Author
Bindng
The Calcutta Kitchen
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What youve got to remember about us Bengalis, a good friend once told Simon Parkes, is that were only really interested in three things: educating our children, reading books, and food. Bengalis have a passion for good foodits authenticity, its freshness, its part in social occasions, and the pleasure of serving it at the table. The Calcutta Kitchen captures the essence of those pleasures through the evocative narrative of the BBC Food Programmes Simon Parkes, the recipes of renowned chef Udit Sarkhel, and the pictures of awardwinning photographer Jason Lowe. 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 worldmost 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 nighon 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 rollcall 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 bestknown 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 citys rich culinary culture.
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This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.