麻豆社

Suzie鈥檚 at the Bengal Brasserie in Belfast, where owner Naz Rahman has worked for over 30 years. He鈥檚 agreed to give Suzie a crash course in the best of Bangladeshi cuisine.

For starter, Naz makes fresh lamb chops with tandoori spice, using the house special blend of spices to marinate the lamb. Inspired by his flavour combinations, Suzie makes a starter of lamb skewers, homemade naan and a mint yoghurt dip.

For the main course, Naz shows Suzie how to elevate one of his customers' favourites, chicken biryani. Armed with Naz鈥檚 tips, Suzie鈥檚 got a plan for her take on this popular dish - chicken on the bone biryani.

For dessert, Naz is rustling up one of India鈥檚 most loved desserts, gulab jamun, like an aromatic doughnut. Inspired by her own culinary heritage, Suzie鈥檚 making youtiao, Chinese deep-fried doughnuts.