Bengali Cooking: Seasons & Festivals by Chitrita Banerjee

Bengali Cooking: Seasons & Festivals by Chitrita Banerjee

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Bengali Cooking: Seasons & Festivals

By Chitrita Banerjee

Bengal is home to both Muslims and Hindus 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 yogurt sauce, aubergine with tamarind, chicken with poppy seeds, duck with coconut milk and the many other delights in Bengali Cooking testify, Bengal has given the world some of its most delicious dishes.

The Bengali Cooking: Seasons & Festivals is 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.

About the Author

Chitrita Banerji is the author of Eating India published in 2007. She was born and brought up in Calcutta, lived in Bangladesh for 7 years before moving to the United States, where she now lives. She has contributed to Granta, Gastronomia, Gourmet, and a variety of other publications.

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