The Bengali Five Spice Chronicles: Exploring the Cuisine of Eastern India

WINNER GOURMAND COOKBOOK AWARD for Best Indian Cuisine CookbookWhat 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)