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She was also recently awarded ‘Best Home-Chef in Bengali Cuisine’ and ‘Masterchef of India’ by The Food Bloggers’ Association of India (FBAI). With a strong passion for all things food, Ananya shares her culinary skills through two popular YouTube channels, ‘Ananya Banerjee’ and ‘Ananya-r Rannaghor’, and a 24/7 pay-tv Tata Sky Active cooking channel.Īpart from establishing her own line of Indian and international gourmet products, Ananya has also authored two cookery books ‘Planet Gastronomy’ and ‘Bangla Gastronomy’. She is also a regular food curator for corporates and hotels across the globe. Filled with vivid photography and art, it is a deeply-felt introduction to the diverse cultures and landscapes of Bengal.įish in Yogurt Sauce, Chicken with Poppy Seeds, and Duck with Coconut Milk.Īnanya Banerjee is a globetrotter, acclaimed painter, commerce graduate, lawyer, and food entrepreneur. She has also written for several publications such as The New York Times, Granta, Gastronomica, and Gourmet.īengali Cooking: Seasons and Festivals is one of the best Bengali cookbooks that take the reader on a culinary journey from West Bengal to Bangladesh by way of festivals and seasons that shape the cuisine of the region. She is the author of several books, including ‘Life and Food in Bengal’, ‘The Hour of the Goddess’ and ‘Land of Milk and Honey’. Chitrita spent the first 20 years of her life in Calcutta before moving to Harvard University for her Master’s degree in English. Her work explores the relationship between history, culture, religion, and food. Kosha Mangsho (classic mutton curry), Paanch Phoron (a whole spice blend), and Aloo Posto (potatoes in a lightly spiced poppy seeds paste).Ĭhitrita Banerji is an author, novelist, translator, and historian of Indian cuisine. Filled with heart-warming anecdotes and quick and easy recipes, this is one of the best Bengali cookbooks that one must-have as a kitchen staple, even if you aren’t a Bengali. This old Bengali recipe book travels all the way from the author’s grandmother’s kitchen in Calcutta to her new home in a New York suburb. Today, she is the author of two Bengali cookbooks, ‘Bong Mom’s Cookbook’ and ‘Those Delicious Letters’.īong Mom’s Cookbook is an ode to Sandeepa’s childhood growing up in a traditional Bengali household. And so, she found great joy in cooking classic Bengali food for her family and friends. Growing up in West Bengal, Sandeepa learnt that if there’s one thing that Bengalis love more than food, it’s cooking and feeding others. Sandeepa Mukherjee Datta is a Bengali mom and the face behind the popular food blog Bong Mom’s Cookbook, established in 2006. Pumpkin Flower Fritters and Other Classic Recipes From a Bengali Kitchen My Bangladesh Kitchen: Recipes and Food Memories from a Family TableĦ. Bangla Gastronomy: The journey of Bengali foodĥ. Our list of the best Bengali cookbooks will equip you with all the tools and skills that you will need to cook lip-smacking Bengali food.
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#Classic bengali books how to
So if you’re looking to learn how to cook some classic Bengali dishes, then look no further. But irrespective of the location, the flavours in Bengali food is distinctive, unique, and vibrant. On the other hand, Bangladesh is known for using beef and other meats to create traditional Bengali dishes. For instance, West Bengal’s location within the Ganges delta has led to fish being one of the key ingredients in local foods. Though the areas of West Bengal and Bangladesh have similar qualities, they also have some inherent differences. Known for its varied use of flavours, spices, herbs, and roots, Bengali cuisine emphasizes fresh fish, vegetables, lentils, and rice and differs greatly from other Indian Cuisines like from those in the south and in Punjab. Bengali cuisine is extremely diverse as well as unique and reflects Mughal, Anglo-Indian, Odia, French, and Chinese influences. Bengali cuisine is the culinary style of the Indian states of Assam, Tripura, West Bengal, and the Bengal region in Bangladesh.