Bengali Cooking - Seasons and Festivals by Chitrita Banerji

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Notes about this book

  • Ganga108 on November 04, 2025

    Chirar Pulao on P143. Made with sauteed veg from the fridge (onion, carrots, capsicums, celery) and peas and home-made chilli paste. So delicious, beautifully spicy.

  • Ganga108 on October 31, 2025

    P12 (bottom line) -P13 talks about mashed potato with mustard oil, chilli and raw onion, without a real recipe. I made it today - it is called alu sheddo, and is absolute comfort food. My friend tells me that in Bengal the potatoes are generally cooked with the rice, removed, and then finger mashed with the added ingredients.

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  • ISBN 10 1897959508
  • ISBN 13 9781897959503
  • Linked ISBNs
  • Published Dec 01 2006
  • Format Paperback
  • Page Count 208
  • Language English
  • Edition 2nd Revised edition
  • Countries United Kingdom
  • Publisher Serif
  • Imprint Serif

Publishers Text

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 festivals which have shaped the region's cooking. Chitrita Banerji offers her readers the wonderful recipes of Bengali home-cooking rather than the standard fare of Indian restaurants. it is a vivid and deeply-felt introduction to the life, landscape and culture of the Bengali people. Foreword by Madison, Deborah

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