Publication

Bangla Ranna: The Bengal Cookbook

Bangla Ranna is not just another cookbook of Bengali cuisine. It is the first book in English on Bengali cooking with step-by-step instructions. It also specifies the exact quantities of ingredients which help in preparing each dish to perfection.

This book contains over 200 tried and tested recipes ranging from starters-shukto to vegetable dishes including chochories and dalnas, to fish, shell fish, poultry and meats-and ending with desserts and sweets. There are special sections on jhol khabar (snacks) and on Anglo-Indian specialties. This new edition of Bangla Ranna has been revised and updated with special recipes for microwave cooking.

Bong Mom's Cook Book

The book is semi autobiographical – it records Datta’s life, her past, her attempt at navigating the tricky turns of Bengali cooking, and her life as a working mother in the United States. In between are woven recipes .... Our other attempt at making the author’s mother’s version of gol morich murgi or chicken cooked with black pepper was also met with success. The few key ingredients required in the recipe such as fresh ginger garlic paste, freshly crushed black pepper powder, lime juice and ghee worked wonders for the chicken. The dish was ready in 20 minutes and the addition of fried onions was just what was needed to perk this light dish up. "

Thakur Barir Ranna

Thakur Barir Ranna” (Foods from the Tagore Kitchen) written by Purnima Tagore (daughter of Pramatha Choudhury and Nalini Devi). started leafing through the book and was pleasantly surprised by the variety of cuisine and recipes listed in the book. In the preface, the author says that these recipes are collected from a recipe book handed down to her by her aunt, Indira Devi Choudhurani.

Indira Devi, the favorite niece of Rabindranath Tagore, had never entered a kitchen or cooked on a regular basis. But whenever she liked a dish, she would make it a point to collect the detailed recipe from the cook and note it down in her book. Purnima Tagore has also included some of her own recipes in the book. Hence, it is not that all the recipes were from Jorsanko Thakurbari, but of course they are from the Tagore kitchens in general. More...

The Calcutta cookbook Minakshi Dasgupta

The Calcutta Cookbook is much more than a cookery book—it is a culinary chronicle of travellers and traders who built the city that Job Charnock founded. Calcutta 's chronicle began on a hot, wet August afternoon in 1690 when a hungry Charnock climbed off his ship on to the steps of a muddy ghat. The river was Hooghly and the place Sutanati… The story of Calcutta is told by three food lovers—the late gourmet chef and author of Bangla Ranna, Minakshi Das Gupta, and feature writers Bunny Gupta and Jaya Chaliah—who have collected recipes from all over the world. Many of these are family secrets of Calcuttans who have recreated Armenian, Jewish, Arabian, European, Chinese and Tibetan dishes with distinct Calcutta flavour. Through over two hundred tried and tested recipes ranging from the delicious Bengali Chingri Maacher Malai Curry to the biryani and kebabs of Kabul, and the Temperado, Vindaloo and Sorpotel of Goa, Calcutta unfolds as a gourmet’s paradise."

The Calcutta Kitchen

Calcuttans know and adore fish, vegetables, and desserts in particular. They have a curiosity about food that never fades, and so they have embraced influences from around the world-most notably the English, Armenians, Jews, Tibetans, Chinese, Burmese, and Portuguese. Calcutta, and this book, has a taste of each of these cuisines.

Until recently it was nigh-on impossible to taste Bengali cooking unless you were invited to a private home, yet this is some of the most sophisticated food in India. With its inexhaustible roll-call of fish and vegetables, its pungency derived from the widespread use of mustard (both seeds and oil) and its tempering with a blend of five spices known as panch phoron, it is an evolved yet accessible cuisine.

The Calcutta Kitchen brings you recipes from one of the best-known Bengali chefs, Udit Sarkhel, and snapshots of the fish ponds, markets, artisan food producers, restaurants, clubs, cooks, gourmet, and street foods that play a part in the city's rich culinary culture.