This excellent collection is a gourmet’s delight. It presents delectable vegetarian, non-vegetarian recipes with desserts and snacks from the state of Bengal. The book offers time-honoured, traditional Bengali recipes like the crispy fried eggplant, the aromatic, cooling, mixed vegetable called shukto, machcher jhol (fish curry) and the exotic roshbora, or lentil balls in syrup. These recipes are guaranteed to succeed, even if the cook is a culinary novice. At a time when traditional local food is endangered by fast food chains, the title of the book bears great significance. The author hopes this book will be valued by all those who savour delicately seasoned, healthy and easy-to-make food.
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