For Kishwar Chowdhury, cooking Bengali dishes for her family is an intentional way of staying connected to her culture.The household rotates between cuisines, but Bengali is on the menu at least two or three times a week, she says."I don't think I would have been in touch with the food and the culture and known it so deeply, if my parents didn't [cook Bengali food]."Kishwar says her tuna kebab recipe — which is similar to a tuna pattie or croquette — is the "perfect example" of how first-generation migrants learnt to creatively combine traditional and local ingredients and methods.Inspired by a Bengali dish that requires deboning fresh mackerel and tuna, variations using affordable and accessible tinned fish are common across the diaspora, Kishwar says.This is a "really forgiving recipe" and you don't need to crack open an expensive tin of fish to enjoy it.For the tuna kebabs:For the groom moshla:This recipe is taken from Smoke, Rice, Water by Kishwar Chowdhury.