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Sharmin Choudhury

@reemis.kitchen

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If you're searching for a perfect accompaniment to kababs and stews for iftars, look no further than this Lebanese-style rice with vermicelli and pine nuts. The rice truly steals the spotlight, and I opted for Tilda's pure Basmati rice for its premium quality. This Lebanese rice recipe is incredibly simple, especially with easy-to-cook premium rice, making it one of the easiest recipes to whip up for your Iftar!
Ingredients
- 2 cups Tilda Pure Basmati rice
- 1 cup vermicelli
- 2 tbsp ghee or olive oil if you want to make it vegan
- 1/4 tsp cinnamon powder
- 3tsp salt
- 4 cups hot water
- 100g roasted pine nuts
- 2-4tsp chopped fresh parsley

Steps:
1. Lightly fry the vermicelli in the ghee for 5mins.
2. Add the pure basmati rice and slightly toss with the vermicelli for about 5 mins.
3.Add the cinnamon powder and salt along with some warm water and cook until the rice is done. (Cover with lid and cook on very low heat)
4.Finish off with butter roasted pine nuts and some fresh chopped parsley.

Pro tip
• Always rinse your rice and soak for 10mins before straining it. Straining the rice for atleast 15mins before cooking helps to prevent the rice from sticking to each other.
• fluffing the rice by running a fork through as soon it's done cooking also keeps the grains separate.

#tildarice #ricerecipes #iftarideas #lebaneserice #ramadan2024 #ramadan #elevateyourplate #ramadanrecipes #ad taken in London, United Kingdom by @reemis.kitchen

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2 years ago

This is your sign to host a "make your own naan pocket night" the next time you are having friends over! These veggie naan pockets come together in less than an hour and the veggie cutlets can be made ahead. All you need to do when your friends arrive is sit around the table, serve up and let people enjoy making their own naan pockets!

For the veggie naan pockets:

500g boiled and slightly mashed potatoes. Do not over mash them and small chunky bits are fine.

30g frozen chopped green beans

30g chopped bell pepper

30g chopped red onions

10g chopped fresh coriander

10g dried crushed fenugreek leaves

¼ tsp turmeric powder

½ tsp chilli powder

½ tsp cumin powder

½ tsp chaat masala (optional)

1½ tsp salt

4-5 tbsp All purpose flour

Make a flour paste with 3 tbsp flour and 1/3 cup water

Breadcrumbs

For the raita:

3 tbsp yoghurt

1 tsp dried mint

1 tsp chaat masala

½ tsp salt

¼ tsp sugar

Steps:

1. Mix all the spices and veg with the mashed potato.

2.Roll out the cutlets into flat patties.

3. Coat the patties in dry flour, then dip in the flour paste and finish off by rolling each in the breadcrumbs.

4. Leave the patties on a tray and place in the fridge for 10mins.

5. Deep fry for around 3-5 minutes until golden brown then remove and set aside.

6. Cut the @mission naans into halves and grill for a minute on each side, you can brush some butter if you wish to. The pockets should open up when heated or you can lightly run a knife through the middle.

7. Spread the raita inside the naan and fill with salad and the cutlets.

Enjoy!

#missionwraps #naanpockets #vegetarian #veggiecutlet #veggiekababs #easyrecipeideas #friendsdinnerideas #mealideas #makeyourown #ad #london2023

Vegetarian meals. Veggie wraps. Hosting taken in London, United Kingdom by @reemis.kitchen

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3 years ago

I made shingara, the quintessential Bengali snack using Elephant atta chapati flour to create that familiar taste of home away from home!
You can find the full recipe below but don't forget to first check out the exciting competition that Elephant atta is running to celebrate 60 glorious years at the heart of the South Asian community and more!
One of the prizes for the competition is your own elephant 60-year gold or silver pendant that you can win by submitting your own Elephant Atta story in 60 words.

https://bit.ly/37ZxviR

Now, the recipe is basically three fold- check my stories for the full list of ingredients.

3 process steps:
1. In a pan, add the mustard oil and saute for a couple of minutes with the Indian five spice blend. Fry the onions along with the ginger and chilli paste until translucent.
2. Add the potatoes and all the spices and seasoning except the methi and fennel seeds. Cook the potatoes down to a slight mush with some water.
3. Cool the potato filling while you make the dough.
For the dough:
1. Add the dry ingredients to the chapati flour and mix in well. Warm up the oil slightly (can microwave for 30s) and mix it in well with the flour almost forming lumps. Add room temperature water to the flour gradually as you knead. Knead the dough for atleast 6minutes. Rest the dough covered for atleast 20mins.
Wholewheat flour has less gluten and the more you knead the softer it will be and easier to work with.This recipe will make around 16 shingaras, so you will need roll out the dough in a log shape and cut equal sized discs- you can have 8 discs 30-40g each.
Folding the shingara:
1. Roll out into a firm circle and then flatten into an oblong shape.
Cut out two semi circles by carving along the middle of the sheet.
2. Seal the edges with some water which will be the glue to stick the pastry.
3. Make a cone shape by bringing together two ends of the semi circle and keep the sealed side towards your thumb when adding the filling.
4. 1 tsp to 1.5tsp filling will be enough for each.
Deep fry the shingaras in batches of 8 in medium heat for about 15mins.
..
#ad #EA60years #EAcelebrates60 #elephantatta #desifood #bangladeshisnack #bengalifood taken in London, United Kingdom by @reemis.kitchen

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4 years ago

Food is a place. I've always believed in the power of gathering around the table to share a meal. It's an everyday ritual we rarely stop to think about, passing bowls across the table, pouring cups of tea, making space for conversation. These small acts of care and connection are something everyone deserves.

Join us around the table on Friday 31st July for Roots, Rice & Spice, where we share a three-course dinner created by Punam Vaja, together with two fellow South Asian chefs: Sharmin Choudhury and Rajini Nathan, celebrating the stories and flavours that shape our cooking. We're also grateful to Wholegood, our produce partner, whose beautiful organic produce will be at the heart of the menu.

Every ticket purchased will provide eight hot, nutritious meals to those who are impacted by homelessness.

The evening will take place on the Cathedral View terrace, overlooking the city. Tickets are limited, book via the link in bio. by @reemis.kitchen

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10 days ago

There's something about July that has always felt like a quiet reset. Maybe it's because so many of us grew up seeing summer as the start of something new with school finishing, routines paused, and for a little while, it felt like we could begin again. Even as adults, I think a part of us still carries that feeling.
Six months into 2026, it feels like a gentle reminder that it's never too late to reset. To let go of what no longer serves you, to lean into what brings you peace, and to be intentional with the people and moments that truly matter.
The older I get, the more I value peace over excitement, consistency over intensity, and relationships with mutual effort that grow through different seasons of life.
Here's to a softer but stronger second half of the year and posting on the gram like we used to in 2016😛
Happy July!

#julymusings #london2026 taken in London, United Kingdom by @reemis.kitchen

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24 days ago

Work insisted on having that in-person meeting...on one of the hottest days of the year. 🫠

The Tubes were unbearable. The buses were nothing but a furnace. So I did what any sensible person would do and walked around Covent Garden, picked up an iced matcha with banana pudding from @vnillalondon and slowly wandered around until that train ride home.

Sometimes the little detours end up being the best part of the day. Hope you staying cool and hydrated!

#bananapuddingmatcha #bananapudding #icedmatcha #LondonEats #hottestdayoftheyear taken in London, United Kingdom by @reemis.kitchen

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8

a month ago

11 days into June and finally finding the time to look back and process May. Safe to say June came in a little too fast. 😅
Dhaka treats, Lake Como dreams, Eid with my favourites, and plenty of memories in between! May you were delicious!

May recap. Lake Como. London. Birmingham. by @reemis.kitchen

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a month ago

This is my yes year!

This year, I've been trying to say yes more often. Yes to opportunities, yes to new experiences, and yes to things that push me outside my comfort zone.

A few years ago, I spent weekends and sometimes weekdays catering homemade food across London. I loved creating menus, cooking for people, and seeing others enjoy something I'd made.

Life moved away from London and that chapter slowly faded into the background.

This weekend, I decided to revisit it in a different way and set up a food stall. My very first food stall in Bedworth, a community event to raise funds for a local mosque!

Not sure where this will lead, but I've always loved cooking for people.Maybe it's the start of something. Maybe it's just a fun experience. Either way, it's been nice reconnecting with something I've always enjoyed ❤️

#FoodBusiness #Coventry #CoventryFood #HalalFood #FoodieUK CommunityEvent ReemisKitchen taken in Coventry, United Kingdom by @reemis.kitchen

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2 months ago

Snippets of my April! London days, Boishakh feasts, a work trip in between, and a lot of solo meals while husband was away.
Somewhere in there, I made chicken soup for the first time in years. I can’t make it without thinking of my abbu… for a long time I’d cook it but never eat it.
In 2026, I’m trying again this time with veggies and chickpeas, making it something new because my original version is still too much for me.
Ending the month a little fuller, in every sense.

Chicken soupe recipe 👇
2 cups chicken stock
100g shredded boiled chicken
2 tsp soya sauce
Ginger (minced or sliced)
½ cup frozen mixed veggies
¼ cup boiled & seasoned chickpeas
Salt + lots of black pepper
Cornflour slurry
1 whisked egg
lime juice

Steps:
1. Bring the chicken stock to a gentle boil.
2.Add ginger and soya sauce, let it simmer for a minute.
3.Add shredded chicken, mixed veggies, and chickpeas. Cook until everything is heated through.
4.Season with salt and plenty of black pepper.
5.Stir in a little cornflour slurry to slightly thicken the soup.
6.Slowly pour in the whisked egg while stirring to create ribbons.
7.Turn off heat and finish with a squeeze of lime juice and a little msg (msg is optional but I promise it makes a little difference)

#chickensoup #aprildump by @reemis.kitchen

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8

3 months ago

শুভ নববর্ষ!New year, same attempt at getting bhorta to taste like home because making bhorta away from home is a personality crisis!
So, I wrote about it and the women who made everything without ever measuring anything.

Link for my latest Substack is in my stories, please go read it and if it made you think of someone (it most definitely will), share it with her. Or say her name out loud!

#PohelaBoishakh #bengalinewyear1433 #SouthAsian #DiasporaStories #foodstories by @reemis.kitchen

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3

3 months ago

March was busy, but it was also so blessed Alhamdolilah. Many of us spent most of it fasting, praying, and trying to become better versions of ourselves, all while watching the world do the exact opposite as powerful bullies starting wars, travel chaos unfolding everywhere, and social media influencers mysteriously posting the same declarations of loyalty to their governments, because apparently critical thinking was fully booked this month. The effects of war linger for years, and sadly, this one will be no different.

March was also quietly heavy marking 8 years without my abbu, and grief is a strange thing,it doesn’t leave, it just changes shape, learns how to sit quietly in the corners of ur life and shows up unexpectedly..

But March was also a month of reunions and catch ups. Meeting friends after more than two decades and realising the love and warmth is exactly the same there’s something about childhood best friends. You may not be present in each other’s daily lives, but the love never really goes anywhere. It just waits, very patiently, for the next reunion.

March also brought Eid ul Fitr, marking the end of a month of fasting. It was our second Eid away from London, but thanks to some very last-minute planning, the sweetest friends (and a little bit of delusion), we managed to make it back to our favourite city. Eid was celebrated in the most wholesome way, although I really missed my E16 crowd. It was also a rare Eid where I did absolutely no cooking instead, I dawat-hopped my way across East London, had my first sip of coffee since Jeddah, ate my body weight in dumplings and fuchka, and tried Swiss raclette for the first time, which I can confirm was worth every calorie!

March felt long, yet Ramadan flew by! how does that even work? One minute you’re making iftar, the next minute you are setting out for Eid prayers and wondering if you did enough. Now it’s back to daytime caffeine, old routines, new habits, and pretending we have our lives together for the rest of the year.

So April, please surprise us in the best possible way. And may we finally see an end to unnecessary wars and genocides.

Happy April.

Ready for April? taken in Coventry, United Kingdom by @reemis.kitchen

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4 months ago

London to Jeddah, same coffee, same catch-up, same us 🤍

That first coffee after Ramadan just hits different! Slow sips and a grateful heart. Even sweeter celebrating Eid with a virtual coffee date with my long-distance bestie! miles apart but still sharing the same smiles and duas.

This year, like most years, my Eid was really about the friends who became family, the ones I hold very close to my heart, no matter the distance.

I hope you got to celebrate Eid in your own little ways.

Eid Mubarak. Eid ul Fitr. Eid 2026.

#eid2026 #eidcelebrations🎉 #eidcoffee #longdistancefriendship❤️ taken in London, United Kingdom by @reemis.kitchen

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4

4 months ago