A British Bangladeshi scientist who tapped into her passion for cooking food from her country of origin is all set to launch a new curry cooking range to build on her popular Bang Curry spices and recipe mix business.

Dr Shelly Nuruzzaman started Bang Curry as a kind of curry cooking revolution from Brick Lane, east London, nicknamed Bangla Town with its numerous Bangladeshi restaurants. The concept of her innovative kits allowing busy professionals to knock out a quick authentic curry at home has taken off in recent years, with stocks found in prominent UK supermarkets.

“We are soon to launch a new range encompassing the whole Bangladeshi dining experience. Our mission is to provide beautiful curry for busy lives,” Nuruzzaman told Bangla Tribune.

“Bang Curry has shown that there is a high demand for authenticity and an appreciation of real Bangladeshi food. We are proud to pioneer a range that celebrates and shares the secret behind Bangladeshi home cooking,” she said.

Born to parents who moved to the UK from Bangladesh in the 1970s, the scientist-cum-food expert began developing her concept from family-based recipes that had stood the test of time and migration.

She tried to highlight how each recipe has a story of its own – Khulna Korma, Bang Curry's favourite among children, is named after Khulna, the region most famous for the Bengal Tiger.

Barishal Bang comes from the coastal, green region of Barishal, well known for its fish curry, and Dhaka Dahl is named after the bustling Bangladeshi capital where Shelly's mum spent most of her childhood.

She explains: “Nine out of 10 people in the UK eat curry. However, there is little knowledge on how to home cook this type of food. The norm for curry-eating [outside of a South Asian home] is to buy a jar sauce or call for a take away.

“Bang Curry steps consumers through a true scratch cooking experience, ensuring a healthy and authentic Bangla curry meal. Dispelling the myth that curries are unhealthy and bringing curry to the British repertoire beyond the Friday night curry concept.”

She worked as a physicist at Imperial College London, followed by 10 years in the financial sector of the City of London before deciding to use that business knowledge and scientific approach to come up with her special step-by-step mixes.

Her products have found a connect with the younger British Asian generation, who she believes were looking for a convenient way to recreate good curry flavours at home.

Asked about the crisis in the Bangladeshi curry industry in the UK as a result of staff shortages, she notes: “I see the crisis being faced by the restaurant industry as a separate issue and feel the industry needs to tackle the changing and more informed attitudes of the consumer from both a cuisine and health aspect.”