In May, we celebrate Asian American and Pacific Islander Heritage Month, or AAPI Heritage Month. My family comes from the country of Bangladesh, a country in South Asia. Tens of years ago, members of my family moved to the United States. They lived in New Jersey, where some other relatives had already lived.

While family members have got used to American ways of life, the Bangladeshi culture is still alive through our food and culture. Traditionally in May, we go to my grandmother’s house and make homemade paratha, fresh mint tea, aloo tikki, khichri, and phirni, all of which are delicious Bangladeshi foods.

When my mother was growing up, she often asked my grandma to make paratha. “Even now, I ask my mum to make paratha. Having my mum’s paratha brings back something from my childhood,” she says.

Often, we start our morning by picking fresh mint from my grandma’s garden, which we later use in our tea. We then collect what is needed for—the star of our breakfast, paratha. Some simple things include flour (面粉) water, and salt. The most important part is kneading the dough (揉面团). Many things can go wrong, such as adding too much water or not adding enough flour. With practice, the end result is fried bread that is thin.

Shortly after our light breakfast, we prepare aloo tikki. It starts with mashing (捣碎) potatoes. My grandma often uses pink salt and lemon to make the potatoes taste better. Next, the potatoes are shaped into small round pieces and fried in oil. The final thing on our menu is phirni, a rice pudding. It’s the perfect way to end a Bangladeshi meal.

My grandmother moved to the U. S. as a teenager. It’s a gift to learn about her experiences, and to learn from her about the tastes of Bangladeshi culture. Although Bangladesh is a lesser known Asian country, through people like my grandmother, Bangladeshi culture and traditions will continue.