Bengali Cooking: Seasons and Festivals, Aleph Book Company, 9789386021595

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Bengali Cooking: Seasons and Festivals

Chitrita Banerji (Author)

Synopsis

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.

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About the author

Chitrita Banerji

Chitrita Banerji grew up in Calcutta, received her masterâ€™s degree from Harvard University, and now lives in Cambridge, Massachusetts. She spent many years as a journalist, editor and translator. Her other books include Bengali Cooking: Seasons and Festivals and The Hour of the Goddess: Memories of Women, Food, and Ritual in Bengal. Her articles, columns and short fiction have appeared in Granta, Gourmet, Gastronomica, Boston Globe, American Prospect, Calyx, Petits Propos Culinaires, Phoenix, and Boston Magazine, and she has received awards for her papers at the Oxford Symposium of Food and Cookery.

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