Showing all 6 books
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 ...
It is 1973 and Uma, a Bengali from Calcutta, has moved to Dhaka with her husband, Iqbal. In Dhaka she finds Iqbal a changed man and their mixed marriage too controversial. Uma has never felt so alone in her life, until she finds herself in love.
Food and cuisine are not just incidental to Bengal; they are essential to the Bengali’s mental and cultural landscape. Like in agricultural communities the world over, food and ritual, food and social custom, food and culture, are deeply imbricated. Women’s lives are closely bound up with the production and preparation of food. This unusual book weaves a warm, evocative tapestry out of memories of food, ritual and women’s lives in Bengal. In the skilful ...
In Eating India, award-winning food writer Chitrita Banerji takes us on an extraordinary journey through a national cuisine formed by generations of arrivals, assimilations and conquests. Traveling across the length and breadth of the country-from Bengal to Goa and Karnataka, via the Grand Trunk Road, then northwards to Amritsar, Lucknow and Varanasi, on to Bombay and Kerala-Banerji discovers a civilization with an insatiable curiosity, one that consumes the old ...
Food constitutes an integral aspect of the intellectual and cultural milieu of Bengal, and rituals, social customs and day-to-day routine are closely intertwined with the preparation of traditional dishes by the women of the household. The quintessential Bengali emphasis on food was brilliantly encapsulated by Chitrita Banerji in Life and Food in Bengal. In The Hour of the Goddess, she returns with an unbeatable combination of cultural insight, personal anecdote ...
Bengalis are perhaps the greatest food lovers in the Indian subcontinent. Their cuisine, developed over the centuries, is based on a meticulous selection of local ingredients: rice, fish, meat, fruits, vegetables and a variety of spices. In this revised edition of the classic Life and food in Bengal, Chitrita Banerji invites the reader to ‘enter, observe, feel and absorb’ Bengal – the Indian state of West Bengal and the sovereign country of Bangladesh. Life ...