The Bengali Five Spice Chronicles

 

New Bengali CoverThe Bengali Five Spice Chronicles (BFSC) is my effort to share with authentic Bengali cooking embellished with memories of a childhood in India.

And now we have a shiny new expanded edition.

BFSC translated traditional heritage recipes from my mother’s kitchen with how they work in my New York kitchen, to offer you a practical take on Bengali cooking. The book (like the rest of my cooking) is strongly inspired by the seasons and their bounty, and the conscious approach to food that is the cornerstone of all Indian cuisine. My parents visited me when my son Aadi was born, and with my mother I was able to take a fresh look at Bengali food. Through the early sleepless hours, I often took notes of traditional concepts and recipes that I had taken for granted because suddenly heritage and heritage cooking was important. I wanted to pass on a childhood heritage, exactly or very close to how I had inherited it.

BUY THE BOOK

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WINNER BEST INDIAN CUISINE COOKBOOK (2013)

Sample Recipes

Khichuri or the Bengali Rissotto

Sandesh – Rose Scented Cottage Cheese Balls

Anglo Indian Maple Rum Fruitcake

Tauk Dal – Simple Tangy Lentils with Green Mangoes

Pui Chingri Chorchori – Malabar Spinach Medley with Shrimp

For a signed cookbook, email me and I will work with you to get this over.

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