BENGALI COOKING – SEASONS AND FESTIVALS

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.