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.