Calcutta cookbook not only covers the Bangla cuisine, but also covers the growth and character of the city. Starting from Job Charnock, an East India Company administrator, who stepped off from a ship on the muddy ghats of Hooghly River in 1690. Then, the city was under the direct control of Nawab of Bengal – Siraj-Ud-Daulauh. The story of the city culturally rich city is told through the eyes of 3-food lovers. Minakshi Das Gupta – gourmet chef and author of “Bangla Ranna”. Along with feature writers Bunny Gupta and Jaya Chaliah, who have collected and experimented with recipes from all over the world. The book goes on to disclose many of the family secrets of Calcuttans, who have added a touch of Bangla to the Armenian, Jewish, Arabian, European, Chinese and Tibetan. These are many of prominent cuisines adopted by the city of Kolkatta and can be savoured in one of the many restaurants and eateries seen in the city. Some of the prominent dishes mentioned in the book include Chingri Macher Malai Curry, Kabul Kebabs, Temperado, Vindaloo among others are the showcased cuisines in the book. This book and other cook books on Indian cooking is available on the online shop, homeshop18.com. Buy book online and avail 15% off on the MRP of the book along with Free Shipping.
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