This highly original book takes the reader into kitchens in both Bangladesh and the Indian state of West Bengal by way of the seasons and religious and other festivals which have shaped the region's cooking. Chitrita Banerji offers her readers the wonderful recipes of Bengali home-cooking - dals, fish, vegetables and kedgerees - rather than the standard fare of Indian restaurants. Here is much more than a cookbook: it is also a vivid and deeply-felt introduction to the life, landscape and culture of the Bengali people.
