Harir Khobor : What\'s Cooking in Bengal

Contents: Preface. 1. Introduction. 2. Bhaat/Rice. 3. Teto/Bitter start. 4. Shaak/Leafy greens. 5. Daal/Lentils. 6. Bhaja/Fries. 7. Charchchari/Side Dishes. 8. Daalna and Dolma/Vegetable Variations. 9. Khichuri/Kedgeree. 10. Jhol/Stews. 11. Machh/Fish. 12. Ilish/Hilsa. 13. Mangsho/Meat. 14. Chingri, Kankra and Dim/Shell Fish. 15. Chutney. 16. Mishti/Sweets. 17. Jal Khabar/High Tea. 18. Cha/Tea. 19. Thakumar Jhuli/Grandmothers\' Specials. 20. Choruibhati/Picnics. 21. Parbon/Ceremonies. 22. Pujo/Festivals. 23. Panchmishali/Miscellaneous. Glossary. Bibliography.

Much of the recipes and food tales are gleaned from the Bengali magazine Harir Khobor produced a decade ago by Gini\'s agency Write Wing Advertising. The magazine had proved to be immensely popular. Many felt that it should have been in English to bring Bengali cuisine and traditions to the next generation here and abroad.

So here it is a mix of the season\'s best, stirred with tales, blended with pickings from the past, flavoured with personal memories and garnished with tips. Harir Khobor is a pot-pourri of recipes and snippets from Bengal. (jacket)