WINNER GOURMAND COOKBOOK AWARD for Best Indian Cuisine Cookbook

What a seductive book this is, a tantalizing world of flavors waiting to be cooked, tasted, experienced . . . but the scope of the book is much larger, including a personal and well-told story of Bengali cuisine. I love this book! - Deborah Madison, author of The New Vegetarian Cooking for Everyone

Bengalis have been compared to the French in terms of food-obsessed peoples, as dining and entertaining are such an integral part of the culture. This book begins with a thorough introduction to Bengali culture and cooking, including sections on spices, ingredients, and equipment. Following are recipe chapters (incorporating a balance of traditional and contemporary recipes) on Rice & Breads, Lentils, Fried Vegetables and Fritters, Vegetarian First Courses, Vegetarian Entrees, Eggs, Fish, Chicken & Poultry, Meat Dishes, Chutneys & Relishes, Drinks & Snacks, and Desserts.

Includes 180 easy-to-follow recipes, plus sections on spice pastes, spice blends, and essential tools, and sidebars with family anecdotes and historical and cultural information.

Sample recipes:

• Green Papaya Chutney
• Creamed Spinach with Mustard (Shorshe Saag)
• Spring Onion Pilaf (Piajkolir Pulao)
• Fish in Light Ginger Gravy (Halka Pabda Maacher Jhol)
• Saffron Rice with Meatballs (Moti Churi Biryani)
• Yelow Split Peas with Cauliflower and Radishes (Mulo ar Kopir Data Diye Motor Dal)
• Lightly-spiced Pan fried Eggplant (Begun Bhaja)
• Channa Pudding (Channar Payesh)
• Cottage Cheese Cakes (Sandesh)