Eat,Pray,Love

06/06/2026

This weekend I found myself thinking about ডিম চিচিঙ্গা, a simple dish that was a regular part of my Dhaka life.

Back in Dhaka, I would usually make it with fish roe (মাছের ডিম). It added a unique flavour and texture that made the dish extra special. Unfortunately, fish roe isn’t something I come across easily in the UK, so this time I recreated it using regular eggs instead.

Is it exactly the same? No.

But that’s the beauty of cooking abroad. Sometimes we adapt. We substitute. We improvise. And somehow, a familiar aroma from the kitchen can still transport us straight back home.

Today’s version:🥒 Courgette instead of chichinga (snake gourd)🥚 Eggs instead of fish roe🧅 Onion🌶️ Green chilli💛 A little turmeric-cumin- coriandar 🏡 A lot of food nostalgia!

One of the joys of living abroad is learning how to recreate familiar flavours using ingredients that are locally available. The recipe may change, but the memories remain.

And honestly? It tasted like comfort.

What’s a dish you’ve adapted abroad that still reminds you of home?

🇧🇩➡️🇬🇧

05/06/2026

“Protect, Varify, Disclose”

Reflecting on an inspiring afternoon at the 2026 AfN Annual Discourse at Leeds Beckett University.

As an Associate Nutritionist (ANutr), it was a privilege to join fellow nutrition professionals, researchers and students to discuss one of the most important topics shaping our profession today: the role of technology, AI and innovation in nutrition practice.

The event explored how AI is transforming dietary assessment, meal planning, health coaching and nutrition services, while reinforcing a key message that resonated throughout the day: technology should enhance professional practice, not replace human expertise. The discussions around responsible, ethical and evidence-based use of AI highlighted the vital role nutrition professionals play in critically evaluating information and supporting informed decision-making.

A particular highlight was the launch of AfN’s new guidance on the responsible, ethical and professional use of AI, machine learning and generative AI in nutrition practice. As these technologies become increasingly integrated into healthcare and public health, clear professional guidance is more important than ever.

It was a privilege to hear from Dr Margaret Ashwell OBE RNutr FAfN and celebrate the launch of her new publication, The Pathway to Professionalisation: Regulation for Nutritionists. Her reflections on the journey towards professional recognition of nutritionists over the past four decades were both inspiring and a reminder of the foundations upon which our profession continues to grow.

It was fantastic to hear from Prof Janet Cade RNutr FAfN, and Aliya Porter RNutr, Ellie Kaesbeck ANutr., Alishbah Awan, and Maisie Rowland whose presentations showcased how AI is already influencing nutrition practice while reinforcing the need for professional judgement, critical appraisal and evidence-based decision-making.

Thank you to the Association for Nutrition, Leeds Beckett University, the speakers, and everyone involved in organising such a thought-provoking event. I left with valuable insights, new connections and plenty of ideas for future professional development.

04/06/2026

🍗✨ Homemade TSC-Style Chicken Fry & Coriander Chutney

Last night, I was craving the famous TSC Chicken Fry so much that I decided to recreate it at home.

Using a few simple ingredients, I put together a quick version in my own kitchen and to my surprise, it tasted remarkably close to the original! What amazed me most was managing to replicate the flavour of the coriander chutney so well.

Sometimes, the foods we associate with home and nostalgia inspire us to get creative in the kitchen. And while this isn’t an everyday food, it can be a satisfying, protein-rich snack when enjoyed as part of a balanced diet.

📌 Homemade food also gives us more control over ingredients, portion sizes and cooking methods.
And yes... it’s all gone now! 😅

What’s a food from home that you’ve successfully recreated abroad?

-Arunita Ghoshal,
Registered Associate Nutritionist, AfN

03/06/2026

❌ Everyone is dieting. Very few know how to eat.❌

Everyone wants to diet, but very few are interested in eating well and living a healthy lifestyle. In this era of dieting, the challenge is not maintaining a diet.

In a world obsessed with dieting, eating has become the hardest skill.

Today, people have unlimited sources, online and offline, talking about “dieting.” It doesn’t matter whether it suits their body or lifestyle. It doesn’t matter whether the person prescribing the diet is qualified or not. And yet, people blindly follow them.

That’s why I’ve decided not to teach you about nutrition charts or rigid diets.

Instead, I want to teach you how to eat in this era of dieting,how to build a healthy relationship with food and fitness that actually lasts.

I’m planning to start a free online fitness project this year. The real fitness challenge isn’t weight loss.
It’s building a healthy relationship with food.

If you’re interested, let me know in the comments. 💬💪

02/06/2026

01/06/2026

Westernization of Kochur loti chingri!

01/06/2026

🦐🌱 Prawn & Asparagus with Mustard

One of my goals with this series is to explore how locally available UK ingredients can be used to recreate the flavours of traditional Bengali dishes.
This recipe was inspired by চিংড়ি-কচুর লতি সর্ষে বাটা দিয়ে, a classic Bengali favourite. While kachur loti isn’t always easy to find in the UK, asparagus provides a similar tender texture and works beautifully with prawns and mustard.

The result is a simple, flavour-packed dish that honours traditional Bengali cooking while making use of ingredients readily available in British supermarkets.

Ingredients
• 360g asparagus (2 packs)
• 160g prawns
• 1 small onion, finely sliced
• 4 green chillies
• 2 tsp mustard seed paste
• ⅓ tsp turmeric powder
• ⅓ tsp chilli powder
• ⅓ tsp cumin powder
• ⅓ tsp coriander powder
• Salt to taste
• 3 tbsp sunflower oil

Method:
Heat the oil and sauté the onion and green chillies.
Add the mustard paste and spices.
Add the prawns and cook until lightly browned.
Add the asparagus and mix well.
Cover and cook until the asparagus is tender but still vibrant.

📊 Approximate nutrition per serving (serves 2):
🔥 ~290 kcal
💪 21g protein
🥦 4.5g fibre

💡 Nutrition Note
Prawns provide high-quality protein, vitamin B12 and selenium, while asparagus contributes fibre, folate and vitamin K. Together, they create a nutrient-dense meal that is both satisfying and easy to prepare.

Food is more than nutrients, it is culture, memory and adaptation. Sometimes the closest substitute to a cherished ingredient can help us stay connected to the flavours we grew up with, wherever we are in the world.

Arunita Ghoshal,
Registered Associate Nutritionist,AfN

31/05/2026

🦐🥦 Prawn & Tenderstem Broccoli with Rice
A quick, balanced meal prepared in under 15 minutes using simple ingredients and minimal seasoning.

📍Serves 2

Ingredients
• 160g Tenderstem broccoli
• 160g prawns
• 1 medium onion, finely sliced
• 3 green chillies (or to taste)
• A small amount of salt
• A pinch each of turmeric, chilli powder, cumin powder and coriander powder
• A little warm water
• 3 tbsp sunflower oil

Method
1️⃣ Heat the oil and gently sauté the onion and green chillies.
2️⃣ Add the spices and stir for a few seconds.
3️⃣ Add the prawns and cook until lightly browned.
4️⃣ Add the Tenderstem broccoli and cover with a lid.
5️⃣ The broccoli will release some moisture while cooking. Add a small amount of warm water if you prefer a light sauce.
6️⃣ Cover and cook for a further 2–3 minutes until the broccoli is tender but still vibrant.
Serve with steamed rice.

📊 Approximate nutrition per serving (including rice):
• 510 kcal
• 24g protein
• 50g carbohydrate
• 22g fat
• 4g fibre

💡 Nutrition Note
This meal provides high-quality protein from prawns alongside fibre, vitamin C and folate from Tenderstem broccoli. Combined with rice, it offers a practical example of a balanced plate containing protein, vegetables and carbohydrates.
Healthy eating doesn’t have to be complicated. Simple ingredients, cooked well, can be both nutritious and enjoyable.

-Arunita Ghoshal, ANutr

27/05/2026

অবশেষে মনের মত স্ট্রবেরি পাওয়া গেল আসদাতে!

26/05/2026

Eating is just one part of the diet equation, true wellness comes from cultivating a mindful lifestyle that nourishes your body and mind.
🌻✨