Bengal, located in eastern India, is famous for its cuisine, which features a unique five-spice blend called panchphoron. Bengali cooking balances fresh, local ingredients with delicate spices to produce an array of mostly vegetarian, fish, and shellfish delights.
With over 180 easy-to-follow recipes, Rinku Bhattacharya brings you the best of the Bengali table, including tempting dishes like Steamed Mustard Fish Wrapped in Banana Leaves, Eggs Cooked in Caramelized Onion Sauce, Crisp Lentil Cakes in Curried Gravy, and Golden Cauliflower in Orange Mustard Sauce. A thorough introduction to Bengali culture and cooking; sections on spices, ingredients, and equipment; and lively family anecdotes, history, and cultural information round out this unique cookbook.
Dedication v
Foreword Stanley Elwood Brush ix
Preface xi
Introduction 1
Panch Phoron: Bengali Five Spice Blend 5
Chapter 1 Ingredients, Techniques and Tools 7
The Essential Bengali Pantry 9
Spice Pastes and Blends 13
Cooking with Green Mangoes 18
Grating and Preparing Coconut 18
Preparing Channa (Cottage Cheese) 18
Essential Tools and General Tips for Bengali Cooking 19
Basic Bengali Culinary Terms 21
Chapter 2 The Bengali Meal 25
Eating the Bengali Way 26
Practical Everyday Menus 27
Special Occasion Menus 30
Spice One: Mustard Seeds 33
Chapter 3 Rice and Breads (Bhaat ar Ruti) 35
Chapter 4 Lentils (Dal) 65
Chapter 5 Bhaja 83
Spice Two: Nigella Seeds 96
Chapter 6 Vegetarian First Courses (Sheddo, Pora, ar Chorchori) 97
Spice Three: Fenugreek (Methi) 115
Chapter 7 Vegetarian Entrees (Nirammesh) 117
Chapter 8 Eggs (Dim) 145
Spice Four: Fennel Seeds 155
Chapter 9 Fish (Maach) 157
Spice Five: Cumin Seeds 180
Chapter 10 Poultry (Moorgi) 181
Chapter 11 Meat Dishes (Mangsho) 199
Chapter 12 Chutneys, Relishes and Bhortas (Chaatney, Tauk, ar Bhortas) 219
Chapter 13 Drinks (Jol Pan) 231
Chapter 14 Snacks (Jol Khabaar) 237
Chapter 15 Sweets (Mishti) 255
Acknowledgements 275
References 276
Index 277
About the Author 287
Overview
Bengal, located in eastern India, is famous for its cuisine, which features a unique five-spice blend called panchphoron. Bengali cooking balances fresh, local ingredients with delicate spices to produce an array of mostly vegetarian, fish, and shellfish delights.
With over 180 easy-to-follow recipes, Rinku Bhattacharya brings you the best of the Bengali table, including tempting dishes like Steamed Mustard Fish Wrapped in Banana Leaves, Eggs Cooked in Caramelized Onion Sauce, ...