered flavours that balance heat, sourness, and sweetness. These spice combinations add remarkable depth to every dish.
Although shaped by Persian, Mughal, and regional South Asian influences, Bangla cuisine maintains its own unmistakable identity. Street foods like phuchka, chatpati, jhalmuri, and singara are beloved across generations. Signature dishes include Steamed Hilsa, Shorshe Hilsa, Fried Hilsa, Prawn Malaikari, Fish Jhol, Kacchi Biryani, Tehari, Chicken Roast, Korma, Rezala, Meat Chaap, and a wide range of Kebabs. Lentils and pulses—such as moong dal, chickpea dal, and various mixed dals—are everyday staples, often accompanied by comforting bhartas like potato, eggplant, tomato, shuntki, and many seasonal vegetable varieties.
Bangla sweets are world-renowned, including Rasgolla, Chamcham, Sandesh, Payesh, Semai, Phirni, and an endless variety of pithas such as Bhapa Pitha and Patisapta. In essence, Bangla cuisine is celebrated for its fresh ingredients, balanced flavours, rich spices, and deep connection to the seasons.