Bengal is home to both Hindus and Muslims, and her people farm the fertile Gangetic delta for rice and vegetables as well as fishing the region’s myriad rivers.
As recipes for fish in yoghurt sauce, chicken with poppy seeds, aubergine with tamarind, duck with coconut milk and the many other delights in Bengali Cooking testify, Bengal has given the world some of its most delicious dishes.
This highly original book takes the reader into kitchens in both West Bengal and Bangladesh by way of the seasons and religious and other festivals that shape the region’s cooking. Bengali Cooking is much more than a cookbook: it is also a vivid and deeply-felt introduction to Bengal’s diverse cultures and landscapes.
Chitrita Banerji, who was born and brought up in Calcutta, lived in Bangladesh for seven years before moving to the United States, where she now lives. She has contributed to Granta, Gourmet, Gastronomia and a variety of other publications.