The Calcutta Cook Book: A Treasury of Recipes From Pavement to Place

by Minakshie Das Gupta

The Calcutta Cookbook is more than a cookbook. It is a culinary chronicle of travelers and traders, many of whom whilst the city of Calcutta and its distinctive cuisines. For the first time, recipes from the Bay of Biscay to the China Sea and from Central Asia and Tibet to Sri Lanka have been tasted, tried and collected in a golden treasury for the cook and the collector.

Table of Contents:

• Acknowledgements
• Unlidding the Pot
• Dos And Don'ts
• A History and Philosophy of Food
• Bangla Ranna
• Dastar Khwan
• Firinghee Flavours
• Bawarcheekhana
• Oodles of Noodles
• A Cosmopolitan Jigsaw
• Tables Turn
• Table of Foods
• Glossary
• Index.

About the Author:

Minakshie Das Guptas flair for cooking and culinary skills was hereditary. Her grandmother and mother are still remembered as great cooks. She had her first cooking lessons in her mothers kitchen in Calcutta when she was knee-high. Her much-acclaimed book, Bangla Ranna was the first collection of Bengali and Anglo-Indian recipes presented in a scientific format. She died in 1994 and the Calcutta Cookbook was the culmination of a lifetime of interest in food from all over the world, particularly from Calcutta where she was born.